Latest reviews for Restaurants in Brompton, London, United Kingdom

Rex Whistler Restaurant - A slightly pricey oasis by Iknowwhatilike

Iknowwhatilike — Fri, 28 Nov 2008 00:10:20 +0000

Review by Iknowwhatilike

Rating: 4.00

Phone: 020 7887 8877

Website: http://www.tate.org.uk

Tags: breakfast, vegetarian dishes, air conditioning

There are not that many restaurants in the immediate Millbank area so the restaurant in the Tate Britain is something of an Oasis. The food is very good and the service is efficent and friendly, though I was amused that the waitress tried to sell me a "special offer" bottle of Chardonnay at Â£47 for a working lunch. The menu is interesting albeit of the large plate small portion ilk. Two main courses, half a bottle of wine and two coffees came to Â£70 with service was a bit steep but they have somethiong of a monopoly there. It was not that full and perhaps they should look at a more realistically priced lunchtime menu.There are not that many restaurants in the immediate Millbank area so the restaurant in the Tate Britain is something of an Oasis. The food is very good and the service is efficent and friendly, though I was amused that the waitress tried to sell me a "special offer" bottle of Chardonnay at Â£47 for a working lunch. The menu is interesting albeit of the large plate small portion ilk. Two main courses, half a bottle of wine and two coffees came to Â£70 with service was a bit steep but they have somethiong of a monopoly there. It was not that full and perhaps they should look at a more realistically priced lunchtime menu.

Victoria Tandoori - Not too sure about this one by suzianny01

suzianny01 — Fri, 31 Oct 2008 12:49:53 +0000

Review by suzianny01

Rating: 2.00

Phone: 020 7834 4686

Tags: indian, good value, family & home feel

Ate at this restaurant a few days ago. The food was OK, nothing too exciting. The service was quite quick and the pricing was OK but there was certainly no service with a smile. There were only a couple of other tables occupied so it was a shame we weren't appreciated a little more! I have a pet hate about having plates removed from the table before everyone has finished the course. It just makes you feel like they want to get rid of you quickly. Sorry but I can't recommend this restaurant.Ate at this restaurant a few days ago. The food was OK, nothing too exciting. The service was quite quick and the pricing was OK but there was certainly no service with a smile. There were only a couple of other tables occupied so it was a shame we weren't appreciated a little more! I have a pet hate about having plates removed from the table before everyone has finished the course. It just makes you feel like they want to get rid of you quickly. Sorry but I can't recommend this restaurant.

Indian Diner - Indian Diner by thamshere

thamshere — Wed, 29 Oct 2008 14:06:49 +0000

Review by thamshere

Rating: 3.00

Phone: 020 7834 5468

Tags: indian, vegetarian dishes

Bog-standard Indian curry-house. All the old favourites - chicken tikka masala, biryiani, madras, etc. The "Chef's Specials", usually a source of the best of the bunch, contained nothing interesting. I have no clue as to why these dishes were chosen as special.

I opted for the Lamb Koray as it was the only name there I didn't recognise. Unfortunately it turned out to look and taste exactly the same as every other curry I might have ordered, though it was lacking in depth of flavour. My tongue felt seriously under-stimulated.

The restaurant's in good condition with white table cloths. This and reasonably good service makes up a little for the uninteresting food.

My quest to find a good curry house near work continues unabated.

Edit: Upgraded to 3 stars. This is a reasonably good restaurant - the fact that the food is unoriginal doesn't mean it's not a good place for a curry.Bog-standard Indian curry-house. All the old favourites - chicken tikka masala, biryiani, madras, etc. The "Chef's Specials", usually a source of the best of the bunch, contained nothing interesting. I have no clue as to why these dishes were chosen as special.

I opted for the Lamb Koray as it was the only name there I didn't recognise. Unfortunately it turned out to look and taste exactly the same as every other curry I might have ordered, though it was lacking in depth of flavour. My tongue felt seriously under-stimulated.

The restaurant's in good condition with white table cloths. This and reasonably good service makes up a little for the uninteresting food.

My quest to find a good curry house near work continues unabated.

Edit: Upgraded to 3 stars. This is a reasonably good restaurant - the fact that the food is unoriginal doesn't mean it's not a good place for a curry.

Millbank Spice - Avoid by ctkathy

ctkathy — Wed, 29 Oct 2008 10:06:58 +0000

Review by ctkathy

Rating: 1.00

Phone: 020 7630 1444

Tags: indian, business

The average food in smallish serving size should be enough to have you looking for another spot. Chairs are not comfortable and the loos are down a steep, trecherous stairway. Service is curt. A plus is they are open late. Service charge is not included.The average food in smallish serving size should be enough to have you looking for another spot. Chairs are not comfortable and the loos are down a steep, trecherous stairway. Service is curt. A plus is they are open late. Service charge is not included.

The Cinnamon Club - Exceptional Food in an Interesting setting by nip_and_nosh

nip_and_nosh — Sun, 26 Oct 2008 11:47:48 +0000

Review by nip_and_nosh

Rating: 4.00

Phone: 020 7222 2555

Website: http://www.cinnamonclub.com

Tags: indian, expensive, cocktails

Cinammon Club is one of the hot Indian restaurants of the hour. It definitely is a bit of a see and be seen scene.. A very good option for an expense account, impress the clients kind of affair. The restaurant is housed in the former Westminster Library, and it retains some of that Old World feel with book cases looming high above you. As the restauarant is a large room with high ceilings, it can get quite loud - so I would not recommend going with a large group as you won't be able to hear one another across a large table.

The food is quite creative, artfully presented, and clearly uses high quality ingredients. I had a lamb dish and the lamb was the most tender I have ever had. The desserts were also quite good and inventive.

Cinammon Club is one of the hot Indian restaurants of the hour. It definitely is a bit of a see and be seen scene.. A very good option for an expense account, impress the clients kind of affair. The restaurant is housed in the former Westminster Library, and it retains some of that Old World feel with book cases looming high above you. As the restauarant is a large room with high ceilings, it can get quite loud - so I would not recommend going with a large group as you won't be able to hear one another across a large table.

The food is quite creative, artfully presented, and clearly uses high quality ingredients. I had a lamb dish and the lamb was the most tender I have ever had. The desserts were also quite good and inventive.

Inn The Park - by queenie1

queenie1 — Tue, 21 Oct 2008 12:59:23 +0000

Review by queenie1

Rating: 4.00

Phone: 020 7451 9999

Tags: british, pricey, expensive

A gorgeous place hidden in St James' Park. We went here for a drink and a cake and it was really nice. We sat outside from where there is a gorgeous view of the water. Drinks were quite expensive, cakes not so bad, but you are paying for the location. I had an exotic sounding sparkling elderflower drink and a caramel shortbread which were both delicious. Not far from Buckingham Palace if you fancy a walk through the park it is well worth a visit. One thing stopping it from getting 5 stars were the toilets! Three were out of order, the others were wet on the floor and I decided against using them!A gorgeous place hidden in St James' Park. We went here for a drink and a cake and it was really nice. We sat outside from where there is a gorgeous view of the water. Drinks were quite expensive, cakes not so bad, but you are paying for the location. I had an exotic sounding sparkling elderflower drink and a caramel shortbread which were both delicious. Not far from Buckingham Palace if you fancy a walk through the park it is well worth a visit. One thing stopping it from getting 5 stars were the toilets! Three were out of order, the others were wet on the floor and I decided against using them!

