Fodor's Expert Review Hibiscus

Burly two-star French chef/patron Claude Bosi bosses the scene at this understated Mayfair epicurean hide-out, with nouvelle Modern French dishes like carpaccio of hand-dived Isle of Skye scallops with blobs of truffle and pickled black radish, salted roast duck with winter tardivo (radicchio), or Cornish John Dory with Morteau sausage and girolles. The desserts are as complex as his mains, with an unlikely sounding but wickedly flavorful sweet cep tart standing out. The brilliant wine list features an ever-growing 30-odd selection of rare but top-rank biodynamic, organic, or heirloom-variety wines. Note that in the evening, the tasting menu is the only option available.