We found the Rib Room restaurant settled amongst the myriad of designer shops of Knightsbridge, West London. It is positioned at the basement of the luxury hotel, Jumeirah Carlton Tower, so we didn`t know what to expect, but when a man in a large top-hat opens the door for you, it`s always a good sign.
We gladly followed the recommendation of an aperitif. This allowed us time to take in the relaxing ambience of the bar and to admire the new interior design created by Martin Brudnizki. A choice of muted colours offered a welcoming calmness.
The `best of traditional British` a la carte menu is full of mouth watering dishes created by head chef Ian Rudge using fresh seasonal produce. My starter was lobster and smoked salmon, pickled cucumber, Charlotte potato salad, egg yolk dressing. So impressive was the presentation, it seemed scandalous to eat it, but once I did start, I couldn`t stop until the plate was empty. My colleague opted for the diver-caught scollops. They were large and succulent with a wonderful smokiness, further enhanced by a curried cauliflower puree. Starters were accompanied by freshly baked artisan granary rolls.
My main course was Cotswold chicken – slow roasted breast and ‘Wellington’ served with juicy young carrots. The tenderness of the chicken and delicacy of flavours was really something to write home about. My colleague`s main was a subtle dish of wild halibut with Spring vegetables, including meltingly sweet tiny braised onions. To accompany, (with friendly help from the sommelier) we had a bottle of Spanish white- Coroa A Gordello, selected from the interactive i-pad wine-list – a flash of the contemporary in this otherwise reassuringly traditional restaurant -. The wine was unusual, but complemented our main courses beautifully.
For dessert, I tasted my colleague`s Black Forest chocolate delice which was accompanied by the lightest chocolate mousse imaginable. However, this was outdone by my own choice – an apple crumble soufflé that was wonderfully light, tasty, and…appley. This wonderful confection, suggested by a knowledgeable waiter, completed a comfortable three hours in the Rib Room.
The food at The Rib Room is easily on par with any Michelin star restaurant. Ian Rudge has created a fascinating menu that will surely tempt you back to try what you couldn`t fit in first time around. The service we experienced was impeccable, possibly the best staffed restaurant I have ever had the pleasure of dining at. Table staff were friendly but not over familiar. They were attentive without being fussy and all very knowledgeable.
I noticed there is a 3 course set menu for only £25, or a two course meal for £19. If what I ate is anything to go by, that must be one of the best culinary bargains in the whole of London.
To find out more, visit www.theribroom.co.uk
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