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A tranquil but deeply luxurious space that wears its Britishness as a badge of honour, The Library restaurant has its tables dressed with the Cross of St George in deference to Buckingham Palace around the corner. The kitchen, however, follows a slightly American path. Steaks – supplied by top butcher Aubrey Allen (by appointment to the hotel’s neighbour, The Queen) – include a rump cap and a tomahawk, as well as maple-cured rib-eye of bacon. Diners may choose a Green Goddess salad or proprietor Bea Tollman’s signature chicken soup with chicken pie to start, and baked vanilla cheesecake to finish. If you want to fly the flag, though, order the prawn and lobster cocktail followed by Dover sole with chive butter, and then sticky toffee pudding. The global wine list is a work to be admired, especially for lovers of South African vintages.
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