Latest reviews for Restaurants in Knightsbridge, London, United Kingdom

Brompton Quarter Cafe - dinner at brompton quarter restaurant by wissper32

wissper32 — Thu, 09 Oct 2008 18:32:25 +0000

Review by wissper32

Rating: 5.00

Phone: 020 7225 2107

Website: http://www.bromptonquarter.com/directory/?no_cache=1&tx_bqdirectory_pi1%5Bcat%5D=16&tx_bqdir

Tags: romantic, mediterranean, good value

Had a dinner at Brompton Quarter restaurant last night with my wife.
Great food, we eat only organic food and it is really hard to find good food outside - not to mention how yummie it was, i really recommand the lamb and sea bass
service was really good, we been served by a nice gentleman who was making us smile all evening!
great romantic candle light ambiant - we were sitting downstairs where it was nice and quiet and really romantic.

amazing bread with fruits and nuts, which aperently was made in the kitchen an hour before we had it
price was good - it is organic food and you expect to pay more, but its not that much comparing that you are paying more then double at the supermarket.

i recommand to all, if you love food, and if you care about yourself - go eat there!

sorry for my bad english..

thanks.

baredHad a dinner at Brompton Quarter restaurant last night with my wife.
Great food, we eat only organic food and it is really hard to find good food outside - not to mention how yummie it was, i really recommand the lamb and sea bass
service was really good, we been served by a nice gentleman who was making us smile all evening!
great romantic candle light ambiant - we were sitting downstairs where it was nice and quiet and really romantic.

amazing bread with fruits and nuts, which aperently was made in the kitchen an hour before we had it
price was good - it is organic food and you expect to pay more, but its not that much comparing that you are paying more then double at the supermarket.

i recommand to all, if you love food, and if you care about yourself - go eat there!

sorry for my bad english..

thanks.

bared

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.

Marcus Wareing at the Berkeley (Petrus) - Marcus Wareing at The Berkeley, 01 Oct 2008 by Food_Snob

Food_Snob — Mon, 06 Oct 2008 08:54:45 +0000

Review by Food_Snob

Rating: 3.00

Phone: 020 7235 1200

Website: http://www.gordonramsay.com

Tags: french, expensive, lively

Illustrated Critique:

http://foodsnobblog.wordpress.com/2008/10/01/marcus-wareing-at-the-berkeley-london/

Text-only Critique:

I suppose most of you have already read that Waitrose Food Illustrated article for yourselves now. It is legendary and rightly so: I imagine James Steen must have soiled himself listening to Marcus Wareing (thatâ¬"s right - itâ¬"s Marcus Wareing at the Berkeley tonight! Can you feel the excitement?) launch into his sensationally blunt invective against that â¬Üsad b*st*rdâ¬", Gordon Ramsay - a reporterâ¬"s wet dream, indeed. Although grudgingly good entertainment, it is also a personal shame as I was secretly hoping to dispense with the now-expected, prolix preamble this post (or at least condense it somewhat) and get tucked straight into dinnerâ¬"s narrative; but how could I honestly ignore a feud that has rocked Londonâ¬"s dinnerland to its timbers or whose reverberations have, at the very least, shaken a few pristine pieces of cutlery out of their proper, precise places?

Here is the stereotypical tale of two teenage friends who grew up to become bitter enemies, conquering Londonâ¬"s restaurant scene along the way - did you know Team Ramsay-Wareing has amassed 15 Michelin stars? Thatâ¬"s within tasting distance of Robuchonâ¬"s 17! Impressive stuff. The story, and this is Marcusâ¬" story, starts in Lancashire, where a shy, quiet teenager decided to follow his brother, the chef, into a culinary career. Enrolling into catering college, under big brother Brianâ¬"s behest, turned young Wareingâ¬"s world upside down, suddenly he was brimful of confidence: â¬Üthe kitchen was my comfort zone and I felt good in whites.â¬" He was also the centre of attention and impressing peers, teachers and judges alike, enough so that one such referee referred him to a sous chef at the Savoy. Thus, aged 18, he had his foot in the door, becoming the Savoyâ¬"s new commis chef under the aegis of Anton Edelmann. Spending two years here, the galloping gastro then went through ten kitchens in ten years: he moved first to Le Gavroche, serving under another great, Albert Roux, and also where he first met Gordon; Marcus, 19, and Gordon, 22, hit it off instantly. Next came the Point, near NYC; the Grand Hotel, Amsterdam, joining Roux again; Gravetye Manor, West Sussex (where he met Jane, his wife); before arriving at Pierre Koffmannâ¬"s La Tante Claire. Here, he was reunited with Ramsay, but only for one week: the morning he arrived, Gordon (in an unrelated move) handed in his notice; he was opening Aubergine and wanted Marcus with him. The fortnight that followed, under the notoriously difficult Koffmann, was more than enough convincement to lead Marcus one night to Aubergineâ¬"s backdoor, where, almost on the spot, Marco Pierre White gave Marcus Wareing a job at Gordon Ramsayâ¬"s first restaurantâ¬¦starsâ¬¦dizzyâ¬¦The pair became inseparable, but after two years, side by side, sixteen hours a day, six days a week giving â¬Üthat guy everything [he] had,â¬" Marcus needed a break and returned to NYC, to Daniel Bouludâ¬"s Le Cirque (then Americaâ¬"s top restaurant). However, twelve months and visa problems later, he was back with Ramsay - via Guy Savoy, Paris - setting up lâ¬"Oranger. Within a year, he had won a Michelin star, within another, he had been sacked (the day after Ramsay quit) over internecine wrangling with owners, A-Z. Undaunted, Marcus recovered in style, becoming chef-patron of then St James Street sited PÃ©trus, named after his favourite wine, in 1999. It took him only seven months more to earn another Michelin star. Going from strength to strength now, in 2003 he also took over the Savoy Grill; opened Banquette, an American diner, above it; and moved PÃ©trus into La Tante Claireâ¬"s old spot at The Berkeley. In 2004, he also earned Savoy its first ever star.

Note the symmetrical circularity of Marcusâ¬" life: he begun at the Savoy, left, did a spell at Guy Savoy, then returned, thirteen years on, as head chef; also, after spending two weeks at La Tante Claire, ten years later he was back, replacing it with his own restaurant.

A year ago, everything looked grand: PÃ©trus had picked up star number two and Wareing was riding high, earning unanimous praise and plaudits aplenty -many touted PÃ©trus as Londonâ¬"s best restaurant - whilst Ramsay was opening restaurants across the world, recording TV shows and making his millions. What went wrong? Well, rumours of a rift had already begun surfacing in early 2007; apparently, Marcus had grown sick of the â¬Üshadowâ¬" sobriquet his relationship with Gordon had earned him, as well as the claustrophobic consequences of being another cog in the GRH machine - he was a man â¬Üconstrained, confined and trappedâ¬". In May, gossip had it that Gordon was about to fire Marcus, but Wareing must have sensed this himself and made a pre-emptive strike: GRHâ¬"s lease with The Berkeley was due to expire on 19 September, so he launched an independent bid for it. And got it. A summer of squabbling between the two super-chefs supervened. Eventually, an accord was reached: Gordon kept the name (supposedly on its way to La Noisetteâ¬"s old location), wine cellar and maÃ®tre dâ¬", Jean-Philippe Susilovic; Marcus kept his stars and won his freedom. After a one-week closure mid-September, Marcus Wareing at The Berkeley is now open.

The David Collins interior has remained intact. It is still sophisticated and dramatic yet warm and clubby; still very grown up. The belle Ã©poque theme is embodied by rich claret colouring, characteristic of PÃ©trus wine itself. The deep Burgundy walls and well-padded plum armchairs are contrasted against crisp white, double-layered tablecloths. Circles figure prominently too: ovular mirrors, round tables, white French blinds made of linking loops; and white, milk and dark chocolate-coloured boules upon two large abacuses that screen a wall of wine chillers. Well-spaced, large tables are dressed with a couple of calla lilies, white candleholder, Bernaudaud porcelain (Fat Duck, lâ¬"Atelier de JoÃ«l Robuchon in Paris and Jean Georges of New York are also fans) and thick, starched napkins. Fragrant bouquets of white hydrangeas and more calla lilies; opulent fittings; and dim lighting from glittering chandeliers and soft golden lamps adds to the sense of seduction and luxury.

