One O One - The Park Tower (Knightsbridge)

• The restaurant itself was small but perfectly formed
• We were presented with an amuse bouche of salmon with celeriac confit
• The exception is more for the butter seaweed butter to be precise
• Everybody had to have second bread helpings before finally succumbing to curiosity and just checking with the helpful waitress
• Smoked salmon collection for Husband with the sister in law opting for the Red King Crab Ravioli
• While the salmon was perfectly adequate
• The scallops were a treat meaty
• I was equally impressed there was no skimping here
• It was full to the brim with juicy crab meat (Which made me feel a bit less guilty for sneaking in a bite)
• A surprisingly large portion size with flavours that packed a punch
• Sea Bass (complete with crunchy skin
• Choosing the deconstructed Granny Smith Apple pie was a mistake (A shame as I love Apple pie
• Brownies on a bed of honeycomb with a salt caramel ice cream this was the one to choose
• The service was absolutely immaculate we stayed talking over our wine so long that we failed to notice the entire restaurant had emptied and the staff were clearly waiting for us to stop gabbing
• Not one word of reproach or one hint they were waiting for us to leave
• Knightsbridge is one of London's most prestigious areas for the rich and famous
• It's an area which is quite literally dripping in money (probably most of it illegal) and has a wealth of demanding people with very high expectations
• It's no wonder there is some of the capitals
• Or even the worlds for that matter (according to The Worlds 50 Best) best restaurants here
• Pascal Proyart who's been leading the way with innovative modern cuisine ever since
• Pascal has been with the restaurant since it first became One O One restaurant (or shortly after)
• The simple churned butter was lovely and the bread's with a choice of white
• Vegetarian choice came in the form of Organic buffalo mozzarella with heritage tomato
• The mozzarella was a stunning example which was soft
• Brown caper butter and truffle potato mousseline with crispy pork belly is another dish which really screamed Seagrill
• Beautifully cooked and literally falling to shreds with the sight of some silverware
• The mousseline was stunning and quite something on its own
• Along with a single cube of pork belly well this was pure indulgence
• From which is there is just one choice was a beautiful piece of Surrey Farm lamb rump a fine example of how a piece of lamb this good should be cooked
• Roasted in black olive molasses and paired with a smooth and refined pea fricassee plus a good helping of jus i think I've whet your appetite enough
• While perfectly cooked was hard to detect much of
• A lovely dish which perhaps could have lost the lettuce leaves for something that was much better to look at
• Attached to an ugly looking hotel but inside is a different story
• My girlfriend and me were determined to try this one out as we were tempted by the glamour of it all
• The area around is really nice
• The barman was pleasant and smiley
• We were served quickly but as the bar was virtually empty we wouldn't have had any real problems getting served anyway
• We had two main courses that were outstanding
• The interior is very unique which adds to the chic/stylish ambience
• Returning to One O One Restaurant at The Park Tower Knightsbridge was like seeing an old friend
• Last Friday was no different
• Believe me the menu was as far from the type of fish finger you'd commonly find in the frozen food aisle as you could get
• A mecca for foodies and connoisseurs in search of some of the very best seafood available in London
• Ve been lucky enough to dine at some of the best seafood restaurants in Europe
• A shiny star is long overdue
• A glass of chilled Champagne is a must and the freshly baked bread is stunning
• Breakfast was very good with excellent service
• Service was attentive and they were very helpful with any questions I had regarding our dishes
• The halibut itself was a little dry and under seasoned
• My favourite course was the surf and turf
• I would like to extend a special mention to the best tuna tartare I have ever had
• Accompanied with a delicious wasabi sorbet

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