Named after the past tense of the French verb 'plaisir', Plu is the first solo restaurant from former (ten years ago) Gavroche chef Elliot Moss, who will be serving up a single tasting menu to the small room of 22 covers each night.
Harden's survey result
“If I won the lottery I would eat at PLU at least once a month!” – Elliot Moss has created something “so special” with this “cosy-yet-super-elegant” venue in St John’s Wood: “a small luxurious room with impeccable attention from the single front-of-house person” (Helen, his wife). “The best part is the food”: “dishes should score 10 out of 5 for their flavours, textures, aromas, presentation, anticipation, fun and excitement”; and “betray a lovely sense of humour too”. “How on earth Michelin continually fails to recognise PLU is a travesty of justice!”
“It is a complete mystery how the Michelin guide has failed to recognise Elliot Moss’s wonderful food creations”, say followers of his tiny but “opulent” three-year-old in St John’s Wood, where the only option is an extended tasting menu. “The chef is a true artist who does everything himself: each phenomenal and fun dish looks too good to eat but the visuals are actually secondary to the insanely addictive deliciousness of the flavours” (“his foie gras dish leaves you desperate for ‘just one more mouthful’… and I don’t even like foie gras!”) Fooderati insiders, Koffmann & Vines, also waxed lyrical over their meal here this year, proclaiming it ‘a true gastronomic experience’. “May he go from strength to strength.”
“One of the most creative and delicious meals I’ve ever had” – Elliot Moss inspires rapturous reviews from a small but very enthusiastic fan club, who acclaim his “luxurious” and “intimate” St John’s Wood two-year-old as one of London’s unsung gastronomic adventures. The restaurant recommends three hours to enjoy its £125, twelve-course tasting menu: “a feast that will amaze and delight any gourmand, providing sensory overload of the sights, smells and tastes”. (“My husband let the restaurant know in advance that it was my birthday, I think in the hope of scoring me a little extra cake or some such but what happened was phenomenal. At the end of the meal my dessert arrived with my portrait, in chocolate, on the plate!!! The chef, who works alone in the kitchen, is an artist with some of the best cooking skills either of us have ever experienced.”)
For 33 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at PLU?
A fine dining restaurant in St John's Wood, serving a modern international menu with a French accent.
In French, the past tense of the verb 'plaire', meaning 'to enjoy' or 'to please'
|Wine per bottle
PLU is the creation of Chef Elliot Moss, who began his career at Le Gavroche, and is the culmination of Elliot's many years of experience of Michelin star restaurants and his quest for culinary excellence.
For private events you can hire the entire restaurant!
For the full tasting menu we limit guest numbers to 8, however for a smaller menu (say 7 or 8 courses) we could offer seats for up to a maximum of 20 guests. And for a simple drinks & canapés party we can accommodate around 35 guests.
For private events you can liaise directly with Chef Moss to ensure that your menu is exactly what you are looking for.
PLU Restaurant Diner Reviews
"I’ve eaten several times at PLU and each time I have found the food excellent. Last night I ate with 4 friends, 3 of whom hadn’t eaten at PLU before. They all raved about the experience. It’s remarkable there is only one chef in the kitchen, the owner Elliot Moss. PLU would sit easily with any 1 Michelin stared restaurant."