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The Fat Duck - review by ProfMagellan

Mon, 13 Oct 2008 16:31:08 +0000

The Fat Duck - review by ProfMagellan

Rating: 4.4

Location: High Street, SL6 2AQ, Bray, United Kingdom

Heston Blumenthal is the Damian Hirst of cooking.
So different from anything else that I have ever experienced that it is hard to know where to begin.
As one writer recently commented, Mr Blumenthal "is not just a cook. He is an illusionist, a scientist, a comedian."
There was certainly lots of theatre, copper pans, smoke
and weird glassware out of Harry potter.
It opened in 1995. After ten years, in 2005, apparently the Fat Duck won the "best restaurant in the world award" (not sure from whom) and it now enjoys three Michelin stars. So they must be doing something right.
So what of the food?
Two excellent amuse bouches: how brilliant that they asked if we had any allergies instead of plonking the amuses-bouches down without asking this sensible question: mustard ice-cream on a bed of cucumber with red cabbage gazpacho sauce, lentils in a passion fruit sauce.
Opting for the a la carte rather than the tasting menu,
I began with the cauliflower and chocolate.
Pork with trufflle macaroni as my main.
Apple Braeburn for pud.
Washed down with a Loire from the extensive wine list - a white wine which was full of character.
My host and luncheon companion, a most distinguished American journalist and writer, had sole followed by the scrambled egg and bacon ice cream.
A good selection of cheeses though nothing alas from Switzerland.
The decor was modern and muted, with a low ceiling and tables quite close together. Service was ok but no commanding presence to make us feel welcome; certainly not up to the standard of the Square or the Gavroche.
Verdict: full marks for originality, very tasty, very different. Portions miniscule in the modern tradition.
Perhaps everyone with an interest in food should go to the Fat Duck at least once to experience this - but I am a traditionalist and on balance prefer to eat at places which are a little bit more conservative. Good fun though and Mr Blumenthal has clearly worked very hard to achieve his huge success.

The Admiral Codrington - review by ben_e_h

Mon, 15 Sep 2008 09:51:35 +0000

The Admiral Codrington - review by ben_e_h

Rating: 3.5

Location: 17 Mossop Street, SW3 2LY, London, United Kingdom

Phone: 020 7581 0005

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

Tags: friendly, gastro pub, excellent pub food, cool & smart, beer garden

This is a great place to go for a nice plate of fish and chips. The restaurant is very light and airy and a pleasant place to eat. The fish and chips is excellent. Also very good is the steak burger with parfait of foie gras. I have not had the fish cakes have also had good reports of these. The price is slightly above average pub food but not too bad for this area and this type of restaurant and is overall OK value. There is a nice patio area outside the front to eat which is very nice when the sun is out.

The Fat Duck - review by dee234

Thu, 11 Sep 2008 11:24:07 +0000

The Fat Duck - review by dee234

Rating: 4.4

Location: High Street, SL6 2AQ, Bray, United Kingdom

Tags: Experimental food, posh ambience and a tad expensive

We decided to treat our selves to a meal at the Fat as it was our anniversary. Lets just say taht the prices ensure its not something you could do often unless you loaded!

We had the taster menu with accompanying wine. Well all I have to say that it was fabulous! The wine was great and the food even better.

The service was great too, the only downside was that I felt like I was being watched al the time and I was very concious of using the wrong utensils!

My partner even came home with a sherbet fountain with a tube of vanilla as he wanted to keep it as a souvenier!

All in all fab!

Ping Pong Dim Sum - review by misstravelbug

Tue, 09 Sep 2008 21:55:23 +0000

Ping Pong Dim Sum - review by misstravelbug

Rating: 3.3

Location: 45 Great Marlborough Street, W1F 7JL, London, United Kingdom

Phone: 020 7851 6969

Website: http://www.pingpongdimsum.com

Tags: lively, chinese

So it's not the most authentic chinese dim sum restaurant it's more asian fusion and caters to western tastes. The decor is always cool and the service is great. The dim sums are fairly hit and miss...a bit overpriced for what you get. The jasmin tea with the opening flowers is pretty cool. It's a classier joint that your typical chinatown dim sum restaurant.

