The Restaurant at the Capital Hotel is what we would call a classic British fine dining experience. The newly revamped restaurant is where talented chef Adam Simmonds (recognised twice by Michelin during his career) has created a stunning new menu of British-inspired dishes.
The Capital is a boutique five star hotel, located minutes from the luxury departmental stores of Harrods and Harvey Nichols in Knightsbridge. In spite of its proximity to the busy shopping district, it is nestled in a quiet part of this luxuriate postcode. The interiors exude a sense of quiet elegance with a more informally classy tone than white table cloth starched stuffiness. Ask for a table by the window where you can catch a glimpse of busy chefs at work.
The menu features a medley of traditional and noble delicacies like caviar and sweetbreads. An expertly crafted amuse bouche of truffle chicken and spinach parmesan arancini set the scene for the dishes to follow.
A starter of scallop ceviche, kohlrabi, caviar and fermented tomato was light, gentle and delicately plated. The veal sweetbreads with cockles was creamy and luxurious, like a softer version of pork belly. It was beautifully underpinned by alternating swirls of shimmering, viridescent sauce. If you have an aversion to offal, this dish will turn you faster than Tom Daley!
A salt aged duck was a gorgeous slab of pink, juicy meat, framed on one side by a perfectly crisped layer of crackling. Wafer-thin, delicate roundels of vegetables and a bitter-sweet sauce contrasted the flavours and textures without overshadowing the duck.
But it was the mutton with braised leg, leek, onion miso and capers that left us gobsmacked. The meat was exquisite; deftly seasoned and not incredibly dense as you might expect. There were textures and flavours of all sorts leaping out at you from every corner of the plate.
The magic continued with dessert. A poached pear with tarragon, crumble and pear sorbet was fresh and almost summery in feel. It refreshed the palate after those delicious meaty mouthfuls from previous courses.
Forever partial towards chocolate, the dark chocolate, miso, IPA ice cream and verjus was an obvious contender for me. It was decadent without being OTT. The mousse was soft and creamy bedecked with salty shards adding a bit of crunch and contrast.
The Restaurant at the Capital has a rich a history of inspiring Michelin starred chefs since 1971 and is a fine example of British hospitality. As well as a la carte options there is a tempting set lunch menu, tasting menu and much more to keep us coming back.
To discover more and book, visit: www.therestaurantatthecapitallondon.com