Chancery lane reviews

The space is kitted out with moodily lit dining zones, curved banquettes and arched windows framed in dapper black steel, while the Euro-accented bistro serves up fare that's at once timeless and unafraid of modern technique. The expansive seafood selection features a range of caviar served by the gram or the tin, alongside bites like prawn cocktails with apple and cantaloupe, chancery lane reviews.

By Katya Wachtel. By Matheus. It hits you the moment the doors open and your eyes adjust to the dim lighting and you see checkerboard tiles and wall of spirits on an arched, backlit shelf. On the other, a darker and more intimate space with cosy leather banquettes and views of the kitchen, while candelabras add to the extravagance. The powder room is similarly stunning, with antique brass fixtures, the same marble encasing the sink and gold detailing all along the walls. To match the heritage-listed site and opulent fit-out, Pickett enlisted the culinary expertise of Rob Kabboord, who was behind the now-shut neo-bistro Lekker in the Hotel Windsor. The larger version includes peeled prawns with gin-infused Marie Rose sauce and a half-crayfish in handmade ceramic bowls.

Chancery lane reviews

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It's not often spotted on modern menus in Australia which, after a close encounter with the amber-hued smoked eel jelly at Chancery Lane, is a crying shame. The aspic in question is thrillingly clean-edged, dome-shaped, and encases a soft, gooey quail egg and hot-smoked Skipton eel. It's served with matchstick fries seasoned with flecks of dried capers and black olives. The blend of textures, flavours and temperatures is masterly. I felt like applauding. The dish also provides a good hint that Scott Pickett's Estelle, Longrain, Matilda etc, with more on the way newest restaurant leans French, not just in terms of particular dishes but in technique and ingredients. It's not classic — foie gras is served in a toastie, a Red Oak salad is dressed not entirely successfully in a mouth-coating pancetta-infused vinaigrette, sensational Mooloolaba prawns are teamed with a cracking version of Marie Rose sauce made sharper and more alert with the use of gin rather than cognac — but it displays a conscious bias towards old-school French skills and sensibility. The seafood platter. Photo: Alex Squadrito.

Chancery lane reviews

Holborn Gate is home to a growing community of leading global businesses. Located in the heart of Midtown, between Chancery Lane and Farringdon tube stations, our serviced offices in Holborn Gate have excellent networks to provide opportunities for both big and small businesses. Looking for a variety of lunch options, after work drinks venues? Just take a walk down High Holborn and Newgate Street. Make it easy for your employees to get to work with serviced offices in Holborn Gate, right opposite Chancery Lane tube station. With a choice of local gyms, our serviced offices in Holborn Gate will give your employees a great experience and keep them healthy and productive. I love the wide network of businesses we have here at Holborn Gate, from insurance to recruitment to finance. They all love the wide choice of working zones we have, which helps them achieve what they need to.

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The location was great. The temperature system was hard to regulate. One highlight on the dessert menu is the baba: an airy cake soaked with gin-and-raspberry syrup, dotted with fresh berries. By Katya Wachtel. If we find any, we delete them and, if necessary, take action against whoever is responsible. Overa spacious, modern apartment and kitchen. We've sent you an email so you can confirm your subscription. An error has occurred. It hits you the moment the doors open and your eyes adjust to the dim lighting and you see checkerboard tiles and wall of spirits on an arched, backlit shelf. The concierge was very helpful. Nice building in good neighborhood. Features notable chef. Stayed in January

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On the other, a darker and more intimate space with cosy leather banquettes and views of the kitchen, while candelabras add to the extravagance. Also on the menu: four choices of caviar, with buckwheat blini and classic condiments, by the gram or tin; a black truffle and-foie gras toastie; and gnocchi Parisienne French-style gnocchi made with choux pastry with broad beans and peas. Everything was exactly as described. No spatula in kitchen. Very Good. Wifi was great, but you have to go to the network and login with the pass code on the network box in the closet. The air-conditioning in the main room was great. Joseph was very friendly and helpful. The place is better than the photos! Respect the privacy of others.