Embedded within the wedding-cake surrounds of the St James's Hotel – a favourite of celebrities, authors and diplomats – this recently re-launched, freestanding restaurant drips Art Deco style and good manners. Plush surrounds and an absence of baseball caps, ripped jeans, sportswear, shorts, trainers, flip-flops and children make for an intimate and chic backdrop in which to enjoy the kind of fine dining likely to leave a lasting impression.
In celebration of its tenth anniversary, Seven Park Place has embarked on a complete renovation of its interiors which include an extension and rebuild of the restaurant, along with sumptuous new furniture and decor overseen by Russell Sage Studio. In addition to the new olive green seating and pretty floral wallpaper, the new features include bespoke lighting levels designed to transform the space in the evenings, and an intimate wine tasting room that boasts an impressive central tasting counter with a custom-made glass chandelier overhead.
The interiors might have been revamped, but the food remains as fantastic as ever. Executive head chef William Drabble continues to deliver “the most incredible, genuine French food”, sourcing from the UK, but applying several coats of contemporary Gallic lacquer to his Michelin-starred cuisine. New signature dishes include poached native lobster-tail with cauliflower purée and lobster butter, galette of pigs head slow-cooked with vadouvan, butter-poached langoustine with spiced apple chutney, and fillet of south coast turbot poached in bramley apple juice with clams, though if you really mean business, you’ll opt for the six-course gourmand menu with paired premium wines.
Desserts keep the bar high with toothsome offerings such as mango and passion fruit cremeux with raspberries and elderflower, and Lancashire yoghurt mousse with fresh peach and crumble, as does the 47-page wine ‘book’. “Professional, dedicated staff” who aren't afraid to smile and chat provide the icing on the cake at this fine establishment.