Sommelier
The Peninsula Champagne
Amuse Bouche
Coronation Chicken Liver
Danbury Ridge Chardonnay 2022
Cornish Crab
Shiso / Preserved Truffle / Vin Jaune
Line Caught Sea Bass
Shiitake / Marjoram / Cockles
Coup de Foudre Saumur-Champigny 2020
Scottish Razor Clams
Racan Guinea Fowl / Sea Beet
Sean’s Farm Turnip
Sweetbread / Mustard / Togarashi
Château-Thébaud Domaine Poiron-Dabin Petit Manning
Grapefruit
Vermouth / Plum Seed Oil
Black Fig
Cardamom / Rosemary / Bitter Orange
Perched high above London within The Peninsula, Brooklands by Claude Bosi is more than just a restaurant, it is a dining experience that lingers in memory long after the final course. With its sleek, aviation-inspired interiors and sweeping views of the London skyline, it feels both glamorous and intimate, the perfect stage for Chef Claude Bosi’s exceptional cooking. Awarded two Michelin stars, Brooklands balances precision with creativity, delivering a tasting menu that is as beautiful as it is profound.
The interiors are a marvel in themselves. Inspired by the golden age of aviation, the space features elegant nods to flight history, including a model of a Concorde suspended gracefully above the dining room and subtle references to Rolls-Royce engineering. Sleek lines, warm wood tones, and soft lighting combine to create an atmosphere that feels both sophisticated and inviting, making every meal feel like a special occasion.
Our evening began with a glass of Peninsula Champagne, the ideal start to a journey that unfolded with elegance and surprise at every turn. The first taste, “Coronation Chicken Liver”, was a playful and refined nod to tradition, while the “Cornish Crab” with shiso, preserved truffle, and vin jaune married freshness with depth in a way that immediately set the tone for the evening.
From there, the menu flowed seamlessly, each course telling its own story. The “Line Caught Sea Bass” with shiitake, marjoram, and cockles was delicate yet full of character, followed by “Scottish Razor Clams” paired with Racan guinea fowl and sea beet, a dish that surprised and delighted with its balance of sea and land. Perhaps the most striking plate was the “Sean’s Farm Turnip”, where the spotlight fell on a piece of lightly fried sweetbread, glazed in a sweet and sour sauce and lifted with the subtle heat of togarashi and a gentle sharpness from mustard. It was rich, textural, and beautifully balanced.
Dessert was no less impressive. The “Black Fig” with cardamom, rosemary, and bitter orange was a masterclass in contrast, sweet, herbal, and citrus notes coming together in harmony. Each plate was paired with service that was both attentive and thoughtful, enhancing the experience without ever feeling intrusive.
Dining at Brooklands is not just about savouring exquisite food but about being transported, by the views, the artistry of the dishes, and the care behind every detail. For us, it was truly one of the most memorable meals we’ve had in London, and a shining example of why Claude Bosi’s work continues to earn international acclaim.
The Peninsula, 1 Grosvenor Pl, London SW1X 7HJ, United Kingdom
+44 20 8138 6888