Harden's survey result
Summary
“The iconic architecture of the Michelin building”, in South Kensington, helps make its first-floor dining room (converted by the late Sir Terence Conran, and opened in 1987) a modern classic, and provides a “stunning” location for a meal (in particular at lunch). Claude Bosi is entering his fourth year at the stoves now, and wins strong praise from most diners for his “first-class-but-rich” French cuisine, which creates some “wow” moments. A minority, though, feel the cooking here “is not up to the very high standard Bosi set when in Ludlow and Mayfair”, and consider prices “exorbitant”: “I thought tiny, overpriced portions of nouvelle cuisine were a thing of the past… until I ate here”.
Summary
“The iconic architecture of the Michelin building”, in South Kensington, helps make its first-floor dining room (converted by Sir Terence Conran, and opened in 1987) a modern classic, and provides a “stunning” location for a meal (in particular at lunch). Claude Bosi is entering his third year at the stoves now, and wins strong praise from most diners for his “first-class-but-rich” French cuisine, which creates some “wow” moments. A minority, though, feel the cooking here “is not up to the very high standard Bosi set when in Ludlow and Mayfair”, and consider prices “exorbitant”: “I thought tiny, overpriced portions of nouvelle cuisine were a thing of the past… until I ate here”.
Summary
After a year at the stoves, ex-Hibiscus patron, Claude Bosi, is getting more into his stride in this “perennially wonderful dining room”, within “the iconic setting of the Michelin building”. True, there are still many reporters who are not persuaded by his new regime (“Come back Sir Terence Conran, all is forgiven…”) and also many who feel that the “results from the classic French high-falutin’ menu are dangerously close to ordinary at this price point” (“only an expense accounter could stomach the stratospheric bill”). Ratings have risen sharply since last year’s faltering debut, however, amidst accounts of “a return to form”, with “smiling staff gliding about smoothly as though on coasters” and “stunningly crafted dishes with fabulous flavours”.
Summary
“You could never tire of the feeling of decadence and class”, say fans of this “lovely and refined” dining space within the iconic Michelin Building on Brompton Cross (converted by Sir Terence Conran in the late 1980s), where “a visit is best when the sun is shining and streaming in through the beautiful windows”. Claude Bosi took over in early 2017, with a view to restoring it to its former glory, but initial reports are deeply divided. To advocates, “this classic venue has been re-imagined” and “is now better than Hibiscus” (his previous highly regarded venture). Critics though “miss the old Bibendum with its wholesome fare” and feel the new more ambitious culinary régime comes at “ridiculous prices”.
Restaurant details
Prices
| Availability | 2 courses | 3 courses |  |
 |
 |
|---|---|---|---|---|---|
| Dinner | £115.00 |  |
|
|
| Cost | Availability | Courses | |
|---|---|---|---|
| Menu1 | 185.00 | Always Available | 9 |
Traditional European menu
| Starter | Main | Veggies | Pudding |
|---|---|---|---|
| £28.00 | £44.00 | £4.00 | £15.00 |
| Drinks |
|
|---|---|
| Wine per bottle | £40.00 |
| Filter Coffee | £2.75 |
| Extras |
|
|---|---|
| Bread | £2.80 |
| Service | 15.00% |
81 Fulham Rd, London, SW3 6RD
| Number of Diners: | |
| Required Time: | |
Opening hours
| Monday | 8 am‑4 pm, 6 pm‑9:45 pm |
| Tuesday | 8 am‑4 pm, 6 pm‑9:45 pm |
| Wednesday | 8 am‑4 pm, 6 pm‑9:45 pm |
| Thursday | 8 am‑4 pm, 6 pm‑9:45 pm |
| Friday | 8 am‑4 pm, 6 pm‑9:45 pm |
| Saturday | 10 am‑4 pm, 6 pm‑9 pm |
| Sunday | 10 am‑4 pm, 6 pm‑9 pm |
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