The Fat Duck - review by charlievenice

Wed, 03 Sep 2008 22:29:51 +0000

The Fat Duck - review by charlievenice

Rating: 4.4

Location: High Street, SL6 2AQ, Bray, United Kingdom

Tags: expensive

The Fat Duck is an extremely and self-consciously different restaurant - enjoyable more as a tourist experience than culinary. The focus is very distinctly shifted away from the customer's enjoyment of food to a constant attempt at confusion.

I found the experience interesting, but disconcerting - while I can appreciate the skill and thought that went into the many dishes, I can't really say that I felt satisfied afterwards.

Perhaps I'm too closed-minded with my food to truly appreciate it, but Â£125 seems steep for a meal that didn't make me want to ever eat the dishes again. Enjoyment may well be a question of attitude and expectations, but it's a rather too expensive game of hit-and-miss for my liking.

Ping Pong Dim Sum - review by AndrewS

Tue, 02 Sep 2008 15:49:23 +0000

Ping Pong Dim Sum - review by AndrewS

Rating: 3.3

Location: 45 Great Marlborough Street, W1F 7JL, London, United Kingdom

Phone: 020 7851 6969

Website: http://www.pingpongdimsum.com

Tags: chinese

Food tastes OK, but not fresh, food like you buy in supermarket,then put in microwave......

Racine Restaurant - review by jmcfar

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

Racine Restaurant - review by jmcfar

Rating: 4.2

Location: 239 Brompton Road, SW3 2EP, London, United Kingdom

Phone: 020 7584 4477

Tags: french, expensive

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.

Le Caprice - review by jmcfar

Mon, 01 Sep 2008 12:15:21 +0000

Le Caprice - review by jmcfar

Rating: 4.4

Location: Arlington St, SW1A 1RD, London, United Kingdom

Phone: 020 7629 2239

Website: http://www.le-caprice.co.uk/

Tags: expensive

A fantastic high class restaurant in St. Jamesâ¬"s The menu is pricey but the food absolutely incredible. Moreover, the service too is fantastic, with friendly yet professional waiters. My favourites are the delicious steak tartare, one of the best steak tartars I have ever eaten, the goats cheese risotto, the steaks which were cooked to perfection, and my absolute favourite, which I have every time I go, which is the iced berries with hot white chocolate sauce as a dessert. A great restaurant to go to for special occasions, and I would go all the time if it were not for the slightly prohibitive pricing!

Bacchus - CLOSED - review by Food_Snob

Thu, 28 Aug 2008 13:30:44 +0000

Bacchus - CLOSED - review by Food_Snob

Rating: 4.0

Location: 177 Hoxton Street, N1 6PJ, London, United Kingdom

Phone: 020 7739 7176

Website: http://www.bacchus-restaurant.co.uk/

Tags: french, international, good value

I appreciate it is no longer open, but I still thought I would share these notes I made a couple of months ago...

Illustrated Critique:

http://foodsnobblog.wordpress.com/category/restaurant-reviews/bacchus-restaurant-reviews/

Text-only Critique:

Carbonation, emulsification, oil spherification, vacuum distillationâ¬¦alright, settle down, I am not reviewing el Bulli, itâ¬"s not Fat Duck either (well, this week anyway), but of course you already know this from the post heading. Yes, it is Bacchus of Hoxton. Of where? Of Hoxton. You would be forgiven for not having heard of it before; it is a pretty miserable, impoverished and ugly area just north of the City, so miserable, impoverished and ugly in fact, it is rather trendy. Actually, it is not all bad; Hoxton did give the world the Kray twins, Lenny McLean (actor, bouncer, bare-knuckle boxer and â¬Ühardest man in Britainâ¬") and Jamie Oliver. Well, OKâ¬¦maybe it is that bad.

I had never before been and most probably never would have gone to Hoxton were it not â¬Üthanksâ¬" to Nuno Mendes. Nestled away behind a council estate, a few minutesâ¬" walk from Old Street, sits his Bacchus; former pub, current laboratoire gastronomique, or more appropriately, laboratÃ³rio gastronÃ´mico. Chef Nuno, formerly of el Bulli and Jean-Georges, has established an impressive outpost (or blockhouse, considering the neighbourhood) of creative cooking. His mission is to bring avant-garde cuisine to the masses; his motto, â¬Üfine dining in trainersâ¬".

The restaurant its very self is a combination of contrasts: well-maintained, large and painted completely white, it stands out clean and precise amongst grubbier surroundings; yet, it is also slightly anonymous, the signage almost unnoticeable and the front door easy to miss. However, it works.

