We have to say – for some reason, when we quickly glanced at the menu here, nothing immediately caught our eye. Same with the dining room. And that’s the problem with first impressions sometimes. Because boy, were we wrong. Sitting in a cosy corner of the restaurant, our backs to elegant Old Park Lane, looking out at the dining room and open kitchen – it was the best few hours we’ve spent at a restaurant in ages. And what first looked like a meat heavy menu (what we saw on that first glance was hot tongue bun and grilled duck heart and cherry) turned out to be perfect for every persuasion.
The Décor
What this room lacks in personality, it makes up for in spirit. A neutral base lets the kitchen and dining be the stars. The lighting inside is warm, and we love the signage outside: it instantly made this location feel more contemporary.
The Menus
This is the sibling to the two Michelin star restaurant Trivet in Bermondsey, and here, they’ve kept the dishes exceptionally well executed, but with a more casual approach. A wine-forward restaurant (we should have known we’d love it), the team here pair your food selections with the best, often unique, wines. Menu highlights included the salt and vinegar almonds (actually soaked in salt and vinegar, not dusted); king oyster gildas with breaded, explosive olives; a woodfried chickpea pancake that was almost too good for a chickpea; and the fresh, wild mushroom pici, which was outstanding.
Clientele
At dinner, the crowd seemed, as you’d expect, a mix of guests from the hotel in business casual attire and suits – but suits of the Mayfair kind, not city. Everyone seemed polite and very much into their wine in an ‘interested in’, not bragging way. It felt like a very comfortable place.
Highlights
The staff. We had such professional, knowledgeable staff – waiter and sommelier – looking after us. The menu. It looks stuffy, with its red quilted cover, but the fluoro lettering across the front hints at something more fun. We also loved the bar dining, open kitchen, and wine selection. We’d come back just to have a glass and a cheese plate at the counter. Overall, they’ve definitely created something special here.
