They say the sixth year of marriage tests couples like no other. Whether this is urban legend or statistical truth remains debatable, but here we are, celebrating year seven at The Goring Hotel’s Michelin-starred restaurant – a milestone worth marking in style.

The Goring Hotel, a beacon of luxury hospitality for over a century, stands proudly in Belgravia. After a brief debate between utilizing their valet parking or taking the four-minute stroll from Victoria station, we found ourselves stepping into a world where tradition meets contemporary elegance.

From the moment we arrived, it was clear this wasn’t just another fine dining establishment. The staff’s warmth transcended the usual professional courtesy – particularly evident when one of them took a special interest in our son, later surprising him with crayons, coloring materials, and what would become his new companion: a stuffed sheep.

The dining room itself is a masterclass in atmospheric dining. We were seated near a fireplace, its gentle warmth complementing the dim, ambient lighting. The meticulously designed carpet beneath our feet spoke of the attention to detail that has earned this establishment its reputation.

While many Michelin-starred restaurants have embraced the tasting menu trend, we opted for the à la carte experience. What followed was a culinary journey of hits and occasional misses.

The Triumphs

Our starters set an impressive standard. The spiced liver was a study in contrasts – firm to the touch yet melting on the palate, its rich flavors perfectly balanced by sweet fig notes. The pistachio brioche, though somewhat overshadowed, completed the composition. My wife’s cheese agnolotti, swimming in chestnut soup, proved so irresistible she could have happily ordered a second serving.

The main courses continued to impress. The hot pot pie was a revelation, its buttery puff pastry elevated by a rich venison sauce. Fine dining often falls into the trap of prioritizing presentation over portion size, but this dish delivered on both fronts. The venison itself was impeccably seasoned, its natural flavors enhanced rather than masked. The beetroot accompaniment proved to be an inspired pairing.

A side of variegated kale salad with puffed rice provided an unexpected talking point. The puffed rice, initially puzzling, brought back nostalgic memories of breakfast cereals – a humble ingredient elevated to fine dining status.

Our son’s Cotswold chicken with chips and vegetables was expertly prepared, though his attention was primarily captured by his artistic endeavors with the thoughtfully provided crayons.

The Denouement

The dessert course, unfortunately, didn’t maintain the high standards set by its predecessors. The meringue, while visually striking, offered little beyond intense sweetness. The classic rum Baba flambé, despite its theatrical tableside preparation, left us uncertain – its texture reminiscent of tea-soaked crackers. Most disappointing was the vanilla ice cream accompanying our son’s dessert, lacking both the richness and smooth texture one expects from an establishment of this caliber.

Yet these minor disappointments did little to diminish the evening’s magic. As we prepared to leave, our son had already christened his new stuffed companion “Bah bah bop” – a fitting end to a celebration that marked not just our seventh year of marriage, but our survival of the supposedly challenging sixth.

The Goring proved to be more than just a restaurant; it was the perfect setting for a family milestone. Here’s to dinner number seven, and many more anniversaries to come – each hopefully accompanied by meals as memorable as this one, if perhaps with slightly better desserts.