Served at
Cafe Clement LondonA new restaurant located within Nick Jones's St. Clement London hotel, offering Modern European cuisine with Italian influences, led by Head Chef Danny Bohan.
A highly praised appetizer featuring thinly sliced sea bass.
Carpaccio is an Italian dish featuring meat or fish, prepared by thinly slicing or pounding it thin. It is served raw, typically as an appetizer. The dish was invented in 1950 by Giuseppe Cipriani at Harry's Bar in Venice, Italy, and originally included beef served with lemon, olive oil, and white truffle or Parmesan cheese.
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A new restaurant located within Nick Jones's St. Clement London hotel, offering Modern European cuisine with Italian influences, led by Head Chef Danny Bohan.
The running chef at Cafe Clement London, previously head chef at The River Café and associated with Rowley Leigh and The Savoy.
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