A Room with a View in St. James
Category : Bar, Restaurant
| Cuisine : Modern European
Address : 2 Spring Gardens , St. James, London, SW1A 2TS, UNITED KINGDOM - Directions
Web : www.trafalgarstjames.com
Opening Times : Mon-Thurs: 6.30am-11pm; Fri-Sat: 6.30am-12am; Sun: 7am-10pm
Closest Tube : Charing Cross
The Trafalgar at St James underwent a massive refurbishment and relaunch in 2017 that has it looking as spritely as a freshly blossomed sprig, with the same vibrant swatches of colour, and one of its most inviting additions is The Trafalgar Dining Rooms. Perched on the southwest corner of Trafalgar Square, the restaurant offers views out onto the National Gallery and up into Soho.
The room blends art deco elegance with a colour scheme that channels contemporary inspirations. The walls have been painted brilliant shades of blue and green, with light wooden floors and raw sienna banquettes. Smart pendant lighting, bankers‘ lights and wall sconces provide a soft glow alongside a wealth of natural light let in through large windows. The bar deserves special mention with a bronze gantry and bronze high-top stools lining the marble countertop. It‘s ideal for preprandial cocktails or snacks and libations with a group of friends.
As we took our seat in the quiet, elegant dining room we breezed through a menu that hinges on healthy Mediterranean cuisine. We ordered a bottle of Pulenta Estate Malbec which was a delightful accompaniment to the starters. Burrata was served in the traditional fashion with ruby red heirloom tomatoes, basil and olive oil. Courgette fritters were fizzing with flavour, served with crushed broadbeans and a punchy garlic yoghurt.
For our mains we were smitten with a plate of calamari perfumed with smoke from the grill and served with juicy chorizo and a pithy mint gremolata. We were similarly enamoured with a succulent lamb rump served with preserved lemon, burnt onion and a spicy harissa jus. We quickly despatched sides of broccoli with garlic and chilli as well as roasted sweet potato with paprika and yoghurt. Somehow, we still had room for dessert, which was buttermilk panacotta with a poached white peach, and a much more indulgent warm date and walnut cake complemented by stem ginger ice cream.