Richard Corrigan's culinary roots are more embedded in what he calls rustic traditional fare - although plating arrangements are perhaps less contrived and precise than is the modern fashion, we see this as a plus point, as are no admirers of over arranged and 'handled' food - the quality of the carefully-chosen ingredients here always shines through.
An early Spring menu brought 'Cornish Crab Jelly with Melba Toast'; 'Pig's Head Terrine'; 'Duck Ham, Manchego & French Bean Salad' and 'Wild Celery Soup with Blue Cheese & Walnut' among the starters.
'Large Plaice in Almond Crumb with Clam & Whelks'; 'Loin of Rabbit with Spinach & Garlic Purée' and 'Steak & Kidney Suet Pudding' listed among the mains.
Desserts are mainly traditional, but prepared with no less care - with perhaps 'Crème Caramel'; 'Warm Carrot Cake Pickled Walnuts & Clementines' and 'Chocolate Brownie with Sour Cherry Ice Cream' there to tempt you. While those with a more savoury tooth should be tempted by their selection of British and Irish cheeses.
Service is both friendly & professional, and prices are modest for the comfort level and quality on offer.
- Food Style: Modern British
- Lunch: Mon-Fri 12.00-15.00; set L £28 (2 courses), £34 (3 courses); mains about £18 to £44
- Dinner: Mon-Sat 18.00-23.00 (Sat 22.30); mains about £18 to £44; Pre & Post Theatre 18.00-19.00 & from 21.30 £28 (2 courses), £34 (3 courses); Tasting Menu £85 (whole table only)
- Seats: 85
- Wine: a lot of work has gone into contriving an interesting list, which concentrates on the Old World, and it has been given plenty of interest and modern thought. An impressive selection is offered by the glass and in various carafes. Bottles, kick off in the
- Wheelchair access: Yes
- Nearest station: Hyde Park Underground
- Directions: See the map on this page
- Parking: Hyde Park Underground Parking
- Closed: all Sun, L Sat; check Christmas openings
- Air conditioned
- Rooms available