Amuse Bouche 1: Confit of Foie Gras. First of the finger-foods were thin pastry feuille and foie gras sandwiches, crusted with cassis dust and atop a squiggle of golden quince purÃ©e. Creamy foie confit, flaky feuilles, biting blackcurrant and spur of sweet quince: these offered a very pleasant introduction to Monsieur Marcusâ¬" kitchen.

Amuse Bouche 2: Black Truffle Parmesan Risotto Croquettes. More nibbles to occupy my fingers followed: golden, crunchy spheres of hot, creamy, cheesy risotto and robust, tasty truffle were superb. The yielding grains of rice within the milky magma middles felt lovely on the tongue. The nutty parmesan squared up to the bold black truffle. The result: fireworks.

Les Pains: Country Bread; Swiss Brown; Sourdough; and Potato & Honey Bread. The country bread was rustic in taste and texture with a hard, thick crust; Swiss brown was lighter with a moist, porous filling and brittle coat; whilst the slightly nutty sourdough had a dense middle and chewy exterior. The best though was the potato and honey; the potato gave a delicate, open crumb and honey, a crunchy, caramelised, but not sweet, edge. Unfortunately, these were not made by the restaurant itself, being bought in from the Flour Station instead. This obviously meant they were served neither fresh nor hot out the oven. The butter was English, unsalted and frustratingly un-spreadable.

Amuse Bouche 3: Warm Pumpkin Soup with Parmesan Foam and Pumpkin Seed Grissini. The official amuse was a shot of thick pumpkin potage topped with parmesan mousse complete with parmesan-pumpkin seed breadsticks, The smooth, satisfying soup balanced salty, nutlike and earthy tang while the skinny, smoky grissini were crisp, rich and packed serious salty relish.

EntrÃ©e 1: Pan Fried Foie Gras - Glazed Black Figs, Espresso and Salted Caramel Popcorn. A thick, fat cut of foie gras, resting upon warm fig compote, was the centrepiece of the dish; whole popcorn pieces and a smear of espresso syrup strewn with salty, caramelised popcorn dust supported. The lush liver was indescribably delicious. Its auburn veneer, which submitted so readily to my fork that my knife was never touched, held within a juicy, almost runny core. The underlying fig, chopped and diced with skin still on, gave great textural variation to the overlaying liver: its skin was chewy, flesh smooth and seeds gritty and crunchy. The espresso was an excellent addition, with a strong, grounding flavour initially exciting the taste buds and contrasting well with the rich foie, then leaving behind a pleasing roasted residual finish.

EntrÃ©e 2: Scallops and Cod - Confit, Cauliflower, Macadamia Nuts, Fourme dâ¬"Ambert and White Chocolate. A sizeable seared scallop, sliced open, was sat atop cauliflower purÃ©e, sprinkled with chopped Macadamia nuts and sided by a smearing of Fourme dâ¬"Ambert blue cheese; flakes of cod confit, squares of warm white chocolate and orange and purple pansies garnished the dish. My first taste was of nut-topped scallop spread with cheese; the formidable Fourme took hold of the shellfish and delivered a powerful punch proceeded by a clean, nutty aftertaste that complemented the crunchy Macadamias. Normally, I would have suggested the scallop could have done with a little more time in the pan, for though just about cooked through, the skin was still soft, but in this scenario, this suppler surface suited the scallopâ¬"s role as a transport for the stronger savours surrounding it. The firm cod cuts were full of flavour and combined nicely with the melting milky chocolate; the flowers added colour and texture; an accompaniment of grilled Irish soda bread was yummy - thick, moist and juicy. The plate was full of curious combinations, which came off rather well; dominant elements and more obliging ones worked together to create a very balanced whole.

EntrÃ©e 3: Roasted and Marinated Quail - Hispi Cabbage, Pommery Mustard and Baked Potato. Meaty fillets of roast quail lay on a bed of crisp hispi cabbage alongside baked potato foam within which was veiled quail leg and trompette fricassee. The birdâ¬"s skin was disconcertingly soggy, but on tasting, infused with Pommery mustard and anise, it delivered such strong, sweetish, sharp bursts that this was fast forgiven. The hispi, a sweeter, softer cabbage, was warm and snappy and also suffused with the palatial Pommery. I was long interested how something as unrefined as baked potato would be incorporated, but its foamy form was lighter than air with the subtlest creaminess to it. Within was a scrumptious surprise of quail legs, cooked till almost confit, coupled with black chanterelles; the gamey dark meat and deep, robust mushrooms were deliciously intense.

EntrÃ©e 4: Pan Fried Veal Sweetbread - Swiss Chard, Roasted Ceps and Celeriac, Sauternes Jus. Two thin tranches of celeriac served as an impromptu pancake for diced Swiss chard stalk and leaf, on top of which was placed a seriously seductive sweetbread slab. Surrounding this were bundles of roast ceps upon cep mousse adorned with black truffle julienne and an amber jus of veal stock and sauternes that had been added tableside. The glistening gamboge gland was exquisite: its blazing hot jacket proved ineffectual, but palatable, protection for the pretty pink, creamy kernel. The mini mushroom mounds were explosive in taste: the sweet-acidity the rich gravy had been absorbed by the meaty, smoky ceps, which together with the redolent, pungent truffle, were absolutely intoxicating. The subjacent Swiss chard was slightly bitter and crunchy, whilst its celeriac capsule was smooth and nutty: together, they were a nice earthy anchor for the deep intensity of this dish. This was sensual, epicurean eating. Wow!

Plat Principal 1: Scottish Halibut - Charred Leeks, Coddled Quail Egg, English Watercress and Creamed Caviar. A hunky hunch of halibut, braised, came carrying char gilled baby leek, cloven coddled quail egg and watercress-almond tuile. Smatterings of purÃ©ed watercress, spoonful of creamed Oscietra caviar, parmesan twirl and dark pansies filled the plate. The fishy filletâ¬"s expert execution enabled me to devour the delicate flesh flake by firm flake. The watercress three ways - warm, thick paste; peppery, almost mustard-like, garniture; and slightly bitter tuile - were a pleasing terrene contrast to the sweeter halibut. I found the caviar cream, though silky smooth, lacking in impression. The lovely leek was mellow and tender, but I was supplied with just a single stalk to savour. The quail egg, traditional caviar complement, was warm and creamy, but again paltry in provision - maybe the kitchen was considering my health; one quail egg contains the same cholesterol as several hen eggs.

Plat Principal 2: Poached and Glazed Anjou Pigeon - Scottish Girolles, Almonds and Amaretti. A plump pigeon breast, poached and glazed with black olive, almond and cobnut crumble, rested on a busy base of broken amaretti biscuit bits, baby gem lettuce, girolle mushrooms and sliced spear of white asparagus. The list of ingredients was enticing; the presentation, mouth-watering. Crunchy asparagus, sweet and subtly nutlike; full-bodied, fruity girolles soaked in pigeon vinaigrette; crunchy cobnuts; crisp, sugary amaretti; bitter black olives; earthy lettuce dripping with pigeon jus: these mingled marvellously, matching and bouncing tastes and textures around my mouth. However, it was all in vain. The alluring cerise-coloured guise of the pigeon steak was a siren call; it wooed me in, only to dash my hopes on proverbial rocks. OK, I exaggerate, but the bird was seriously bereft of flavour. This alone was bad enough, but with such quality trimmings and as this was the mealâ¬"s climatic main course, it was criminal.
Illustrated Critique:

http://foodsnobblog.wordpress.com/2008/10/01/marcus-wareing-at-the-berkeley-london/

Text-only Critique:

I suppose most of you have already read that Waitrose Food Illustrated article for yourselves now. It is legendary and rightly so: I imagine James Steen must have soiled himself listening to Marcus Wareing (thatâ¬"s right - itâ¬"s Marcus Wareing at the Berkeley tonight! Can you feel the excitement?) launch into his sensationally blunt invective against that â¬Üsad b*st*rdâ¬", Gordon Ramsay - a reporterâ¬"s wet dream, indeed. Although grudgingly good entertainment, it is also a personal shame as I was secretly hoping to dispense with the now-expected, prolix preamble this post (or at least condense it somewhat) and get tucked straight into dinnerâ¬"s narrative; but how could I honestly ignore a feud that has rocked Londonâ¬"s dinnerland to its timbers or whose reverberations have, at the very least, shaken a few pristine pieces of cutlery out of their proper, precise places?

