Opus One

if you go to this restaurant, be sure to be seated in the restaurant area and not by the bar. the menu by the bar is a pared down version of the dinner menu, and although prepared by the kitchen some of the worst food i've attempted to eat in my life. the only thing that was edible were the soups. whomever prepares them knows what they are doing. a dining companion ordered the steak....it looked gray and was tough and tasteless. vegetables were so over-salted that it literally hurt your mouth to eat them. blackened chicken was really poached chicken. on top of this, our food took over 45 minutes to come out, and this was on a slow night.
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Sunday, January 20, 2008

I last went to this restaurant 2 years ago, the restaurant was well presented and kept to a high standard. The cocktails at the bar were yummy! The food was delicious. It was the place where my husband proposed to me and I have to say, the staff were lovely. The waitress was as excited as I was and the manager brought us champagne on the house. They made it a very special moment for us and we are booking to go back soon for out 1st wedding anniversary. This is not a place we would go to regularly, but is great for a special occasion.
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Jenny
Tuesday, September 04, 2007

This restaurant Opus One at the Radisson Edwardian is new so does the hotel (only 1 year old I think). First, you enter the restaurant with a rounded bar with a small seating area to enjoy your drinks. The restaurant room is in the red theme and provides different types of tables for any kind of occasions. That day, the restaurant was not busy and we had immediate attention. We went for a light dinner with no fuss. The menu is typically English Classics with leg of lamb, lemon sole or beef Wellington. Our main courses were good with no surprise but well served. With a pint of Guinness, a bottle of sparkling water and 2 main courses, the bill came up to 50£. I believe the restaurant must be quite different on a Saturday (we were there on a Tuesday night). At the end of our meal, the waitress suggested us to fulfil they feedback questionnaire, which we are always happy to fill in. The only problem was the questionnaire was designed for hotel guests and not for restaurant guests. So, we left it there.
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Guillaume Thevenot
Tuesday, April 11, 2006