The restaurant Herbert Samuel, like the Hotel Carlton hosting it, is decorated with a sea theme including comfortable blue chairs, white horizontal slatted claustras, which set off intimate seating areas, and small touches of wood for a warm touch. The wine cellar is exposed on two wall panels with bottles that seem to be floating on transparent supports. The space, which features an open kitchen, offers a lovely volume. The meal starts with a very interesting creamy cauliflower soup, attractively spotted here and there with drops of olive oil. The beef tenderloin with foie gras is served Rossini style with a beautiful slice of seared foie gras, lovely beet cream and large quarters of organic beets. Crushed pistachios provide some interesting crunch. The dessert, Caribbean nemesis, bursts with ingredients including chocolate, passion fruit coulis, spicy ice cream, and banana caramel. The whole thing works astonishingly well, with the ice cream and coulis ending on a very refreshing note. This is a really excellent place with elegant service and decoration and most of all elegant cuisine.