This bank was the biz in 1876. Its now-awkward spaces create intimate corners treasured by regulars: sidle up to the hearth, step into the manager's office or secure a front-steps pozzie with a glass from one of the 1000 or so well-priced bottles. Exercise fiscal responsibility with sausage rolls or one of six big-flavoured bruschetta, or go global with paella or the chef's Sri Lankan chicken curry.