Seven Park Place by William Drabble

Restaurants, French St James'
 (Niall Clutton)
Niall Clutton
Venue says Experience William Drabble's menu influenced by classic French cuisine, using the best British ingredients and inspiration from the seasons.

William Drabble, the executive head chef at this Michelin-starred restaurant, certainly has a bit of pedigree. He earned his first Michelin gong at 26, before spending ten years at Aubergine, where he satisfied the inspectors again to get his hands on another star. It's a feat he has achieved at this St James Hotel and Club restaurant, too. 

There's a French slant to the modern-European menu, so expect butter-poached lobster tail with asparagus and sauce maltaise or a boudin of wood pigeon and foie gras alongside baked fillet of red mullet with courgette linguine, sweet pepper sauce and black olive purée, or stuffed morels with potato gnocchi, crispy chicken wings and asparagus.

Afternoon tea is suitably swish, and a varied, fancy breakfast menu is good enough to attract diners beyond those staying in a room upstairs. Lunch menus offer accessibility.

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Seven Park Place by William Drabble says
William Drabble has created his own inimitable style menu, influenced by classic French cuisine, using the best British ingredients and taking inspiration from the seasons. Of course, like any great chef, William has his signature dishes, poached native lobster tail with cauliflower purée and lobster butter sauce springs to mind, but his continuing love of good food ensures that each dish he creates is as exquisite as the next.

To reflect the style of his menu, William was heavily involved with the design and décor, an elegant and intimate space, with only 26 covers and nine tables. The restaurant uses rich colours and natural fabrics in bright, jewel inspired colours, to produce a stunning backdrop for the perfect dining experience.
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Venue name: Seven Park Place by William Drabble
Address: 7-8 Park Place
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