Petrus

Frommer's Review

Clubby and not at all stuffy, this is the domain of chef Marcus Wareing, a former boxer from Lancashire. The restaurant serves nouvelle French food in the grand tradition of Wareing's mentor (and London's hottest chef), Gordon Ramsay. You'll find excellent food prepared with technical precision and a touch of whimsy, served in a sleek, opulent setting. The chef's six-course tasting menu is the best way to appreciate Wareing's culinary ambitiousness. You'll be dazzled by such starters as Scottish scallops with orange-flavored carrots or roasted quail with an onion fondant. We've been delighted with the mains, including slow-poached wild sea bass with chanterelles, and roasted loin of lamb flavored with saffron and cumin. Desserts are sublime, especially the white chocolate mousse with mango salad and a passion-fruit sorbet or the peanut parfait with a Valrhona chocolate mousse.

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