Taking inspiration from the Art Deco period, interior designers Russell Sage Studio said it has enhanced the restaurant and bar with “stylish updates throughout”.
The venue will benefit from a new feature bar with window banquette seating, alongside an elegant wine cellar and sommelier station.
Signature dishes will include Poached native lobster-tail with cauliflower purée and lobster butter, Galette of pigs head slow cooked with vadouvan, butter poached langoustine, spiced apple chutney and Fillet of south coast Turbot poached in bramley apple juice with clams.
Iqraa Mansha, owner of St. James’s Hotel and Club said of the re-launch: “After 10 successful years of Seven Park Place, we are ready to embrace the next phase, with a beautiful new restaurant space and more interactive and theatrical dining moments, taking William Drabble’s much loved seasonal cooking to new heights.
“We are fortunate to have such a dedicated and talented chef and now he truly has the space to shine.”