Our previous visits to Helene Darroze at the Connaught Hotel in Mayfair have always been a fabulous dining experiences and I’m truly glad to say that our latest was as exquisite as those we’ve enjoyed in the past. The food created by chef Marco and his team was sensational , the wine selections from sommelier Giuseppe matched the food perfectly and the service led by manager Mirko was absolutely first class. 

On saturday we arrived at the Connaught Hotel and we were greeted with a warm friendly welcome. Once in the foyer we immediately turned right to the reception of Helene Darroze and there in person was Mirko himself to welcome us back to the restaurant. He then escorted us inside to our table. On our way it was good to see some members of staff who we knew from before and some new members of the team. 

We were sat at our usual table in the corner which gives you amazing views of the whole dining room. 

Once settled sommelier Giuseppe poured us a complimentary of champagne which was a lovely gesture from the team. Now it was time to look at the Taste of Summer Tasting Menu where you had the choice of a five of seven courses.

The menu started with a delightful selection of snacks including Red Sea bream , beetroot , smoked duck and a special razor clam with sea urchin that was simply delicious. 

This led to the first course of MUSSEL with cucumber , yuzu kosho and douglas pine. This was followed by an unbelievable TOMATO with sardine , pantelleria capers and marjoram. This was served with a focaccia and a tomato gazpacho. Then we were in for a real treat as we were presented with the SQUID with sea lettuce , charlotte potatoes , puffed quinoa and basil. All these dishes were paired beautifully with a 2020 Scharzhof Mosel Riesling and a 2023 Assyrtiko from Santorini.

We then moved on to the LOBSTER with tandoori spices , carrot , citrus and coriander. Next to come was the JOHN DORY with fragola , olive and saffron. Now we moved to the main course of PIGLET with plum , black pudding , barolo and tropea onion. These dishes were once again paired together with a fabulous 2020 Crozes Hermitage red wine from France.

We were now in for nice surprise as we were escorted downstairs to the kitchen to see chef Marco , Mirko and the kitchen team. 

Before moving on to the sweet section we opted to have a CHEESE COURSE to share. This consisted of a selection of Five British Cheeses with a fruit bread , crackers , honey and a selection of condiments. 

DESSERTS began with the PEACH , marigold and almond milk. The main dessert was the CHOCOLATE with earl grey tea while my wife chose a non alcoholic Rum Baba with a vanilla syrup. 

We finished with coffee and petit fours to bring to an end a truly outstanding dining experience and a fantastic way to celebrate my retirement.

This was an absolutely fabulous afternoon of stunning food , fabulous wine and amazing service so how could I not recommend a visit. You will certainly be in for a real treat which is an experience I would like to do again in the very near future.

Thank You Mirko , Marco , Giuseppe and all the team and look forward to seeing you all again soon.