Serge et le Phoque takes a radical yet refined approach to dining, using modern French techniques with produce carefully sourced locally as well as further afield from suppliers that the team have been working with closely in recent months. The product-led offering is driven by the seasons, showcasing the kitchen’s cuisine ‘à la minute’ cooking style.

 

Frédéric Peneau

Frédéric Peneau began his career as a restaurateur with the Café Burq, a bistro in Montmartre which quickly became a Paris hotspot. He then went on to open the renowned Chateaubriand, an industry benchmark that was responsible for helping lead the evolution of the city’s restaurants. Then followed Le Dauphin in collaboration with Rem Koolhaas (who exchanged his architectural skills for lessons in food), Grillé (a suckling veal kebab venture voted Best New Restaurant by Le Fooding) and Serge et le Phoque in Hong Kong, which gained a Michelin star within a year of opening.

 

Charles Pelletier

Charles Pelletier always had an entrepreneurial spirit, following his passions from graphic design to interior design to restaurateur. His numerous projects led him to live in locations around the world including in Paris, Hong Kong and Bali. Charles met Frédéric when he was a regular customer at Le Burq and a few years later, their reunion led to the idea of establishing Serge et le Phoque in Hong Kong and now London.

 

The restaurant’s breakfast, lunch and dinner menus will be changing daily due to the team’s savoir faire philosophy. A lunch time prix fixe menu offers diners the choice of 2 courses for £23 or 3 courses for £27. The evening à la carte menu, which will soon be accompanied by a chef’s degustation menu, is a true reflection of Fred’s inimitable cooking style with dishes that surprise and challenge as much as delight guests. Example dishes include:

Monkfish with cesina, radicchio & bottarga

‘Chou Farci’ cabbage with ceps, trompettes and grouse

Lamb with pomme puree and smoked eel

The wine list has been carefully curated by ex-Clove Club sommelier Bert Blaize who has spent the last few months meeting with wine makers across Europe that all share the same commitment to sustainability. The Serge Bar serves a short list of aperitifs and digestifs as well as well as 20 different wines served by the glass.

The Serge et le Phoque team heads up the 58-cover restaurant with a 16-person private dining room, and also provides home-cooked treats in the minibar.

 

restaurant@themandrake.com