Entering the restaurant, you are instantly absorbed by a welcoming, comfy ambience: windows draped with heavy curtains, warm woods and candles on each table combine to create a disarming charm. The faux Parisian bar and open kitchen add a further layer of intimacy, allowing guests to watch the chefs at play and encouraging a fuller dining experience.

After being greeted at the door, I was politely escorted to a table where the menu, printed on a single sheet of paper, awaited me. There were only two choices: the full tasting menu, 7 courses, Â£60 or the reduced tasting menu, 4 courses, Â£45. Brilliant! Bacchus made it too easy. Both my sad inability to make quick, decisive dish choices and my desire to sample as much of the menu as possible (reading between the lines - eat as much as I can), were simultaneously neutralised; the full menu please. However, because I do not eat pork, I had to request one dish, Umami: Del Mar La Montagna - Memories of San Sebastian, be substituted. Although informed this would not be a problem for the kitchen, I was quite disappointed. I had already learnt that Chef Nuno had a special fondness for San Sebastian, so I could not help but expect that this dish was close to his heart and probably something rather special. Câ¬"est la vie!

My order dispatched, I sat back and contemplated the menu. I had barely started this when I was distracted by the appearance of Chef Nuno himself, who looks like a cross between artist, mad scientist and wizard, hunched over a large canister at the serving station. Suddenly, a mysterious mist, oozing out this magic container, began to envelop his features; I was immensely curious. After some more technical, scientific â¬Üfiddlingâ¬", the sorcererâ¬"s, sorry, chefâ¬"s creation was presented to me.

â¬SYour first amuse boucheâ¬¦â¬ I was probably as excited at the intimation that more surprises from the kitchen were to follow as I was to discover what I had before me, â¬Sâ¬¦nitro cocktail of ginger and whiskey, ginger and whiskey tea.â¬ Liquid nitrogen had been used to transform the cocktail from liquid to cold, refreshing solid, lumps of which now floated in a sharp, yet sweet pool of tea that had been poured tableside. It was a pleasant surprise.

A selection of breads were then brought out: olive oil infused savoury biscotti, cinnamon & icing sugar Pain Ã la Grecque, parmesan choux, romanesco sauce. I thought this an interesting take on traditional bread and butter service. Not only did the taste differ, but each offering varied in texture. Each was pleasant, but the melt-in-your-mouth choux was my favourite.

A second amuse bouche followed. Parmesan Porridge, Mushroom ConsommÃ©. I liked the consommÃ©, but wasnâ¬"t moved by the porridge; my clumsy palate could not taste the parmesan nor did I find the mixture creamier for the alleged cheese.

First course: Kingfish Sashimi; strawberries, almonds, foie gras. I imagine it is dishes like this that detractors of avant-garde cooking drool over; the personification of ponciness, random foods thrown on a plate, blah blah blah. I loved it. Juicy fish, prepared simply with olive oil, sake, and strawberry puree whose acidic sweetness cut through the fish; a heavenly morsel of foie gras; almond crumbs providing a contrast in texture; and sweet, fresh strawberry gel and creamy fennel spread linking the components together. I was left wanting more; a good sign.

Second course: Asparagus Chawanmushi; textures of asparagus, confit clams, milk kappa. Chawâ¬¦chawâ¬¦chawanwhat? I found out later this is a Japanese egg custard. A ceramic pot, sealed with a lid upon which sprigs of asparagus and succulent clams were enveloped in thin peppercorn-infused milk feuilles was brought out. The lid was lifted to reveal a poached egg atop an egg and parmesan custard. I could not get enough of what was on the lid, but, though the egg was well cooked, I found the Chawanmushi forgettable.

Third course: Oysters & Onions Old But New. This dish was able to show off the skill of the chef. Those who have heard of el Bulli may have also heard of the liquid pea ravioli served there; Chef Nuno applies the same technique, spherification, here. Sodium alginate and calcium chloride are added to onion soup to induce a chemical reaction, creating a very thin skin made only of the soup itself.

For the diner, this means two perfect bubbles of rich onion potage bathing in onion jus, upon which lay a slice of savoury biscotti topped with a dollop of oysters tartare, pomegranate seeds and charlotte pepper mÃ©lange.

