Winner of the Tatler's Restaurant Awards 2007
"Best Front of House" and runner up in "The 'IT' Room 2007" category

We chose the menu gourmand with a couple of à la carte extras. First was the poached English asparagus with Hollandaise, which was just as good as you expect at this time of year. A starter of roast Scottish langoustine, slow-cooked pork belly and cauliflower purée was not quite so predictable and melted like butter on the tongue. The foie gras followed which was light as air, with a caramelised outside and a non-flabby inside. The fillet of Guernsey sea bass with fennel, Jerusalem artichoke and fumet of pinot noir and the poche-grillé Anjou pigeon – the food speaks up on its own and the flavours are crisp and clear. The assiette of lamb was seasoned with rare skill.
Telegraph - Christopher Middleton

 

The restaurant offers views that are staggering enough to impress any keen traveller or Londoner momentarily tired of life. Bisque of native lobster with vegetables and cognac was lusciously rich, as was a vast piece of seared foie gras and salsify and a Sauternes jus. Large slices of monkfish ranged lengthwise across a shrimp, mussel and saffron paella while succulent meat from a large hunk of veal sweetbreads nestled snugly…next to some finely prepared asparagus, morels and pommes mousselines. Dorset lobster and Anjou pigeon were presented sensitively and relatively simply.
Financial Times - Nicholas Lander

 

The organic salmon, served with crushed potatoes, salsify and asparagus is hardly elaborate in terms of technique but is beautifully done-the fish like polished coral at its heart and the skin crisp and brittle. The poached Anjou pigeon, first poached in pigeon stock and then grilled, arrived tenderly pink, its offaly gaminess nicely complimented by a little copper saucepan and petit pois.
The Independent - Thomas Sutcliffe

The menu is still seasonal, unpompous and gently exciting. The pancreas served whole as a centrepiece was dense like chicken breast but sweet as a kiss, served with morels and asparagus and really wonderful mashed potato, it was the Parisian bistro dish of my dreams.
The Times - Giles Coren