1 Lombard Street - The Restaurant

The Restaurant is situated behind the Brasserie and is the focus of 1 Lombard Street's central theme. In charge of the stoves is the brilliant chef, Herbert Berger, who is able to add 1 Lombard Street Restaurant's Michelin star to the previous two stars that he has achieved in his restaurants over the last 20 odd years, an enviable record with which few can compete.

His approach can best be summed up in one of his quotes "...There is perfection in simplicity" and since roast goose is rumoured to be his piéce de resistance, and my favourite dish, I hope I may live to see the day... This particular restaurant is located in a grade II listed, transformed corner bank site which until recent events (2008) might have been calculated to instil some frisson of security. Alas, no more. Instead, from a circular bar cocktails of both a lethal and aristocratic origin, with names forever associated with the surrounding City and its preoccupation with matters of money, are dispensed by staff who certainly know what they are about.

The neo-classical interior is graced by domed skylights by Pietro Agostini and curving banquettes provide a particularly plush surface for the hind quarters of the well heeled. What better place than to regale ones self with a big boy's breakfast before tackling a hard day making money?

An array of menus gives one of the most comprehensive takes on modern European cuisine in London. Amongst the opening courses of one of the set menus expect to find a salad of crab and prawn with artichokes and herbs followed by pot-roasted quail with wild mushroom stuffing and braised Savoy cabbage. A dessert of mango tart tatin with passion fruit coulis and coconut sorbet reaches the line in style.

The full a la carte does not stay still for long but expect to find dishes along the lines of starters of feuillete of smoked Finnan haddock with quail's egg and English mustard, or seared foie gras with caramelised apples and potato crisp parsnip cream and white truffle oil. However, the warm salad of sautéed calf's sweetbreads with lobster coulis, asparagus, tuna and walnut sauce will bring a quiet smile of delight to the connoisseur.

From the main fish courses the caramelised lobster and scallops in Sauternes with lobster coulis is a rare treat, whilst amongst the meat and poultry the fillet of lamb comes to table with a sauté of Provençal vegetables

From an impressive list of puddings keep a lookout for a warm Victoria plum and hazelnut cake, or tart fine with caramelised figs. A soufflé of the day may intrigue, and the amaretto Sabayonne is the sort of dish that is accommodating to what has gone before. A wine list that is impressive in its scope includes legendary names and years.

However, do find more details on the comprehensive Website for all that 1, Lombard has to offer.