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Petrus Restaurant Review: The setting is what you would expect from a top restaurant; nothing to frighten, just solidly comfortable decorated in neutral beige with a cylinder-shaped wine cellar as the centerpiece, stocking, amongst other wines, some 30-plus Pétrus vintages. The cuisine is modern European, very good and very self-assured with exciting flavoring added to classic cooking. From the à la carte menu start with king and Cornish crab, spiced with dashi jelly, green apple, yuzu and lemon grass consommé, then move on to charcoal-cooked mutton with vadouvan (Indian) spicing, smoked aubergine, and mint and sheep’s yogurt. The lunch menu at £35 is a steal, with dishes like beetroot terrine with buttermilk, horseradish and fennel as a starter, mains of pork belly with black pudding, roast cabbage and apple, and a dark and milk chocolate with sherry jelly and prunes as dessert. At that price, the £10 supplement for a first-rate cheeseboard is a real bargain. The wine list is exceptional, majoring in Champagnes, but the raison d’être here is the Pétrus list, with bottles going back to 1924. If you’ve won the lottery, think about the 1945 vintage at £19,500. This is a wine list to seriously impress, though there is still room for lesser mortals with a small selection at the lower end, beginning at £36. Service is professional. 3-course lunch menu £35; 3-course dinner menu £65; 5-course chef’s menu £75; 3-course vegetarian menu £65.