Roussillon - Roussillon, 09 Oct 2008 by Food_Snob

Food_Snob — Wed, 15 Oct 2008 09:04:04 +0000

Review by Food_Snob

Rating: 4.00

Phone: 020 7730 5550

Website: http://www.roussillon.co.uk

Tags: romantic, french, business

Illustrated Critique:

http://foodsnobblog.wordpress.com/2008/10/09/roussillon-london/

Text-only Critique:

I almost embarrassed myself. Roussillon - a name which instantly invokes images of wine and warfare - had my mind motoring through elaborate metaphors and playful puns, probably involving Food Snob fighting les FranÃ§ais. It may not sound like much now, but it would have been something grand. Crois moi. This was my first reaction anyway; after all, the namesake London restaurant surely must be titled after the oft-fought-over petite province prÃ¨s les PyrÃ©nÃ©es - former Catalan territory, land of vineyards and for centuries subject to the egomaniacal martial chauvinism of the monarchs of Aragon, France, Majorca and the Moors - non? Non!

You have the wrong Roussillon in mind, mes amis! Swap the Counts of Barcelona for the Popes of Avignon, Morue Catalane for Brandade de Morue, replace anchoÃ¯de with oursinade, gardiane with bouillabaisse, set your eyes 150 miles due north-east et voila! Where you should be looking is not Languedoc-Roussillon, but LubÃ©ron, wherein little red Roussillon resides - a small village of Provence, birth-province of chef-patron Alexis Gauthier, famous for its tinted ruby-pink hills, rich with ochre and iron oxide deposits.

Embarrassment rolled over into relief; Languedoc-Roussillon natives had once been nicknamed â¬Ürat eatersâ¬" - not exactly a palatable picture at dinnertime. But just as fast, relief revolved into restlessness as I recalled this ville perchÃ©eâ¬"s local legend and foodie folklore: there once was a young Lady Sermonde, wife of Raymond dâ¬"Avignon, Seigneur du Village, who was neglected by her husband, himself too preoccupied by hunting. Inevitably, the lonely Lady fell in love with another, a young troubadour, Guillaume de Cabestan. Raymond found out and furious, he killed him. In cruel revenge, he also had Willyâ¬"s heart served to his wife during dinner. Sermonde, having learned what had happened, threw herself off the close by cliffs, forever colouring the hillside with her blood. But on the bright side, for me at least, eating heart would be nothing newâ¬¦

Scintillating as this storytelling is, let us refocus on the Pimlico restaurant, Roussillon, thus named by Chef Alexis after acquiring it in 1997 in partnership with Alex and James Palmer (the same entrepreneurs who set up, then sold, the New Covent Garden Soup Company); it had been Marabelâ¬"s, but new ownership and opening of MPWâ¬"s Mirabelle the same year, prompted the name change.

Though starred by Michelin back in 2000, Roussillon retains a relatively reticent reputationâ¬¦most of the time. Located on a modest corner of a quiet residential street lined with Georgian terracing, every so often this establishment hits the headlines. It was the first to introduce a â¬Ügardenâ¬" menu dÃ©gustation for vegetarians; made the news for its 5-course Flower Menu of petals & floral essences coinciding with the Chelsea Flower Show, its Mini Gastronome menu (free or Â£15 depending-on-day, bargain 7-course dinner for children) and its 24-course lunch Feast Menu - Alexisâ¬" two-fingered salute to current hurried lunch habits; and caused a stir in 2005 after dropping chicken because of bird flu. However, its biggest claim to fame could be that it was the first restaurant ever reviewed by Giles Coren, back when he was with Tatler.

The man behind all these menus, Alexis Gauthier, is prominent for the provenance of his produce. Much is made of the fact that although a Frenchman, he is an admired advocate of British ingredients; Aberdeen Angus, Scottish blue lobster, English rabbit, Scottish girolles, Kentish rocket, etc. His love of Britain does not end there; he is also a noted fan of its female home-cookery writers, having immersed himself in the works of Elizabeth David, Jane Grigson and Isabella Beeton. Reinforcing these interests though is real skill, honed over the years at Hotellerie School back in Avignon, Chanteclerc (2*) at Hotel Negresco and Alain Ducasseâ¬"s Louis XV (3*). Under Ducasse he learnt â¬Sthere really is nothing magical about cooking,â¬ one must simply use and respect the best, seasonal materials from the local area - a signature of Alexisâ¬" style today. After three years in Monaco, he cooked for the (Levi) Strauss family in San Francisco until meeting the Palmers, his partners-to-be in Roussillon, as well as Priory Bay Hotel, Isle of Wight.

Roussillonâ¬"s residence itself, previously a pub built after WWII bombing, is smart, minimal and tasteful. A big bay window stretches nearly the full creamy-yellow front of the building. Once through the door, it is as if entering someoneâ¬"s home for dinner, one is straightaway within the principal part of the divided dining room; this first half is cinctured by the curved crescent window and matching banquettes, the other, shaped standardly square. Inside it seems smaller than first thought, but intimately, not intimidatingly so with circle and square tables thoughtfully wide apart. These tables are set with starched white linen, underlaid with aubergine cloth that corresponds with the curtains and accompanied by brown banquettes and chairs; the thick carpet is dark bottle green, whilst the walls, cream. Tables themselves are laid simply with clear crystal candle and glassware, two white orchids within a short onyx vase and immaculate SÃ©nat crockery from Limoges-based Philippe Deshoulieres. Additional adornment is limited to inconspicuous plant and herb watercolours with occasional flower arrangements of more orchids and canna lilies. The large latticed frontispiece offers plenty of sunlight during the day, as well as views of St. Barnabusâ¬" church - possibly a personal good omen as he is the patron saint of Cyprus (ma mÃ¨re patrie). At night, directed downlighters are lit together with the table-top candles, creating a rather romantic mood. The restaurant radiates a strong neighbourhood vibe; it is quietly convivial, unpretentious and welcoming yet civilised, grown-up and serious. There is little to distract diners from the pleasure on their plates and each other - background music is also absent. The staff are seriously attired in smart blue shirts and black suits.

Arriving early, the restaurant was still empty, so I had FOHâ¬"s full concentration - excellent. As I awaited my dining companion, I studied the three cartes: ALC, Garden and a 10th Anniversary Menu. Selection proved self-evident; how better to sample the kitchenâ¬"s best than through the last ten yearsâ¬" choicest dishes handpicked by the chef himself? Once H arrived, we negotiated a tweak here, tickle there and we were ready to goâ¬¦

Amuse Bouche 1: Chickpea Beignets with Mustard; and CanapÃ©s of Smoked Eel & Beetroot PurÃ©e. Chickpea beignets cut into chip shaped sticks were soft, salty and subtly nutty. The utterly greaseless pois chiche frites were well accompanied by a spicy wholegrain French mustard dip. The canapÃ©s were a capable combination of earthy-sweet beetroot and firm, deeply oily eel.

Les Pains: Garlic & Cheese; Black Olive; Tomato & Basil; Cumin; Onion & Bacon; Raison; Wholemeal; and Baguette. The selection here is impressive, equalling even previously untouchable Locanda Locatelli. There was eight breads in total and obviously, I tried each (except the bacon), but as all were decent, I shall only comment on the more notable. The garlic-cheese was nice and strong with a thick vein of parsley within, but because it was not warm, the cheese had cooled and become chewy. Aromatic, Asian accented cumin was interestingly piquant. My favourites, however, were the raison roll - soft, moist and filled with grapey grenades; olive bun, which had lively taste and crumbly middle; and spongy tomato-basil twist with its classic combo of sweet freshness and parity to pizza. Smooth salted and unsalted butter from Normandy partnered these. There was one complaint, already hinted at, and that was the lack of warmth - not once was I served a hot crumb.

