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Gordon Ramsay’s Michelin-starred Belgravia grandee has all the folderol and glamour of high-end French haute cuisine with a kitchen and wines to match. A grand glass wine cellar stocked with vintage bottles of the namesake claret takes centre stage within the deeply luxurious, cosseting dining room, with sommeliers on hand to advise on the encyclopaedic list. The cooking has its feet firmly in the Anglo-French camp, but there are little nods to the very international clientele: a fat Orkney scallop served with the lightest savoury sabayon has base notes of curried spices, braised kombu and a little bacon for salty texture; roast Norfolk quail is pointed up with dukkah, cauliflower, caper and raisin purée; and a hint of lemongrass accompanies a fillet of turbot with Jersey royals and morels. Whether you’re going for the three-course carte or chef’s tasting menu, multiple pre-starters and pre-desserts are a given – so leave room for exquisite desserts such as melon with lemon curd, and verbena or milk chocolate delice with raspberry and rosemary ice cream, as well as the perfectly kept cheeseboard.
Available 1st - 30th April 2017, subject to availability. Dishes subject to change. Excludes service, includes VAT.
Available: 01 April 2017
Max: 6 people
Expires: 30 April 2017
Petrus is a ridiculously expensive red wine and also the name of one of the most famous restaurants in the London fine dining scene. 1999 was the year Gordon Ramsey originally opened the restaurant in St James Street with Marcus Wareing as head chef. The Restaurant won its first Michelin star in 2000. In 2003 Petrus and Wareing moved to the Berkeley hotel and in 2007 it was awarded a second Michelin star.Following a dispute between Ramsey and Wareing in 2008, Wareing took over the lease at the Berkeley hotel and opened his own Restaurant “Marcus Wareing at the Berkeley” while Ramsey kept the rights to the...
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