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THIS RESTAURANT IS CLOSED Petrus Restaurant Review: Pétrus has been performing culinary feats since it opened in a space that was made over by designer David Collins in colors to reflect the deep richness of the wine after which it is named. Crisp linen and gleaming silverware add to the feeling of luxury, as does the Champagne trolley that does the rounds as you sit down. Tables are very well spaced and staff is suitably attentive. But it's the cooking from chef Marcus Wareing which is under scrutiny here. The kitchen is producing classic food with a modern twist. A native Scottish lobster comes with sharp poached and pickled vegetables, tomato and black pepper jelly. While an autumnal partridge breast is given added taste and texture by roasting with fresh cobnuts, set off with sweet corn, and a tarragon jus. Or choose a wonderfully sourced wild sea bass which keeps firmness and flavour through slow poaching and comes with girolle mushrooms and simple glazed beetroot. Game in season is always first-rate. Desserts are similarly well executed, with a coffee gâteau, coming with a great kick, aided by a bitter chocolate dentelle, and espresso jelly. The sweet trolley trundles around with coffee, gilding the lily. There is a terrific value £30 lunch menu but for the fireworks, go for the £65 set dinner or £80 tasting menu. The wine menu is suitably grand and expensive. You dine here to be spoilt.