We had a wonderful meal there on the evening of 23 July choosing the tasting menu. Claude Bosi is a talented chef who manages to creatively combine ingredients you would not expect to go together, to produce truly memorable dishes. No dish disappointed and we particularly enjoyed the ravoli of white onion and lime with caramelised onion and broad bean and mint puree. Whilst the oak smoked lamb's sweet bread with fresh goat's cheese, white onion fondue and lettuce veloute was a revelation. When our desert was brought and we were told it was a pea and mint tart with sheep's milk whey and coconut sorbet we were dubious about how it would taste; after all, peas as a desert! We needn't have been concerned. It was delicious. Through out the food was beautifully presented, The staff were professional but friendly, attentive but unobtrusive and the atmosphere was relaxed. The younthful sommelier was knowledgeable and enthusiastic. The wines he suggested complemented the food superbly. At the end, a particularly nice touch was the appearance of Claude Bosi who came to ask how we had enjoyed the meal.

It was a truly, relaxed, enjoyable experience and well worth the money. We enjoyed it so much that we returned two days later for lunch which is brilliant value. Highly recommended but you do need to book.

Great food, except that having told our waiter that we didn't like mint, two of the 7 tasting menu dishes that followed were based around that exact ingredient! At these prices I expect the kitchen to listen to my dislikes (especially if they're going to take the trouble to ask), or at least warn me if they can't accommodate them. A pity, as the food was otherwise excellent, and the warm and friendly service makes a nice change to the cold efficiency of some Michelin starred eateries.

On Friday 13 June I, along with three other people were "kicked out" of this restaurant because the fourth member of the group was a last minute addition. The maitre refused to add a fourth place to the round table where three of us were already sitting and left us with the choice of either one of us leaving (which was of course out of the question) or the four of us leaving (which we did). What an unpleasant, unhelpful young man that maitre!! Appalling.

This has never happened to me before and it surely is not happening to me again in that place. One expects a certain level of courtesy when walking into a restaurant like that to spend some money, even if it has lost a Michelin star this year. Kinda see why...

Hibiscus in Mayfair. I had high expectations for this place, they have moved the entire two Michelin star operation from Ludlow (losing those stars in the process), even going as far as keeping their local butcher and having the meat transported down. I suppose the saying 'if it ain't broke' comes to mind.

We started with a palate cleansing Hibiscus and soda cordial with smoked olive oil, which was light and delicate, and had a very interesting smokiness that came through at the end. So the tasting menu began. First came a seriously good Cauliflower puree, with blue cheese sorbet, then a salad of Crab, with Avocado, Acacia Honey and William Pear jelly round. If it sounds a little uninspiring, that's because it was. However beautifully it was presented, dotted with edible wildflowers, it was underseasoned and the accompniments didn't really let the Crab deliver it's light, flavoursome meat.

Next came a superb Carpaccio of Pollack, Black Raddish, Almond oil and Autumn Truffle Vinaigrette, followed by Seabass fillet stuffed with wild mushrooms and Kaffir Lime. This came with a little quinelle of beautifully flavoured Chestnut and Caper sauce and confit Parsnips. Very well cooked, great depth of flavour with lighter touches of Cardomom in the quinelle.

Following this we had what is becoming a signature dish at Hibiscus, Fois Gras ice cream on warmed Brioche Emulsion and Balsamic caramel. This is one of those Bacon and Egg ice cream dishes. On their own, each part tastes none to great, but when placed on the tongue together you completely understand the skill of the chef and what he is trying to acheive. Very accomplished dish. Our main arrives next, Grilled Veal with Old variety root vegetables and fresh Goats cheese. Sadly this was a let down. The vegetables were expertly cooked, absolutely delicious. But the Veal was a little chewy, very underseasoned and lacking in flavour, and the Goats cheese had no flavour to speak of.

New and sensational-looking restaurant which served some of the finest cuisine I've ever eaten. Highly recommended.