Review on Wild Honey
Having sold his Mayfair site, Anthony Demetre relocated his critically acclaimed Wild Honey Restaurant to the Sofitel London St James hotel in the space formally occupied by The Balcon. It's a beautifully sculptured room designed by interior design specialist Jim Hamilton, with chic grey studded banquettes set against polished wood tables.
Humble ingredients and big flavours define dishes like potted corned beef served in a preserving jar, Marseilles-style bouillabaisse and bavette of beef with roast bone marrow and crushed lyonnaise potatoes. Elsewhere, the kitchen sends out wild rabbit and foie gras boudin blanc, Provençal-style gurnard, sea bass with girolles and borlotti beans, and slow-cooked Limousin veal. To finish, try wild honey ice cream with crushed honeycomb.
The wine list will feature over 100 bins from both the New and Old World, as well as four drinks on tap, a red and white wine, a Vermouth and a craft beer.
Wild Honey is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide
Rate this RestaurantCuisine
Modern European
Chef
Anthony Demetre and Simon Woodrow
Restaurant Opening Times
Breakfast: 6.30am (7.00am Sat & Sun) through
Lunch: until
Dinner: 10.30pm (9.30pm Sun)
Accepted credit cards
Visa, Master Card, American Express
