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Embedded within the wedding-cake surrounds of the St James's Hotel, this freestanding restaurant drips sobriety and good manners. Restraint is the watchword – even if your eyes have to cope with a mishmash of patterned carpets, patterned banquettes and dramatic patterned wallpaper in the petite, nine-table dining room. William Drabble delivers “the most incredible, genuine French food”, sourcing from the UK, but applying several coats of contemporary Gallic lacquer to his Michelin-starred food: scallops are marinated in blood-orange vinegar and served with Dorset crab and blood-orange mayo; saddle of Lune Valley lamb arrives with onions, turnips and thyme; roast veal sweetbreads are studded with truffle and partnered by crispy chicken wings, salt-baked celeriac and roasted chicken emulsion. To finish, try coffee-soaked savarin with coffee cream and caramelised hazelnuts. “Professional, dedicated staff” provide the icing on the cake.
020 7316 1612
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