So, after two or three episodes of wheel-spinning, it’s come to this. The Prison v Woodbury. Rick v The Governor. Egg from ‘This Life’ v Stephen from ‘State of Play’. It’s a Brits-abroad smackdown, a narrow-eyed growl-off, a knock-down, drag-out, chew-up fight to the death-and-resurrection. Who will win?
Well, we kind of know (the show has a habit of killing off its major characters, but we seriously doubt Rick’s head is on the block). But however it all goes down, it won’t happen in the way we expect or want it to, and odds are someone’s going to get it. Given that they’ve just decided to tie the knot – and knowing how much the show’s producers love to rub our faces in the inevitability of grim and bloody death – the smart money has to be on either Glen or Maggie. After all, the post-apocalyptic wasteland is no place for a honeymoon…
The team behind South Place Hotel – D&D London – understand their City clientele. Smooth service is always required, as is a reliable and consistent dining experience. As such, their fine dining restaurant on the sixth floor (they also have a more affordable brasserie, South Place, on the ground floor) is never going to be the most daring restaurant in London, but it makes up for this in technical excellence and professionalism. The bevy of greeters may direct you past the wine wall to one of the understatedly monochrome tables, or in good weather, the slim outdoor terrace (no bookings are taken for this, it’s first-come). The à la carte is for expense-account diners, and there’s no shortage of these here. By comparison, the set menu at £27.50/£32.50 for two/three courses, seems good value. Ingredient quality and cooking skill was impeccable in everything we tried, from a creamy ‘potted salmon’ layered under a cucumber and apple jelly, to a succulent piece of cod with brown butter, tiny capers and a copper pot of buttery mash. Our only criticism is that the presentation of some of the dishes takes 'deconstruction' a step too far. Their expression of a waldorf salad – delicious though it was – had so many ingredients strewn across the plate it looked more like a Jackson Pollock canvas than a starter; even a simple risotto was garnished with a crash–landed fried courgette flower, candied orange and strips of both sweet pepper and courgette. But the texture of the rice was f
Venue says: “Try our special 'taste of summer' menu with four courses and a glass of Champagne for £42.”