One-O-One Restaurant

Recognised as the best fish restaurants in London, we were delighted to be invited to experience the finest seafood cuisine in the distinctive setting of One-O-One Restaurant which was voted 17th best in The Sunday Times’ Food List 2014 and is renowned as one of London’s finest seafood dining rooms.

one_o_one_restaurant_dining_roomThe restaurant has been awarded 3 AA Rosettes for culinary excellence and was voted one of the 10 Great Hotel Restaurants. Other accolades include acknowledgement on the AA Notable Wine List and recognition as the Best Fish Restaurant in the UK by Harden’s Guide, the UK’s most authoritative restaurant reviews.

Wild Scottish Scallops with Duck Foie Gras

Chef Pascal’s love for fish has inspired the design of One-O-One Restaurant and every detail is infused with the inspiration of the shoreline, from the exceptional cuisine and the oyster table in the restaurant’s lounge to the setting and oceanic themed decor of the dining room. Everything represents the passion and the renown of Breton chef, Pascal Proyart, the freshness of the ingredients he uses and the innovation behind his menu.

Executive Chef Pascal Proyart
Executive Chef Pascal Proyart

Pascal Proyart was born and raised in a small fishing village on the Brittany coast, where his family have been restaurateurs for three generations. After training at “Les Sorbets” Hotel School in Noirmoutier, Proyart spent a decade working in a number of hotels and restaurants throughout Europe, with Yves Mattagnes and Jacques le Divellec at the two-star Michelin Sea Grill in Brussels and the two-star Michelin Le Divellec in Paris.
Proyart has won a number of catering industry awards including a “Trophée Lauffer Delta d’Or 1994” and a Silver Plate from “Chaîne des Rôtisseurs” in 1996.

Slow Cooked Wild Arctic Cod
Slow Cooked Wild Arctic Cod

Pascal Proyart has been Executive Chef at One-O-One since June 1998 and is proud to only use line-caught fish taking great care to select and serve fish to the correct season for breeding, not to serve immature fish at any time. Chef Pascal and his culinary team have made cooking seafood into an art, constantly creating new dishes for the culinary pleasure of the restaurant’s diners. Proyart also works closely with the Norwegian Seafood Council as a Brand Ambassador for the organisation to promote the quality of sustainable farmed products.

Wild Norwegian Red King Crab Risotto
Wild Norwegian Red King Crab Risotto

The a la carte menu has recently been extended to offer more choice with culinary offerings which are creative as well as complex in taste and texture. Signature dishes include the renowned Norwegian red king crab leg and West Coast scallops whilst refined brasserie-style dishes include the delightful Surrey farm beef entrecote or the Gressingham duck breast which take inspiration from Chef Pascal’s other passions such as game.

Yellow Fin Tuna & Foie Gras Rossini
Yellow Fin Tuna & Foie Gras Rossini

The combination of the freshest fish, the finest French cooking, the coveted Knightsbridge location and Pascal’s strong belief in sustainability makes One-O-One one of the most highly acclaimed fish restaurants in London and we couldn’t wait to sample Chef Pascal’s signature dishes.

The SLOAN! Review

Upon arrival at One-O-One we were greeted with traditional cocktails and scrumptious home made bread.

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The home made seaweed butter is a cut above the rest. So good that we went back for more!!

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To start we were served with an amuse bouche made from fish trimmings from the kitchen which tasted much nicer than it sounds.

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Starters included Wild Scottish Scallops, Abalone and Duck Foie Gras served with wild mushrooms, spinach, vermouth and jus gras. The culinary excellence of this dish shines through as soon as you take your first bite and raises the bar of the ubiquitous scallop starter to a whole new level.

My dining companion enjoyed Norwegian Red King Crab served warm with sweet chilli & ginger dressing, spring onions.

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The Red King Crab is a signature dish at One-O-One and is a reminder of the close working relationship between the Norwegian Seafood Council and Chef Pascal who is their Brand Ambassador.

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For mains, we chose the White Halibut with Abalone, Braised Pork Belly, Sunshokes, Parsnip Puree, Parsnip Chips, Hazelnut Puree, Almond Flakes and Sea-Spinach.

One O One 9The combination of flavours and textures was well executed and the salty taste of the Sea-Spinach perfectly complemented the fish.

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We also went for the Dover Sole Meuniere served with Oyster Bearnaise.

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This was cooked to perfection and eating a whole fish allowed my dining companion to demonstrate his deftly deboning skills.

With just enough room for dessert, I went for a light refreshing dish of Lime Parfait served with Ginger Ice Cream, Salted Caramel, Spiced Bread, Meringue and Mint Gelee. With perfect flavour combinations for the festive season, the ginger aromas worked well with the tangy lime and salty caramel.

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As a lover of good cheese my dining companion could not resist the exceptional cheese board consisting of a selection of French and English cheese served with oak leaves, fig chutney, country bread and biscuits. He especially enjoyed the Norbury Blue which I understand is entirely handmade in Surrey and the only blue cheese from the region made with milk from a closed herd of Friesian cows fed on GM-free fodder.

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We have to agree with Harden’s Guide that One-O-One is one of the best fish restaurants we’ve had the pleasure to experience. For a glimpse of culinary artistry from the kitchen, here is a video where Chef Pascal Proyart prepares one of One-O-One Restaurant’s signature dishes, the King Crab Risotto.

One-O-One Restaurant
The Park Tower Knightsbridge, a Luxury Collection Hotel, London
101 Knightsbridge, London SW1X 7RN
020 7290 7101

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