Set beneath the eight-story glass atrium and surrounded by palm trees, the Winter Garden Restaurant at luxury five-star hotel, The Landmark London, elevating its menus with the arrival of new Head Chef, Brian Hennessy.
Formerly Sous Chef at the Michelin-starred Ritz London, Brian brings a refined modern European approach to the kitchen, introducing a menu that reflects the spectacular setting of one of London’s most distinctive culinary establishments.
Inspired by Brian’s travels across the globe, expect a menu of expertly crafted dishes which marry classical flavours with modern techniques. Showcasing his creative flair, starters spotlight seasonal ingredients at their finest, from Seared venison carpaccio with a Comté cheese and pecan praline; and Citrus cured Scottish salmon with Platinum caviar and a miso-buttermilk dressing; to Salt-baked beetroot within a lime beetroot gazpacho, topped with walnuts.
Mains marry European classics with quality, British produce. Glazed Merry-field duck breast is paired with cherries, blackberries, and caramelised walnuts, while Wild seabass is elevated with brown shrimps, mussels and a lobster sauce. Served tableside, the star of the show is the hand-crafted Beef Wellington for two, available Friday-Sunday, and served medium-rare with buttered mash and a rich red wine gravy.
For steak-lovers, the charcoal grill offers prime Hereford, cuts including dry-aged ribeye, fillet, and a signature 550g Chateaubriand for two, all served with Koffman fries, braised shallots, Portobello mushrooms and choice of sauce.
To finish, desserts offer a balance of indulgence and refinement. The Milk and honey mille-feuille layers honeycomb, dulce de leche and milk ice cream in a delicate crisp pastry, while nostalgic British flavours are in evidence in a rhubarb and custard doughnut.
Now available at The Winter Garden Restaurant for lunch and dinner throughout the week, book your table at www.landmarklondon.co.uk/dining/winter-garden/.
