"Midweek lunch in July: very quiet but great value set lunch.Wine expensive for a pub but reasonable for a restaurant."
"Very good buzzy place on a Friday evening in July for the tasting menu (2 for 1) offering great value with the "wine paring" an extra £20 each. Good luck in Warlingham."
"Very good steak for £10 but the burger is deep fried and that doesn't work. Chips mediocre. The place is good, more New York than London with interesting table furniture. Shame about the burger."
"A short menu but with interesting dishes beautifully cooked. Charming service and a relaxing, cool ambience."
"Steaks are ok, rest is just shabby and a money making machinery. Service is nice , temperature are freezing as air con is at full blast, a place to avoid"
"Great location, but you are paying for the view, steep prices. Good food, well executed to match perfection more innovation is required"
"Although we must have been the last people to arrive (21:30 booking!) there was definitely no sign of a let up in the service or food department. Wonderfully enthusiastic staff and super tasty food. Book WELL IN ADVANCE!!!"
"Great atmosphere: the food looked great but did not deliver to the same level. Disappointed that one staff member faced with the cheese board could only tell us that there was a blue, a cheddar and another....duh!"
"There are restaurants where you pay the bill and weigh up whether it was value for money, and there are others where you leave with a contented smile on your face just congratulating yourself on having made such a good choice for a meal, and as we rushed through the deluge from the restaurant door to the taxi we were already agreeing that The Greenhouse is unquestionably one of the latter. An oasis of quiet in busy Mayfair, the dining room is clean-cut and decorated in an unfussy manner although with an eye to detail, such as the individual mini-sculptures on each table and the display of decanters, the smooth service is perfectly balanced between formal and relaxed, the excellent sommelier is full of nice touches and clearly not one of those who feels threatened by any customer with some knowledge of what he is drinking, and the staff in general demonstrated a surprising understanding of the English sense of humour. The impression is that this all stems from the chef, the talented Arnaud Bignon, whose classical yet innovative cooking completes the impressive experience. There was a choice of two tasting menus, and given that one of them listed three of our top favourites for the first three courses there was little argument about which to take. Interestingly, there was also a choice of wine pairings, a 'modern' with wines from a number of countries and a 'classic' with just French sources. My wife selected the modern as it was one glass lighter, and for me the classic announced itself as one of the best I've had anywhere, from Krug to Ch Rieussec via Fèvre Grand Cru Chablis, Zind Humbrecht Rangen de Thann Riesling, Liger-Belair Moulin-à-Vent and Domaine de Trévallon. Hors classe! Three types of home-made bread were served and the olive version was so good we talked about taking some home. Very good canapés followed, smoked beef tartare with anchovy, quinoa crisp and crème fraîche with a sprinkle of dill powder, and a carrot mousse-filled tartelette spiked with coriander. Just the job to set up the palate for the first course, we thought. But not so - another canapé arrived sporting apple foam with chunks of green apple, avocado, lemon grass and radish, which definitely stimulated our appetites and our anticipation of the dishes to come, and we still hadn't got to the amuse-bouche, which added a further favourite to the meal - chef's signature dish of lovely picked crab beneath cauliflower purée and mint jelly with a green apple espuma and spices which started quite neutrally but quickly all the tastes came together in one delicious whole and made a mind-blowing match with the Krug. On then to the first starter, a generous serving of top-class scallops enhanced by yuzu, verbena oil, samphire and green zebra tomato seeds. We never need any encouragement to dive into lobster, but sometimes an intelligent tweak to its natural attractiveness can make it quite heavenly, and chef had certainly done it with the unexpected addition of lime-marinated watermelon, a fantastic satay sauce and an imaginative peanut coating on some of the lobster. Winning dishes just kept on coming, the luscious poached wild turbot not only melting in the mouth but also releasing the proper freshness of taste sometimes missing in other eateries, and served with an amusing cauliflower purée looking like a half-moon crisp on the plate and matched with matcha tea powder, chives and a tricksy lemon hollandaise. Despite the claims made for English rose veal, a good number of the chefs that we've spoken to tend to source their veal from France, and so it was here. You can see why when you get such delicately flavoured, perfectly textured meat as we were treated to, with a background of tamarind and a pea purée and a decorative light pastry pyramid containing Provola cheese giving an extra dimension to the dish. A pre-dessert is always a good idea, and in many restaurants the peach sorbet with peach segments in a rose petal and pepper sauce would be counted as a full-on dessert in itself; here, though, it was merely a prelude to the suite of flavours delivered by a super matcha tea panna cotta on a white chocolate disc, little wild strawberries, a yuzu sauce and green-coloured chocolate sticklet ornamenting the rim of the dish. Sweet extras, including frozen mojito, strawberry choux pastries and sablé Breton followed and, with good coffee, were supplemented with salt caramel, hazelnut praline and very light pepper chocolates. A memorable experience that we will surely repeat in the not-too-distant future."
"There is a new chef who not only maintains but improves the high standard. On no account miss the deserts."
It seems as though Belgravia will soon be rivalling the City when it comes to new restaurants. As well as the Zig Zag building development, Nova is also on its way which will garnish the restaurant wasteland around Victoria station with 18 dining spots in 2016. And we're not talking about any old chains either.
Among the distinguished residents of this new development are: Jason Atherton, Bone Daddies, Will Ricker and Village London. For his next trick the irrepressible Atherton will turn his hand to Italian cuisine with the restaurateur's Nova restaurant featuring a pasta room where diners can see the food being made.
Adam White, the man behind Village London (The Riding House Café, Village East and The Garrison), plans to open an all-day dining affair with 150 covers, outdoor terrace, upstairs bar and a private dining room.
Meanwhile Will Ricker (of Bodega Negra fame) will bring his American BBQ spot The Stoke House to Nova. He will also launch a second organic cold-press juice and food store, Juice Well.
Bringing some street cred to the whole operation is Ross Shonhan (the daddy of Bone Daddies). He plans to open a ramen bar at Nova serving noodles, filled buns and a take on Osaka-style Okonomiyaki. It sounds like it could be Shonhan's largest venue to date with two floors and outside space.
D&D London have also snapped up a space but are yet to announce the name, however we do know the new venue will feature two floors, café, bar, terrace and food store.
And Sourced Market, which opened the first produce market in St Pancras station in 2009, opens its third site at Nova in 2016, offering everything from artisan coffee to craft beer and charcuterie to croissants.
The purpose of Nova is to 'create a vibrant new link between Victoria Station and Buckingham Palace', which in turn leads onto the Royal Parks. At an enormous 897,000 sq ft the development will include office space and apartments.
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