Sometimes the only thing that will do when one is stressed is some coddling, charm and civility. So where does one turn but a 5 star hotel for lunch.The best part of dining in London is getting to try Michelin starred restaurants. Michelin doesn’t bother with Australia so whilst Tetsuya’s would be worthy of a Michelin star, he remains untouched with the fairy wand. So now is my chance to consume as many Michelin stars as possible. Housed in the Mandarin Oriental Hotel at Hyde Park London, never a shabby place to stay, Foliage has 1 Michelin star. This lunchtime Blythe and I are battling traffic congestion due to two tube lines being closed down and numerous roadworks near by. In fact we’re half an hour late for our booking and when we finally get there frantic and exhausted, we feel like we’ve really “earnt” our meal in effort.

We’re rewarded by broad smiles, soft welcomes and soothing tones. Foliage is a small room with enormous windows that offer a lovely view of Hyde Park, up close and personal. Guests are welcomed by not 3 but 4 courses. And for a price that’s an absolute steal in what can be a criminally expensive city £29. Yes you read right, £29 for lunch.

The menu has 4 choices which is generous and all of them call out in some way. We finally decide on some dishes after a little deliberation. We’re given bread, a choice of white, sourdough or walnut with salted and unsalted butter (walnut the clear winner, singing with walnut flavour through the copious amount of chunks).

Amuse Bouche: Chive Vichyssoise

We’re then bestowed with our Amuse Bouche, a Chive Vichyssoise. It’s creamy and smooth with a light mascarpone quenelle floating in the centre. A delicious start.

Starter: crab, mango, cucumber and coriander

Our starters then arrive, mine was the crab, mango, cucumber and coriander. The crab meat is delicate and sweet, the thing mango slices swirled on the plate with cucumber flavoured pasta and coriander sprigs. It all works beautifully together, never overwhelming the delicate crab. There are two delicious fried crab balls to give an alternate texture and taste.

Starter: Foie gras, beetroot, ginger bread and pecans

Blythe’s starter, a Foie gras, beetroot, ginger bread and pecans cleverly resembles rhubarb stalks. I do like Foie gras although sometimes I find it too strong. Not in this case, it’s beautifully balanced and beetroot goes wonderfully with the foie gras mousse. There is also a ball of foie gras rolled in pistachios which is also wonderful with the walnut bread which is thoughtfully topped up for us.

Intermediate: Scallops, squid ink, orzo, green almonds

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