The venue combines rooms, a club of the old-school variety and two places to eat overseen by William Drabble: the main restaurant Seven Park Place, and the more informal William’s Bar and Bistro. Serving as Executive Chef since 2009, Drabble has rejuvenated modern French cuisine in all of its luxuriousness.
With a dining room that wouldn’t look out of place in fin de siecle Paris or one of Prague’s more rococo tea, cake and absinthe dens, Seven Park Place screams luxury as soon as you walk in. There’s a formal air in service, and respect for this expected from the clientele to match. With a la carte, afternoon tea, and private dining “dinner parties” available – as well as cheese and wine masterclasses – there’s a focus on choice as well as intimacy and exclusivity.
The food focuses on French ingredients and technique with Drabble’s unique twist, and there is plenty to be found to suit a budget. Dishes tend to hang around one or two central proteins complemented with carefully-chosen and uncontroversial extra elements – Lamb with garlic purée and rosemary jus, Chicken with sweetcorn, wild mushrooms and baby leeks, and Griddled John Dory with mussels, celeriac and chives are three examples. The key to this restaurant’s success is the care and finesse that goes into preparation and presentation – the dishes are put together beautifully, rich and indulgent and great to look at.
With the bistro offering similar quality at less opulent levels, there are options for most interested diners – and due to the intimacy of the place you can always expect buzz. Wines come from a carefully selected, largely French list.