This dining room has a history of excellent restaurants since the hotel was opened by David Levin over 40 years ago.
The latest incarnation brings a new top-chef Nathan Outlaw, an emphasis on Seafood - although there's something for everybody - and a lighter look to the surroundings, with light wood panelling and the skilful use of mirrors.
On the food front, the main man also runs his top class restaurant in Rock (Cornwall), but cooks here for two days of the week and, from all reports, certainly leaves it in capable hands when other duties call.
After an excellent Amuse Bouche, a winter dinner menu snapshot listed 'Lemon Sole with Crispy Oyster, Oyster Sauce & Cucumber'; 'Cured Salmon with Horseradish Yoghurt, Fennel Dressing & Treacle Bread'; 'Crab Meat with Celeriac & Apple Salad' and 'Peppered Venison with Beetroot & Truffle Salad Cream' amongst the starters.
Perhaps 'Brill with Potted Shrimp Butter, Leeks & Potatoes'; 'Sea Bass with Red Wine Tartare Dressing, Anchovy Potato & Sprouts'; 'Cod with Scampi & Rosemary Butter with Crispy Courgettes' and 'Duck Breast with Chicory Tart, Pink Grapefruit & Pistachios' listed on the mains. Much depends on the weather & catch.
Finish with 'Chargrilled Pineapple with Cream Cheese Ice Cream & Butterscotch Sauce' ; 'St Clements Posset & Sorbet & Sugared Pistachio'; 'Chocolate Mousse with Pear, Honeycomb & Caramel Ice Cream or their selection of British Artisan Cheeses.
Their set lunch is a particular bargain.
Service is both professional & friendly.
- Food Style: Seafood
- Lunch: Mon-Sat 12.00-14.30; set L £20 (2 courses), £25 (3 courses)
- Dinner: Mon-Sat 18.30-22.30; mains about £26 to £34; set D from £45 (2 courses), Tasting Menu £70 (6 courses)
- Seats: 34
- Wine: an excellent list has firm mark-ups
- Wheelchair access: Yes
- Nearest station: Knightsbridge Underground
- Directions: See the map on this page
- Air conditioned
- Rooms available