Find this traditional British restaurant, run by top-chef Mark Hix, in Browns Hotel - arguably the capital's most traditional.
Expect wood panelling and colourful banquette seating, but modern British artwork by leading artists brings one bang up to date!
An early spring menu brought starters such as 'Winter Vegetable Broth with Pearl Barley'; 'Smoked Salmon'; 'Dressed Portland Crab'; 'Atlantic Prawn Cocktail' and 'Shaved Celery Heart & Cox's Apple Salad with Blood Orange'.
Followed by a few winter salads, such as 'Lancashire Chichen with Stuffing & Poached Burford Brown Egg'; and more solid mains such as 'Fish Pie'; 'Steamed St Margaret's Bay Sea Bass with Sea Radish & Mussels'; 'Mutton Hotpot with Pickled Red Cabbage'; 'Fillet of Kingairloch Red Deer with Bashed Neeps & Haggis' and various Burgers & Steaks. A few dishes, such as 'Reg Johnson's Whole Roasted Duck with Flamed Blood Oranges' are designed to share.
Lunch also brings a Trolley, with different roasts on each day of the week - phone for details.
As well as Puds, such as 'Ginger Parkin' and 'Amadei Chocolate Pudding with Mint Chocolate Ice Cream' there are Savouries - such as 'Eccles Cake with Colston Bassett & Taylor's Late Bottled Vintage' and Welsh Rabbit'; plus British farmhouse cheeses on offer.
Service is both professional & friendly.
- Food Style: British Traditional
- Lunch: all week 12.00-15.00 (Sat & Sun 16.00), set L £27.50 (2 courses), £32.50 (3 courses); mains about £22 to £43; set L Sun £42.50
- Dinner: all week 17.30-23.00 (Sun 19.00-22.30); set D £27.50 (2 courses), £32.50 (3 courses); mains about £22 to £43
- Seats: 80
- Wine: a list that travels the world, has firm mark-ups - kicking off in the mid £30's
- Wheelchair access: Yes
- Nearest station: Green Park Underground
- Directions: See the map on this page
- Rooms available