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Hidden within the confines of the monolithic grey Sheraton Park Tower, fish-focused One-O-One is a secret worth discovering. A world away from gloomy concrete, the dining room is an enclave of calming luxury, where smart staff fillet whole roasted turbot or salt-baked sea bass tableside. By contrast, much of the menu revolves around intricate, contemporary takes on sustainable seafood: tuna tartare and crispy soft-shell crab tempura appear with sushi rice and wasabi sorbet (plus a pipette for administering the soy-based dressing), Norwegian king crab legs arrive with mayo for dipping, and lobster nestles beneath summer vegetables, with a spiced pastilla and sweet-tasting pea sorbet on the side. Such impeccably sourced ingredients don't come cheap, but an inventive ‘petits plats' menu delivers superb lunchtime value (four plates for £28). Despite the high culinary intent and polished service, some find the atmosphere anonymous, even ‘sterile'.
| Private Room | Capacity |
|---|---|
| Room for 10 people | 10 |
Want expert advice on the best private rooms and their availability? Use Square Meal Concierge, and earn extra Square Meal Rewards points with every booking.
Click here to email your enquiry or call us on 0207 840 5222.
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Pascal Proyart is one of the capital's finest seafood chefs & something of an unsung hero on the London scene. He grew up in a Breton fishing village where his family have been restaurateurs for three generations. After training in France, he spent a decade working in kitchens throughout Europe. He joined One-O-One at the Sheraton Hotel in Knightsbridge in 2000, building up a formidable reputation for his seafood cuisine. As well as showcasing food from his native Brittany, Proyart has also been a champion of unusual ingredients, putting the likes of Norwegian king crab on his menus. Are you the restaurant owner? Click here for Links & Logos
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