A direct evolution of Bosi's most famous dish from Bibendum. It features a base of deeply savory duck jelly and sweet Roscoff onion purée, topped with a generous layer of Exmoor caviar. Reviewers consistently describe it as the single must-order course that defines his style.
Tips from diners
This is the 'hit' that everyone comes for. If you only have one high-end meal in London, this dish justifies the visit.
Perhaps the most talked-about dessert in London. Bosi takes the earthy, savory profile of cèpe mushrooms and pairs it with the sweetness of banana and the tang of crème fraîche. It's a challenging but remarkably successful end to the meal that reviewers call a 'work of genius'.
Tips from diners
Order this even if you're skeptical. It's the kind of dish that makes you rethink what a dessert can be.
A bold and unusual combination that has become a favorite among adventurous diners. The meaty turbot is paired with the sharpness of Blackmount goat's cheese and the nutty aroma of Argan oil. Reviewers praise the way the ingredients balance each other against the rich fish.
Tips from diners
Don't be put off by the cheese and fish pairing — it's one of the most clever things on the menu.
Demonstrating Bosi's skill with game and seafood pairings. The guinea fowl is roasted to a perfect medium and served with the saline snap of sea beet and the umami of fresh razor clams. It's a sophisticated main that highlights the best of the British coastline and countryside.
Tips from diners
The sauce is the secret here — it's a reduction of the bird's juices that is incredibly concentrated.
A brilliant example of Bosi's technical playfulness. Instead of rice, he uses tiny cubes of celeriac to create a 'nosotto' that has an incredible earthy depth. It's enriched with sweet local crab and a light coconut foam. Reviewers note it's surprisingly light but packed with flavor.
Tips from diners
Even though it has crab, the celeriac is the star here. It's a brilliant example in vegetable texture.
Located on the rooftop of The Peninsula London, Brooklands is Chef Claude Bosi's latest flagship. Named after the historic racing circuit, the restaurant's design is inspired by British aviation and motorsport. Bosi uses his signature French technical precision to elevate sustainably sourced British ingredients, all served in a stunning room with a scale-model Concorde on the ceiling.
The terrace offers some of the best views in London, looking over Wellington Arch and Hyde Park. Arrive early to have a drink at the bar even if your table is inside.
Reservations for the main dining room are highly competitive. If you can't get a spot, the Brooklands Bar offers a shorter menu and takes more walk-ins.
Make sure to look up — the scale model of the Concorde on the ceiling is incredible. The restaurant's design is full of subtle nods to the Brooklands racing circuit.
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