Please note that Seven Park Place will undergo an exciting redesign between the 29th July and 12th November. Breakfast, lunch and dinner will be served in our stunning Library during this period. Here you may enjoy the full menu from Seven Park Place menu by William Drabble. Our award-winning 1840 Afternoon Tea as well as the full menu of William's Bar and Bistro will be served in the Granville. Alternatively, 24-hours room service will also be available during your stay.
Michelin Star Restaurant Seven Park Place by William Drabble was launched at St James’s Hotel & Club in Mayfair, London in September 2009. Drabble was awarded one Michelin star only one year after opening Seven Park Place as well as four AA Rosettes. In Seven Park Place William Drabble has created his own inimitable style menu, influenced by classic French cuisine, using the best British ingredients and taking inspiration from the seasons. Of course, like any great chef, William has his signature dishes, poached native lobster tail with cauliflower purée and lobster butter sauce springs to mind, but his continuing love of good food ensures that each dish he creates is as exquisite as the next. To reflect the style of his menu, William was heavily involved with the design and décor of Seven Park Place, an elegant and intimate space, with only 26 covers and nine tables. The restaurant uses rich colours and natural fabrics in bright, jewel inspired colours, to produce a stunning backdrop for the perfect dining experience. Treat yourself to a Michelin Star dining experience in Mayfair, London by making a reservation today.
Lunch: Tuesday to Saturday 12.00pm to 2.00pm (last seating at 1.45pm)
Dinner: Tuesday to Saturday 6.30pm to 10.00pm (last seating at 9.45pm)
Monday and Sunday closed
St. James's Hotel and Club's dress code is ‘smart casual’ and we respectfully ask guests visiting the hotel to refrain from wearing baseball caps, ripped jeans, sportswear, shorts, trainers and flip-flops in the restaurant and Bar and Bistro.
Please note family with children under 12 will be delighted to accomdate in our Bar & Bistro.
Locally sourced ingredients are a feature of William’s food. Having grown up surrounded by farms William believes it is important to support British farmers and food suppliers. Each dish starts on a farm or in the sea, it then takes those farmers and fishermen, to get up early in the dark (mostly rainy) mornings to harvest that produce, which is then prepared, carefully packaged, taken on a journey and delivered to the restaurant.
The ingredients are then painstakingly prepared, cooked and presented by a trained team of professionals both in the kitchen and the restaurant. That is how a dish gets to you. There is a lot of time, care, resources and effort involved.
William likes to keep simplicity in his dishes; he believes that if you use too many ingredients at the same time the flavours become confused. This is why he uses the best quality ingredients and lets them speak for themselves.
Local suppliers include Cornvale Foods for game and Lune Valley Lamb; Keltic Sea Fare for scallops and langoustine; Mrs Tee for wild mushrooms; Channel Fisheries for Fish.