Amuse Bouche 2: Chilled Sorrel & Chervil VeloutÃ©. A bright moss green nage frais of sorrel and chervil, garnished with parsley leaf, covered a cache of white Devon crab meat crowned with Aquitaine caviar. The soup had good consistency: grainy, thick and interspersed with supple crab chunks. The flavours, however, were too mild. The naturally subtle sorrel, chervil and stronger parsley seemed to have lost their individual identities, leaving the potage tasting fresh and green, but indistinct. Additionally, the caviar, which was expected to release bold briny bursts, instead was specially submissive and quiet.

EntrÃ©e 1: The Priory Bay Umami Egg. Substituted onto our menu at my behest, this promised power and punch. A serving of scrambled eggs, mixed with chopped shallots, garlic and capers, came drizzled in lemon and light soy sauce and adorned with shards of wild seaweed (the eggs, garlic and seaweed are sourced by the chef from his Isle of Wight venture). Pungent capers; strong garlic; sour lemon; onion-like shallots: none of these were tasted. Umami, sometimes described as meaty or savoury, is the fifth flavour and is thought to give food more intensity; it is found in, for example, cheese, edamame, duck, beef, anchovies and soy sauce. This snippet of information must have caused the chef to lose all sense of relative measure as a sea of soy, doused over the dish probably last minute, seemed to form a solid saline shield over its contents, making each mouthful one of intense saltiness. It was almost inedible, made just about comestible after energetic stirring and an adamant necessity to clean oneâ¬"s plate, instilled in early childhood by mother.

EntrÃ©e 2: Warm Blue Lobster Salad. A pretty plate of rich carmine-coloured blue lobsterâ¬"s carved tail and claw covered in coral and girolle dressing came accompanied by balsamic reduction and a small green salad of frisÃ©e, Swiss chard and lettuce. The rare crustacean, not warm, was shamefully bland and doubly disappointing as the blue variety is supposed to be more succulent than the regular red. In contrast, the sautÃ©ed Scottish mushrooms and coral (FYI unfertilised lobster eggs/roe) delivered a very welcome spicy kick, though again without much likeness to lobster. The peppery, slightly bitter salad would have been a nice counterpoint for the sweet Scottish shellfish, had it had savour.

EntrÃ©e 3: Black Truffle Risotto. Hot, creamy, parmesan-packed risotto, laced with warm beurre noisette, was swathed in the most munificent measure of precious, intoxicating black truffle. The rice had achieved the fabled allâ¬"onda disposition and the fragrant fungi, lusciously forceful, together with the parmegiano cheese and hazel-browned butter, gave the dish tremendous depth and nutty richness. Anything that had not been up to snuff prior to this was instantly forgiven then forgotten. Please Sir, can I have some more? Wow!

EntrÃ©e 4: Lightly battered calfâ¬"s sweetbread. A simple serving of breadcrumb-cased tempura sweetbreads arrived strewn with more sautÃ©ed Scottish girolles and splashes of veal jus. The glistening, golden nuggets of calf gland were moist, juicy and succulent, which was a great relief as their battered and deep-fried design was almost a turnoff. The mushrooms, having sated themselves with the rich veal jus, were pleasurably plump; their inherent earthy and faint fruitiness marrying with the natural meaty sweetness of the sweetbread very well. That said, the breadcrumbs were still deemed de trop.

Plat Principal 1: Loin & Belly of Monkfish. The monkfish came in two parts: the loin, cooked in brown butter with confit tomato-aubergine purÃ©e and pickled lemon chunks; and the belly, in a fish and pepper broth with sultanas and lemon balm. I was instructed to start with the loin, allowing the belly to continue cooking in the broth. The first marvellous monkfish morsel, with firm, white flesh and nutty finish, was set atop an earthy eggplant-tomato confit bed. The aubergine mash, sponge-like, had soaked up the saccharine tomato and strong salty-sour lemon juices to leave it exploding with flavour; the robust fish stood up nicely to this. Zesty, sharp bisque held the bit of belly. The lemon balm, minty and fresh, complemented the mildly sweet monkfish as did the fruity sultanas. Though decent, the belly portion was a nearly forgotten footnote to the lovely loin.

Plat Principal 2: Anjou Squab Pigeon in a Pot. A mouth-watering whole Anjou squab was presented within its cooking pot complete with dark green Savoy cabbage, golden parsnip root, baby onion bulbs and sautÃ©ed mixed mushrooms. The bird was then taken away and we were each rationed a brink pink breast and darker braised leg with vegetables. The pigeon, slowly prepared in the pastry-sealed vessel, was pretty much perfect; moist, earthy, gamey and retaining its delicate, tender texture. The cabbage was crisp and mellow; the parsnip and onions, crunchy and sweet; while the mushroom mÃ©lange - chanterelles, morels, cepes, girolles - added a nice nutlike, smoky meatiness.

Plat Principal 3: Roast Loin of Red Deer & Poached Williams Pear. Two thin pink slices of venison were accompanied by pumpkin triangle, half red-wine-poached pear, Savoy cabbage leaf, celeriac-truffle purÃ©e and once more, an indiscriminate grating of pungent black truffles; the dish was finished with a drizzle of jus roti. The deer was dearly disappointing: it seemed that the carved meat had been left under the pass a little long (probably whilst waiting on the vegetables, which did come piping hot) and its edges had begun to darken and dry. However, the chefâ¬"s gift for the green stuff saved this course. The cabbage was crisp and juicy; the caramelised pumpkin provided honey-nuttiness and grainy texture; the cinnamon, winy pear was refreshing and full-on; and the subtle celeriac, earthy and clean was a perfect foil for the strong, tasty truffle. The creamy, silky mash was a real highlight and surprisingly, made without butter, only olive oil.

Illustrated Critique:

http://foodsnobblog.wordpress.com/2008/10/09/roussillon-london/

Text-only Critique:

I almost embarrassed myself. Roussillon - a name which instantly invokes images of wine and warfare - had my mind motoring through elaborate metaphors and playful puns, probably involving Food Snob fighting les FranÃ§ais. It may not sound like much now, but it would have been something grand. Crois moi. This was my first reaction anyway; after all, the namesake London restaurant surely must be titled after the oft-fought-over petite province prÃ¨s les PyrÃ©nÃ©es - former Catalan territory, land of vineyards and for centuries subject to the egomaniacal martial chauvinism of the monarchs of Aragon, France, Majorca and the Moors - non? Non!

You have the wrong Roussillon in mind, mes amis! Swap the Counts of Barcelona for the Popes of Avignon, Morue Catalane for Brandade de Morue, replace anchoÃ¯de with oursinade, gardiane with bouillabaisse, set your eyes 150 miles due north-east et voila! Where you should be looking is not Languedoc-Roussillon, but LubÃ©ron, wherein little red Roussillon resides - a small village of Provence, birth-province of chef-patron Alexis Gauthier, famous for its tinted ruby-pink hills, rich with ochre and iron oxide deposits.

Embarrassment rolled over into relief; Languedoc-Roussillon natives had once been nicknamed â¬Ürat eatersâ¬" - not exactly a palatable picture at dinnertime. But just as fast, relief revolved into restlessness as I recalled this ville perchÃ©eâ¬"s local legend and foodie folklore: there once was a young Lady Sermonde, wife of Raymond dâ¬"Avignon, Seigneur du Village, who was neglected by her husband, himself too preoccupied by hunting. Inevitably, the lonely Lady fell in love with another, a young troubadour, Guillaume de Cabestan. Raymond found out and furious, he killed him. In cruel revenge, he also had Willyâ¬"s heart served to his wife during dinner. Sermonde, having learned what had happened, threw herself off the close by cliffs, forever colouring the hillside with her blood. But on the bright side, for me at least, eating heart would be nothing newâ¬¦

Scintillating as this storytelling is, let us refocus on the Pimlico restaurant, Roussillon, thus named by Chef Alexis after acquiring it in 1997 in partnership with Alex and James Palmer (the same entrepreneurs who set up, then sold, the New Covent Garden Soup Company); it had been Marabelâ¬"s, but new ownership and opening of MPWâ¬"s Mirabelle the same year, prompted the name change.

