Private Dining Rooms

Overview

Located at celebrity chef Jun Tanaka’s Pearl Restaurant and Bar, Silhouette is a short walk from Covent Garden, the West End and the City, handy for business and leisure diners.

Seating up to 12 guests around a large circular table, Silhouette adds allure and sophistication to your event. Formerly a grand entrance in the English Heritage Grade II listed building, Silhouette is decorated with a hand-strung pearl chandelier and pearlescent leather seating, and offers an iPod docking station for guests’ personal playlists.

Blending traditional French techniques with modern touches and global influences, Tanaka’s cuisine includes such dishes as Denham estate venison cooked in a spice infused salt crust, beetroot tart tain, pears and walnuts, and Baby leek and ham hock terrine, fondant potato and sauce Gribiche.

With an extensive wine list of more than 50 wines by the glass and almost 400 bottles, let the help you choose the perfect glass to match your menu selections.

The private dining menu is available for groups of 8 to 12 people with three-course lunch £29 per person and three-course dinner £58 per person.

Insider View

This opulent building is formerly the headquarters of Pearl Assurance hence the moniker and pearl-esque design features. Designed in 1912, this hotel in High Holborn has sumptuousness in bucket-loads.

The dining takes place in the former East Banking Hall of this fabulous listed building and as you walk through to your private table, you pass grand columns that flank the walls.

The private dining room ‘Silhouette’ is tucked away in the corner of the restaurant and is entered by double doors. The glass doors can be open or shut depending on the amount of involvement you prefer with the main restaurant and its clientele. For those seeking total privacy, the curtains can be drawn and voila the room is your retreat.

In the private dining room itself, the ceilings float high above you and deep chocolate curtains wrap the walls. Where curtains are pulled back, rich marble glimmers. In fact seven types of marble can be found at Pearl; five of which are now extinct. The round table seats up to 8 and sits in the gentle glow of a beautiful light fitting, dripping in glass pearls and designed by Keith Hobbs, CEO of ‘United Designers’.

The carpet is deep, deep red, the beige leather seats are hip but practical and the built-in I-pod dock allows guests the luxury of choosing their own soundtrack for the evening. 

The Pearl restaurant with its modern French cuisine, turn of the century ancient delights and hidden dining room will entitle private diners to an exquisite, intimate evening.

Jun Tanaka

How long have you been at the restaurant?

I have been at Pearl since we opened in July 2004.

Which was the first restaurant you worked in?

I  was very lucky and managed to get a position at Le Gavroche. At that time it had three Michelin stars and was undoubtedly the best restaurant in Britain. Even after 20 years, I still reflect on how fortunate I was to have that opportunity.

What was the last London restaurant you went to, apart from your own?

Royal China Club - they do fantastic Dim Sum.

Which London restaurant is your favourite and why?

It's impossible to narrow this down to one restaurant, so I will give you my top 3:

Great Queen Street - hearty, flavoursome British food.

La Petite Maison - simple but elegant Provencal French cuisine.

Dinings - best Japanese restaurant in London.

What or who has been the biggest influence on the way you cook and why?

Every chef I have worked for has influenced me in some way. But, the two chefs who have influenced me the most are Eric Chavot and Joel Antunes. Eric for his obsession for flavour and Joel for his incredible creativity.

What is your personal signature dish?

Lamb and Truffle Wellington with Caramelised Shallots and Wet Garlic - I love this dish! It's based on a classic recipe but I think that I've improved on it! … a pretty bold statement, I know. You'll just have to come to Pearl and see for yourself.

Which other chef(s) do you most admire?

Rene Redzepi from Noma restaurant. I went to eat there two  years ago and it was the most amazing dining experience that I have ever had.

What’s the best part of your job?

I love the creative aspect of being a chef. You begin the day with beautiful, seasonal produce and within a few hours, create a dish that you can touch, see, smell and taste. What other profession gives you that kind of creative freedom?

And the worst?

I think all chefs will say the same thing….paperwork!

What would your last meal be?

Anything with veal sweetbreads.

Do you have a chef’s shortcut that you can share with us?

Be organised when you cook. If you're following a recipe, read it all the way through, check that you have all the ingredients and equipment ready, then prepare all the ingredients and finally start to cook. By doing the recipe in stages, it will be make your life a lot easier. Also, work cleanly!