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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 cooking is modern European, courtesy of head chef Sean Burbidge and Mark Askew. It’s very good and very self-assured, showing that Gordon Ramsay can still deliver an excellent dining experience. From the menu du jour start with ravioli of quail leg and wild mushrooms in a cep sauce, and move on to Devon lamb with baby vegetables or roast poussin breast and leg. Desserts might be orange and vanilla baked Alaska with Grand Marnier sauce. À la carte dinner offers more choices but still in the same classic cooking mould. 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 menu du jour £30; lunch à la carte 2 course £50, 3 courses £60; 3-course à la carte dinner £60; 5-course chef’s menu £70; 3-course vegetarian menu £60.