| "Sunday in the Park with George"... Make That David Nicholls!
 David Nicholls, Executive Chef & Director of Food and Beverage at the Mandarin Oriental Hyde Park, is a true culinary genius and probably one of the nicest people you could ever meet.
He started his career in hospitality at the ripe old age of 17 as a Public Room Steward and Bell Boy on the legendary P & O Liners Canberra and Oriana. His career path then led him to Buckingham Palace where he served as a Footman and was in attendance during Princess Anne's wedding to Mark Phillips. He paid his way through three years of culinary school by working on a mushroom farm and got his first hands-on experience with a position in the kitchen at the Dorchester. After a succession of executive chef positions in very prestigious settings, including the Royal Garden and the Ritz, Chef Nicholls embraced the challenge of recreating the culinary experience at the Mandarin Oriental Hyde Park.
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Duo Foie Gras
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In just three years Chef Nicholls and his team, featuring Foliage Head Chef, Chris Staines, have orchestrated an astonishing renaissance culminating with a Michelin Star in 2002.
Foliage, Mandarin Oriental Hyde Park has come to be acknowledged as one of the finest contemporary restaurants in the world. The gentle forest themed interior encompasses expansive views of Hyde Park. Service is slick yet warm and welcoming. And Oh the cuisine!
Each course is a thoughtful, pleasing marinade of appearance, texture and taste, wonderfully enhanced by the picture window sensation of dining "al fresco" in Hyde Park.
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Pistachio Souflé
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Creations include 'Ravioli of scallops, prawns and truffles', 'Duo of Foie gras, caramelized endive tart tatin', 'Herb crusted veal with risotto of cauliflower and a 'Pistachio soufflé served with chocolate sorbet and hot chocolate sauce' that completely astounded me!
Take a "stroll" through Hyde Park, The Mandarin Oriental Hyde Park that is and dine at the Park Restaurant or "Foliage" for a truly memorable dining experience!
A three-course lunch at Foliage is available for about $40 and a prix fix dinner for approximately $70.
Chef Nicholls and Foliage Head Chef, Chris Staines have shared some recipes with the CruiseGourmet... Check Recipes of the Month
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