Here is the stereotypical tale of two teenage friends who grew up to become bitter enemies, conquering Londonâ¬"s restaurant scene along the way - did you know Team Ramsay-Wareing has amassed 15 Michelin stars? Thatâ¬"s within tasting distance of Robuchonâ¬"s 17! Impressive stuff. The story, and this is Marcusâ¬" story, starts in Lancashire, where a shy, quiet teenager decided to follow his brother, the chef, into a culinary career. Enrolling into catering college, under big brother Brianâ¬"s behest, turned young Wareingâ¬"s world upside down, suddenly he was brimful of confidence: â¬Üthe kitchen was my comfort zone and I felt good in whites.â¬" He was also the centre of attention and impressing peers, teachers and judges alike, enough so that one such referee referred him to a sous chef at the Savoy. Thus, aged 18, he had his foot in the door, becoming the Savoyâ¬"s new commis chef under the aegis of Anton Edelmann. Spending two years here, the galloping gastro then went through ten kitchens in ten years: he moved first to Le Gavroche, serving under another great, Albert Roux, and also where he first met Gordon; Marcus, 19, and Gordon, 22, hit it off instantly. Next came the Point, near NYC; the Grand Hotel, Amsterdam, joining Roux again; Gravetye Manor, West Sussex (where he met Jane, his wife); before arriving at Pierre Koffmannâ¬"s La Tante Claire. Here, he was reunited with Ramsay, but only for one week: the morning he arrived, Gordon (in an unrelated move) handed in his notice; he was opening Aubergine and wanted Marcus with him. The fortnight that followed, under the notoriously difficult Koffmann, was more than enough convincement to lead Marcus one night to Aubergineâ¬"s backdoor, where, almost on the spot, Marco Pierre White gave Marcus Wareing a job at Gordon Ramsayâ¬"s first restaurantâ¬¦starsâ¬¦dizzyâ¬¦The pair became inseparable, but after two years, side by side, sixteen hours a day, six days a week giving â¬Üthat guy everything [he] had,â¬" Marcus needed a break and returned to NYC, to Daniel Bouludâ¬"s Le Cirque (then Americaâ¬"s top restaurant). However, twelve months and visa problems later, he was back with Ramsay - via Guy Savoy, Paris - setting up lâ¬"Oranger. Within a year, he had won a Michelin star, within another, he had been sacked (the day after Ramsay quit) over internecine wrangling with owners, A-Z. Undaunted, Marcus recovered in style, becoming chef-patron of then St James Street sited PÃ©trus, named after his favourite wine, in 1999. It took him only seven months more to earn another Michelin star. Going from strength to strength now, in 2003 he also took over the Savoy Grill; opened Banquette, an American diner, above it; and moved PÃ©trus into La Tante Claireâ¬"s old spot at The Berkeley. In 2004, he also earned Savoy its first ever star.

Note the symmetrical circularity of Marcusâ¬" life: he begun at the Savoy, left, did a spell at Guy Savoy, then returned, thirteen years on, as head chef; also, after spending two weeks at La Tante Claire, ten years later he was back, replacing it with his own restaurant.

A year ago, everything looked grand: PÃ©trus had picked up star number two and Wareing was riding high, earning unanimous praise and plaudits aplenty -many touted PÃ©trus as Londonâ¬"s best restaurant - whilst Ramsay was opening restaurants across the world, recording TV shows and making his millions. What went wrong? Well, rumours of a rift had already begun surfacing in early 2007; apparently, Marcus had grown sick of the â¬Üshadowâ¬" sobriquet his relationship with Gordon had earned him, as well as the claustrophobic consequences of being another cog in the GRH machine - he was a man â¬Üconstrained, confined and trappedâ¬". In May, gossip had it that Gordon was about to fire Marcus, but Wareing must have sensed this himself and made a pre-emptive strike: GRHâ¬"s lease with The Berkeley was due to expire on 19 September, so he launched an independent bid for it. And got it. A summer of squabbling between the two super-chefs supervened. Eventually, an accord was reached: Gordon kept the name (supposedly on its way to La Noisetteâ¬"s old location), wine cellar and maÃ®tre dâ¬", Jean-Philippe Susilovic; Marcus kept his stars and won his freedom. After a one-week closure mid-September, Marcus Wareing at The Berkeley is now open.

The David Collins interior has remained intact. It is still sophisticated and dramatic yet warm and clubby; still very grown up. The belle Ã©poque theme is embodied by rich claret colouring, characteristic of PÃ©trus wine itself. The deep Burgundy walls and well-padded plum armchairs are contrasted against crisp white, double-layered tablecloths. Circles figure prominently too: ovular mirrors, round tables, white French blinds made of linking loops; and white, milk and dark chocolate-coloured boules upon two large abacuses that screen a wall of wine chillers. Well-spaced, large tables are dressed with a couple of calla lilies, white candleholder, Bernaudaud porcelain (Fat Duck, lâ¬"Atelier de JoÃ«l Robuchon in Paris and Jean Georges of New York are also fans) and thick, starched napkins. Fragrant bouquets of white hydrangeas and more calla lilies; opulent fittings; and dim lighting from glittering chandeliers and soft golden lamps adds to the sense of seduction and luxury.

Amuse Bouche 1: Confit of Foie Gras. First of the finger-foods were thin pastry feuille and foie gras sandwiches, crusted with cassis dust and atop a squiggle of golden quince purÃ©e. Creamy foie confit, flaky feuilles, biting blackcurrant and spur of sweet quince: these offered a very pleasant introduction to Monsieur Marcusâ¬" kitchen.

Amuse Bouche 2: Black Truffle Parmesan Risotto Croquettes. More nibbles to occupy my fingers followed: golden, crunchy spheres of hot, creamy, cheesy risotto and robust, tasty truffle were superb. The yielding grains of rice within the milky magma middles felt lovely on the tongue. The nutty parmesan squared up to the bold black truffle. The result: fireworks.

Les Pains: Country Bread; Swiss Brown; Sourdough; and Potato & Honey Bread. The country bread was rustic in taste and texture with a hard, thick crust; Swiss brown was lighter with a moist, porous filling and brittle coat; whilst the slightly nutty sourdough had a dense middle and chewy exterior. The best though was the potato and honey; the potato gave a delicate, open crumb and honey, a crunchy, caramelised, but not sweet, edge. Unfortunately, these were not made by the restaurant itself, being bought in from the Flour Station instead. This obviously meant they were served neither fresh nor hot out the oven. The butter was English, unsalted and frustratingly un-spreadable.

Amuse Bouche 3: Warm Pumpkin Soup with Parmesan Foam and Pumpkin Seed Grissini. The official amuse was a shot of thick pumpkin potage topped with parmesan mousse complete with parmesan-pumpkin seed breadsticks, The smooth, satisfying soup balanced salty, nutlike and earthy tang while the skinny, smoky grissini were crisp, rich and packed serious salty relish.

EntrÃ©e 1: Pan Fried Foie Gras - Glazed Black Figs, Espresso and Salted Caramel Popcorn. A thick, fat cut of foie gras, resting upon warm fig compote, was the centrepiece of the dish; whole popcorn pieces and a smear of espresso syrup strewn with salty, caramelised popcorn dust supported. The lush liver was indescribably delicious. Its auburn veneer, which submitted so readily to my fork that my knife was never touched, held within a juicy, almost runny core. The underlying fig, chopped and diced with skin still on, gave great textural variation to the overlaying liver: its skin was chewy, flesh smooth and seeds gritty and crunchy. The espresso was an excellent addition, with a strong, grounding flavour initially exciting the taste buds and contrasting well with the rich foie, then leaving behind a pleasing roasted residual finish.

