The dining experience at The Rib Room is in a league of its own and will no doubt impress even the harshest of critics.

The Venue
A stone’s throw from Knightsbridge station, The Rib Room is situated on the ground floor of Jumeirah Carlton Tower. It has an elegant and simple interior with unobtrusive paintings and decor. There is also a relaxed feeling of opulence and grandeur that is both subtle and tasteful.

The Atmosphere
The Rib Room benefits from a laid back atmosphere with dim lighting and tables spaciously placed so private conversations can be enjoyed, and small, informal business meetings can take place. The waiters are exceptional; they will treat you with such attention and attentiveness that it will be hard to leave. They also take the time to explain the source of their food and give their personal recommendations from a creative menu which is wholly intriguing and appetizing.

The Food
Specialising in traditional British cuisine, The Rib Room is famous for their Aberdeen Angus beef. For starters, the pan-fried goose liver, with wilted spinach and lentil vinaigrette is a triumph as the liver is simply heavenly - it virtually melts in the mouth. Its taste is exquisite with fresh spinach and lentils to complement it further. The caramelised scallops with slow cooked belly of pork is a sensation. With an orange and ginger dressing, it boasts so many flavours, but yet not one overpowering the other. The scallops are plump and succulent while the belly of pork is moist and soft with a fantastic caramelised sauce. The sharpness of the orange and ginger dressing works well as it contrasts with the pork. The chef’s special was a smoked mackerel parfait with French style toast. The parfait is lightly whipped and has an extraordinarily fresh and creamy taste.

Presentation is beautiful and well thought out, yet doesn’t feel contrived. The portions are a good size and after the high quality of starters it’s difficult to imagine it getting better, but it does. Buccleuch Aberdeen Angus rib of beef with Yorkshire pudding is reason enough to dine at the Rib Room. It is tender, simple and cooked to perfection. There are no fussy or fancy sauces to confuse the flavour but instead the taste is refreshingly clean. With a large Yorkshire pudding, it is the epitome of good British cuisine. The roast Gressingham duck with spiced cherries is a real treat, the sweetness of the cherries go beautifully with the duck, offering a stark difference in taste that compliment each other perfectly. As well as sweet, the cherries also have a slight sharpness that is a luxury to the tastebuds. The duck is luscious and melts in the mouth. This is cuisine of the highest order. The dessert menu is succinct and will leave you spoilt for choice. Try the sticky toffee pudding with the nougatine and vanilla parfait which is creamy and rich. The hot chocolate and caramel fondant with banana and honeycomb ice-cream is in a class of its own, with a warm, oozing chocolate centre and honeycomb pieces sprinkled on top.

The Drink
There are a variety of exceptional wines on offer from all over the world; try the Chateau Haut Beausejour 2004, a French medium bodied red with hints of plum, black cherry, and spice which will go well with most foods but especially complement the Aberdeen steak. It is priced at £65 a bottle, but will be well worth a try.

The Last Word
Admittedly, The Rib Room is not somewhere you could dine on a regular basis (unless you are very wealthy or a celebrity!), but rather for those special occasions. And, these days, it’s a rare commodity to find excellent service and cuisine, so this alone is a reason to visit The Rib Room. The waiters are not only charming but accommodating and will make you feel extremely welcome. Perfect service and perfect cuisine, making for a perfect dining experience.

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