Michelin-starred Petrus is now open for Sunday service - visit our website to reserve a table. Part of the Gordon Ramsay Group.

  • about 19 hours ago
    What it takes to orchestrate a Michelin-starred kitchen? Passion, patience and a lot of hard work. Discover a new challenge – visit gordonramsayrestaurants.com/careers to see how you can join our team.
  • 6 days ago
    Originally created in Germany around 1915, the Black Forest chocolate dessert has had many iterations through the decades. Upon your next visit, indulge your sweet tooth and discover our take on the classic, a signature and a favourite on the Pétrus dessert menu.
  • 9 days ago
    Saddle of rabbit 'Belle Epoque', petits pois à la française - a beautiful new addition to the summer menu. Discover the rest at petrusrestaurant.com
  • 12 days ago
    Milk chocolate delice - ready to be savoured.
  • 13 days ago
    Here we have a duck liver parfait - simple and delicious.
  • 14 days ago
    We prefer to end our week with a little plateful of heaven.
  • 15 days ago
    Simple, elegant, eye catching, mouth watering.
  • 17 days ago
    Finishing touches. Explore the summer menu - for a special occasion, private event or simply a week-day indulgence for the senses. Link in our bio.
  • 20 days ago
    Tomorrow bright and early it is time for another exclusive Chef's masterclass. If you are yet to experience the joy of learning the in and outs of signature dishes side by side with head chef Larry and the brigade, see our website for details and the next masterclass dates. We look forward to welcoming you behind the pass.
  • 23 days ago
    The Pétrus take on a steak tartare - with black truffle, cornichons, nasturtium and egg yolk.
  • 25 days ago
    "Simplicity is the ultimate form of sophistication.” Leonardo da Vinci
  • 26 days ago
    Every plate tells a story.