TimeOut Eating & Drinking Guide 2007 (1 star) |
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Prism is one of many City banking halls that been converted to the cause of fine dining - by Harvey Nichols, in this case. It's a lovely room, white and airy, combining a huge bar (you can snack and drink at low tables in the centre of the room) and linen-decked tables along one wall. We visited on a hot night but we can offer nothing but raves about the food. It's ambitious, elaborate and, at it's best, extraordinary. Shellfish bisque, profound in flavour, bathed a succulently seared scallop. A ballottine of rabbit and dates was wrapped in a thick slice of prosciutto and served with celeriac remoulade and a little cup of creamy rabbit soup. Star of the meal, a roast quail with cabbage, foie gras and a marinated fig-one of the best dishes we've ever had. Presentation is artful but purposeful, and ingredients are top-notch. The huge wine list, thought best suited to those with deep pockets, offers fair choice under £30. Prices are pretty fancy (as you'd expect when most customers are City folk), but not out of line. If you want stunning food in a lovely setting, Prism deserves attention. |
Tatler Restaurant Guide 2007 |
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The former Bank of New York building was one of London's first bank-to-restaurant conversions. The food is extremely good and service is grand. You can have Arbroath smokies for breakfast and Irish Kettyle fillet of beef with creamed spinach and foie gras for lunch. The cocktail master classes have proved very popular and give new meaning to the term 'City mover and shaker'. |
The AA Restaurant Guide 2007 |
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Once the Bank of New York, this elegant City building with its alabaster pillards, marble floors and high ceilings now houses this stylish restaurant. The bar is no less striking and might even be a little intimidating if the staff were not so enthusiastic and helpful. Like its sister restaurant on the 5th floor of Harvey Nichols, the menu brings together top quality ingredients from around the world in menus of well thought-out, carefully prepared dishes. Start with the langoustine and baby leek terrine, confit citrus fruit and basil salsa with creme fraiche, before a main course of roast rump of veal with polenta, sweetbread and osso buco faggot. Finish with a rich chocolate mousse with griottine cherries. |
Square Meal Guide 2008 (1 star) |
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This outpost of the Harvey Nichols empire is located in the splendidly imposing former banking hall and makes a reliable power dining choice, combining thoughtful service with a chic menu. For a restaurant that excels as a lunch venue, the cooking wisely majors in fresh ingredients bristling with clean flavours, ensuring 'you don't snooze at your desk afterwards'. Swordfish carpaccio & tartare with oyster tempura and oriental salad might precede poached halibut with clam pistou amd braised lettuce. But dishes such as roast saddle of rabbit with foie gras and rabbit confit lasagne, sauteed girolles & carrot puree will still please City folk habitually attached to Square Mile richness. The wine list is pitched at expense accounts, but includes some off beat & interesting choices such as a 2006 Albarino Palacio de Ferinanes from Galicia. Round off with nougat glace with blueberry compote & pistachio garnish, or perhaps the Neal's Yard British cheeses. |
Harpers & Queen Restaurant Guide 2006 |
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Prism is the eastern outpost of Harvey Nichols' food empire; it has stepped up a rung with exceptional food and two very cool bars, ideal for relaxed drinks and bar food after office hours. |
GQ Online October 2006 |
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As you'd expect given the large proportion of high earners, the City is stuffed full of decent restaurants, but Prism really stands out. In the old Bank of New York building, which has been stylishly converted to a high-class restaurant and bar, Prism, which is part of the Harvey Nichols empire, serves excellent food and drink with pizzazz and class. Highlights of a copious menu include superb crab cannelloni, perfectly tender stead with foie gras ravioli and some wonderful well-chosen wines (the vintage Veuve with the plum crumble is to die for). And all this with first-rate, endlessly helpful service as well. Top stuff. |
