In Seventh Heaven: Michelin-Starred Dining At Seven Park Place

Interior of Seven Park Place restaurant in London

So far, I was impressed by the initial gastronomic experience. My dining partner had the equally tasty roast Crottin de Chavignol from the Loire Valley in France – a more pungent version of goat’s cheese is the best way to describe it. Garnished with sliced apple and shredded celeriac, every second of it was enjoyed with a few sips of a French Folie de Roi white.

For the main course, we went back to the regular à la carte, and after some deliberation (options include slow-cooked ox cheek and saddle of lamb), I settled on the mushroom risotto, garnished with interesting ‘trompette de la mort’ or ‘trumpet of the dead’ mushrooms, cèpes and parsley crisps.

Going by its description, risotto can sometimes be quite a tedious and plain dish to indulge in, but the one served by Seven Park Place was anything but mundane. Accompanied by a drop of dry and citrusy Cecilia Beretta Brognoligo Soave Classico white wine, it was creamy, full of flavour, and filling at the same time, with the only disappointment coming when there was none left to enjoy.

Griddled English Sea Bass Fillet

My guest went for a marine option and tucked into the griddled South Coast line-caught fillet of wild sea bass. Prepared with a crispy top layer and a soft interior that had a slight saltiness to it, and sitting on a base of braised Jerusalem artichoke, roast potato halves and parsley purée, it was nothing short of exceptional, and was surprisingly paired with a light-bodied, fruity and spicy 2016 Castello di Verduno Pelaverga Basadone red.

After another complementary amuse-bouche in the form of white chocolate panna cotta with palate-cleansing grapefruit sorbet and a nice tuile biscuit, dessert swiftly arrived and both were presented to my guest and me at the same time. Served on a slate-coloured plate, mine was the chocolate mousse with crushed pieces of hazelnut and mandarin. The delicate chocolate leaves finished it off beautifully and proved to be the pièce de résistance.

Dessert options and menu at Seven Park Place

Despite hesitating over the passion fruit soufflé with dark chocolate sauce, my dining partner was drawn towards the warm caramelised pineapple, which was complemented by an alcohol-infused and thin sponge-type gateau, dressed in coconut ice cream and smaller cubes of pineapple, amongst other ingredients. None of it went to waste, and it was yet another magnificent hand-crafted creation from William Drabble and his team.

The wine tasting room at Seven Park Place

With us being too full to eat the petit fours thanks to the generous portions and bites provided during the evening, we were handed a doggy bag on our departure, and then all that was left to do was to reflect on what had been a great evening from start to finish.

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In summary…
Having clocked up three visits during the last eight years, Seven Park Place remains one of my favourite restaurants in London, an establishment that goes all out to impress with its meticulous attention to detail, efficient service, and where staff make every effort to ensure that you have the best possible experience. This is a perfect place to celebrate, meet with friends or to enjoy a romantic meal for two, as a memorable occasion is guaranteed.
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Seven Park Place by William Drabble – Where and How?

Seven Park Place is located at St. James’s Hotel and Club, 7 – 8 Park Place, St James’s, London SW1A 1LS, United Kingdom. For more information, or to make a reservation, call 0207 316 1615, or visit

See more pictures of what we had to eat and drink on our Instagram page.

Read more articles on the culinary sector and reviews in our dedicated section here.

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Simon Wittenberg

Senior Editorial Contributor

Born in the Grand Duchy of Luxembourg, and now based in London, Simon Wittenberg is the senior editorial contributor to Luxurious Magazine® reporting directly to Paul Godbold. A specialist in the automotive sector, he has now expanded his repertoire to encompass all aspects relating to luxury and lifestyle. Simon has worked with some of the world’s most iconic marques such as Lotus Cars, Ferrari and Tesla Motors. His passions include luxury goods, motorsport, fine dining and travel.

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