EntrÃ©e 2: Scallops and Cod - Confit, Cauliflower, Macadamia Nuts, Fourme dâ¬"Ambert and White Chocolate. A sizeable seared scallop, sliced open, was sat atop cauliflower purÃ©e, sprinkled with chopped Macadamia nuts and sided by a smearing of Fourme dâ¬"Ambert blue cheese; flakes of cod confit, squares of warm white chocolate and orange and purple pansies garnished the dish. My first taste was of nut-topped scallop spread with cheese; the formidable Fourme took hold of the shellfish and delivered a powerful punch proceeded by a clean, nutty aftertaste that complemented the crunchy Macadamias. Normally, I would have suggested the scallop could have done with a little more time in the pan, for though just about cooked through, the skin was still soft, but in this scenario, this suppler surface suited the scallopâ¬"s role as a transport for the stronger savours surrounding it. The firm cod cuts were full of flavour and combined nicely with the melting milky chocolate; the flowers added colour and texture; an accompaniment of grilled Irish soda bread was yummy - thick, moist and juicy. The plate was full of curious combinations, which came off rather well; dominant elements and more obliging ones worked together to create a very balanced whole.

EntrÃ©e 3: Roasted and Marinated Quail - Hispi Cabbage, Pommery Mustard and Baked Potato. Meaty fillets of roast quail lay on a bed of crisp hispi cabbage alongside baked potato foam within which was veiled quail leg and trompette fricassee. The birdâ¬"s skin was disconcertingly soggy, but on tasting, infused with Pommery mustard and anise, it delivered such strong, sweetish, sharp bursts that this was fast forgiven. The hispi, a sweeter, softer cabbage, was warm and snappy and also suffused with the palatial Pommery. I was long interested how something as unrefined as baked potato would be incorporated, but its foamy form was lighter than air with the subtlest creaminess to it. Within was a scrumptious surprise of quail legs, cooked till almost confit, coupled with black chanterelles; the gamey dark meat and deep, robust mushrooms were deliciously intense.

EntrÃ©e 4: Pan Fried Veal Sweetbread - Swiss Chard, Roasted Ceps and Celeriac, Sauternes Jus. Two thin tranches of celeriac served as an impromptu pancake for diced Swiss chard stalk and leaf, on top of which was placed a seriously seductive sweetbread slab. Surrounding this were bundles of roast ceps upon cep mousse adorned with black truffle julienne and an amber jus of veal stock and sauternes that had been added tableside. The glistening gamboge gland was exquisite: its blazing hot jacket proved ineffectual, but palatable, protection for the pretty pink, creamy kernel. The mini mushroom mounds were explosive in taste: the sweet-acidity the rich gravy had been absorbed by the meaty, smoky ceps, which together with the redolent, pungent truffle, were absolutely intoxicating. The subjacent Swiss chard was slightly bitter and crunchy, whilst its celeriac capsule was smooth and nutty: together, they were a nice earthy anchor for the deep intensity of this dish. This was sensual, epicurean eating. Wow!

Plat Principal 1: Scottish Halibut - Charred Leeks, Coddled Quail Egg, English Watercress and Creamed Caviar. A hunky hunch of halibut, braised, came carrying char gilled baby leek, cloven coddled quail egg and watercress-almond tuile. Smatterings of purÃ©ed watercress, spoonful of creamed Oscietra caviar, parmesan twirl and dark pansies filled the plate. The fishy filletâ¬"s expert execution enabled me to devour the delicate flesh flake by firm flake. The watercress three ways - warm, thick paste; peppery, almost mustard-like, garniture; and slightly bitter tuile - were a pleasing terrene contrast to the sweeter halibut. I found the caviar cream, though silky smooth, lacking in impression. The lovely leek was mellow and tender, but I was supplied with just a single stalk to savour. The quail egg, traditional caviar complement, was warm and creamy, but again paltry in provision - maybe the kitchen was considering my health; one quail egg contains the same cholesterol as several hen eggs.

Plat Principal 2: Poached and Glazed Anjou Pigeon - Scottish Girolles, Almonds and Amaretti. A plump pigeon breast, poached and glazed with black olive, almond and cobnut crumble, rested on a busy base of broken amaretti biscuit bits, baby gem lettuce, girolle mushrooms and sliced spear of white asparagus. The list of ingredients was enticing; the presentation, mouth-watering. Crunchy asparagus, sweet and subtly nutlike; full-bodied, fruity girolles soaked in pigeon vinaigrette; crunchy cobnuts; crisp, sugary amaretti; bitter black olives; earthy lettuce dripping with pigeon jus: these mingled marvellously, matching and bouncing tastes and textures around my mouth. However, it was all in vain. The alluring cerise-coloured guise of the pigeon steak was a siren call; it wooed me in, only to dash my hopes on proverbial rocks. OK, I exaggerate, but the bird was seriously bereft of flavour. This alone was bad enough, but with such quality trimmings and as this was the mealâ¬"s climatic main course, it was criminal.

Awana - Nice but pricey by RR123

RR123 — Thu, 02 Oct 2008 20:50:05 +0000

Review by RR123

Rating: 4.00

Phone: 020 7584 8880

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

Tags: malaysian, expensive, bar

I recently ate at this restaurant for the first time and thought the food was of a very good standard and well served. It is very expensive though, so if you want to pay a bit less then consider going there at lunchtime when they run special offers that really bring the price down.

The staff were friendly but I did find that when they were at a bit of a loose end they would hover about near where we were sitting, which at times was a bit irritating. They did also put dirty plates on the same tray as the food we were about to be served. But fortunately an eagle eyed waitress stepped in and served us our food.

Good food, just choose your time carefully to go there so that you don't pay a fortune.I recently ate at this restaurant for the first time and thought the food was of a very good standard and well served. It is very expensive though, so if you want to pay a bit less then consider going there at lunchtime when they run special offers that really bring the price down.

The staff were friendly but I did find that when they were at a bit of a loose end they would hover about near where we were sitting, which at times was a bit irritating. They did also put dirty plates on the same tray as the food we were about to be served. But fortunately an eagle eyed waitress stepped in and served us our food.

Good food, just choose your time carefully to go there so that you don't pay a fortune.

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.

Shezan - Tasty food but hit and miss service by ilovelucy

ilovelucy — Wed, 01 Oct 2008 14:43:42 +0000

Review by ilovelucy

Rating: 3.00

Phone: 020 7584 0052

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

Tags: indian, live music, lively

Atmosphere was buzzing when we arrived last Friday evening at this cavenous place. My colleagues and I were taking advantage of the toptable offer - 50% off the menu. For the price of Â£20 each we enjoyed a selection of curries, pilau, naan and a mixed tandoori grill plus beers and mineral water. Annoyingly they don't serve tap water. However, curries were fresh, zingy and were good sized portions. I ordered a Jalfreezi curry with extra chilli and it was perfect. One of my colleagues ordered the Keema - minced lamb with lentils but said he preferred the cheaper more authentic version in Tooting. Service was a bit hit-and-miss unfortunately. As we were at the back of the restaurants it took a bit of time for the waiters to see we wanted service. It may have been the fact that the restaurant was so dimly lit or perhaps poor eye sight. Maybe the latter as they took away my plate before I finished eating! Coupled with the fact that they don't serve tap water, this left a bad taste in my mouth. A pity as it was quite fine food.Atmosphere was buzzing when we arrived last Friday evening at this cavenous place. My colleagues and I were taking advantage of the toptable offer - 50% off the menu. For the price of Â£20 each we enjoyed a selection of curries, pilau, naan and a mixed tandoori grill plus beers and mineral water. Annoyingly they don't serve tap water. However, curries were fresh, zingy and were good sized portions. I ordered a Jalfreezi curry with extra chilli and it was perfect. One of my colleagues ordered the Keema - minced lamb with lentils but said he preferred the cheaper more authentic version in Tooting. Service was a bit hit-and-miss unfortunately. As we were at the back of the restaurants it took a bit of time for the waiters to see we wanted service. It may have been the fact that the restaurant was so dimly lit or perhaps poor eye sight. Maybe the latter as they took away my plate before I finished eating! Coupled with the fact that they don't serve tap water, this left a bad taste in my mouth. A pity as it was quite fine food.

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!