Only recently I was served an oyster amuse bouche at le Bristol prepared in the same fashion, so though not my first exposure to spherification, it was nonetheless interesting and impressive. However, it was also my least favourite dish. I thought the individual flavours robust, but found it difficult to enjoy the ingredients together, due mainly to the physical impediment of having to eat the bulle dâ¬"air de soupe in one go (otherwise a big onion-y mess would result). Still, marks for effort.

Fourth course: In place of the San Sebastian tribute dish, came langoustine, pine nuts, smoked aubergine, honshimeji mushrooms, spring onions (this less than sexy title is my own manufacture). Mon Dieu! Any worries left over from the previous dish, were absolutely demolished; this was delicious. Tender langoustine, smoky aubergine, sweet mushroom, sweeter onion; each ingredient was superb and superbly partnered.

I was told that this was a new dish the Chef was developing for future menus, causing me to infer that I was some sort of gastronomic guinea pigâ¬¦never was there a more grateful test-subject! I must also mention the gentle, enchanting aroma of this dish; smell your food people!

Fifth course: Red Mullet Toast & Liquorice; courgette & crab, blood orange & saffron. A delicate courgette flower stuffed with creamy crab mousse and coconut tofu carrÃ© lay immersed together in a bath of blood orange, saffron, enoki mushrooms and liquorice cubes. Resting on the rim of the plate was a perfectly cooked, tasty red mullet fillet under a thin savoury cracker upon which nestled crunchy flowers. Sounds good? It was good. The red mullet, one of my favourite fish, and crab-stuffed flower really stood out for me. I would have preferred a stronger taste to the tofu and liquorice, which unfortunately, I found a little bland and I am also not a huge fan of oranges, but I cannot blame the kitchen for this. Coincidentally, the preparation of the fish was reminiscent of line-fished whiting from Saint-Gilles in a bread crust, yet another le Bristol offering.

Sixth course: Slow Cooked Squab; mangosteen, edamame beans, rhubarb, garlic. Sacredieu! Another stunning dish; it looked sexy, it tasted sexy, it even smelt sexy. The perfect pigeon was prepared in two ways; one portion came as a beautiful chunk of pigeon breast sat in a bed of soy beans, whilst another as a selection of different cuts entrenched with a plump mangosteen in sweet, piquant rhubarb jam. A smooth soy puree added further flourish to the plate. This was a feast for the eyes; the contrast between the beautiful falu red of the bird and summer garden green of the soy was evocative and arresting.

Seventh course: White Chocolate Mousse; mango, passion fruit gel, ginger iced milk, gingerbread crumbs. This was an excellent conclusion to the meal; light and refreshing, fruity and spicy, one was left suitably satisfied instead of sickly surfeit. A thick white chocolate sponge laden with sweet mango jelly and crunchy vanilla chilli tuile was served along with smooth ice cream spiced with ginger and atop ginger crumble. Embellishing the dish was a pool of passion fruit gel, stroke of pineapple oil and fantastic black olive caramel bubble. Sweet versus sharp was the major theme here, with a subtle interplay of textures in the background.

Petit Fours: Crema Catalana, passion fruit sponge, financier, chocolate truffle. A decent selection of PFs helped me digest my espresso. The crema Catalana was creamy and spot on sweet; the sponge was forgettable; and though I am generally indifferent towards financiers, I admit this was a fine example. I was glad I left the glorious truffle till last. One bite and I was in love - deep, velvety smooth and so wrong. I would have been happy had a single truffle been served to me as dessert.

After all this, it would be fair to assume that I was embarrassingly, uncomfortably stuffed - not so. Even though each plate left me wanting more - due to the profusion of flavours rather than paucity of quantity - I was indeed full, however, it was more of a belt-hugging-belly-dutifully satiety that felt very well earned. This is thanks to the light use of dairy and carbohydrates in Chef Nunoâ¬"s cooking, making the meal, for those calorie-conscious, a lot less guilt-inducing. This does not mean that anything is sacrificed: the always-evolving dishes are lessons in how the whole is greater than the sum of its parts. Classic and unconventional ingredients are employed to create a full taste-texture-colour-smell experience. In a manner that stoked my memories of Alain Passardâ¬"s cooking, the Chef aims, through interesting combinations and much-perfected cooking methods, to extract and enhance the foodsâ¬" own natural flavours.

