Charles Pelletier and Frédéric Peneau's upmarket yet progressive French cooking has already attracted the attention of the tyre men at their Hong Kong original, now they have imported their venture to Fitzrovia's new Mandrake hotel. Expect tasting menus with a 'savoir faire' philosophy (groan) and a tip top wine list curated by former Clove Club sommelier Bert Blaize.
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Serge et Le Phoque Restaurant Diner Reviews
"Starters exceptional, main courses dreadful. Cote de boeuf at £85, no less, was EXTREMELY chewy. Lamb mains consisted of one cold, miserable, undercooked cutlet. AND WHY ON EARTH WAS NEARLY ALL THE WINE SOLD OUT??? Had it not been a celebratory occasion and therefore disinclined to cause a scene I'd have sent it all back. Next time I pay absolute top dollar dinner I'll forego trendiness and stick to the likes of Gavroche or Atelier Joel Robochon."