Jack London by Horizen
The first thing that strikes you about Jack London is it’s very much like arriving at an exclusive club, and that’s because you are arriving at an exclusive club (the restaurant is located one floor up from, and accessed via the celebrated Horizen nightspot). The second thing that strikes you is the stagger-glam views across the Huangpu to the Bund and the city sparkling beyond (needless to say, window tables are scarce as diamonds), and once you’ve picked up your jaw from the floor and been seated, the third thing that strikes you is the menu. West Coast US-inspired, it’s the short, but elegant work of executive chef Anna Bautista, ex Chef de Cuisine at 2 Michelin-starred Madera, California.
Seasonal and organic, the menu delivers a handsome ingredient edit that finds heirloom tomato and baby cuttlefish salad, and tender braised abalone with steamed razor and Manila clams as appetiser highlights, alongside a rotation of mains like simple chilled lobster with mango, roast maple squab with seared foie gras, and roast Mongolian rack of lamb. There’s an extensive wine list featuring nearly 30 champagnes alone, and an excellent sticky toffee pudding with salted caramel ice-cream representing the perfect excuse to treat yourself to one of the 4 dessert wines on offer. Extend your Horizen.