Certainly a destination restaurant and the quality of cooking gives it a slight edge over her London restaurant. Technically it was very well made with crispy pastry all around and perfectly cooked rose tinted grouse. Jòia par Hélène Darroze. We were deeply honoured to be given this opportunity and therefore gladly accepted. Restaurant Manager Mostly, the great wine service covered up the pacing. This was accompanied with a Cucumber & Celery consommé to refresh our palate. My wife opted for the Waygu beef for her main course which was an £87 surcharge. I had a forkful of the beef with bearnaise and it was melt in the mouth tender as Waygu should be and delicious. While not the ultimate Venison that either of us have had, the preparation was exciting, as were the two wines. Slight faux-pas. Though we were not staying at The Connaught in December, we walked over to start our evening in the Coburg Bar, essentially next door, in the lobby of The Connaught. Limousin Sweetbread w/cauliflower, hazelnut, chasselas grape and “vadouvan emulsion,” paired with Jimenez-Landi La Uvas de la Ira Grenache ‘17 Thanks also to Mirko for his amazing wine pairings. Just a collection of ingredients seemingly thrown together at random. The Petit fours were really bad. Is there still an early dinner menu at 60 pounds per person? French, Vegetarian Friendly, Vegan Options, Gluten Free Options. Insider MICHELIN 2020 French Trendy. Please be assured that...More, Ambience and service fine, food no wow factor at all, in particular grouse was a bland lump of meat and chocolate alternative to the supplement rum baba was cloying richness which I left. I have passed your message to the entirety of our team, and they were gladly to know that you enjoyed your dining experience in our restaurant so greatly, especially at...More, We have visited the restaurant for the first time since COVID started and, as always, our experience was absolutely brilliant. Lucas was professional without being stiff as a board. Kindly note that this offer is no longer available. Also, they took away 1 of the dishes when we weren't finished eating earlier in the night, I guess they were trying to push the dishes out as quickly as possible before it got busy (we were an early table). Unbelievably this is what the restaurant calls their signature dish. We will discuss each point that you have...More, To say this dining experience was one of the most amazing ever would be an understatement as we were treated like royalty during our recent visit to Helene Darroze at the Connaught Hotel. I appreciate the logistical challenge of transporting hot food down several flights of stairs (unless a dumb-waiter is used) and trying to coordinate with the movements (to the bathroom etc) of diners is always difficult. There was a very deinty mushroom dish which consisted of raw, thinly sliced mushrooms layered with ham fat with a mushroom broth. I love both.More, The best thing about this makeover of Helene Darroze's restaurant is the beautiful decor of the restaurant. We were seated about where we had been, on our previous visits, just to the left of the Sommeliers’ stand, that partially divides the main dining room, though the seating did seem different now. Nice but lacking in seasoning. Now, we knew the space, from way back when. In all, a great meal, but just short of perfect. The walls were mostly done in a light cherry wood, which was very attractive. The combination of kitchen and dining room team is just second to none and particularly the Chef's Table is by far one of the best ambience, value for money you can find in London. This was followed by another little surprise as head chef Marco brought over the Wagyu Beef Brescola for us to taste as well as some breadsticks. There was a surprise course of Foie-gras which again was cold, rare and flabby. We went for the full 7 course tasting menu which is priced at £140 pp. Turbot (again from Cornwall) w/ leek, “Baeri” caviar and dill, paired with the Domaine Thomas 1er Cru Chenevottes Chassagne-Montrachet ‘16 A mousse like element was piped into a tempered chocolate cylinder and there was some ice cream on the side. The combination of kitchen and dining room team is just second to none and particularly the Chef's Table is by far one of the best ambience, value for money you can find in London. Search. They bring the cheese board over to your table and it opens up magnificently. Then there waiting for us were Mirko & Nicha who gave us a fabulous welcome before escorting us to our table. Third Course: It was slightly translucent, Cold and flabby. they were nice enough to pack up the final treats for us and we enjoyed them the next day. I had a forkful of the beef with bearnaise and it was melt in the mouth tender as Waygu should be and delicious. more. Both were delightful, and great starters. Technically it was very well made with crispy pastry all around and perfectly cooked rose tinted grouse. No Champagne left, but of the leftover whites, my wife’s Chassagne-Montrachet was the best - other than the paired wines, that is. There are very fine lines with time and temperature between plating up the intricate dishes and getting the dishes to the table. And for a more personalised dining experience with a difference, embark on a journey into the ultimate exploration of The Connaught wines at The Sommelier’s Table. So refreshing to meet somebody that cares so much about his work. All immaculately presented but missed the mark on favour. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. 4) Red mullet - was slightly overcooked for me, the olive gremolata on the side was a bit overpowering for a fish as well. One of the best in London . Stella Maris Cornwall Hake w/ black pudding, Jerusalem artichoke and sorrel, paired with the Domaine Trimbach Cuvée Frederic Emile Riesling ‘08 (plus the last of the Champagne, and the other white wines).