The venue is a delight – a light and airy glass-walled dining room elevated above the Goring’s luscious and meticulously kept secluded garden. Nathan Outlaw is the genius behind the menu, which offers a tantalising taste of the south-west coast in London, with ingredients sourced from fishermen and producers Outlaw has worked with for years. which means dishes such as crab risotto, battered and herbed turbot with a warm tartare sauce, and red mullet with devilled shrimp butter. There are also daily specials that showcase the best of the morning’s catch.
The interior, created by Irish designer Bryan O’Sullivan, features panelling made from a 300-year-old walnut tree felled in a storm, intensified with splashes of pinks, corals and creams. There are also brutalist-inspired arches referencing the Grenadiers regiment stables which were originally located on Wilton Place where the hotel now sits. We love the new terrace, where glass doors open out onto an intimate space that overlooks nearby St Paul’s Church, as well as the snug that can be hired for private parties and features a mural painted by artist T.M Davey and most importantly, a call-for-service button we’re quite sure is going to be a hit. A small menu is served, including fresh Cornish crab and lobster beignets, salami and spicy chorizo; crudités with chive crème and seaweed oil with taramasalata, Camembert chicken tulips and Parmesan chunks, while a choice of caviar presents a refreshing accompaniment.
Emilia is discreet . . . You enter the restaurant through the back door of Bonham’s auction house in Mayfair. There is a tiny, wine bar and a spiral staircase up to a 25-seater dining room. It is tasteful, like the finest gallery or concert hall. The menu is “Italian-influenced”, you’re not going to find pictures of Vespas on the walls and giant pepper grinders here. Antipasti, primi, pasta and secondi are distinguished as courses more in the spirit of varied small-plate presentation. “White asparagus, gnocchi and cockles” sets the tone for the meal. Emilia’s interpretation is all precision and finesse.
They are entirely up to the task. In their veal and tuna dishes, the meat is lightly flavoured and the sauce less “fishy”. It’s an elegant thing. Smoked eel tortellini in brodo is similarly surprising. The near-transparent pasta envelops incredibly lightly smoked fish, while the broth is as perfect a dashi as in any Japanese restaurant, dotted with citrus oil. It’s undeniably wholly delicious. The rose veal saltimbocca, carrots and rainbow chard, is a piece of pink-rare rose veal, topped with a single slice of cured meat and perched on a bed of smooth carrot purée, so elegant and so accomplished. Emilia is brought to us by the team behind Quality Chop House, Clipstone and Portland. The Chop House is full of soul and tradition. Clipstone and Portland have refined formality. The lightest and most assured of hands working with the best ingredients, with no distraction . . . It’s truly art in a gallery setting!
Those seeking the best culinary views in the world will have to add Scott's new private dining room, The Platinum Arowana, to their list. Housed in Mayfair's most glamorous seafood restaurant, The Platinum Arowana feature 18 pieces of priceless artworks and lavish interior design, making it home to the most expensive restaurant interior in the world. The Platinum Arowana Room sits from six to eight guests in a super-luxurious, super-exclusive nine-metre-square room that houses great artworks from the likes of Pierre-Auguste Renoir, Joan Miró, Émile Bernard and Marc Chagall. On the menu, only the finest seafood dishes, of course. Diners in The Platinum Arowana Room will be able to choose from Scott's à la carte menu, which features some of the finest fish and shellfish dishes that can be found in the capital, from Lobster Thermidor to blackened miso salmon. Guests will also have the option to take their meal to the next level by ordering Scott's deluxe seafood platter – which comes with oysters, a whole lobster, dressed crab, Dublin Bay prawns, sea bass ceviche, cockles, Atlantic prawns, mussels and clams.