Bacchus is a genuinely delightful experience and one I would well encourage. The food is well thought out, well designed, well crafted, well presented and well worth itâ¬¦I do not want to gush, but after successive disappointments dining out, I am pleased to have finally left a restaurant with a fat smile on my face and warm feeling in my belly. The food needs no further tribute. The staff, polite, friendly, inquisitive, are each genuinely interested in your thoughts and share their own, encouraging a refreshingly honest dialogue; over my meal, I had a conversation with each of the three serveurs and Chef Nuno himself came out to meet his patrons. Throughout the evening, I had already observed him at the serving station diligently analysing every single dish as it left his kitchen; he is obviously someone who cares about his cooking and enjoys it too. In person, he is charming, passionate and intense and I was instantly won over by him.

I am glad that Bacchusâ¬" star is indeed rising; professional and â¬Üvoluntaryâ¬" reviews are becoming more consistent in their applause and were it not for Michelin inspectorsâ¬" emphasis and preference for classic, formal French cuisine, Bacchus would surely be starred, but I do not think that Chef Nuno is too concerned about this. He is more focused on his mission to make fine dining accessible to a wider audience and I do believe he is succeeding; the varied crowd I dined with - a pair of foreign tourists/bloggers (they were snapping photos of their food), a family celebrating something, a well dressed elderly couple and a group of mid-twenty-somethings in jeans and trainers - are testament to this.

177 Hoxton Street, London, N1 6PJ
tel: 020 7613 0477
nearest tube: Old Street, Farringdon
www.bacchus-restaurant.co.uk

Ping Pong Dim Sum - review by chrisp

Wed, 20 Aug 2008 13:22:39 +0000

Ping Pong Dim Sum - review by chrisp

Rating: 3.3

Location: 45 Great Marlborough Street, W1F 7JL, London, United Kingdom

Phone: 020 7851 6969

Website: http://www.pingpongdimsum.com

Tags: lively, good value, chinese, crowded

It's not world-beating, the food isn't stellar and the prices aren't rock-bottom. But for good-enough dim sum in a central location, washed down by some rather nice cocktails, you can do a lot worse. Of the two major dim-sum chains in London I'd say Dim T just about has the edge, but I've always enjoyed my experiences in Ping Pong. As other reviewers have pointed out, it's perfect for a boozy lunch or evening with a group of mates (it's huge so you're likely to get a table, at least) and if you treat the dim sum like glorified bar snacks and don't worry too much about their providence, you can't go far wrong.

Bacchus - CLOSED - review by chrisp

Wed, 13 Aug 2008 14:32:01 +0000

Bacchus - CLOSED - review by chrisp

Rating: 4.0

Location: 177 Hoxton Street, N1 6PJ, London, United Kingdom

Phone: 020 7739 7176

Website: http://www.bacchus-restaurant.co.uk/

Sadly, Bacchus shut its doors to the badlands of Hoxton on 11th August, to reopen shortly as "Bacchus Bar & Kitchen", a more straightforward gastropub.

Can someone update this listing to reflect this?

Ping Pong Dim Sum - review by topruss

Mon, 23 Jun 2008 17:42:31 +0000

Ping Pong Dim Sum - review by topruss

Rating: 3.3

Location: 45 Great Marlborough Street, W1F 7JL, London, United Kingdom

Phone: 020 7851 6969

Website: http://www.pingpongdimsum.com

ive never tried dim sum before but loved what i ate here , the resturaunt looked cool and quite a funky crowd

Le Caprice - review by Hugo

Fri, 06 Jun 2008 08:10:09 +0000

Le Caprice - review by Hugo

Rating: 4.4

Location: Arlington St, SW1A 1RD, London, United Kingdom

Phone: 020 7629 2239

Website: http://www.le-caprice.co.uk/

Tags: lively, london institution, professional, excellent, tasty

This establishment has a reputation for a reason: It is professionally run and has truly excellent food.

The restaurant is chocca in the evening and has a lively vibe. Whilst it may be a little noisy for those who don't like to raise their voice the quality of food and ambiance let that potential irritation pale into insignificance.

Le Caprice's food is so good that i think i could honestly eat it every day of my life. I had a light but exceptionally tasty meal: Cold beetroot soup with horseradish (mmm, perfect) and then arguably the best blue fin tuna I have had - luscious and thickly chopped tuna steak on a bed of cleverly spiced lentils that were astonishly complimentary.

