Pearl
252 High Holborn, London, WC1V 7EN
Telephone: 020 7829 7000

Pearl is designed by the same team behind Nobu and The Metropolitan. The décor manages to be fashionable, contemporary, opulent and fun at the same time. 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 bar holds an exquisite selection of wines preserved by the Cruvinet System. This allows an offering of 32 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. For a quiet drink away from the hustle and bustle of the bar, there are secluded walnut booths.

Although a relatively young restaurant – it opened about a year and a half ago as the destination restaurant of five-star hotel Renaissance Chancery Court - it has gained rave reviews from the critics and won ‘Best New Restaurant’ award at last summer’s Theme Bar & Restaurant Awards.

The Head Chef is the critically acclaimed Jun Tanaka, having previously worked for Marco Pierre White at the Oak Room and Phil Howard at The Square. Followers of this exciting young chef believe he is finally getting the restaurant he deserves. Working alongside him is Michael Davis, Head Sommelier, whose experience includes Le Pont de la Tour and Rules restaurant.

Dishes on offer include: tartare of wild salmon with oscietre caviar, white onion puree and salad of fresh herbs; thinly sliced monkfish with a herb risotto and gratin of clams, caper and lemon dressing.

Followed by: millefeuille of seabass with chorizo and herb gnocchi, tomato compote and avocado puree, marinated artichokes; poached lemon sole with tarragon, langoustines and clams, asparagus tortellini and shellfish consommé or roast duck breast with caramelised banana shallots and Kai-lan.

While you should leave room for their desserts like: blood orange and almond cake, candied fennel, vanilla and mascarpone sorbet or peach and vanilla parfait, roast peach and sable biscuit.

Adam Zaorski, Head barman and drinks guru at uber-cool London hotspot Pearl, creates his own cocktails. His latest invention is a winter warmer cocktail called ‘Fluffy Scarf’. This new addition to the menu is a modern day version of the hot toddy, with a herbal twist designed to calm, relax, and chase away those winter blues.

Finally, you can’t leave Pearl without sampling the amazing cheeseboard. Experts at Cranfield University scientifically tested the Pearl Cheese board and branded it “the smelliest in London.” There’s a fine selection of French cheeses including, Vieux Boulogne from Boulogne sur Mer, Camembert de Normandie and the potent but tasty Livarot from Normandy.

Without drinks, Pearl will set you back £50 per head but I have to say that it is money well spent. Pearl is sophisticated yet friendly and the Jun’s exquisite flavours will dance on your palette long after you’ve finished your coffee.