Pétrus (restaurant)
| Pétrus | |
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The exterior of Pétrus, in its second location
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 Location in City of Westminster
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| Restaurant information | |
| Established | 22 March 1999 |
| Current owner(s) | Kavalake Limited |
| Head chef | Larry Jayasekara |
| Chef | Gordon Ramsay |
| Food type | French cuisine |
| Dress code | Smart jeans accepted, but no sportswear or shorts |
| Rating |
 (Michelin Guide 2011) |
| Street address | Kinnerton Street, Belgravia |
| City | London, SW1 |
| Country | United Kingdom |
| Coordinates | 51°29′59″N 0°9′23″W / 51.49972°N 0.15639°WCoordinates: 51°29′59″N 0°9′23″W / 51.49972°N 0.15639°W |
| Seating capacity | 50 |
| Other information | Nearest station: Knightsbridge
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| Website | GordonRamsay |
Pétrus is a restaurant in London, which serves Modern French cuisine. It is located in Kinnerton Street, Belgravia and is part of Gordon Ramsay restaurants owned by celebrity chef Gordon Ramsay's Kavalake Limited. It has held one Michelin star since 2011, and five AA Rosettes.
The current Pétrus restaurant is located in 1 Kinnerton Street, Belgravia, London, where it was opened on 29 March 2010 under Head Chef Sean Burbidge. He had worked in other Gordon Ramsay restaurants including Restaurant Gordon Ramsay and Gordon Ramsay au Trianon, but it is his first position as head chef. Currently head chef is Larry Jayasekara, who in 2016 won the prestigious National Chef of the Year competition.
The interior of the restaurant has been designed by the Russell Sage Studio, who also worked on other Ramsay establishments, The Savoy Grill and the York and Albany. The claret red theme of previous incarnations of the restaurant has been maintained, and was coupled in the design with leather and polished metalwork. The layout includes a chef's table for six people which overlooks the kitchen. The wine list includes more than 2,000 bottles of wine, and includes 34 different vintages of the French wine Pétrus. They are located in a circular glass room located in the middle of the dining room.
The menu at Pétrus is split into several fixed price menus, containing modern French cuisine. It has been described by Zoe Williams as being distinctly Gordon Ramsay in composition, despite the influences of head chef Sean Burbidge. The meals come with an amuse-bouche, a pre-starter course, and after dinner chocolates in addition to the items listed on the menus themselves. A number of pan fried fish dishes have been on the menu, including mackerel with tomato chutney and a niçoise salad, and a sea bream course served with brown shrimp, samphire and an oyster velouté sauce. Further seafood related dishes include a langoustine and watercress soup entrée which was praised by food critic Jay Rayner. Sauces are generally delivered to the table in small jugs and are poured tableside.
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