A smart basement restaurant in the heart of Mayfair. The décor cleverly resembles a 1920's ocean liner, with its oblong shape, art deco mirrors and trompe l'oeil. It's now part of the restaurant group headed by Marco Pierre White - so food standards are high. Expensive ingredients, such as foie gras and truffles figure prominently.
Chef Igor Timshincin offers the likes of 'Potage of Mussels Billy By'; 'Parfait of Foie Gras with Truffles en gelée' or 'Tarte Tatin of Endive with Scallops and Orange Beurre Blanc' to begin.
Maybe 'Grilled Lobster with Herbs, Garlic and Béarnaise Sauce'; 'Sole Grillée à la Provençale' (served on the bone); 'Roast Duck à l'Orange aux 3 liqueurs'; or ' Pigeon from Bresse au Foie Gras en Chou Vert and Madeira Sauce' to follow.
Finish with an impressive-looking dessert, such as 'Crème Caramel with Oranges' or 'Tarte Tatin of Pears à la Vanille' or perhaps some of the French Cheeses, in peak condition.
Some criticism has been given for rather robust service and the fact you might be hurried from your table at the end of your meal - perhaps check you have no time limit when booking.
- Food Style: French
- Lunch: all week, 12.00-14.30; set L £17.50 (2 courses) to £20; set L Sun £23.95; mains £16.50 to £27.50
- Dinner: all week, 18.00-11.30 (Sun 22.30); mains £16.50 to £27.50
- Seats: 120
- Wine: a good list, kicks off at £18, but prices rise steeply after that. There are about a dozen offered by the glass
- Children's portions: Yes, when possible
- Wheelchair access: No, in basement
- Nearest station: Green Park Underground
- Directions: from Piccadilly, go up either Charges or Bolton Street's (opposite Green Park Underground Station) to reach Curzon Street. See the map at the top of the page.
- Parking: Street parking
- Closed: some Bank Holidays
- Air conditioned