The Chancery Court Hotel, London is a place that embodies luxury and opulence in a historic and landmark building in Holborn, near to Covent Garden. Pearl is their glamorous destination restaurant and bar, designed by the very same people who crafted the look of Nobu, the Metropolitan and Le Cercle. Carrying the heritage of its past into new glamour, the name Pearl is inspired by its original site as the former banking hall of the Pearl Assurance Building.

The Head Chef is the critically acclaimed Jun Tanaka who has previously worked for Marco Pierre White at the Oak Room and Philip Howard at The Square. Followers of this exciting young chef believe he has finally got the restaurant he deserves, and working alongside him is an expert Sommelier to match the quality of the wines to that of the food.

The bar holds an exquisite selection of wines preserved by the Cruvinet System. This allows an offering of 15 of the world's best wines by the glass, so that everyone has the opportunity to sample some of the most exclusive wines money can buy. Drinks are placed on handmade tables with Mother of Pearl inlay which can be savoured from the comfort of bespoke leather seats while those looking for some simple enjoyment without the hustle of the bar can find some privacy in the elegant walnut booths. Hand strung pearls and quietly lit chandeliers complete the leitmotif while the leather upholstery seems to glow from within.

There is a lot of classic French in the menu along with some fresh, light and seasonal touches which are inspiring as Jun produces dishes with distinct and natural flavours that are intrinsic to the basic ingredients. Amongst the starters, you could try caramelised scallops with parsley puree and frogs legs with wild garlic crust; a seared foie gras with pickled rhubarb and crisp ginger bread, or loin of rabbit with smoked bacon, apricot chutney, almond paste and dandelion salad.

This delicious fare can be followed by poached monkfish with seaweed, oyster tortellini, pickled cucumber, squid and seashore vegetables; baby courgettes stuffed with Swiss chard, pine nut and parmesan courgette pesto and tempura of flowers, or challans duck breast with pastilla, green almonds, couscous, kumquats confit and caramelised chicory.

Some of the delectable desserts on offer there include caramelised apples with salted caramel mousse, thyme ice cream and honey jelly, or artisan cheeses.

The London Magazine claims that 'This is the place you'd go to with someone you wanted to impress.' For more information - including the menus, wine list and a form to use for making online reservations - visit their Website.