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Nestled within art galleries in London’s Mayfair neighbourhood, The Square elevates haute cuisine to the level of art in a tantalising adventurous assault on the senses and exploration of the palette.
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A tale of Chef Clément Leroy and beautifully plated works of art
Nestled within art galleries in London’s Mayfair neighbourhood, The Square elevates haute cuisine to the level of art in a tantalising adventurous assault on the senses and exploration of the palette. Marlon Abela took the helm of London’s culinary landmark in 2016 recruiting chef Clément Leroy and painting a new canvas with reimagined interiors by Virgile + Partners with an energetic, urban and contemporary attitude. The minimalist architecture enhances the epicurean experience, exhibiting work from Kevin Beasley and sets the stage for food to take centre stage.
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The Square Comte agnolotti, japanese artichoke, baby turnip, parsley root
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Beautifully plated works of art will find you enjoying a surprising symphony of flavours from pumpkin puree amuse with chestnut; to colourful sea urchins from the South West of France; to cured Cornish mackerel served with pink radish, and chive; to comteagnolotti, Japanese artichoke, baby turnip, and parsley root to a decadent square chocolate desert. Temptations abound. They take pride in the detail right down to the way they gingerly press English rosemary into their delicately whipped goat’s milk butter. Talented head pastry chef Aya Leroy tops off your dining experience with delicacies like chestnut and red currant cassis, lemon praline and chocolate. squarerestaurant.com ◼
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The Square Pumpkin puree amuse with chestnut
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© This article was first published in Aug-Sept 2018 edition of World Travel Magazine.[/vc_column_text][/vc_column][/vc_row]
