Foliage

Foliage, Mandarin Oriental Hyde Park, has earned a reputation as one of London's finest restaurants, combining the skills of internationally renowned designer, Adam Tihany and award-winning head chef, Chris Staines. No wonder that it won a Michelin star and has retained it for seven years to date. Clean lines and geometric shapes, enhanced by soft lighting and luxurious fabrics provide a sense of sophisticated luxury in an intimate setting, whilst overlooking Hyde Park.

Dark wood chairs are upholstered in butterscotch leather, blending perfectly with the rosewood panelling. Tihany aimed to bring the Park into the restaurant, and he has succeeded brilliantly. Such attention to detail as the placing of fresh leaves from the Park every morning under the bespoke glass plates. Behind the blinds, sandwiched between giant glass wall panels, are 24,000 white silk leaves that are brought to life through clever lighting, their colours changing in tandem with the seasons.

The restaurant floor has been raised to a level where every diner has a clear and unspoiled view of the centuries old Royal Park opposite. It is attention to details such as these that make Foliage a very special restaurant. As might be expected such attention does not stop there, and accommodation at the Mandarin is renowned for its sheer comfort. English elegance combines with liberal luxury as waking to another day is softened by pure Irish linen and Frette cotton. Thoughtful touches such as the choice of six pillows demonstrate the care that goes into the three types of rooms, Courtyard, Knightsbridge and Hyde Park. Every conceivable modern convenience is included, making the rooms ideal for business or social use.

Three menus based on a modern European cuisine are available in Foliage, lunch, dinner and a tasting menu. Four starters of artichokes, sweetbreads, tuna or beetroot precede a selection of five fish courses with scallops, Dover sole, black cod, sea bass, and monkfish with smoked aubergine, shrimps and lemon curd, giving early notice of the high level of both preparation and versatility at work in the kitchen. A strong emphasis is placed on fresh seasonal ingredients.

Main courses of gnocchi with mushrooms, pigeon with red cabbage, rabbit and cous cous offer a wide selection, with a lead dish of pork, carrot and cardamom, sauerkraut and pickled pears. A cheese course intervenes with some well-known British and Continental names listed, not least the Stilton, served with port, poached pears and pear jelly.

Desserts list a mouth watering dish of bananas, done with ameretto, caramel and almond milk, a pistachio macaroon, and an unmissable Calvados soufflé, amongst other highly tempting options.

A tasting menu of seven courses comes with or without the traditional wine tasting alternative, and unlike some is served as it should be, with suitable space between each course to permit the digestion suitable recovery time, thereby heightening the pleasure of this great treat in the gourmet world.

Foliage describes itself as an experience, rather than just a restaurant, and whilst it is not the first time this claim has been made, they have every reason for so doing at this attractive location where every care is taken to ensure that nothing but the best makes it to the table.