If there’s one night of the year to dine out with a little extra sophistication it’s New Year’s Eve. Dress yourself to impress and choose a restaurant with glamour, pizazz and a menu that has you lusting for more. Farzi is situated around the corner from Piccadilly Circus and is all that and more.

Upon entering the twinkling wonderland of Farzi, you are surrounded by all the sparkles worthy of NYE dining, The restaurant is currently celebrating the Christmas period big time, giving you all the festive feels.

Farzi is celebrated for its playful and flavour packed gastronomy, the presentation of each dish is a delight for the eyes. Head Chef Dhwani Agarwal, a protégé of Kalra, has curated a menu packed full of flavour and sophistication to celebrate the New Year. We were lucky to be given an early taste of the NYE menu, which kicked off with their signature Farzi Royale cocktail, an enticing drink that sets the stage for a wonderful dining experience.

Standout dishes from the 6-course menu include the Grilled Trout, with Beetroot Coulis and Beetroot Pickle, it was sat on top of a spicy and moorish medley of finely chopped vegetables and Indian spices, which perfectly complemented the beautifully cooked fish.

Other big hits on the menu included the Guinea Fowl Pepper Fry and the Rajasthani Venison Champaran. The venison was encased in a flakey pastry alongside rice, beautifully layered with sesame seed and pine nuts giving it a wonderfully nutty flavour.

“Clock after 12” is the perfect name for a devilishly delicious NYE dessert. Dark Chocolate, Salted Caramel Mousse and Almond jaconde, beautifully and aptly presented with a countdown on top. Break the outer case and you will be greeted with an indulgent mousse, and be warned, you will be lusting for more into the early hours.

The six-course menu is priced at £79pp, available after 7pm. If you decide on dining in early you can opt for the Early bird menu, available before 7pm, priced at £55pp.

Address: 8 Haymarket, London, SW1Y 4BP

Website: www.farzilondon.com

Written by Nyla S.