Though starred by Michelin back in 2000, Roussillon retains a relatively reticent reputationâ¬¦most of the time. Located on a modest corner of a quiet residential street lined with Georgian terracing, every so often this establishment hits the headlines. It was the first to introduce a â¬Ügardenâ¬" menu dÃ©gustation for vegetarians; made the news for its 5-course Flower Menu of petals & floral essences coinciding with the Chelsea Flower Show, its Mini Gastronome menu (free or Â£15 depending-on-day, bargain 7-course dinner for children) and its 24-course lunch Feast Menu - Alexisâ¬" two-fingered salute to current hurried lunch habits; and caused a stir in 2005 after dropping chicken because of bird flu. However, its biggest claim to fame could be that it was the first restaurant ever reviewed by Giles Coren, back when he was with Tatler.

The man behind all these menus, Alexis Gauthier, is prominent for the provenance of his produce. Much is made of the fact that although a Frenchman, he is an admired advocate of British ingredients; Aberdeen Angus, Scottish blue lobster, English rabbit, Scottish girolles, Kentish rocket, etc. His love of Britain does not end there; he is also a noted fan of its female home-cookery writers, having immersed himself in the works of Elizabeth David, Jane Grigson and Isabella Beeton. Reinforcing these interests though is real skill, honed over the years at Hotellerie School back in Avignon, Chanteclerc (2*) at Hotel Negresco and Alain Ducasseâ¬"s Louis XV (3*). Under Ducasse he learnt â¬Sthere really is nothing magical about cooking,â¬ one must simply use and respect the best, seasonal materials from the local area - a signature of Alexisâ¬" style today. After three years in Monaco, he cooked for the (Levi) Strauss family in San Francisco until meeting the Palmers, his partners-to-be in Roussillon, as well as Priory Bay Hotel, Isle of Wight.

Roussillonâ¬"s residence itself, previously a pub built after WWII bombing, is smart, minimal and tasteful. A big bay window stretches nearly the full creamy-yellow front of the building. Once through the door, it is as if entering someoneâ¬"s home for dinner, one is straightaway within the principal part of the divided dining room; this first half is cinctured by the curved crescent window and matching banquettes, the other, shaped standardly square. Inside it seems smaller than first thought, but intimately, not intimidatingly so with circle and square tables thoughtfully wide apart. These tables are set with starched white linen, underlaid with aubergine cloth that corresponds with the curtains and accompanied by brown banquettes and chairs; the thick carpet is dark bottle green, whilst the walls, cream. Tables themselves are laid simply with clear crystal candle and glassware, two white orchids within a short onyx vase and immaculate SÃ©nat crockery from Limoges-based Philippe Deshoulieres. Additional adornment is limited to inconspicuous plant and herb watercolours with occasional flower arrangements of more orchids and canna lilies. The large latticed frontispiece offers plenty of sunlight during the day, as well as views of St. Barnabusâ¬" church - possibly a personal good omen as he is the patron saint of Cyprus (ma mÃ¨re patrie). At night, directed downlighters are lit together with the table-top candles, creating a rather romantic mood. The restaurant radiates a strong neighbourhood vibe; it is quietly convivial, unpretentious and welcoming yet civilised, grown-up and serious. There is little to distract diners from the pleasure on their plates and each other - background music is also absent. The staff are seriously attired in smart blue shirts and black suits.

Arriving early, the restaurant was still empty, so I had FOHâ¬"s full concentration - excellent. As I awaited my dining companion, I studied the three cartes: ALC, Garden and a 10th Anniversary Menu. Selection proved self-evident; how better to sample the kitchenâ¬"s best than through the last ten yearsâ¬" choicest dishes handpicked by the chef himself? Once H arrived, we negotiated a tweak here, tickle there and we were ready to goâ¬¦

Amuse Bouche 1: Chickpea Beignets with Mustard; and CanapÃ©s of Smoked Eel & Beetroot PurÃ©e. Chickpea beignets cut into chip shaped sticks were soft, salty and subtly nutty. The utterly greaseless pois chiche frites were well accompanied by a spicy wholegrain French mustard dip. The canapÃ©s were a capable combination of earthy-sweet beetroot and firm, deeply oily eel.

Les Pains: Garlic & Cheese; Black Olive; Tomato & Basil; Cumin; Onion & Bacon; Raison; Wholemeal; and Baguette. The selection here is impressive, equalling even previously untouchable Locanda Locatelli. There was eight breads in total and obviously, I tried each (except the bacon), but as all were decent, I shall only comment on the more notable. The garlic-cheese was nice and strong with a thick vein of parsley within, but because it was not warm, the cheese had cooled and become chewy. Aromatic, Asian accented cumin was interestingly piquant. My favourites, however, were the raison roll - soft, moist and filled with grapey grenades; olive bun, which had lively taste and crumbly middle; and spongy tomato-basil twist with its classic combo of sweet freshness and parity to pizza. Smooth salted and unsalted butter from Normandy partnered these. There was one complaint, already hinted at, and that was the lack of warmth - not once was I served a hot crumb.

Amuse Bouche 2: Chilled Sorrel & Chervil VeloutÃ©. A bright moss green nage frais of sorrel and chervil, garnished with parsley leaf, covered a cache of white Devon crab meat crowned with Aquitaine caviar. The soup had good consistency: grainy, thick and interspersed with supple crab chunks. The flavours, however, were too mild. The naturally subtle sorrel, chervil and stronger parsley seemed to have lost their individual identities, leaving the potage tasting fresh and green, but indistinct. Additionally, the caviar, which was expected to release bold briny bursts, instead was specially submissive and quiet.

EntrÃ©e 1: The Priory Bay Umami Egg. Substituted onto our menu at my behest, this promised power and punch. A serving of scrambled eggs, mixed with chopped shallots, garlic and capers, came drizzled in lemon and light soy sauce and adorned with shards of wild seaweed (the eggs, garlic and seaweed are sourced by the chef from his Isle of Wight venture). Pungent capers; strong garlic; sour lemon; onion-like shallots: none of these were tasted. Umami, sometimes described as meaty or savoury, is the fifth flavour and is thought to give food more intensity; it is found in, for example, cheese, edamame, duck, beef, anchovies and soy sauce. This snippet of information must have caused the chef to lose all sense of relative measure as a sea of soy, doused over the dish probably last minute, seemed to form a solid saline shield over its contents, making each mouthful one of intense saltiness. It was almost inedible, made just about comestible after energetic stirring and an adamant necessity to clean oneâ¬"s plate, instilled in early childhood by mother.

EntrÃ©e 2: Warm Blue Lobster Salad. A pretty plate of rich carmine-coloured blue lobsterâ¬"s carved tail and claw covered in coral and girolle dressing came accompanied by balsamic reduction and a small green salad of frisÃ©e, Swiss chard and lettuce. The rare crustacean, not warm, was shamefully bland and doubly disappointing as the blue variety is supposed to be more succulent than the regular red. In contrast, the sautÃ©ed Scottish mushrooms and coral (FYI unfertilised lobster eggs/roe) delivered a very welcome spicy kick, though again without much likeness to lobster. The peppery, slightly bitter salad would have been a nice counterpoint for the sweet Scottish shellfish, had it had savour.

