The owner is Gary Thompson, who has run the Derby restaurant for eight years. Consultant executive head chef is John Molnar, who has worked for the Bluu restaurant group.
On the menu are typical à la carte dishes, including Irish Oysters in a Red Wine Vinegar Dressing, served with a glass of Champagne or Guinness; Braised Blade of Beef, Button Mushrooms, Bacon and Shallots and Herb Mashed Potato; and Trio of Chocolate - Chocolate Orange Cheesecake, Chocolate Parfait and Hot Chocolate Soufflé.
The 90-cover restaurant's decor was designed by Matt Rawlinson, whose CV includes Loaf in Manchester and Attica in London. It features circular booth areas framed with brown glass and a backlit fin line on the outer wall of the restaurant.
There's also a private mezzanine level lounge bar where you can enjoy a pre or post-dinner drink from the floating Avonite cocktail bar, and where you can also appreciate the video art projections. Tonic also has a further 25 seats in the top floor lounge bar, 275 capacity in the main middle floor bar and a ground floor daytime deli/nightime bar that seats 30.
6 Chapel Quarter, Chapel Bar, Nottingham, NG1 6JS. 0115 941 4770
The chain was originally owned by Hugh Crossley and started life on Goodge Street, London. The menu is inspired by Persia. Cold and hot mazza, kebabs and Caspian salad are featured.
9 Park Walk, London SW10. 020 7352 1330.
Head chef Tim Payne used to work for Marco Pierre White and Pierre Koffman. All day comfort food includes Corned Beef Hash with Double Egg and HP Sauce.
Heal's, 196 Tottenham Court Road, London W1. 020 7580 2522
Chef Darren Bunn and his wife Hayley offer such delights as Start Bay Crab and Avocado Salad, and Potted Crediton Duck with Bramley Apple and Shallot Chutney.
The Chasers, Stoke Road, Stokeinteignhead, Devon, TQ12 4QS. 01626 873670