This offer is available from April 12, 2013 until July 31, 2013, subject to availability as displayed in the booking interface. Offer excludes service and Not available in conjunction with other offers.
Max: 20 people
Expires: 31 Jul 2013
The fine-dining restaurant of Waldorf Astoria’s spanking new hotel, set in serene Syon Park, is named after the park’s 18th-century landscaper Lancelot ‘Capability’ Brown. Its spacious, brown & green-toned dining room allows chef Lee Streeton to illuminate the 21st-century landscape, with an innovative British menu that highlights home-grown & home-smoked produce. Rich, powerful flavours abound in starters of Dorset snails with wild boar bacon & black pudding, & sublime, melt-in-your-mouth salmon, smoked over apple wood. Mains of chicken with razor clams, & more especially monkfish with bone marrow (in heavenly red wine gravy) continue the adventure, with very sweet puddings (Chester tart, like delicate lemon meringue pie; Trinity burnt cream with rhubarb, like crème brûlée) bring up the rear. Highly polished service, an abundant, well-chosen wine list, a candlelit terrace, a sophisticated cocktail lounge (the Peacock Alley, see review) & even a chocolate & ice cream bar provide further grounds for exploration.
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