* Click here for rating key
One-O-One Restaurant Review: Chef Pascal Proyart comes from Brittany and knows a lot about seafood; he cooks ambitious Piscean dishes using abundant luxury ingredients with aplomb. Despite his considerable skill, he remains a relatively unknown chef, which is one of the great puzzles of London. Norwegian seafood is featured, including the sustainable Arctic cod. He cooks royal king crab legs flown in from the Barents Sea and dishes like wild scallops pan-fried with foie gras, with truffle polenta, candied tomato, and rocket and Parmesan chiffonade as a starter, while his main dish of whole sea bass baked in Brittany sea-salt is first-rate and a real favorite. The culinary fireworks go on. Desserts are topnotch too, or go for immaculately kept cheese. The room is pretty with a nautical theme and shaped like an oval to conjure up an oyster. The staff is delightful. The wine list is conservative and expensive. Petits Plats menu from £17 for 2 plates to £37 for 6 plates per person. 5-course tasting menu £55, sustainable fish tasting menu £45.