Bibendum Oyster Bar

Sarah H

No management, service a joke

Ngila H

 i have been going to the Oyster bar for nearly 30 years every week.

Claude Bossi and his team , especially the OB manager, have made this restaurant an even better restaurant.

all teh staff are very good at their job.

 

Ngila Boyd Howardf

Anon

I promised the manager that I would write a review so here it is: we went this evening to celebrate my wife's birthday, so 5 of us. In short, the pricing is too high, ok, but the service is appalling. Our starters arrived more than an hour after we were seated, and then the main courses arrived for 4 of us (two burgers, 3 cod entrees) where my wife's entree did not arrive. The manager said it would come in a minute and a half. We all waited 15 minutes, until my wife and then I got up to demand we be able to eat ensemble. I paid attention to other tables, that were waiting way beyond customary length for their meals. As to pricing (i have the receipt in front of me) burgers are £21 when a high end place in London (67 Pall Mall for example) charges £15, and the moules frites are £25 vs £16 at Balthazar. In fact, my greatest recommendation is for Balthazar to take over this simple kitchen and fix the management. Just so no one thinks this is a gratuitous potshot, my name is Barend Pennings and I live in South Kensington.

Veronica B

Chef Claude Bosi took charge of the kitchen at the legendary Bibendum in 2017. It was a marriage made in heaven; Bosi is hitting all the right culinary notes in a beautifully light and iconic dining room that suits him and his cooking style perfectly. Its à la carte menu is both indulgent, adventurous and sophisticated but also gutsy, comforting and playful. Opt for the amuse-bouches – two shiny black olives on spoons beneath crunchy globes of caramelised onion and anchovy. The chicken skin scratchings are lighter than air and, thanks to the moreish mayo dip, disappear from the table as if inhaled. From the mains, there is Brittany rabbit, Cornish turbot, Lincolnshire duck and de Bresse roast chicken. If you are feeling adventurous, try Bosi's mother's tripe and cuttlefish gratin. More than 30 years since its opening, Claude Bosi has helped this historic restaurant recapture its former glory.

Penelope D

After a wonderful but exhausting visit to Chelsea Flower Show we fell into Bibendum's Oyster Bar wanting a quick meal before catching the train home. The Oyster Bar could not have been better. I have quite serious food allergies and the staff took this in their stride – in some places I can be made to feel an inconvenience but not here. Great care was taken with our simple but delicious meal, served by the efficient and charming staff. The perfect post-Flower Show venue. Penelope Dalrymple-Smith