Delfino - great Pizza in Mayfair by ProfMagellan

ProfMagellan — Sun, 28 Sep 2008 10:48:27 +0000

Review by ProfMagellan

Rating: 4.00

Phone: 020 7499 1256

Tags: italian, pizzeria, crowded

I have always liked Mount Street despite the fact that the most unpleasant person whom I have ever encountered used to have an office there (he has since moved - though not, as I had rather hoped, to HM Prison Wandsworth).
On a drizzly autumn day this place was totally heaving.
Very close to the Connaught Hotel, Delfino is housed in one of those splendid redbrick buildings no doubt owned by his Grace the Duke of Westminster. I am not sure if his Lordship likes pizzas but, if he does, this would be a place he would go. A fabulous selection and, by Mayfair standards, fairly priced (lunch for two plus coffee and mineral water was around Â£30). Most of the other punters seemed to be hedge fund managers in a hurry. So service was spectacularly fast, efficient and very friendly - from the manager's greeting on arrival to the time we left.
Tables are jam packed together; so good for a quick bite
rather than a big occasion. I would advise booking.I have always liked Mount Street despite the fact that the most unpleasant person whom I have ever encountered used to have an office there (he has since moved - though not, as I had rather hoped, to HM Prison Wandsworth).
On a drizzly autumn day this place was totally heaving.
Very close to the Connaught Hotel, Delfino is housed in one of those splendid redbrick buildings no doubt owned by his Grace the Duke of Westminster. I am not sure if his Lordship likes pizzas but, if he does, this would be a place he would go. A fabulous selection and, by Mayfair standards, fairly priced (lunch for two plus coffee and mineral water was around Â£30). Most of the other punters seemed to be hedge fund managers in a hurry. So service was spectacularly fast, efficient and very friendly - from the manager's greeting on arrival to the time we left.
Tables are jam packed together; so good for a quick bite
rather than a big occasion. I would advise booking.

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.

One-O-One - One-O-One, 15 Sept 2008 by Food_Snob

Food_Snob — Mon, 22 Sep 2008 06:05:22 +0000

Review by Food_Snob

Rating: 4.00

Phone: 020 7290 7101

Website: http://www.oneoonerestaurant.com/

Tags: seafood, french, vegetarian dishes

Illustrated Critique:

http://foodsnobblog.wordpress.com/2008/09/15/one-o-one-london/

Text-only Critique:

I love seafood. I eat it every single day, in fact, twice a day. Honest. I cannot even recall the last day I went without fish, mollusc or crustacean. Is that strange? Well, even if it were, I would not change. Never. For no one.

So where in London should such a stubborn slave to seafood go to sate themselves? Straightaway, Scottâ¬"s and J Sheekey come to mind; both specialise in this stuff. I am hard pressed to name more (obviously discounting fish and chip shops). Actually, there is one butâ¬¦am I allowed to tell you? You see, it is sort of a secret; not a calculated, chichi cabal, just somewhere that has happened to become one, slowly, over time, over the last ten years. OK, Iâ¬"ll take the plunge and squeal like a piggy (lovely mingling of metaphors): who has heard of One-O-One? I imagine a disappointed grown from my readers. Fine. I admit that was an anticlimax - if anything, this is Londonâ¬"s worst kept secret; everyone has heard how good it is, but no one goes!

Some chefs are famous for their cooking, some famous for showing and telling as many as they can about their cooking; some even for not showing and telling anyone anything; and then, there is Pascal Proyart. Who? Exactly. Proyart is a self-confessed lover of all food aquatic; the man who first introduced the red king crab to England; and even the Norwegian Seafood Ambassador to the UK (no joke). A choir of critics have sung his praises and fellow chefs esteem him: Chavot (Capital, 2*) thinks that â¬Swhen it comes to fish, no one can touch him in England;â¬

Chicago Rib Shack - Fabulous Food by susan67

susan67 — Thu, 11 Sep 2008 12:16:20 +0000

Review by susan67

Rating: 5.00

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

Tags: american, lively, good value

Having been a fan of the original Chicago Rib Shack, I was pleased to hear that it was returning to London.
I remembered all the fabulous food that they offered and was hopeful that the new venue would be the same. I was not disappointed, the food was even better than I had remembered, and the onion loaf is fantastic, not to mention the succulent ribs encased in very sticky barbecue sauce, for which bibs to protect your clothing are provided! The staff are both helpful and efficient and although always busy they were very upbeat and friendly.
If your travelling any distance, (like us) and are worried about parking, don't, The Rib Shack offer a valet service. This is, unfortunately, not free, but it does mean that you can drive upto the door, enjoy your meal and know that your car is parked safely. Not to mention the fact that if your accompanied by an elderly relative or someone who may not be able to walk any distance, then you are assured that your car will be delivered back to you outide The Rib Shack. If your planning a family day out in London, and want somewhere different and unique to eat, then The Chicago Rib Shack is the place to go.Having been a fan of the original Chicago Rib Shack, I was pleased to hear that it was returning to London.
I remembered all the fabulous food that they offered and was hopeful that the new venue would be the same. I was not disappointed, the food was even better than I had remembered, and the onion loaf is fantastic, not to mention the succulent ribs encased in very sticky barbecue sauce, for which bibs to protect your clothing are provided! The staff are both helpful and efficient and although always busy they were very upbeat and friendly.
If your travelling any distance, (like us) and are worried about parking, don't, The Rib Shack offer a valet service. This is, unfortunately, not free, but it does mean that you can drive upto the door, enjoy your meal and know that your car is parked safely. Not to mention the fact that if your accompanied by an elderly relative or someone who may not be able to walk any distance, then you are assured that your car will be delivered back to you outide The Rib Shack. If your planning a family day out in London, and want somewhere different and unique to eat, then The Chicago Rib Shack is the place to go.

Zafferano - zafferano - 27 Aug 2008 by Food_Snob

Food_Snob — Mon, 08 Sep 2008 07:32:46 +0000

Review by Food_Snob

Rating: 3.00

Phone: 020 7235 5800

Website: http://www.zafferanorestaurant.com/

Tags: italian, expensive, lively

Illustrated Critique:

http://foodsnobblog.wordpress.com/2008/08/27/zafferano-london-the-return/

Text-only Critique:
This is the last meal W and I shall share before she jets off home, so in a final attempt to have London impress her with its edible offerings and also simultaneously sate her all-consuming appetite for Italian food, she decides on Zafferano.

I should have paid more attention to the omens; first, W was over thirty minutes late for lunch (traffic), then once actually at the restaurant, my lunch reservation had apparently disappeared, even though I had confirmed it the evening before (I had even been assigned a window table, or so I was told); fortunately, they still managed to accommodate us. Things brightened up a little when I was greeted by the now ever-smiling Constantino who showed us to our table and took our orders. Alas, the menu had hardly changed since my previous meal, so I let W steer todayâ¬"s selection.

Stuzzichino: Parmegiani e focaccia. These were the same hors dâ¬"oeuvres as on my last visit; creamy chunks of parmesan cheese and soft cherry tomato-topped focaccia. What had changed however was that I learnt (at the end of the meal though and thus too lateâ¬¦) that this petite platter of cheese and bread was costing me Â£15. Rarely do I mention prices, let alone complain about them, but I felt especially aggrieved by this. First, these items come without requesting them; secondly, at no point and by no means is one made aware of their cost; thirdly and more importantly, I am not able to eat pork, but still paying full price; and fourthly and most importantly, it is simply not worth Â£15 - after all, a four course lunch is Â£39.50. Pour lâ¬"amour du ciel!

Il Pane: Grissini, ciabatta, olive bread and brown bread. The bread selection now differed; the white bread with tomato or mushroom filling had been replaced by ciabatta and olive bread. Unfortunately, this ciabatta was more like plain white loaf in masquerade; it had neither the requisite crisp crust nor porous middle to call itself anything else. The olive bread was decent, but the olives were simply sprinkled on, rather than infused into the bread.

Antipasto 1: Spiedino di scampi e zucchini con promodoro freso. I had ordered the same dish last time, but W was pretty eager to try it for herself. A char grilled skewer of five fat, courgette-wrapped langoustines came in an intense tomato and basil sauce, garnished with a wafer-thin slice of grilled bread and green leaf salad. The Scottish shellfish were juicy and tender, matching nicely their delicate courgette jackets. The salty, fresh salad provided good contrast against the sweeter skewers. This was again tasty and well-prepared with clean, full and bright flavours.

