Plateau

Plateau Restaurant Review:

This is corporate dining spelt large. It's a huge, light space on the 4th floor of a glass building with two bars and two restaurants divided by a central open-view kitchen. The Bar & Grill is the relaxed side with a simpler menu; the restaurant is where the fund managers gather to carve up the financial world while seated in their Saarinen tulip chairs. The Johnnie Walker Blue Label Terrace accommodates summer dining. Head chef Allan Pickett delivers attractive menus that might include gazpacho with cucumber jelly and basil oil, or marinated mackerel with coriander cress and avocado purée. His cooking uses seasonal ingredients to produce main dishes of honey-spiced duck with braised endive and a port marinated radish, or beef fillet with sauté of morel mushrooms and roast bone marrow. Desserts follow the same pattern, perhaps crème brûlée with elderflower sorbet and raspberries and a good selection of French cheeses. The Bar & Grill is more down to earth with dishes like pea velouté with black pudding sausage roll to start and beef burgers, pastas and grills for mains. The wine list is notable. Service is slick. Restaurant: Set 3-course meal £27.50; 5-course menu gourmand £49. Bar & Grill: 2-course set menu £15, 3 courses £18.