EntrÃ©e 3: Black Truffle Risotto. Hot, creamy, parmesan-packed risotto, laced with warm beurre noisette, was swathed in the most munificent measure of precious, intoxicating black truffle. The rice had achieved the fabled allâ¬"onda disposition and the fragrant fungi, lusciously forceful, together with the parmegiano cheese and hazel-browned butter, gave the dish tremendous depth and nutty richness. Anything that had not been up to snuff prior to this was instantly forgiven then forgotten. Please Sir, can I have some more? Wow!

EntrÃ©e 4: Lightly battered calfâ¬"s sweetbread. A simple serving of breadcrumb-cased tempura sweetbreads arrived strewn with more sautÃ©ed Scottish girolles and splashes of veal jus. The glistening, golden nuggets of calf gland were moist, juicy and succulent, which was a great relief as their battered and deep-fried design was almost a turnoff. The mushrooms, having sated themselves with the rich veal jus, were pleasurably plump; their inherent earthy and faint fruitiness marrying with the natural meaty sweetness of the sweetbread very well. That said, the breadcrumbs were still deemed de trop.

Plat Principal 1: Loin & Belly of Monkfish. The monkfish came in two parts: the loin, cooked in brown butter with confit tomato-aubergine purÃ©e and pickled lemon chunks; and the belly, in a fish and pepper broth with sultanas and lemon balm. I was instructed to start with the loin, allowing the belly to continue cooking in the broth. The first marvellous monkfish morsel, with firm, white flesh and nutty finish, was set atop an earthy eggplant-tomato confit bed. The aubergine mash, sponge-like, had soaked up the saccharine tomato and strong salty-sour lemon juices to leave it exploding with flavour; the robust fish stood up nicely to this. Zesty, sharp bisque held the bit of belly. The lemon balm, minty and fresh, complemented the mildly sweet monkfish as did the fruity sultanas. Though decent, the belly portion was a nearly forgotten footnote to the lovely loin.

Plat Principal 2: Anjou Squab Pigeon in a Pot. A mouth-watering whole Anjou squab was presented within its cooking pot complete with dark green Savoy cabbage, golden parsnip root, baby onion bulbs and sautÃ©ed mixed mushrooms. The bird was then taken away and we were each rationed a brink pink breast and darker braised leg with vegetables. The pigeon, slowly prepared in the pastry-sealed vessel, was pretty much perfect; moist, earthy, gamey and retaining its delicate, tender texture. The cabbage was crisp and mellow; the parsnip and onions, crunchy and sweet; while the mushroom mÃ©lange - chanterelles, morels, cepes, girolles - added a nice nutlike, smoky meatiness.

Plat Principal 3: Roast Loin of Red Deer & Poached Williams Pear. Two thin pink slices of venison were accompanied by pumpkin triangle, half red-wine-poached pear, Savoy cabbage leaf, celeriac-truffle purÃ©e and once more, an indiscriminate grating of pungent black truffles; the dish was finished with a drizzle of jus roti. The deer was dearly disappointing: it seemed that the carved meat had been left under the pass a little long (probably whilst waiting on the vegetables, which did come piping hot) and its edges had begun to darken and dry. However, the chefâ¬"s gift for the green stuff saved this course. The cabbage was crisp and juicy; the caramelised pumpkin provided honey-nuttiness and grainy texture; the cinnamon, winy pear was refreshing and full-on; and the subtle celeriac, earthy and clean was a perfect foil for the strong, tasty truffle. The creamy, silky mash was a real highlight and surprisingly, made without butter, only olive oil.

Wagamama - Not one of their better restaurants by RR123

RR123 — Fri, 10 Oct 2008 21:54:04 +0000

Review by RR123

Rating: 3.00

Phone: 020 7828 0561

Website: http://www.wagamama.com

Tags: japanese, oriental, lively

I recently visited Wagamama's Victoria restaurant. Generally you know what to expect and whilst it is not food that is going to change the world it is tasty, varied and reasonably priced. It is canteen style so you are often sat right next to other people but as long as you can cope with that, it's fine.

I have to say that I was not impressed with the Victoria restaurant though. I went with a friend and, as normal, the waiters explained that the food comes when it is cooked - so you might not get it at the same time as other people in your group. As long as you know that, normally it's fine. Except I had to eat my food in the end or else it would have been stone cold, as the kitchen has seemingly forgotten to cook my friend's food. I was eating my last few mouthfuls as my friend's food arrived. The waiting staff were very apologetic but it didn't really make for a relaxed evening with one person hungrily looking on, as the other ate.

I also found that the waiter's seemed to come into contact with the customer's quite a lot. So several times when they were serving the people next to me, the waiter would be standing right behind me and would knock into me. I just generally foudn them to be inattentive to detail.

I should add that it is this particular branch that I was unimpressed with. Generally, the staff are much better and I have never had to wait so long for food before. If you're looking for a decent and reasonably priced feed then do try Wagamamas, I wouldn't advise going to this particular one though.

One final tip - if you sign up as a member on their website you can often get discounts. It varies by location but often there are two main courses for the price of one or a free dessert or starter. It's always worth a check if you think you might be going there.I recently visited Wagamama's Victoria restaurant. Generally you know what to expect and whilst it is not food that is going to change the world it is tasty, varied and reasonably priced. It is canteen style so you are often sat right next to other people but as long as you can cope with that, it's fine.

I have to say that I was not impressed with the Victoria restaurant though. I went with a friend and, as normal, the waiters explained that the food comes when it is cooked - so you might not get it at the same time as other people in your group. As long as you know that, normally it's fine. Except I had to eat my food in the end or else it would have been stone cold, as the kitchen has seemingly forgotten to cook my friend's food. I was eating my last few mouthfuls as my friend's food arrived. The waiting staff were very apologetic but it didn't really make for a relaxed evening with one person hungrily looking on, as the other ate.

I also found that the waiter's seemed to come into contact with the customer's quite a lot. So several times when they were serving the people next to me, the waiter would be standing right behind me and would knock into me. I just generally foudn them to be inattentive to detail.

I should add that it is this particular branch that I was unimpressed with. Generally, the staff are much better and I have never had to wait so long for food before. If you're looking for a decent and reasonably priced feed then do try Wagamamas, I wouldn't advise going to this particular one though.

One final tip - if you sign up as a member on their website you can often get discounts. It varies by location but often there are two main courses for the price of one or a free dessert or starter. It's always worth a check if you think you might be going there.

Hard Rock Cafe - Hard rock cafe by sexyuklad

sexyuklad — Wed, 08 Oct 2008 16:03:45 +0000

Review by sexyuklad

Rating: 3.00

Phone: 020 7629 0382

Website: http://www.hardrock.com

Tags: american, lively, expensive

I have only eaten here the once and probably wont eat there again as to me it is too expensive and the wait to be seated is unbelievable!

I will admit that the food portions were relatively big and tasted pretty good but the prices are just too much. I would only recommend going there as a treat or if you can afford their prices.

You definitely need to pre-book your table as when I went there they gave us this little control thing that beeps when it is your turn but we waited for nearly two hours!

Oh they also have a little shop/museum thing next door.
I have only eaten here the once and probably wont eat there again as to me it is too expensive and the wait to be seated is unbelievable!

I will admit that the food portions were relatively big and tasted pretty good but the prices are just too much. I would only recommend going there as a treat or if you can afford their prices.