Primo Piatto 1: Tagliolini con granchio e zucchine. An ample portion of homemade tagliolini pasta came mixed with very thin julienne courgettes, big crumbs of white crab meat and snippets of sweet chilli. The pasta had been cooked well and al dente, but was thicker than I had first anticipated (it is also known as angel-hair pastaâ¬¦); nevertheless it had a pleasingly unrefined texture. A light, smooth sauce bonded the tagliolini tightly with the crab and courgettes, which were good in tandem. However, it was all a little awkward; everything collectively gave the overwhelming impression that one was eating Oriental noodles rather than Italian pasta. That does not mean it tasted badly, it just tasted different to what was expected/wanted.

Primo Piatto 2: Tagliatelle con filetto di manzo e melanzane. The next course consisted of long, thick tagliatelle ribbons with tender fillets of beef, smooth aubergine and fresh tomato. The tagliatelle too had a great feel to it, having been prepared coarser and rougher; this more porous pasta also readily absorbed the blended juices from the soft beef, mushy aubergine and moist tomato. The ingredients combined deliciously offering rich meaty and earthy flavours. The addition of grated parmesan, which slowly melted into the dish, gave it a creamier, fuller depth making this hearty and satisfying.

Pesce: Coda di rospo con zucchine grigliate. The first of the main courses was char grilled monkfish with courgettes and sweet chilli. Two medallions of monkfish tail, still on the bone, were served with grilled chucks of courgette (again) in a very light dressing of olive oil, bay leaves and sweet chilli (again). Regrettably, the fish had been awfully overcooked, leaving it dry and barren of its succulent, slight sweetness, which had been instead supplanted by the consuming singed savour of charcoal. The courgettes were undercooked (in a good way) and crunchy, but by this stage we had become bored of this ubiquitous legume - some might suggest it silly to complain about this since we ordered it, but the fish choices were limited to maybe just three, one of which I had tried already.

Carne: Petto di pollo con capperi e limone. Half a corn-fed chicken, laying on a fried frittata of aubergine and bed of wilted spinach and dressed with lemons and capers, followed. The pollo had been roasted a lovely shade of amber and was accompanied by an equally appetite tempting tangerine-yellow sauce. Thankfully, its taste surpassed its appearance; the meat was moist and succulent, whilst the skin still crispy. The thin, herby gravy of chicken stock, lemon and white wine was full of flavour, but did not overpower the more delicate bird. The bitter lemon zest and mustard-like capers provided a nice punch.

Dolce 1: Frutti di bosco con yogurt. Mixed summer berries with frozen yoghurt was the first dessert and it was disappointing and shocking in its stark simplicity; blackberries, raspberries, blueberries and strawberries chopped into a coupe were served with a small scoop of iced yoghurt. The sourness of this yoghurt made a decent counterpoint for the sweetness and subtle acidity of the fresh fruit, but there just was not enough of it!

Dolce 2: Pesche con crema di amaretti e ciliegio. The second desert of caramelised peaches with fresh cherries and amaretto cream was strongly recommended by our waiter. A circular carousel of overlapping peach slices enclosed a blanket of cherry halves and amaretti biscuit crumbs smothered in amaretto-infused cream and garnished with almond flakes and a light cherry coulis drizzle. This unison of flavours, colours and odours proved rather intoxicating and almost luxurious: the peachâ¬"s rosy pink and orange hues together with the bold burgundy of the cherries contrasted against the immaculate white of the crema; and their dense, fruity aroma was warm and compelling. The sugary peach and sour-sweet cherries were balanced by the smooth, mild cream within which broken bits of spicy amaretti could be found.

Petit Fours: Cornetto alla limone. Lemon had replaced orange as the flavour in this cornet treat. The zingy, sharp sorbet was once again very good.

Regretfully I must admit that this experience was rather soured by the service. Constantino was jolly and able as ever, but we were not in â¬Ühis sectionâ¬" and, though he popped round occasionally, someone else was looking after us. This someone else however barely seemed to understand what I was saying; evident from some of the unrelated answers he gave to my questions. Furthermore, he was quite ill-informed about the food; always appeared to wait until I actually asked for more bread, before bringing it; and having asked him for another sorbet petit four and him promising to bring it, we did not see him again until we demanded the bill or the petit four ever. By the way, this is when I noticed the aforementioned stuzzichino charge.

All this could have honestly been ignored had the food dazzled, but dazzle it definitely did not. Shone? No. Glowed? Barely. Out of all the dishes, three or four were good, but the noodle pasta was just odd, the berry-yoghurt dessert something I could make myself at home and the monkfish just plain wrong - it has been a long time since I failed to finish a dish, but I had to leave the majority of this one behind.

And the worst thing about it all is that I am now constantly subject to abject earfuls from W about how the NY dining scene utterly knocks the pants off Londonâ¬"s. Grazie, Zafferano, grazie milleâ¬¦

15 Lowndes Street, SW1 9EY
tel: 020 7235 5800
nearest tube: Knightsbridge
www.zafferanorestaurant.com

Illustrated Critique:

http://foodsnobblog.wordpress.com/2008/08/27/zafferano-london-the-return/

Text-only Critique:
This is the last meal W and I shall share before she jets off home, so in a final attempt to have London impress her with its edible offerings and also simultaneously sate her all-consuming appetite for Italian food, she decides on Zafferano.

I should have paid more attention to the omens; first, W was over thirty minutes late for lunch (traffic), then once actually at the restaurant, my lunch reservation had apparently disappeared, even though I had confirmed it the evening before (I had even been assigned a window table, or so I was told); fortunately, they still managed to accommodate us. Things brightened up a little when I was greeted by the now ever-smiling Constantino who showed us to our table and took our orders. Alas, the menu had hardly changed since my previous meal, so I let W steer todayâ¬"s selection.

Stuzzichino: Parmegiani e focaccia. These were the same hors dâ¬"oeuvres as on my last visit; creamy chunks of parmesan cheese and soft cherry tomato-topped focaccia. What had changed however was that I learnt (at the end of the meal though and thus too lateâ¬¦) that this petite platter of cheese and bread was costing me Â£15. Rarely do I mention prices, let alone complain about them, but I felt especially aggrieved by this. First, these items come without requesting them; secondly, at no point and by no means is one made aware of their cost; thirdly and more importantly, I am not able to eat pork, but still paying full price; and fourthly and most importantly, it is simply not worth Â£15 - after all, a four course lunch is Â£39.50. Pour lâ¬"amour du ciel!

Il Pane: Grissini, ciabatta, olive bread and brown bread. The bread selection now differed; the white bread with tomato or mushroom filling had been replaced by ciabatta and olive bread. Unfortunately, this ciabatta was more like plain white loaf in masquerade; it had neither the requisite crisp crust nor porous middle to call itself anything else. The olive bread was decent, but the olives were simply sprinkled on, rather than infused into the bread.

Antipasto 1: Spiedino di scampi e zucchini con promodoro freso. I had ordered the same dish last time, but W was pretty eager to try it for herself. A char grilled skewer of five fat, courgette-wrapped langoustines came in an intense tomato and basil sauce, garnished with a wafer-thin slice of grilled bread and green leaf salad. The Scottish shellfish were juicy and tender, matching nicely their delicate courgette jackets. The salty, fresh salad provided good contrast against the sweeter skewers. This was again tasty and well-prepared with clean, full and bright flavours.

Primo Piatto 1: Tagliolini con granchio e zucchine. An ample portion of homemade tagliolini pasta came mixed with very thin julienne courgettes, big crumbs of white crab meat and snippets of sweet chilli. The pasta had been cooked well and al dente, but was thicker than I had first anticipated (it is also known as angel-hair pastaâ¬¦); nevertheless it had a pleasingly unrefined texture. A light, smooth sauce bonded the tagliolini tightly with the crab and courgettes, which were good in tandem. However, it was all a little awkward; everything collectively gave the overwhelming impression that one was eating Oriental noodles rather than Italian pasta. That does not mean it tasted badly, it just tasted different to what was expected/wanted.

