Petrus

Gordon Ramsay's Michelin Star restaurant Pétrus represents fine dining at its best. View menus and make a booking at our Knightsbridge restaurant.

Pétrus - Knightsbridge Restaurant | Gordon Ramsay Restaurants

Enjoy Michelin star dining in London at Pétrus, the warm and stylish restaurant in the heart of Knightsbridge.

Cross the Pétrus threshold and you’ll be captivated by the exquisite decor while your senses are awoken by the modern interpretations on classic flavour found throughout the irresistible menu.

Our delectable menus are complemented perfectly by our legendary Pétrus wine cellar, which holds over 2,000 different bottles of wine.

So when you’ve been out shopping in Knightsbridge, or if you need a break from the office, visit Gordon Ramsay’s Pétrus for a truly unforgettable Michelin star restaurant experience.

http://www.gordonramsayrestaurants.com

Petrus, 1 Kinnerton Street, London SW1 | The Independent

The event came to mind while receiving the bill at Petrus, Gordon Ramsay's newly reopened Knightsbridge restaurant.

And while one can't really fault anything about the restaurant (apart from the horrifying glazed claret-red walls in the ladies loo, giving visitors the complexion of new arrivals in Hell), it has the distinct feeling of an operation that knows the price of everything and the value of nothing.

Of course, what is not on the menu are the frills and furbelows that fancy restaurants love to "give away": the polenta chips with tomato sauce while we choose, the onion velouté served in Parian china onions and, later, lemon cream cones and Armagnac white-chocolate ices.

We have an unbroken view of our fellow diners and the altar-like presence of the wine in a glass-walled floor-to-ceiling central room, which showcases such rare delights as a 1945 Petrus at £19,500.

I lean over for a shard of crackling from Mr M's pork fillet with Bayonne ham, black pudding, cream cabbage and Madeira sauce ensemble – so light it's as if inflated rather than cooked.

Petrus (new) restaurant review April 2012 London | French Cuisine ...

In February 2016 he left, and a new head chef will be appoiinted in due course.

The goujons had crisp exterior and excellent cod, a very nice introduction to the meal (17/20).

This was followed by a little roll of black olive and goat curd, and an excellent foie gras and quince crisp (16/20).

A little gratin dauphinoise on the side was particularly impressive, the potato texture lovely, the dish avoiding the over-creaminess that often happens with this dish (17/20).

The bill came to £121 a head, though that included quite a lot of wine.

Petrus | Mayfair, Belgravia | Restaurant Reviews | Hot Dinners

London Restaurant Review: Petrus - Telegraph

So, my beloved started with the pan-fried mackerel fillet with tomato chutney and niçoise salad.

I had the pressed foie gras with confit and smoked duck, pear carpaccio and cardamom caramel, about which I would say it is in the nature of foie gras to be delicious.

The duck was very good, the pear was a bit characterless and the cardamom caramel only tasted of caramel.

Staples at this fashionable hangout include duck rillettes (£5.25) and poached lemon sole with saffron risotto and sorrel beurre blanc (£14.95) Grapes hang from the sprawling vine in the conservatory, where seasonal combinations include Welsh steak salad with watercress, mooli and fennel (£16.95).

Think sea bass baked in banana leaves with lemon grass, sweet chilli and coconut milk (£25.95 for three courses)

Restaurant review: Pétrus | Jay Rayner | Life and style | The Guardian

Meal for two, including wine and service, £225 Pétrus, Gordon Ramsay's newest venture, is a terrific restaurant in search of a menu.

There are no such dishes on the Pétrus menu.

Save for the few high points – a remarkable watercress soup, a clever scallop dish – mostly it's the culinary equivalent of beige: dull at worst, inoffensive at best.

Ramsay has clung on to it, as though it's his brand, even though it is the marque of a great red wine; as I noted on this page a few weeks ago, there are restaurants all over the world using it.

At dessert, a hollow sphere of chocolate, which melts under a drizzle of hot chocolate sauce to reveal a scoop of milk ice cream, finally offers the theatrics one wants for this sort of money, as do petits-fours of vanilla ice cream balls covered in white chocolate and served over billowing dry ice – a bit of whimsy from Ramsay's flagship restaurant in Chelsea.