About Petrus

toptable Dining Awards 2007 - Winner: Top Rated category
Runner-up: Best Loos catetory

Peturs is closing for refurbishment on the 6th September 2008.

With its rich red walls, glittering chandeliers, polished silver ice buckets and sumptuous decoration, Petrus, tucked away in the Berkeley Hotel is the perfect place to be cosseted and indulged. Marcus Wareing, is responsible for the menu of exquisite classic French dishes. This Knightsbridge restaurant offers classic French cooking with a lightness of touch and a modern twist. Whether it's the full a la carte menu or the more affordable lunch time set menu, the emphasis here is on taste and well sourced ingredients to create unforgettable classic dishes.

Top tips for booking Petrus:
Getting into London's top restaurants can be tough. Here are some top tips for booking success:

- Book in advance. Petrus only takes reservations exactly two calendar months prior to the requested booking date.

- Look for alternative days. Friday and Saturday evenings are the most popular times to dine out. Try dining earlier in the week - Mondays or Tuesdays are good bets.

- Be flexible with times. The most popular booking times are in the mid-evening, so take a look at dining earlier in the evening or even late at night, around 10pm or after.

Sample a la carte


- Native Scottish lobster (poached, pickled summer vegetables, tomato and black pepper jelly)
- Oscietra caviar (tea smoked mackerel and duck egg tart (£25.00 supplement))
- Crab, langoustine and brown shrimp (avocado purée, extra virgin olive oil, smoked paprika crouton)
- Tuna (ballottine, Charentais melon, marinated mooli, cardamom and mint)
- Terrine (ham and foie gras, Sauternes jelly, parsley coulis, crackling)
- Breast of quail (roasted with onion fondue, watermelon, fresh almonds, quail vinaigrette)
- Foie gras (pan fried with English rhubarb, hazelnuts and black pepper)
- Veal sweetbread (pan fried, à la Véronique with fresh garden peas)

Main Course

- Wild seabass (slowly poached, pink fir potatoes, girolle mushrooms, artichokes à la grecque)
- Halibut (braised, buffalo ricotta tortellini, confit egg yolk, Nasturtium flower sauce)
- Dorset turbot (grilled, new season leeks, confit potato, parsley cream)
- Aberdeen Angus beef fillet (roasted and glazed, pommes Anna, truffles (£10.00 supplement))
- Norfolk suckling pig (cooked for twenty four hours, braised chicory, pommes mousseline)
- Goosnargh duck breast (poached and glazed, carrot à l'orange, toasted sesame seeds)
- Best end of Cumbrian lamb (roasted with saffron, cumin, tomatoes, shallot purée)
- Entrecote of veal (Roasted, green asparagus, courgette flower salad, veal vinaigrette)


- Cheeses (French cheese from the trolley (£10.00 supplement))
- Moelleux (warm chocolate, lightly spiced cherries, vanilla ice cream)
- Vanilla (cream, strawberry sorbet, pear and pistachio)
- Peanut Parfait (Valrhona chocolate mousse, salt caramel jelly, raspberry crème)
- Almond Panna Cotta (with glazed apricots, Amaretti biscuits and tonka bean ice cream)
- Opera (coffee gâteau, bitter chocolate dentelle, espresso jelly)
- Mousse (White chocolate, mango salad, passion fruit sorbet)
- Earl Grey (tea cream, spiced prune purée, milk foam, Eccles cakes)
Bon Bon Trolley
Tea, coffee, infusions

Additional Information


The Berkeley, Wilton Place, SW1X 7RL

Nearest tube:

Hyde Park Corner
£65.00 per person
As our produce is purchased freshly each day, please be understanding if certain dishes are not available.
A discretionary 12.5% gratuity will be added to your bill.

Average Price:

£75 - £84

Opening times:

Mon - Fri: 12pm - 2:30pm & 6pm - 11pm
Sat: 6pm - 11pm
Sun: Closed

Dress Code:

Smart with jacket preferred for gentlemen. Jeans, T-shirts or sportwear not accepted.