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Seven Park Place by William Drabble Restaurant Review: The small gem of a hotel in St. James’s that was expensively refurbished as part of the Althoff Hotel Collection grabbed William Drabble, previously at Aubergine, as the chef for its restaurant. The décor involves silks, wood and touches of chinoiserie in a series of small rooms, all a bit over the top but definitely comfortable. Drabble’s cooking is spot on, from the amuse-gueule of seared tuna with avocado and basil to starters like confit of warm guinea fowl with sweetbreads and foie gras, or carpaccio of scallops with lemon vinaigrette and samphire. Main dishes may include sea bass fillet with baby fennel or roast saddle and braised leg of rabbit with cèpes and tarragon. Desserts follow the theme of British ingredients cooked with skill, as in apple mousse with blackberry jelly. Set 2-course lunch £24.50, 3 courses £29.50. À la carte 2 courses £39, 3 courses £55.