Seven Park Place by William Drabble London

A very pleasant occasion to enjoy the hospitality of this boutique hotel where we were looked after to an impeccable standard. Tucked out of the way of the bustle from outside and inside, I also enjoyed the bar on this occasion which was absolutely lovely in itself.

The a’la carte was experienced this time and the light salmon amuse bouche was perfectly fresh and pleasing. Bread was a little surprising to be so dense in texture and not warmed, but the home-made quality was there. The butters had the perfect consistency, although I was hoping for a bit more impact with the pepper butter. Seared foie gras for one starter with poached pear was never going to be not liked but I did think it would have benefited with a touch more seasoning and the quail, foie gras (cold) and sweetbread other starter was also very good with a tangy and beautifully clear, orange jus.

My seabass with a garlic hollondaise and cabbage was perfectly fresh and no problems whatsoever with technical skill; I was only slightly dissapointed with the hollondaise – the garlic being a little too overbearing for my taste but the red wine jus was absolutely sublime. The venison as the other main was beautifully cooked with a commanding potato puree to accompany and was by far the better of the two dishes. The dessert course however, took the crown overall. This was the banana parfait, glazed banana and banana ‘dulcey’ which was an instant victory – the sauce was creamy but not heavy, the parfait smooth and luxurious and the butter-banana quinnel dulcey was one of the nicest additions to any banana dessert I have ever had – that alone salvaged what would have been a low score for a 1 Michelin a’la carte.

All in all, it was an authoratative meal in its skill and I certainly did not leave feeling let down; I was simply hoping for a bit more joy in terms of the flavours. Nevertheless, it remains a wonderful place for intimate occasions with truly accommodating service and utterly safe bet cooking.

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