Small but by no means insignificant
Category : Restaurant
| Cuisine : French, British
Address : 7-8 Park Place, St James, London, SW1A 1LS, UNITED KINGDOM - Directions
Web : www.stjameshotelandclub.com/restaurant-piccadilly
Opening Times : Tue-Sat: 12.00pm–1.45pm & 6.30pm–9.45pm
Closest Tube : Green Park
Seven Park Place by William Drabble at the St James‘s Hotel is living proof that good things come in small packages. Known for being the smallest restaurant in Britain awarded a Michelin star, Seven Park Place boasts some of the most exciting fine dining in the capital in a truly intimate and unique setting, just minutes away from the frenetic pace of Piccadilly. We‘d like to take this opportunity to re-introduce you to one of our favourite eateries.
The dining room at Seven Park Place is jewelbox small with only nine tables and 26 covers in total. Evoking the energy of the gilded 1920s, the ornate room is decorated with top quality fixtures from British designers including handmade crystal lighting and luxurious soft furnishings. A vibrant print by Neisha Crosland is juxtaposed with the dark wood panelling, wainscoting and golden banquettes to devastating effect. The sum product is a seductive, romantic atmosphere ideally suited for date nights.
You may have noticed the name William Drabble in the title. Mr Drabble has proven himself as one of the humblest heavy hitters in Britain‘s culinary universe, earning Michelin stars at various restaurants including Fulham‘s Aubergine, where he supplanted Gordon Ramsay as head chef in 1999. Fusing classical French training with a passion for seasonal British ingredients, Drabble has succeeded in creating a menu that draws from all corners of the Isles to create exceptional arrangements that resemble miniature works of art.
Drabble‘s dishes are notably uncluttered. He utilises only a few ingredients for each course so as to avoid confusing the diner‘s palate. This is evident in dishes such as his signature poached native lobster tail with cauliflower purée and lobster butter sauce or his sumptuous Lune Valley lamb with confit potatoes, caramelised onions and thyme jus. All of the plates that we sampled exhibited depth and brilliance, encouraging the flavours of the fresh produce to shine through. The wine list pays the food the perfect complement with over 225 bins represented on the menu.