Make sure you’re in good stead with your significant other this Valentine’s Day by booking dinner at one of London’s top restaurants. The clock is ticking but there is still availability at some of the capital’s most luxurious restaurants.
Julie’s – Holland Park institution Julie’s will pop the champagne this Valentine’s Day with an indulgent four-course Valentine’s Day menu courtesy of chef patron Shay Cooper. It will consist of sea bass tartare with avocado, almond, pink grapefruit and Thai basil; Hereford beef fillet with grilled spring onion, black garlic and lobster bearnaise; Beauvale cheese with caramelised pink apples and malt loaf; and clotted cream mousse with poached rhubarb, ginger and lime ice cream.
Adam Handling – Romantic, luxurious and staunchly British, dining at Adam Handling Chelsea is opulence in every sense. Treat your loved one to a spectacular five course menu specially crafterd for Valentine’s Day by chef Adam Handling and his team. Dishes include kingfish with lovage and blue meat radish; scallops with lime caviar and wasabi; venison with pear and brussels sprouts; and white cholate with rhubarb and hibiscus.
Nobu – Nobu needs no introduction. The Valentine’s Day Omakase menu at Nobu London will be available 13th -15th February and is curated by Group Bar Manager Flavio Carenzi, with dishes including yellowtail tostadas; seared tuna with sansho salsa; and scallop ceviche. At Nobu Berkeley Street, diners can enjoy a seven-course menu with dishes such as spicy salmon caviar with scallop and maui salsa; Wagyu katsu with cabbage salad and Wagyu sauce; and cold inaniwa udon with ceviche dressing.
Blakes - Designed by head chef Peter del Campo, the four-course menu at Blakes champions hero ingredients selected for their aphrodisiac properties. In sight, scent, touch and flavour, each dish is fashioned to awaken the guests sensual and erotic senses. Dishes include Jerusalem artichoke with truffle mayo and vinaigrette; fillet of venison with beetroot, balsamic and pomegranate; and chocolate hedonism with chocolate mousse, raspberries and a chocolate sphere.
14 Hills – The high-flying City restaurant has already gained quite a following with its rich French menu, superior views and foliage-filled dining room. They’ll be holding a special Valentine’s dinner with dishes including celeriac and cognac velouté with sourdough croutons and chive oil; lobster with razor clam risotto, fennel and tarragon; and chocolate fondant with pistachio, raspberries and jasmine.
Hélène Darroze at The Connaught – Renowned as one of the best chefs in the game, Ms Darroze will be throwing an exceptional Valentine’s dinner for those looking to push the boat out, with dishes including Oscietra Royal caviar with fine de claire oyster and coco bean; Landes foie gras with beetroot, rose petal, koji rice and sake; black truffle with Ardi Gasna cheese, egg yolk and roasting jus; and pigeon Wellington with parsnip and Mexican molé.
Launceston Place – The excellent west London institution will be holding an evening of romance, decadence and indulgence with a seven course tasting menu with dishes including egg and soldiers with mousse and sourdough; celeriac with mint and pecorino; stone bass with Jerusalem artichoke and lovage; presa Iberica with carrot, timur and cracker; and yuzu with apple and dill.
Orrery – Orrery’s chef patron Igor Tymchyshyn is doing a bespoke six-course menu for Valentine’s Day inspired by the City of Love which includes Dorset crab with wasabi, avocado and mango; seabass with Jerusalem artichoke, cepes and a champagne velouté; Tournedos Rossini, celeriac and sauce périgourdine; and a praline cremeux with hazelnut and lychee.
Le Pont de la Tour – Nestled underneath Tower Bridge in Shad Thames, Le Pont de la Tour has one of the most romantic views in the capital, like London’s version of Annie Hall. Head chef Orson Vergnaud has created a special menu with dishes including warmed aged Comté gougeres; duck liver with smoked ham and preserved cherry; ballotine of smoked salmon with caviar, blini and green apple; dry aged beef fillet Bordelaise with cassis shallots, bone marrow and pommes mousseline; and white chocolate Paris Breste with rose, pistachio and lychee.