"You'd be forgiven for assuming that Kona would be in keeping with the opulent design of Taj 51; however, the restaurant is surprisingly modern. Neutral tones give the dining room a light and airy feel, with a variety of paintings hanging on the walls and elegant furnishings providing a sophisticated finish. Tucked away at the back of the restaurant you'll find The Library a warm and inviting space with plush sofas and armchairs; the perfect place to enjoy a night cap after you've indulged on some fine cuisine. Soft lighting helps to create an informal and relaxed ambience; the perfect setting for a romantic evening out. Our evening started with cocktails an off menu Strawberry Bellini for me and from the St James' Collection, Indy chose the Thanking Lord and Lady Dacre a fruity number but lacking any real alcoholic taste. This was followed by a delightful amuse bouche of cauliflower soup topped with a soya foam. A perfect creamy texture and rich in flavour, it set the tone for the standard of the cuisine we would be enjoying throughout the evening. Kona's dining menu offers chef Thomas Cruise's interpretation of the flavours and vibrancy of Southern European cuisine, married with traditional cooking techniques of the Cote D'Azur and Mediterranean coasts. There's a strong focus on fresh, sustainable ingredient across all the dishes which are, where possible, sourced from within 120 miles of London. Whilst the starters on the dinner menu seem limited, don't let this fool you into thinking decision making will be any easier. We contemplated for some time on what to order and finally settled on the king scallops and lobster bisque. The scallops were the real highlight, lightly seared and tender on the inside, complemented well by a butternut squash puree and light dressing of vanilla powder. Unfortunately, the lobster bisque was a let down. The presentation was fantastic, with the bisque being poured over the other ingredients from a teapot; however, the overly salty flavour and watery texture just weren't that great. For mains we ordered the sea bass and Gloucestershire free range chicken. The sea bass was cooked to perfection a crisp, golden coating giving way to a moist, flaky texture with the calamari and chorizo orzo adding another layer of flavour. And again, presentation was on point! The Gloucestershire free range chicken was also a delight with a crisp parmesan crust and a tender centre, with Indy declaring it was the best chicken dish he's tasted to date! The panzanella added a Tuscan twist to the dish and complemented it well. Our side orders of broccoli with red chillis and parmesan and creamy mash provided the perfect accompaniments to our flavoursome mains. No three course dinner is complete without dessert and Kona's dessert options do not disappoint. My previously undiscovered sweet tooth chose the orange and chocolate ganache; a truly indulgent dessert with rich flavours, edible flowers and brandy snaps. I just wish they'd made more use of orange as the chocolate did get a bit overwhelming. Indy's dessert induced some food envy on my part. He chose the thoroughly English fare of roasted apple on brioche with cinnamon ice cream, hazelnut crumble and berry foam. The apples were perfect sweet and juicy and were nicely completed by the cinnamon ice cream and berry foam. Although the restaurant was quiet throughout the evening, service was unobtrusive but attentive, let down only at the end of our meal when we had to request the bill on numerous occasions. Kona is the perfect venue for a discreet but indulgent dining experience and chef Thomas Cruise has done well in executing such a unique and flavourful variety of cuisine. We really enjoyed our dinner here and would definitely recommend it as somewhere to enjoy a romantic dinner or raise a toast for a special occasion."
