Simon Perry: Schemes, dreams & trivia

A good friend, Steven Parkins-Knight, who is an excellent chef and a food fanatic, got a chance go along to a preview meal at the new Conran (D&D as is now) restaurant at the newly refurbished Royal Festival Hall.

First impressions
Well it was a gorgeous evening outside and the Southbank was buzzy and vibrant. The restaurant makes a huge visual impact (windows/view) straight away in terms of light, height and space something the original People’s Palace didn’t (which looked more like a airport departure lounge).

The huge wooden ribbed lights are impressive an the colour scheme chosen not only subtle but very nicely coordinates the room and brings an immediate sense of calm and peace. If that was the intention, well done. I loved the girls outfits, very Thunderbirds (that’s a compliment) and sassy.

Staff greeting from just about everyone was one of long time friends saying hello/good evening very welcoming, warm, courteous and sincere. hard to do without seeming cliquey and there is an enormous difference when you get it right.

Staff & Tabletop
Attentive and polite whist being seated and the table décor, beautiful. The Conran thing of plates on tables prior to seating is something I’ve always liked. Gorgeous plate colour and pattern, stunning cutlery (I hope they don’t get stolen), wine glasses, oil burner and condiments. Perfectly laid and an immediate talking point.

Menu & wine list
Nice use of bold food headers followed by description. Imaginative menu with funky, inspired dishes. Clear direction to 2 or 3 courses and prices fair. I would like to have seen info on suppliers/sourcing, etc and perhaps some provenance related text. It tells me you are aware of global foot printing and have made effort to reduce it.

Wine list strong, well thought and the Nyetimber aperitif was delicious. It is well worth bringing to customer attention something like the Nyetimber as it so often surprises, once they know what they are drinking came from our own shores.

Went for the Mas Daumas 06 (recommended) by floor manager (dark, charming and excellent) who was very knowledgeable. Wine served at perfect temperature allowing some of the more perfumed notes to come through which could be so easily lost by over chilling. Nice touch and delicious.

Service
Attention/friendliness 10/10
Speed/precision 8/10
Attention to detail 9/10

Staff Knowledge
Very astute without being clever. Tried to catch Francesco out but he knew the menu backwards and courteously corrected my guest. Smooth.

Food description, expectation, value for money & presentation
Spot on. In fact the starters in particular over met our expectations, beautifully presented and so gorgeous to look at. We chose the scallops, squid and foie gras and the squid was just beautiful, very Charlie Trotter but better (that is a compliment) scallops ok but when you order chorizo you do so because it has a bit of kick, this was lacking and grated which seemed a little odd, capers perfect, micro leaves beautiful, scallop sweet just needed to up the spice.

Foie Gras better but again a perfectly cooked lobe needed more sour from the bramley apples. Choose fish for both mains but in particular the Sea Bass ‘en papillotte’. The only comment would have been the ‘en papillotte’ aroma’s go to the chef du rang rather than the customer which to misses the point. Otherwise very tasty, simple and perfectly cooked.

Value for money
Well in terms of the evening, my guest and I had not seen each other for over 2 years so the evening was one of reunion and everything was just so and the staff were attentive without being overbearing.

The bill came to £191 with the F&F discount. It was what we wanted, perfectly delivered, and served. The staff are very good PR machines for the kitchen/food/dishes etc which is invaluable and the whole place looks fabulous.

Impressed/disappointments
Very impressive front of house team, who were extremely charming and attentive plus the excellent and knowledgeable sommelier/head waiter. Food looks and tastes beautiful, just need to see to how she fairs in top gear?

Disappointments? The view (only kidding) No Naked bellydancers or Dame Shirley Bassy singing sultry numbers in the corner. No, no disappointments.

Would you recommend to friends & family?
Most definitely and already have. I would like to extend a big thank you to Katie Olesen who arranged the booking and most of all everyone at Skylon on the 25th May who made the evening so wonderful. Oh and more importantly the chef Helena Puolakka who cooks like an angel.

Would you return?
I think you know the answer to that question. Good luck to all who have been involved in Skylon’s creation and we wish you every success.