Angela Hartnett at The Connaught

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Cuisine: European
£55 - £64

Carlos place, W1K 2AL

Nearest Tube: Green Park Transport for London

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- Duck consommé with confit duck tortellini on Swiss chard
- Mosaic of smoked ham hock with green bean and ox tongue salad in a mustard dressing
- Potato gnocchi with roasted ceps, rocket leaves in Parmesan
- Loin of tuna rolled in herb with a salad of moulis and mustard cress
- Grilled tranche of foie gras served with a warm chausson of apple and dates
- Risotto of Cromer crab with sautéed radicchio and basil oil
- Aubergine parmigiana layered with tomato and mozzarella
- Tortellini pumpkin with mustard fruits and sage butter emulsion

Main

- Fillets of John Dory with a cauliflower puree, sauté potato, smoked red wine sauce
- Monkfish tail with a lemon and tarragon risotto, roasted crevette grise
- Fillet of halibut with pomme boulangère, braised leeks and mushroom bouillon
- Line caught sea bass with aubergine crisps, confit tomatoes and Tonnatore single estate olive oil
- Caramelised Moulard duck breast, spiced red cabbage, buttered baby navets and crushed dragees
- Breast of red leg partridge with celeriac and sweet corn, partridge sauce with hazelnut oil
- Best end of lamb with rosemary roasted pumpkin, puy lentils and a lamb jus

Dessert

- Roasted figs with zabaglione and spiced tapioca
- Prune and Armagnac soufflé with chocolate macaroon
- Millefeuille of quince and vanilla
- Citrus croquant with lemon sorbet and an orange caramel sauce
- Chocolate parfait, orange marmalade and orange sorbet
- Baked vacherin with confit new potatoes
- Cinnamon sable layered with pear and rhubarb, vanilla rice pudding with walnut ice cream

Pre-theatre Menu

Starter

- Ligurian fish soup with fregola and flat leaf parsley
- Vitello tonnato with toasted crostini
- Orecchiette with roasted tomato, finished with fontina

Main

- Calves liver with a fricassee of sauté potatoes, veal jus finished with balsamic vinegar
- Braised smoked pork belly with choucroute, chantenay carrots and a red wine sauce infused with juniper
- Pan fried cod fillet with cauliflower puree, wild mushrooms and sherry vinaigrette

Dessert

- Pine nut pain de gene with red wine poached plums and mascarpone cream
- Braeburn tarte tatin with vanilla ice cream (for two)
- A selection of cheeses

Other reviews:

Anne McElvoy, Evening Standard

Description: Michelin-starred chef Angela Hartnett appeared alongside her mentor Gordon Ramsay in ITV's Hell's Kitchen and hasn't looked back. Since joining The Connaught, near Green Park, she's won a string of awards and a legion of fans. The exquisitely-presented, modern European dishes are works of art..and flavour. Grand surroundings, seamless service and all-round excellence make this one of London's finest restaurants.

Open: Breakfast
Mon-Fri 7.00-10.30am
Sat&Sun 7.00-11.00am
Lunch
Mon-Sun 12.00-2.45pm Dinner Mon-Sat 5.45-11.00pm Sun 6.00-10.30pm

Dress code: Smart, with jacket preferred. No jeans, t-shirts or sportswear.

Payment options: All major credit cards accepted

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Old warhorse, rejuvenated by charismatic lady chef

By Charles Campion, London Restaurant Guide

More reviews by Charles Campion

Gordon Ramsay's empire is a good deal more subtly organised than at first appears.

Some of the restos are held fairly close to the master and are branded accordingly, while some get more leeway and become sub-brands in their own right.

Angela Hartnett has made her mark at the Connaught, where for many years a hushed atmosphere, high prices, top ingredients and menus written in 19th-century menu French were the inviolable rule.

Hartnett is a very good cook and, possibly through her Italian ancestry, has a respect for ingredients that shines through.

Dishes are elegant to look at and team strong flavours; they are also, whisper it, modern.

The wine list surges off into famous names at famous prices, the service is very slick and the dining room walks a knife-edge between comfortable (for the new clients) and formal (for the older, long-term clientele).

Starters range from hand-made tagliatelle with baby courgettes, goats' cheese and broad beans; to sautéed langoustine with a salad of fresh almonds and baby artichokes; or confit foie gras, roasted Braeburn apples, with star anise and ginger and lime glaze.

Mains are in a similar vein: canon of monkfish wrapped in Parma ham with vegetable tempura and pepperonata; Moulard duck breast, sautéed foie gras, braised orange slices and new season English turnip; or rabbit from Anjou - roast rack, confit shoulder and loin, girolles and summer truffle vinaigrette.

Puds are sophisticated: roast quince with Pedro Ximinez jelly, Catalan cream and almond biscotti, or milk chocolate with caramelised banana ice cream and ginger foam.

Read Charles Campion's latest column every Wednesday in the Evening Standard