Petrus is one of the many fine dining establishments in the Belgravia area of London. This restaurant manages to combine refined beautiful cuisine with a relaxed convivial dining room atmosphere. Needless to say, the venue is popular for business lunches and sociable occasions, and the thoughtful staff make sure every meal at Petrus is memorable.
The dining room is sophisticated but comfortable, each table with just an elegant red rose for decoration. Over the course of lunch the dining room filled up with food enthusiasts and those enjoying a festive office Christmas meal.
Petrus offers a 7-course tasting menu for £105 pp, 3-course a la carte options, or a festive lunch menu for £45 pp. After hearing about the restaurant’s most popular seasonal dishes we decided on the a la carte. But before our three courses kicked off we were treated to a few miniature amuse mouthfuls, from tasty truffle arancini to wonderfully creamy artichoke velouté.
We were lucky enough to have the expert sommelier at our beck and call during our meal. He continued to surprise our palates with each new course as he introduced us to surprising and extraordinary wines.
Of the starters it was the seared curried Orkney Scallop with braised kombu, bacon and egg sabayon which stunned. Never in my life have I seen such a huge scallop, my dad remarked ‘that usually scallops are all about the exterior, this scallop was very much about the interior’. The flavours were a joy, a light pillowy sabayon with tiny salty bacon bits, flavoursome scallop and a freshness from the chopped chives. I also enjoyed my Roasted Onion Broth with pumpkin gnocchi, shiitake and mandarin. It was a light but intensely flavoured dish.
Main courses were a triumph. I always try to order the dish which is most in season and I was proved right with the Roasted loin of fallow deer, a beautiful piece of meat, silky in texture with a deep earthy flavour. The meat was complemented by a range of sweet ingredients, salt baked beetroot, pickled blackberries and a chocolate jus. My dad loves seafood and was very satisfied with the Fillet of Gigha Island halibut with cuttlefish, rouille, fennel and bouillabaisse sauce. The chunky fillet of white fish was perfectly cooked with a buttery flavour and the bouillabaisse had a depth of flavour which you only get from very experienced kitchens.
After the exceptional mains I was almost expecting to be disappointed with the desserts. However, the Black forest with Kirsch mousse, Amarena and Morello cherry sorbet was perhaps the dish of the day. This pudding rarely leaves the menu, and now I know why. Black Forest is usually a heavy, stodgy dessert but the Petrus pastry team have reinvented the classic recipe and created a mesmerisingly airy cherry inspired mousse, a sharp sorbet and deceivingly delicate chocolate work… we later discovered that the cherry was in fact made from chocolate with a vanilla pod stem. My dessert of Caramelised Braeburn apple, lime, mint and kiwi sorbet was also nice, a tart palate cleanser… but I was a little jealous of the superior black forest.
After our fantastic lunch we were treated to a sneak preview of the kitchen, and a brief chat with Head Chef Larry Jayasekara. Sri Lankan born Larry brings a touch of exoticism to his dishes, while also showcasing his exceptional talent for classical technique. It was clear to see how much cooking inspires him and how he just hopes to make people happy with his food.
From the moment we stepped through the door to the final bite, the service was flawless throughout. I would recommend Petrus to anyone, a meal here would be the ultimate Christmas present for a gastronome.
More information and book a table at Petrus here.
This is a sponsored post in collaboration with Belgravia, more information here.