Offering stylish and modern European cuisine served with exquisite attention to detailand immaculate presentation, Neil has created an elegant menu that delivers on cleanand intense flavours.With an extensive background in fine dining spent at some of the UK’s leading Michelin-starred restaurants, Neil returns to Gordon Ramsay Group – previous positions includeworking with Clare Smyth on dish development at Restaurant Gordon Ramsay and asSenior Sous Chef at Gordon Ramsay at Claridges. Prior to joining Pétrus he was SeniorDevelopment Chef at The Fat Duck.

Guests can choose to dine in the main dining room or take their culinary experience upseveral notches with The Kitchen Table Experience. Accommodating up to eight, dinerscan take a front row seat in the kitchen and be privy to the magic that takes place behindthe scenes. Seated at a perfectly appointed table overlooking the pass, diners can enjoythe theatrics whilst conversing with the chefs as they create a bespoke menu.

The à la carte menu begins with a selection of appetising starters such as sautéed foie graswith fresh figs, mead and bees pollen; baked young leeks with Périgord truffle, Lincolnshirepoacher ‘double barrel’ and Jersey Royals; Aberdeen Angus tartare with truffle, quail’segg and Vallée des Baux-de-Provence olive oil. Continue the journey through Pétrus’ maincourses with roe deer loin with aniseed, warm beetroot salad and blackberries; woodpigeon with puy lentils, Alsace bacon and blood orange endive; Young grouse with redgrapes, choucroute, artichokes and girolles.

Dining at Pétrus isn’t complete without indulging in the famous chocolate sphere withmilk ice cream and honeycomb whilst other enticing desserts include Gariguette and wildstrawberries with yoghurt, lemon verbena and sablé; or seared pineapple with smokedcoconut lime sorbet and pineapple granite.

As one would expect from a restaurant named after one of the world’s finest wines, thewine list features 34 different vintages of Château Pétrus and is the first restaurant inEurope to offer it by the glass. However, it’s not all about this varietal with Pétrus offeringover 2000 different bottles with a list that focuses on France’s top vineyards and otherfine and rare European gems.

Pétrus’ circular 50-cover dining room is laid around the pièce de résistance – an ultramodern floor-to-ceiling, cylinder wine cellar holding 1,500 bottles of fine red wine. Withhighlights of beiges, coppers and silvers, the modern interior features flashes of claret redadorning selected wall panels and paying homage to the namesake wine.


Pétrus

1 Kinnerton St

London SW1X 8EA

petrusrestaurant.com