Mains hammer on along the same path: scampi and chips - very crisp, very pleasant, but for genuine Seventies nostalgia, these crisp balls should have been faked with slivers of monkfish substituted for the prawns (in those days monkfish was cheaper than prawn. Weird, eh?). There's spaghetti Bolognaise. There's chicken Kiev - a bit too modern, dry and crisp rather than full of melted butter that squirts your shirt when you cut into it. There is also 'steak au poivre', once again a modern variant - no sludgy pepper sauce, just a sound enough steak covered in cracked pepper and grilled.