Francatelli

Embedded within the wedding-cake surrounds of the St James's Hotel – a favourite of celebrities, authors and diplomats – this recently re-launched, freestanding restaurant drips Art Deco style and good manners. Plush surrounds and an absence of baseball caps, ripped jeans, sportswear, shorts, trainers, flip-flops and children make for an intimate and chic backdrop in which to enjoy the kind of fine dining likely to leave a lasting impression.

In celebration of its tenth anniversary, Seven Park Place has embarked on a complete renovation of its interiors which include an extension and rebuild of the restaurant, along with sumptuous new furniture and decor overseen by Russell Sage Studio. In addition to the new olive green seating and pretty floral wallpaper, the new features include bespoke lighting levels designed to transform the space in the evenings, and an intimate wine tasting room that boasts an impressive central tasting counter with a custom-made glass chandelier overhead.

The interiors might have been revamped, but the food remains as fantastic as ever. Executive head chef William Drabble continues to deliver “the most incredible, genuine French food”, sourcing from the UK, but applying several coats of contemporary Gallic lacquer to his haute cuisine. New signature dishes include poached native lobster-tail with cauliflower purée and lobster butter, galette of pigs head slow-cooked with vadouvan, butter-poached langoustine with spiced apple chutney, and fillet of south coast turbot poached in bramley apple juice with clams, though if you really mean business, you’ll opt for the six-course gourmand menu with paired premium wines.

Desserts keep the bar high with toothsome offerings such as mango and passion fruit cremeux with raspberries and elderflower, and Lancashire yoghurt mousse with fresh peach and crumble,  as does the 47-page wine ‘book’. “Professional, dedicated staff” who aren't afraid to smile and chat provide the icing on the cake at this fine establishment.

Francatelli, housed in the glamorous St James’s Hotel & Club, is a modern British restaurant. Here, executive head chef William Drabble celebrates British produce complete with elegant presentation. The 30-cover dining room is a quiet, intimate space where guests can relax and enjoy sumptuous menus paired with excellent wine. Floral interiors and plush seating add a sense of calm and respite from the hustle and bustle of the surrounding city. 

Menus here are varied but each offers a modern take on the classics, reimagining dishes from the 19th-century for a more contemporary audience. A lunch set menu or a dinner a la carte are both available here.

Those dining here have the option to kick off their meal with some British tapas including the likes of artichoke beignets, pickled vegetables and homemade sourdough bread. Meanwhile, the starter selection features seared scallops with a bacon and onion jam and a warm potato mousse, or open ravioli of pumpkin served with crispy sage.

This can all be followed by the main event which might be a whole lobster braised with winter truffle and potatoes, whole grilled Dover sole with nut brown butter and capers or a saddle of Cumbrian venison served with salt baked celeriac and a beetroot and juniper jus. To finish, a dessert menu offers several options including the chef signature tarte tatin or a filbert tart with frangelico liqueur.

The wine list at Francatelli, as one might expect from a restaurant of this calibre, is truly all-encompassing. Diners can peruse hundreds of options from all over the world, with vintages dating back as far as the 80s. There are plenty of sweet and fortified entries on the list too, ideal for enjoying after a delicious meal. To book a table here, simply select a time and group size using our online tool.