Alyn Williams at The Westbury

The Westbury Mayfair Hotel, Conduit Street, Mayfair, London, W1S 2YF - View on a map
Telephone: 020 7078 9579

Alyn Williams at The Westbury Restaurant In London
Details Image
Overall 7.8
Food 9.0
Service 8.0
Atmosphere 7.0
Value 7.0
Based on 1 reviews

what the critics say


John Lanchester

Friday, March 16, 2012 - The cooking has subtlety as well as power. Cauliflower panna cotta is light and fresh and delicate, and comes with crisp wafers of cream cheese, for texture and sharpness, and with slivers of acorn. I'm not sure the acorn added much, but it was fun to try. A single fat scallop comes with a Mersea oyster on top and is dressed with a beautifully light apple and cucumber broth. This 'tasted of the sea' in the sense of being delicate, faintly salty and appetite-sharpening. In a richer vein, but also very impressive, was a tiny dollop of onion soup with a miniature wafer of gruyere and finished with the inspired addition of crabmeat. It was everything you want from an onion soup packed into one small flavour-bomb.


Andy Lynes

Wednesday, January 18, 2012 - Williams's version of French onion soup is like no other I've ever tried. In a martini glass, brown crab meat puree flavoured with paprika is topped with white crab meat, mixed with slow-cooked onion, which in turn is capped by a disc of jellied beef and onion consomme and a small lump of braised beef cheek. The waiter completes the dish at the table by pouring over a tiny jug of the soup. On the side are baked potato and Gruyere squares sandwiched with cream cheese...You could entertain a business client, your aged aunt or maybe even impress a first date. However, whether there is anything to tempt you back a second time is questionable.

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what the bloggers say

London Eater

London Eater

Monday, May 21, 2012 - For a beef dish, it was delicate, juice-filled turnips just cut away all of the heaviness of the dish, they were sweet like sugarcane. The potatoes were gloriously fluffy, something that may rival Rogan's vintage potatoes. I always expect beef to be extravagant in high end restaurants - nothing wrong with epic dishes - but I think the lightness was a nice surprise. Eerily precise cooking...Reflecting on the meal, I am reminded of restaurants which strive to showcase a sort of distilled elegance. Menus that are designed with precision and poise. If I could use one word to sum up the meal, it would be: control.

A Rather Unusual Chinaman

A Rather Unusual Chinaman

Friday, April 13, 2012 - A foie gras set mousse starter with sand carrot was a way of preparing foie gras I had never experienced before, whilst chicken, leeks, spinach and mushrooms was a brave course to put on a menu, using a smoked egg yolk as a sauce. The dessert was the real star turn, offering a deconstructed cream tea. Apple came in a very clever green and red apple sorbet, apple puree and roasted apple...Alyn Williams is a classically trained chef unshackled. The quality of the cooking and traditional French techniques are still evident, but in charge of his own kitchen, he has the ability to go a little more left field and add his own personality to his menu.

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