You definitely need to pre-book your table as when I went there they gave us this little control thing that beeps when it is your turn but we waited for nearly two hours!

Oh they also have a little shop/museum thing next door.

Kazan - by pixceline

pixceline — Thu, 02 Oct 2008 13:36:06 +0000

Review by pixceline

Rating: 4.00

Phone: 020 7233 7100

Tags: turkish, hummus, good value

Excellent food. Make sure you book!Excellent food. Make sure you book!

Aspleys - Disappointing by chrisp

chrisp — Thu, 02 Oct 2008 11:29:54 +0000

Review by chrisp

Rating: 3.00

Phone: 020 7259 5599

Website: http://www.lanesborough.com/#culinary_experience/apsleys

Tags: international, italian, expensive

I have, I will admit, not been kind to the Lanesborough in the past. I had a very uncomfortable couple of hours one Saturday afternoon in the Library Bar, being ignored by waiters and being served overpriced mediocre martinis, and it was when I noticed that all the books in the "library" were fake that I decided that this probably wasn't the bar for me. But the fake books were almost a metaphor for the whole building - the Lanesborough is a brand-new London hotel masquerading as a grand-old London hotel (it only opened in 1990) and has created this atmosphere of stately longevity entirely out of nothing. Which is an achievement of sorts, I suppose.

There used to be a restaurant in the Lanesborough called The Conservatory, which many people thought was pretty nice even though it was a bit like eating in The Crystal Maze's Tropical Zone. The plants and flourishes have gone, replaced by cool beige carpets and chintzy sofas, and the new head chef is a chap called Nick Bell, who despite being as British as British can be is cooking "simple, regional, Italian food" (his words) amid the starched tablecloths and sommeliers.

First, the good. The room is grand and airy if only very slightly corporate-diner, and the staff are very, very good at what they do. We never had to ask for anything, they moved at just the right pace and our tapwaters were diligently refilled. My starter of "Lonza" ham (I had to ask) with onions and endive was perfectly good - the sharp endives balanced with the sweet pickled onions but allowing the smooth texture of the ham to show through. And a companion's "Cardoon" soup (a type of artichoke apparently) was declared "very nice", and came with a pesto made from thistle!

Mains were similarly tasty. I had a beautifully cooked piece of salmon with a lovely crispy skin, on top of a smooth, rich balsamic sauce. A great combination of textures and flavours that never overpowered the salmon. "Cotcechino" (it looked like a big meatball made from cured pork) was a robust plate of food and also disappeared without complaints. Desserts were less impressive - mine was a very simple orange sorbet and an iced chocolate sponge was only OK - but they didn't detract from what was in general an honest and flavoursome lunch. So, and I'm sure you've already noticed the score, why only 3 stars?

Well, I blame the chef. Not because he can't cook, but because he himself admitted he's serving "simple, regional, Italian food". And if I want "simple, regional, Italian food" I won't go to a 5-star London hotel with white tablecloths, fish knives and more staff than customers. If I want "simple, regional, Italian food" I won't want to pay through the nose for it the most expensive city on earth. In short, if I want "simple, regional, Italian food" I will go to Italy. A quick search on Ryanair brings up a return to Rome (Ciampino) for the grand total (including taxes) of Â£44.01, just about the price I paid for my lunch at Apsley's. Nick Bell's dishes were authentic and tasty and I could recommend them wholeheartedly if they were not lost amidst the columns and shirt-tails of the Lanesborough - it just didn't sit right.

If Apsley's had gone down the Zafferano route of serving a haute-cuisine Italian-influenced menu, still sourcing the finest Italian produce but making the dishes look like they're worth the china they're served on, then that would have made sense. But the food at Apsley's doesn't step up to the mark demanded of a top London hotel restaurant and ultimately that is what people are shelling out for. I've had people try to convince me that it's the atmosphere and style that your money gets you at hotel restaurants, and that food is secondary. Well, if you are impressed enough by superficialities that you can overlook average food then good luck to you, but if Claridge's (Gordon Ramsay), the Mandarian (Foliage) and the Dorchester (The Grill Room) can host world-class restaurants that feel like they belong in such fine surroundings then I don't see why the Lanesborough can't.I have, I will admit, not been kind to the Lanesborough in the past. I had a very uncomfortable couple of hours one Saturday afternoon in the Library Bar, being ignored by waiters and being served overpriced mediocre martinis, and it was when I noticed that all the books in the "library" were fake that I decided that this probably wasn't the bar for me. But the fake books were almost a metaphor for the whole building - the Lanesborough is a brand-new London hotel masquerading as a grand-old London hotel (it only opened in 1990) and has created this atmosphere of stately longevity entirely out of nothing. Which is an achievement of sorts, I suppose.

There used to be a restaurant in the Lanesborough called The Conservatory, which many people thought was pretty nice even though it was a bit like eating in The Crystal Maze's Tropical Zone. The plants and flourishes have gone, replaced by cool beige carpets and chintzy sofas, and the new head chef is a chap called Nick Bell, who despite being as British as British can be is cooking "simple, regional, Italian food" (his words) amid the starched tablecloths and sommeliers.

First, the good. The room is grand and airy if only very slightly corporate-diner, and the staff are very, very good at what they do. We never had to ask for anything, they moved at just the right pace and our tapwaters were diligently refilled. My starter of "Lonza" ham (I had to ask) with onions and endive was perfectly good - the sharp endives balanced with the sweet pickled onions but allowing the smooth texture of the ham to show through. And a companion's "Cardoon" soup (a type of artichoke apparently) was declared "very nice", and came with a pesto made from thistle!

Mains were similarly tasty. I had a beautifully cooked piece of salmon with a lovely crispy skin, on top of a smooth, rich balsamic sauce. A great combination of textures and flavours that never overpowered the salmon. "Cotcechino" (it looked like a big meatball made from cured pork) was a robust plate of food and also disappeared without complaints. Desserts were less impressive - mine was a very simple orange sorbet and an iced chocolate sponge was only OK - but they didn't detract from what was in general an honest and flavoursome lunch. So, and I'm sure you've already noticed the score, why only 3 stars?

Well, I blame the chef. Not because he can't cook, but because he himself admitted he's serving "simple, regional, Italian food". And if I want "simple, regional, Italian food" I won't go to a 5-star London hotel with white tablecloths, fish knives and more staff than customers. If I want "simple, regional, Italian food" I won't want to pay through the nose for it the most expensive city on earth. In short, if I want "simple, regional, Italian food" I will go to Italy. A quick search on Ryanair brings up a return to Rome (Ciampino) for the grand total (including taxes) of Â£44.01, just about the price I paid for my lunch at Apsley's. Nick Bell's dishes were authentic and tasty and I could recommend them wholeheartedly if they were not lost amidst the columns and shirt-tails of the Lanesborough - it just didn't sit right.

If Apsley's had gone down the Zafferano route of serving a haute-cuisine Italian-influenced menu, still sourcing the finest Italian produce but making the dishes look like they're worth the china they're served on, then that would have made sense. But the food at Apsley's doesn't step up to the mark demanded of a top London hotel restaurant and ultimately that is what people are shelling out for. I've had people try to convince me that it's the atmosphere and style that your money gets you at hotel restaurants, and that food is secondary. Well, if you are impressed enough by superficialities that you can overlook average food then good luck to you, but if Claridge's (Gordon Ramsay), the Mandarian (Foliage) and the Dorchester (The Grill Room) can host world-class restaurants that feel like they belong in such fine surroundings then I don't see why the Lanesborough can't.

