Georgie Clarke sinks her teeth into signature seafood delights at Kaspar’s at The Savoy
Getting to Kaspar’s can prove tricky. It means tackling your way through the bustling mid-week noise of The Strand where The Savoy Hotel is situated. Walk into the hotel, however, and the outside hubbub is silenced by The Savoy’s quiet and soothing atmosphere.
Kaspar’s is located beyond the tearoom and at the back of the building, allowing for an uninterrupted evening of luxury. The decadent design of the restaurant, with cut-glass mirroring, silver leaf ceiling, chequered marble floors, Murano glass columns and pendant glass lights echo the era of the Twenties and Thirties, when Kaspar’s was iconically named after The Savoy’s most famous four legged feline.
We were escorted to the most-wanted window table in the restaurant, which allowed for spectacular views of Embankment and the River Thames. With the sun setting as we started our evening, we knew we were set up to have a very special experience.
The menu is impressive, and with a huge selection of equally mouth-watering meals, it’s well worth asking your waiter for their top tips and recommendations if you can’t choose!
Kaspar’s new menu has been designed by the talented team – restaurant manager, Richard Newell, Head Chef Igor Kabatsikov and Sous Chef Brandon Clemens – to reflect the notion of being ‘Not bound by the seasons, but inspired by them’.
Taking precedence in provenance, the dishes feature quality produce supplied from all over the country, be it the Smoked Mackerel from Faserborough, the Dover Sole from Cornwall, the Ribeye from Cork or Oysters from Maldon.
Every dish on the menu has a quintessentially British element that reflects the changing seasons across the country, whilst also capturing the vibrancy of the natural landscape.
With words of wisdom from our waiter, we opted for the Best of the Seas for our starter, which included British Oysters & Muscles, Keltic Seafare Scallops & Bering Sea King Crab, Scottish West Coast Langoustines & Mediterranean Prawns and Cornish Crab & Avruga Caviar, all served in individual seashells on a spectacular platter.
This was the perfect way to taste the variety of fresh fish on offer, which you can also watch being prepared in the centrepiece bar.
Following our starter, we dove into the Kaspar’s Signature – Cornish Hen Crab & Native Lobster Bisque. The freshness of the tender, melt-in-your-mouth fish counteracted the richness of the creamy bisque beautifully. If you have a strong stomach for rich flavours, this delicious combination is definitely one for you.
Two starters down, we went on to have our main course, which consisted of another beautifully balanced plate of Salmon with Wild Garlic, Wye Valley Asparagus and Cornish Crab Nege.
The salmon was delectable and decorated with a colourful spring garden of white, purple and green – almost too pretty to touch, but once sacrificed, tasted as good as it looked.
After numerous refills of champagne and white wine, we were surprised and presented with a mixture of puddings to try: The Malt with Barley-Infused Crème Brulee with Sourdough Ice Cream, Salted Caramel consisting of Vanilla Cream, Caramelised Puff Pastry and Crystallised Pecans and Apricot and Raspberry Sorbet. It’s safe to say we left feeling extremely well fed and very well looked after!
The Wordrobe Verdict
If you’re looking for an evening of glitz, glamour and everything in between, Kaspar’s sparkling Art Deco-inspired restaurant is just the ticket. The feel, the food and the facilities all make for a very special evening one doesn’t experience often.
Make it Happen
Where: Kaspar’s at the Savoy, Strand, London, WC2R 0EY
Price: Four-course meal without alcohol per head is around £100. Champagne by the bottle ranges from £85 – £360. Wine by the bottle ranges from £36 to £420
Bookings: Click here to make a reservation