Monitoring closely the other dishes around the table, the soft crab appetizer looked a winner, as did the juicy helpings of scallops.

All in all, highly recommended.

(Punters should note that doing anything as vulgar as photographing your dinner party is utterly banned, which I personally find a shade OTT and potentially pretentious but I am in a surprisingly forgiving mood after such tasty food.)

Bacchus - CLOSED - review by aidanbrooks

Fri, 18 Apr 2008 22:50:51 +0000

Bacchus - CLOSED - review by aidanbrooks

Rating: 4.0

Location: 177 Hoxton Street, N1 6PJ, London, United Kingdom

Phone: 020 7739 7176

Website: http://www.bacchus-restaurant.co.uk/

Tags: cool, indie, mature, young professionals, friendly, relaxed

The question you'll be asked as you prepare to leave Bacchus is not "How was your food?" but "How was your experience?" You don't come to this converted former pub at the unfashionable end of Hoxton to satiate your hunger with good nosh - Fred Cooke's Eel & Pie shop nearby will do that. You come to Bacchus to experience an El Bulli-trained culinary genius taking your sensory perceptions to places they don't normally go, with truly amazing combinations of aroma, flavour, colour, texture and temperature. It's an inevitable yet ironic consequence of the friendly and unsnobbish "fine dining with trainers" ethos of the place that some visitors simply don't get what it's about. But leading restaurant critics, chefs and countless foodies have already confirmed what I knew within minutes of my first visit â¬ that Nuno Mendes is one of the best and most creative chefs working in Britain today. There's only so long I can go without experiencing pleasures like parmesan bread cooked Ã la minute, nitrous rose water and mackerel cooked at such a low temperature that it melts like butter on the tongue, so I was really looking forward to paying a visit during a brief holiday break back in my home city.

Reviewers seem a bitobsessed with sous-vide cooking, but the truth is that the team at Bacchus use a panoply of equipment and techniques to arrive at their product. And if there's anything new to be tried, Nuno will be the first to experiment. Hence the tasting menu is constantly evolving, to the point where it's not unknown for a dish to change during the course of a service. On my visit last week, the White Chocolate Mousse had definitely taken on some components that were not on the menu. Amongst the evening's highlights for me were â¬SOyster and Onions Old but Newâ¬, a traditional partnering revolutionised by use of the largest spoon in the culinary alchemist's spherification toolkit to create an exploding flavour bomb. The Red Mullet And Liquorice Toast was a brave attempt to pair the perfectly cooked fish with courgette, crab, blood orange and saffron. And the Loin of Venison with Creamy Scallops, Morels and a Study of Peas was a sheer delight to the point where any thoughts of the prime ingredient being out of season were completely brushed aside.

For a very reasonable supplement, matching wines â¬ from Sake to Sauternes - are expertly selected to compliment each course. In the West End it's not difficult to run 2/3 or more of your bill as drink charges â¬ at Bacchus the paired wines are 35% of the total. Just let the front of house team look after you â¬ service at Bacchus is far better than I've experienced in several Michelin-starred restaurants. And, if like me you forget to inform them that someone at your table is a coeliac until the bread arrives, just watch how well they find a creative alternative and do far more than just â¬Ücopeâ¬" with component substitutions in each of the following menu dishes, without the slightest fuss.

If you are looking for an experience that will challenge and delight your palate in a totally relaxed but totally professional environment and leave you feeling â¬ at least for one night â¬ as if the Iraq war, global warming and the credit crunch never happened, then Bacchus in Hoxton is the place for you.

Le Caprice - review by Janerx8

Wed, 26 Mar 2008 18:21:51 +0000

Le Caprice - review by Janerx8

Rating: 4.4

Location: Arlington St, SW1A 1RD, London, United Kingdom

Phone: 020 7629 2239

Website: http://www.le-caprice.co.uk/

Tags: romantic, family & home feel, good value

A friend and I had a long Saturday lunch here, and it was absolutely delightful. The service - friendly, professional and very welcoming.
The food was wonderful, ambience perfect, and the "Happy birthday" wish was a thoughtful touch.
I would definitely recommend Le Caprice for any occasion, and will return to sample more of the menu. We were so impressed, we bought the book!