El Pirata Of Mayfair - Great ambience and tapas by Camelia

Camelia — Tue, 30 Sep 2008 16:32:27 +0000

Review by Camelia

Rating: 4.00

Phone: 020 7409 1315

Website: http://www.elpirata.co.uk

Tags: spanish, romantic, friendly

A short walk from Green Park tube will take you to Down Street and a world away from the hustle and bustle of London, to soak up the taste of Spain.

Having been to the home of tapas, Seville, I was transported back to Andalucia with the easy charm of the waiting staff and the delicious food and wine.

I chose the most Andalucian dishes I could find, to pretend that I was on holiday, instead of just up the road from the office. The broad bean casserole with pancetta was delicious and the kidneys in sherry, sublime.

Go on your own for a quiet lunch or take your friends - either way you can take advantage of the lunch special of 2 tapas and a glass of wine or beer for under a tenner.

Muy bien!A short walk from Green Park tube will take you to Down Street and a world away from the hustle and bustle of London, to soak up the taste of Spain.

Having been to the home of tapas, Seville, I was transported back to Andalucia with the easy charm of the waiting staff and the delicious food and wine.

I chose the most Andalucian dishes I could find, to pretend that I was on holiday, instead of just up the road from the office. The broad bean casserole with pancetta was delicious and the kidneys in sherry, sublime.

Go on your own for a quiet lunch or take your friends - either way you can take advantage of the lunch special of 2 tapas and a glass of wine or beer for under a tenner.

Muy bien!

Il Convivio - Hidden Italian winner by Hugo

Hugo — Sun, 28 Sep 2008 10:35:29 +0000

Review by Hugo

Rating: 4.00

Phone: 020 7730 4099

Website: http://www.etruscagroup.co.uk

Tags: italian, good value, business

I thought i was fairly familiar with the restaurants in the area but had never spotted nor been here.

I was impressed by some very tasty spagetti a la bottarga. I would go backto try other dishes and recommend it to others to try.

The restaurant has an airy back section to it with a glass ceiling, which is pleasant.

On a weekday lunch-time it was exceptionally quiet, so not quite sure when it's busy time is but will have to go back to find out.I thought i was fairly familiar with the restaurants in the area but had never spotted nor been here.

I was impressed by some very tasty spagetti a la bottarga. I would go backto try other dishes and recommend it to others to try.

The restaurant has an airy back section to it with a glass ceiling, which is pleasant.

On a weekday lunch-time it was exceptionally quiet, so not quite sure when it's busy time is but will have to go back to find out.

Spicy World - by Hugo

Hugo — Wed, 24 Sep 2008 22:11:29 +0000

Review by Hugo

Rating: 4.00

Phone: 020 7630 9951

Tags: indian, vegetarian dishes, takeaway

A surprisingly good Balti curry-house. Very friendly and rather hopeless staff add to the character of this Indian restaurant.

I had a delicious King Prawn Balti, that came with trimmings. I'll be back.A surprisingly good Balti curry-house. Very friendly and rather hopeless staff add to the character of this Indian restaurant.

I had a delicious King Prawn Balti, that came with trimmings. I'll be back.

O Sole Mio - Perfect Italian by SuperG

SuperG — Thu, 11 Sep 2008 11:04:57 +0000

Review by SuperG

Rating: 5.00

Phone: 020 7976 6687

Tags: italian, lively, good value

The first thing to say about O Sole Mio is that it is always full and it seems like most of the diners are Italian - always a good sign. Italians are notoriously picky and snobbish about eating Italian food out of Italy (I should know, I am one) but this restaurant is constantly full of Italians enjoying the delicious fare.

The menu is broad, with many specials, covering meats, pastas, pizzas and lots of dishes you won't find in high street, chain Italian restaurants. The quality is consistently excellent. My favourite is the O Sole Mio pizza, which is crammed with toppings.

The restaurant is excellent value for money and the staff are friendly, always giving you a warm welcome on arrival. The atmosphere is lively, buzzy and exciting - just a neighbourhood trattoria back in the old country. Exactly as it should be.The first thing to say about O Sole Mio is that it is always full and it seems like most of the diners are Italian - always a good sign. Italians are notoriously picky and snobbish about eating Italian food out of Italy (I should know, I am one) but this restaurant is constantly full of Italians enjoying the delicious fare.

The menu is broad, with many specials, covering meats, pastas, pizzas and lots of dishes you won't find in high street, chain Italian restaurants. The quality is consistently excellent. My favourite is the O Sole Mio pizza, which is crammed with toppings.

The restaurant is excellent value for money and the staff are friendly, always giving you a warm welcome on arrival. The atmosphere is lively, buzzy and exciting - just a neighbourhood trattoria back in the old country. Exactly as it should be.

Noura Belgravia - by TrustedBot

TrustedBot — Thu, 08 Feb 2007 18:20:08 +0000

Review by TrustedBot

Rating: 0.00

Phone: 020 7235 9444

Website: http://www.noura-brasseries.co.uk

Tags: lebanese, great food, smoking

Starting with the awards...The Gold Medal of Prestige Hospitality,
The Golden Fork of Lebanese Gastronomy, The Mood Food Restaurant of the Year 2005, The Best Vegetarian Restaurant of the Year 2005

So on to the restaurant itself. Noura Belgravia was the first of the Noura restaurants in London and combines sleek, contemporary lines with the best in Lebanese cuisine. At lunchtime the restaurant is divided into a brasserie for more informal lunch as well as a traditional restaurant for those who wish to indulge in the full menu. In the evening, the whole restaurant is set for fine dining with more al fresco eating in the bar area.

A Lebanese that´s just not like others. This wonderful find near Victoria offers fantastic, refined Middle Eastern cooking, including great starters, superb mezze and some very original dishes. It´s excellent in every sense with a sleek, generous space that evokes a feeling of intimacy making it good for a group (no wonder it attracts a smart crowd).

There´s an air of glamour about the place, with smartly suited waiters fandangoing between acres of starched clothed tables, largely populated by people who still dress for dinner. Formal it may be, but it´s not stuffy - conversation levels are high and there´s a great buzz.

Delicious Lebanese food in great variety and very attentive service are winning a loyal following for this upmarket, spacious and relaxed modern restaurant. Starting with the awards...The Gold Medal of Prestige Hospitality,
The Golden Fork of Lebanese Gastronomy, The Mood Food Restaurant of the Year 2005, The Best Vegetarian Restaurant of the Year 2005

Delicious Lebanese food in great variety and very attentive service are winning a loyal following for this upmarket, spacious and relaxed modern restaurant.

ASK - ASK by arcantara99

arcantara99 — Wed, 03 Sep 2008 21:12:52 +0000

Review by arcantara99

Rating: 4.00

Phone: 020 7233 7218

Website: http://www.askcentral.co.uk

Tags: italian, bar, good value

Ask is another of those reliable Italian chains. Its menu is more extensive than most â¬ with excellent salads, pastas and pizzas (you don't often get a good choice of all three at other places). The pasta dishes are particularly good â¬ with lots of vegetable choices or chicken or tuna or seafood. The service here has always been friendly and there's a nice upstairs too which is quieter during the week at lunchtimes. This gets popular in the evening as it's so close to the tube station especially with office workers. It's convenient for commuters. All the food has always tasted very fresh as well.

Ask is another of those reliable Italian chains. Its menu is more extensive than most â¬ with excellent salads, pastas and pizzas (you don't often get a good choice of all three at other places). The pasta dishes are particularly good â¬ with lots of vegetable choices or chicken or tuna or seafood. The service here has always been friendly and there's a nice upstairs too which is quieter during the week at lunchtimes. This gets popular in the evening as it's so close to the tube station especially with office workers. It's convenient for commuters. All the food has always tasted very fresh as well.

