Island Restaurant & Bar

With its chic and funky contemporary interior, Island Restaurant and Bar oozes style; floor to ceiling windows flood the restaurant with light, offering spectacular views across Hyde Park and Kensington Gardens. The split-level space has cool, clean lines with the interior designed by Stiff & Trevillion - the hip designers who brought us Wagamama, Fakhreldine and Satsuma.

The restaurant's dark wood tables create a spectacular contrast against the white wall backdrop and mauve banquette seating - which are spectacularly flooded at night with coloured back-lit ceiling panels. 

The smallest area is the sleek cocktail bar, while the restaurant's dark wood tables against lightwood with banquette seating, are dramatically flooded at night with stunning coloured back-lit ceiling panels.

Island Restaurant & Bar are delighted to introduce rising star Jean-Claude Vydelingum as their new Head Chef. Heading up a team of ten, Jean-Claude's impressive CV has seen him work alongside some of the capital's leading chefs, including Philip Howard at the Michelin two-starred The Square, Bruce Poole at the Michelin starred Chez Bruce and Paul Merret at Interlude. Discerning diners such as Kate Moss, George Clooney, Victoria Beckham, Stevie Wonder, Prince Charles, Heston Blumenthal and Gordon Ramsey have also enjoyed his culinary skills.

Jean Claude's main focus is the use of quality British ingredients sourced from suppliers who are passionate and serious about their produce. His Modern British and European menu showcases classical dishes with a contemporary twist. The open kitchen gives diners a great view of Jean-Claude and his team as they create an excellent selection of dishes, ranging from starters such as seared Orkney scallops with artichoke purée and pea and broad bean soup with morel cream and truffle oil.

Main courses run from succulent West Country Casterbridge beef served with horseradish Chantilly and caramelised shallots, and beer battered monkfish tail, to more cosmopolitan choices such as grilled red mullet with crab and mussel risotto with bok choy and tempura tiger prawn, and an assiette of pork belly with black pudding and ham hock tortellini with charcuterie sauce. For the more traditional diner there is a welcome list of fresh steaks and grills - from fillet of beef or organic Scottish salmon all served with perfect chunky chips and a selection of sauces.

And if you've still got space for dessert Puddings boast rich chocolate fondant with praline parfait and a Champagne jelly with raspberry posset and strawberry sorbet.  The British cheeseboard includes a fruity Somerset Montgomery Cheddar and Berkshire's nutty Wigmore.  

The island wine list carries twenty nine bottles and half bottles of wine - sixteen of which are available by the glass - so you are spoilt for choice. In addition, Island's bar cocktail list is superb with a selection of cocktails ranging from the traditional daiquiri or Singapore sling to specially created combinations such as thymeless island comprising of honey vodka, clear honey, thyme leaves, lime juice and lychee puree, or an stunning apple and basil martini with Zubrowka vodka, apple juice, lime juice, fresh basil and sugar syrup.

Island is perfect for those who just want quick comfort food to the more dedicated gourmet who demands a fabulous feast. The classic, contemporary cocktail list, impressive selection of new and old world wines, uncompromising attention to detail, consistently excellent food, friendly staff and perfectly tailored menu makes Island a must visit restaurant for every kind of foodie!

Island's General Manager Eric Sensaoui, who in his career has worked for high calibre restaurants such as Pearl at the Renaissance Chancery Court Hotel, The Greenhouse in Mayfair, Le Pont de la Tour and Harvey Nichols Fifth Floor, ensures uncompromising attention to detail and excellent service from Island's professional and friendly staff.

More information and full up to date details are available on the Website.

"Much thought has clearly gone into the creation of Island, and they have recruited a superb chef who puts together really tempting menus; ally that with charming staff, a most unusual situation, and, judging by the excellent meal that we enjoyed, they seem to have a winner" - Richard, Earl of Bradford