: Bellamy's was opened by the former team at top nightclub Annabel's (owner Gavin Rankin, manager Luigi Burgio and chef Stéphane Pacoud), so don’t be surprised to find yourself rubbing shoulders with the great and the good of the British establishment. And catering to them is a menu which takes in all those staples of upper-crust cooking: scrambled eggs with truffles, asparagus in season, oysters and caviar for starters. Mains might be Dover sole, poached sea trout, roast quail and top beef. It’s quality cooking, all beautifully prepared and served. Desserts deserve special mention: go for iced parfait of salt caramel; Tunisian orange and almond cake; or the chocolate cake. The wine list is very good --- but very pricey as you'd expect. The décor is leather banquettes and well-placed tables and chairs, and a wooden floor makes the place when full annoyingly noisy. Service is nicely old-fashioned; prices are astronomical. But it's worth it to see the British in their natural habitat. And you can pick up the odd tin of caviar or smoked salmon on your way out from the shop at the front.

Bellamy's

Bellamy's Restaurant Review

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