With the allure of dinner to follow , we kept our choices simple , and by that I mean classically sophisticated , with a crisp glass of Laurent-Perrier Brut Rosé , followed by bartenders choice for Mr R and I , resulting in a Mad Master Old Fashioned featuring The Lakes WMR No . 05 , apricot EDV , apricot cream , peach and citrus bitters , and The Passionate made with Grey Goose Citron , Mandarin Napoleon , Cynar , passion fruit puree , orange juice , verjus and tangerine syrup ; equally worthy of attention .
Cocktails supped in the late afternoon sun , it was time for dinner , where we were escorted in iconic Berkeley fashion to our table in the Collins Room . Far from the often stuffy heritage feel of nostalgic London abodes , the Collins Room is a light , bright and beautifully contemporary affair . Designed by Robert Angell , the interior is a flowing space of petallike chandelier , veined white marble bars and floorto-ceiling columns , silver accents , modern tweedesque furnishings , and subtle pops of colour from orange table lamps and small table vases subtly bedecked with green foliage .
Aside from the main dining room , there is an attached orangery style space at the front of the building ; the double heighted space is a triumph of bold glass panels and modern spotlighting . It was in the latter that we took our seats in the restaurant that truly takes guests through all-day dining ; early morning
breakfasts , through acclaimed afternoon tea to our own after-dark intimate dinner .
The menu here is devised around the classic relaxedyet-refined approach . Bread , nibbles and small bites offer typical freshly baked house breads , marinated olives , caviar and deliciously huge and plump Carlingford oysters to be enjoyed with red wine shallot vinegar and kombu dressing . Before leading onto starters featuring the best of seasonal produce and modern British cookery ; think Surrey Hills rare seared beef fillet with black garlic and Oriental dressing , and yellowfin tuna tartare with avocado , basil and ponzu dressing , and grilled baby squid . To follow are large plates which include rigatoncini Cacio e Pepe , poached lobster risotto and our menu picks : perfectly grilled wild Atlantic halibut with charred leek and clam beurre blanc , and a delicious Hereford fillet steak with yellow courgette and celeriac puree served on this occasion with confit beef in bone marrow with baby onions .
Not content to rest on their traditional classic cookery and acclaimed kitchen team laurels , The Berkeley also invests in future hospitality talent too , evidenced not only by our waiter who was on placement from one of Shannon in Ireland ’ s most prestigious culinary schools , but also by a special ‘ Young Chef Menu ’ in association with Laurent-Perrier , which offered a selection of dishes conceptualised and delivered
by commis , chef de parties and junior sous chefs across the kitchen team .
While Mr R leisurely indulged in the vegan chocolate mousse from the main menu , it was from the pioneering young menu from which I choose my dessert pick - a mascarpone and vanilla panna cotta with black sesame ice cream , mint gel and thin wafer tuile prepared by Safa Lala , one of the kitchen ’ s commis chefs .
To the backdrop of lamp lit luxury , we finished with a coffee and espresso martini digestive before making the easy and sophisticatedly sated jaunt back home to Kent courtesy of the high speed train and a Berkerley send off .
Collins Room The Berkeley Wilton Place Knightsbridge London SW1X 7RL www . the-berkeley . co . uk / restaurantsbars / collins-room
theberkeleyhotel the _ berkeley
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