Primo Piatto 2: Tagliatelle con filetto di manzo e melanzane. The next course consisted of long, thick tagliatelle ribbons with tender fillets of beef, smooth aubergine and fresh tomato. The tagliatelle too had a great feel to it, having been prepared coarser and rougher; this more porous pasta also readily absorbed the blended juices from the soft beef, mushy aubergine and moist tomato. The ingredients combined deliciously offering rich meaty and earthy flavours. The addition of grated parmesan, which slowly melted into the dish, gave it a creamier, fuller depth making this hearty and satisfying.

Pesce: Coda di rospo con zucchine grigliate. The first of the main courses was char grilled monkfish with courgettes and sweet chilli. Two medallions of monkfish tail, still on the bone, were served with grilled chucks of courgette (again) in a very light dressing of olive oil, bay leaves and sweet chilli (again). Regrettably, the fish had been awfully overcooked, leaving it dry and barren of its succulent, slight sweetness, which had been instead supplanted by the consuming singed savour of charcoal. The courgettes were undercooked (in a good way) and crunchy, but by this stage we had become bored of this ubiquitous legume - some might suggest it silly to complain about this since we ordered it, but the fish choices were limited to maybe just three, one of which I had tried already.

Carne: Petto di pollo con capperi e limone. Half a corn-fed chicken, laying on a fried frittata of aubergine and bed of wilted spinach and dressed with lemons and capers, followed. The pollo had been roasted a lovely shade of amber and was accompanied by an equally appetite tempting tangerine-yellow sauce. Thankfully, its taste surpassed its appearance; the meat was moist and succulent, whilst the skin still crispy. The thin, herby gravy of chicken stock, lemon and white wine was full of flavour, but did not overpower the more delicate bird. The bitter lemon zest and mustard-like capers provided a nice punch.

Dolce 1: Frutti di bosco con yogurt. Mixed summer berries with frozen yoghurt was the first dessert and it was disappointing and shocking in its stark simplicity; blackberries, raspberries, blueberries and strawberries chopped into a coupe were served with a small scoop of iced yoghurt. The sourness of this yoghurt made a decent counterpoint for the sweetness and subtle acidity of the fresh fruit, but there just was not enough of it!

Dolce 2: Pesche con crema di amaretti e ciliegio. The second desert of caramelised peaches with fresh cherries and amaretto cream was strongly recommended by our waiter. A circular carousel of overlapping peach slices enclosed a blanket of cherry halves and amaretti biscuit crumbs smothered in amaretto-infused cream and garnished with almond flakes and a light cherry coulis drizzle. This unison of flavours, colours and odours proved rather intoxicating and almost luxurious: the peachâ¬"s rosy pink and orange hues together with the bold burgundy of the cherries contrasted against the immaculate white of the crema; and their dense, fruity aroma was warm and compelling. The sugary peach and sour-sweet cherries were balanced by the smooth, mild cream within which broken bits of spicy amaretti could be found.

Petit Fours: Cornetto alla limone. Lemon had replaced orange as the flavour in this cornet treat. The zingy, sharp sorbet was once again very good.

Regretfully I must admit that this experience was rather soured by the service. Constantino was jolly and able as ever, but we were not in â¬Ühis sectionâ¬" and, though he popped round occasionally, someone else was looking after us. This someone else however barely seemed to understand what I was saying; evident from some of the unrelated answers he gave to my questions. Furthermore, he was quite ill-informed about the food; always appeared to wait until I actually asked for more bread, before bringing it; and having asked him for another sorbet petit four and him promising to bring it, we did not see him again until we demanded the bill or the petit four ever. By the way, this is when I noticed the aforementioned stuzzichino charge.

All this could have honestly been ignored had the food dazzled, but dazzle it definitely did not. Shone? No. Glowed? Barely. Out of all the dishes, three or four were good, but the noodle pasta was just odd, the berry-yoghurt dessert something I could make myself at home and the monkfish just plain wrong - it has been a long time since I failed to finish a dish, but I had to leave the majority of this one behind.

And the worst thing about it all is that I am now constantly subject to abject earfuls from W about how the NY dining scene utterly knocks the pants off Londonâ¬"s. Grazie, Zafferano, grazie milleâ¬¦

15 Lowndes Street, SW1 9EY
tel: 020 7235 5800
nearest tube: Knightsbridge
www.zafferanorestaurant.com

Zuma - great by john1887

john1887 — Fri, 05 Sep 2008 13:32:27 +0000

Review by john1887

Rating: 3.00

Phone: 020 7584 1010

Website: http://www.zumarestaurant.com

Tags: japanese, expensive, lively

wow, great place, great foodwow, great place, great food

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.

Harvey Nichols Fifth Floor Restaurant - Simply outstanding by chocolatebutton

chocolatebutton — Wed, 03 Sep 2008 17:31:44 +0000

Review by chocolatebutton

Rating: 5.00

Phone: 020 7235 5250

Website: http://www.harveynichols.com

Tags: terrace, vegetarian dishes, modern british

I felt very privileged to be taken to this venue to celebrate a birthday. This was apparently a regular noshing place for Princess Diana, and if she ate like this all the time I can only envy her lifestyle (not something I do very often!)

The food here is simply outstanding! Every one of our dishes was memorable, and I would happily come back every week for food like this. What really made the evening, however, was the service. We asked at the end of the meal what the restaurant did to make the service so good, and apparently they have a team working a few tables, rather than one waiter/ess for each table. The result is that someone is always keeping an eye on you, someone is always available to top up your wine, replenish water, deal with any small issues during the mealâ¬¦ and you feel really cosseted.

Anyone else who would like to take me can apply through this website!!!!!!!
I felt very privileged to be taken to this venue to celebrate a birthday. This was apparently a regular noshing place for Princess Diana, and if she ate like this all the time I can only envy her lifestyle (not something I do very often!)

The food here is simply outstanding! Every one of our dishes was memorable, and I would happily come back every week for food like this. What really made the evening, however, was the service. We asked at the end of the meal what the restaurant did to make the service so good, and apparently they have a team working a few tables, rather than one waiter/ess for each table. The result is that someone is always keeping an eye on you, someone is always available to top up your wine, replenish water, deal with any small issues during the mealâ¬¦ and you feel really cosseted.

Anyone else who would like to take me can apply through this website!!!!!!!

Mango Tree - Good food! by baks162

baks162 — Wed, 03 Sep 2008 10:43:33 +0000

Review by baks162

Rating: 4.00

Phone: 020 7823 1888

Tags: thai, expensive, romantic

The food at Mango Tree is very very good, dont let anyone kid you that it isnt! However, you are paying the price for the food, it is relatively dear to other Thai restaurants so you have to balance that. On the downside, I felt the restaurant was a bit crowded.

As a vegetarian, I would highly recommend the pad thai jay and the veg green curry.The food at Mango Tree is very very good, dont let anyone kid you that it isnt! However, you are paying the price for the food, it is relatively dear to other Thai restaurants so you have to balance that. On the downside, I felt the restaurant was a bit crowded.

As a vegetarian, I would highly recommend the pad thai jay and the veg green curry.

Mamounia Lounge - Terrible service and inedible food by tomc

tomc — Mon, 01 Sep 2008 12:45:30 +0000

Review by tomc

Rating: 1.00

Phone: 020 7629 2211

Website: http://www.mamounialounge.com

Tags: moroccan, cocktails, bar

I was extremely disappointed by this restaurant. I've never had worse service and one of the dishes they served was inedible.

Firstly the food: we ordered a lebanese mezze for starters which was actually very tasty however the main courses were much worse. My lamb tagine was ok, I can't really complain about it though it was nothing special but my girlfriend's beef tagine was horrible. It was sandy (sandy?! for a tagine?! I'm no expert but I don't think you should expect a dry gritty taste from a tagine) and had far too much cumin in (to the point where it was inedible) and normally I'm a big fan of cumin!

Then the shisha: after we'd eaten we asked if we could get a table outside to smoke some shisha and were told there was a small wait since the tables were full. This seemed fair since it did appear it was full. However, as the evening went on and as we waited longer it became apparent that they were seating people outside ahead of us (and this happened with several groups).

When we asked again to sit outside we were told we weren't allowed since you'd need to get two pipes to sit outside (this feels very ridiculous to write but frankly the whole thing was quite farcical - it was so obvious what was happening that the waitress was embarrassed to even speak to us). Meanwhile, they continued to seat outside anyone who didn't posses a white Caucasian complexion.