Hunan - Ooof by hollowlegs

hollowlegs — Sat, 23 Aug 2008 10:56:20 +0000

Review by hollowlegs

Rating: 4.00

Phone: 020 7730 5712

Tags: chinese, good value, lively

When I heard about Hunan, about 6 months ago, I had to go. A Chinese restaurant, named after the region in China known for it's liberal use of chillis. Perfect! Although they do claim that their food isn't strictly Hunanese on their website, what sealed the deal for me is that they don't offer menus. Instead, they bring you out food of the choice of the kitchen and don't stop until they tell you to.

So, tonight was the night. We arrived in Sloane Square, feeling a touch out of place, being the scruff bags that we are. The restaurant is not your typical Chinatown caff, but rather a sleeker affair. Extremely courteous staff sat us down, and away we went, furnished with a bottle of Chilean Sauvingnon Blanc.

To start, we also had marinated cucumber and some peanuts. A soup came out, steamed in a bamboo cup. A deeply savoury broth with ginger, shiitake mushrooms and pork mince came out accompanied by chicken mince in a lettuce leaf with a sauce to drizzle over it. We didn't know where to start really. The soup was gorgeous and the lettuce wrap a really pleasing texture contrast.

Next came some spicy green beans, in a light tempura-like batter. I must attempt to make these at home; not a hint of grease, but a pleasing amount of crunch, garnished with spring onion and mild(ish) chillis.

The salmon and snapper roll was interesting, but flavour-wise it was somewhat bland. I think it was meant to be, as it was quite refreshing on the palate.

In quick succession came one of my favourites of the meal - pork belly braised with star anise and ginger. The pork belly fell apart with a prod of the chopsticks - it was unctuous and melted in the mouth. I wanted more.

Various dumplings followed, some memorable, others not so. In particular a king prawn dumpling stuffed with a fish mousse and water chestnuts was particularly clever, and tasty. A prawn-topped bitter melon didn't reveal any hint of bitterness, but was well executed and beautifully presented. Tofu parcels came out, confusingly called "turkey wrapped ham" by the server. Debate between us quickly ensued - the boyfriend berudgingly admitted it was tofu, and deliciously so. Lamb parcels then came out, which reminded us of a gourmet version of sesame prawn toast; covered in sesame seeds, the lamb was barely there but enough to make it's mark. A spicy beef dish was amazingly tender, and perfumed with the smoky dried chillies nicely.

Finally, the big dishes came out. "Are you too full?" enquired the waiter. "Keep it coming!" Steamed sea bass in ginger and spring onion was perfectly cooked, and served from the beast table side. It proved to me that the restaurant didn't need to make any fancy dumplings or rolls for it to show that they can cook well.

Bewilderingly so, we were then given crispy duck and pancakes. Perfectly nice, but we did wonder if it was a mere filler.

Next, came Twice Cooked Pork in Lotus Leaves with egg fried rice and stir-fried veg. This really did top us off. The pork was a little dry, but the sauce was dark, rich and fruity.

We finally ducked out when the boyfriend gasped: "Enough! I'm done". I scoffed at him, even sulked a bit but clearly he knew better; after a small dessert of home made red bean balls, stuffed pancake and coconut jelly, I was fit to burst. We waddled off into the night, after having been eating for almost 3 hours. I'm still full now; I'm not sure sleeping is a good idea at the moment.

There is an element of trust when it comes to the bill as it was indecipherable, but it was very reasonable indeed. If you're not a fusspot, I suggest you go.When I heard about Hunan, about 6 months ago, I had to go. A Chinese restaurant, named after the region in China known for it's liberal use of chillis. Perfect! Although they do claim that their food isn't strictly Hunanese on their website, what sealed the deal for me is that they don't offer menus. Instead, they bring you out food of the choice of the kitchen and don't stop until they tell you to.

So, tonight was the night. We arrived in Sloane Square, feeling a touch out of place, being the scruff bags that we are. The restaurant is not your typical Chinatown caff, but rather a sleeker affair. Extremely courteous staff sat us down, and away we went, furnished with a bottle of Chilean Sauvingnon Blanc.

To start, we also had marinated cucumber and some peanuts. A soup came out, steamed in a bamboo cup. A deeply savoury broth with ginger, shiitake mushrooms and pork mince came out accompanied by chicken mince in a lettuce leaf with a sauce to drizzle over it. We didn't know where to start really. The soup was gorgeous and the lettuce wrap a really pleasing texture contrast.

Next came some spicy green beans, in a light tempura-like batter. I must attempt to make these at home; not a hint of grease, but a pleasing amount of crunch, garnished with spring onion and mild(ish) chillis.

The salmon and snapper roll was interesting, but flavour-wise it was somewhat bland. I think it was meant to be, as it was quite refreshing on the palate.

In quick succession came one of my favourites of the meal - pork belly braised with star anise and ginger. The pork belly fell apart with a prod of the chopsticks - it was unctuous and melted in the mouth. I wanted more.

Various dumplings followed, some memorable, others not so. In particular a king prawn dumpling stuffed with a fish mousse and water chestnuts was particularly clever, and tasty. A prawn-topped bitter melon didn't reveal any hint of bitterness, but was well executed and beautifully presented. Tofu parcels came out, confusingly called "turkey wrapped ham" by the server. Debate between us quickly ensued - the boyfriend berudgingly admitted it was tofu, and deliciously so. Lamb parcels then came out, which reminded us of a gourmet version of sesame prawn toast; covered in sesame seeds, the lamb was barely there but enough to make it's mark. A spicy beef dish was amazingly tender, and perfumed with the smoky dried chillies nicely.

Finally, the big dishes came out. "Are you too full?" enquired the waiter. "Keep it coming!" Steamed sea bass in ginger and spring onion was perfectly cooked, and served from the beast table side. It proved to me that the restaurant didn't need to make any fancy dumplings or rolls for it to show that they can cook well.

Bewilderingly so, we were then given crispy duck and pancakes. Perfectly nice, but we did wonder if it was a mere filler.

Next, came Twice Cooked Pork in Lotus Leaves with egg fried rice and stir-fried veg. This really did top us off. The pork was a little dry, but the sauce was dark, rich and fruity.

We finally ducked out when the boyfriend gasped: "Enough! I'm done". I scoffed at him, even sulked a bit but clearly he knew better; after a small dessert of home made red bean balls, stuffed pancake and coconut jelly, I was fit to burst. We waddled off into the night, after having been eating for almost 3 hours. I'm still full now; I'm not sure sleeping is a good idea at the moment.

There is an element of trust when it comes to the bill as it was indecipherable, but it was very reasonable indeed. If you're not a fusspot, I suggest you go.

Nobu - Outstanding by gastro1

gastro1 — Sat, 14 Jun 2008 23:16:15 +0000

Review by gastro1

Rating: 5.00

Phone: 020 7447 4747

Website: http://www.noburestaurants.com/

Tags: expensive, japanese, lively

Now an institution but the quality of food and service has remained constant.

I try and go 3-4 times a year and just have all my favourite dishes with either sake or a top Alsace wine.

Go at lunch and try and get a table with a view of Hyde Park.

Avoid evenings as it's full of celebs or wannabe's as well as the Essex crowd who have a few quid.Now an institution but the quality of food and service has remained constant.

I try and go 3-4 times a year and just have all my favourite dishes with either sake or a top Alsace wine.

Go at lunch and try and get a table with a view of Hyde Park.

Avoid evenings as it's full of celebs or wannabe's as well as the Essex crowd who have a few quid.