Boulestin has taken a new direction in the evenings, and a five course tasting menu has been created by their 23 year old head chef, Elliot Spurdle who we think has enormous talent, especially for one so young.

[Grilled Basque Sirloin, Oxtail, Smoked Bone Marrow, Snails, Wild Garlic]

[Grilled Basque Sirloin, Oxtail, Smoked Bone Marrow, Snails, Wild Garlic]

Although he was promoted to head chef only six months ago, he has been with them since the beginning and has always been a creative force in the kitchen. He previously worked at The Wolseley, Delauney and Colbert.

[Chef Elliot Spurdle]

[Chef Elliot Spurdle]

Each course has been carefully put together incorporating the finest seasonal produce and interesting flavours from around the world. Recently we were delighted to sample the menu and would recommend it- we had a lovely time all round.

Miso Glazed Quail Breast

[Miso Glazed Quail Breast]

The menu showcases Confit Egg Yolk, Wild Mushroom Consommé, Wild Asparagus, Salt-baked Celariac& Truffles, as well Grilled Octopus, Rhubarb, Blood Orange, Beetroot, Watercress. There is then Miso Glazed Quail Breast, Spiced Coconut Emulsion, Fennel & Sweetcorn, followed by Grilled Basque Sirloin, Oxtail, Smoked Bone Marrow, Snails, Wild Garlic.

Blueberry Cheesecake Mousse, Brockmans Jelly, Liquorice Meringue & Elderflower Sorbet.

[Blueberry Cheesecake Mousse, Brockmans Jelly, Liquorice Meringue & Elderflower Sorbet]

To finish it all off they served a fabulous Blueberry Cheesecake Mousse, Brockmans Jelly, Liquorice Meringue & Elderflower Sorbet. Their team are always very friendly and attentive and have made our visits very enjoyable (thank you Nicola Kersey & Joel Kissin!).

The five course menu is a very reasonable £45 per person, plus an amuse bouche and petit fours. There is also the option to pair each course with a glass of wine, for an additional £37, to round off the whole experience perfectly.

Boulestin (5 St James’s Street, SW1A 1E)

[Photography by Alexander Jenkinson]