In short: Avoid it at all costs. If you're looking for a nice middle-eastern restaurant with shisha then try the Kaslik restaurant in Soho - I've been there several times - the food and service are a delight (and cheaper as well).I was extremely disappointed by this restaurant. I've never had worse service and one of the dishes they served was inedible.

Firstly the food: we ordered a lebanese mezze for starters which was actually very tasty however the main courses were much worse. My lamb tagine was ok, I can't really complain about it though it was nothing special but my girlfriend's beef tagine was horrible. It was sandy (sandy?! for a tagine?! I'm no expert but I don't think you should expect a dry gritty taste from a tagine) and had far too much cumin in (to the point where it was inedible) and normally I'm a big fan of cumin!

Then the shisha: after we'd eaten we asked if we could get a table outside to smoke some shisha and were told there was a small wait since the tables were full. This seemed fair since it did appear it was full. However, as the evening went on and as we waited longer it became apparent that they were seating people outside ahead of us (and this happened with several groups).

When we asked again to sit outside we were told we weren't allowed since you'd need to get two pipes to sit outside (this feels very ridiculous to write but frankly the whole thing was quite farcical - it was so obvious what was happening that the waitress was embarrassed to even speak to us). Meanwhile, they continued to seat outside anyone who didn't posses a white Caucasian complexion.

In short: Avoid it at all costs. If you're looking for a nice middle-eastern restaurant with shisha then try the Kaslik restaurant in Soho - I've been there several times - the food and service are a delight (and cheaper as well).

Racine Restaurant - Excellent french cuisine by jmcfar

jmcfar — Mon, 01 Sep 2008 12:24:58 +0000

Review by jmcfar

Rating: 5.00

Phone: 020 7584 4477

Tags: french, lively, romantic

Racine is an excellent restaurant in South Kensington which serves absolutely top notch French cuisine. The atmosphere isnâ¬"t the warmest, but the waiters are all very nice. It is an expensive restaurant, but the food is incredible. Even the bread they put on the table was absolutely delicious! Some of my favourite dishes are the foie gras as a starter which is very good, the steak tartare, which was very good as well, and all the steaks are really delicious. This is without a doubt my favourite French restaurant in London, and I would certainly recommend it to anyone looking for a top quality French meal.Racine is an excellent restaurant in South Kensington which serves absolutely top notch French cuisine. The atmosphere isnâ¬"t the warmest, but the waiters are all very nice. It is an expensive restaurant, but the food is incredible. Even the bread they put on the table was absolutely delicious! Some of my favourite dishes are the foie gras as a starter which is very good, the steak tartare, which was very good as well, and all the steaks are really delicious. This is without a doubt my favourite French restaurant in London, and I would certainly recommend it to anyone looking for a top quality French meal.

Foliage Restaurant - Addictive by Brodule

Brodule — Mon, 01 Sep 2008 04:35:12 +0000

Review by Brodule

Rating: 5.00

Phone: 020 7201 3723

Website: http://www.mandarinoriental.com/london

Tags: french, expensive, good value

Went today for Sunday Lunch. It was pretty much full as far as I could see, so advisable to book, and serves a full menu list similar to weekdays.
The Mandarin Oriental hotel in Knightsbridge is always a pleasant place to visit and all the staff are helpful and friendly so it is a pleasure to risk your wallet there. To find the restaurant you walk in the entrance, up the stairs and go straight but to the left side of the central wall, and on your left will appear an entrance to a very nice bar (excellent for a comfy drink) with the restaurant reception alongside.
We were nearly first to arrive and were seated by the window overlooking the park. They have two levels of set menu as well as random choice, and our party chose the 4 course with 2 glases of wine priced at Â£37 + service. There is a more expensive tasting menu that also looked good, but the choices on the menu we chose easily pleased everyone with a choice of three dishes at each course, plus cheese extra if wished.
I chose the foie gras, gnocchi and then the Guinea fowl, followed by Calvados souffle. The others chose crab, salmon, halibut or lamb, and another pud. For me all was simply first class, and I thoroughly enjoyed everything I chose. I got a taste of nearly every dish, the crab was good but did not have quite the flair I expected though the accroutrements on the plate were very good. I donâ¬"t like almost translucent Salmon, which is very fashonable, but it tasted ok, the halibut made my companion exstatic it was so good and the lamb was also devoured. The souffle was very good, with a little apple sauce in itâ¬"s centre, served in a small glass accompanied by an apple sorbet ball, with powdered decoration, leaf & stalk to make it look like a miniture apple, a conceit surmounted by the sensational tase, quite the highlight of our meal.

The wines chosen by the ever helpful & understanding Somelier matched the food, and of course we got through more than our allocated two glasses, but were very fairly, accurately, and modestly charged for the extras. We finished up with a 20 year Tawny, and a fresh Sauterne & teas.

Do go, you will love it, but expect over Â£50 head of course, unless you are very careful. Excellent value.
Went today for Sunday Lunch. It was pretty much full as far as I could see, so advisable to book, and serves a full menu list similar to weekdays.
The Mandarin Oriental hotel in Knightsbridge is always a pleasant place to visit and all the staff are helpful and friendly so it is a pleasure to risk your wallet there. To find the restaurant you walk in the entrance, up the stairs and go straight but to the left side of the central wall, and on your left will appear an entrance to a very nice bar (excellent for a comfy drink) with the restaurant reception alongside.
We were nearly first to arrive and were seated by the window overlooking the park. They have two levels of set menu as well as random choice, and our party chose the 4 course with 2 glases of wine priced at Â£37 + service. There is a more expensive tasting menu that also looked good, but the choices on the menu we chose easily pleased everyone with a choice of three dishes at each course, plus cheese extra if wished.
I chose the foie gras, gnocchi and then the Guinea fowl, followed by Calvados souffle. The others chose crab, salmon, halibut or lamb, and another pud. For me all was simply first class, and I thoroughly enjoyed everything I chose. I got a taste of nearly every dish, the crab was good but did not have quite the flair I expected though the accroutrements on the plate were very good. I donâ¬"t like almost translucent Salmon, which is very fashonable, but it tasted ok, the halibut made my companion exstatic it was so good and the lamb was also devoured. The souffle was very good, with a little apple sauce in itâ¬"s centre, served in a small glass accompanied by an apple sorbet ball, with powdered decoration, leaf & stalk to make it look like a miniture apple, a conceit surmounted by the sensational tase, quite the highlight of our meal.

The wines chosen by the ever helpful & understanding Somelier matched the food, and of course we got through more than our allocated two glasses, but were very fairly, accurately, and modestly charged for the extras. We finished up with a 20 year Tawny, and a fresh Sauterne & teas.

Do go, you will love it, but expect over Â£50 head of course, unless you are very careful. Excellent value.

China Tang - A real treat by Weeboo

Weeboo — Fri, 29 Aug 2008 12:58:40 +0000

Review by Weeboo

Rating: 5.00

Phone: 020 7629 9988

Website: http://www.thedorchester.com

Tags: chinese, lively, romantic

This is the kind of restaurant I only go to when someone else is paying. It is hugely expensive, but I was nicely surprised. I didnâ¬"t expect much from a hotel restaurant and bar (even a 5 star like the Dorchester), but I have to say the food was excellent. The absolutely gorgeous dim sum was complemented by a classic cocktail menu and beautifully opulent surroundings. I found myself looking for the 1920's flapper girls. And its so comfortable too. You could easily spend the whole evening there, in one of the dark corners.

This is the type of restaurant you book for the MD when he's looking to impress his out-of-town boss. A real treat!
This is the kind of restaurant I only go to when someone else is paying. It is hugely expensive, but I was nicely surprised. I didnâ¬"t expect much from a hotel restaurant and bar (even a 5 star like the Dorchester), but I have to say the food was excellent. The absolutely gorgeous dim sum was complemented by a classic cocktail menu and beautifully opulent surroundings. I found myself looking for the 1920's flapper girls. And its so comfortable too. You could easily spend the whole evening there, in one of the dark corners.

This is the type of restaurant you book for the MD when he's looking to impress his out-of-town boss. A real treat!