Given the Berkeley Street location in the heart of Mayfair, it’s not surprising that the menu at this restaurant which is intended to evoke a supper club in 1930’s Shanghai is heavy on high-quality, high-cost ingredients – including two types of caviar and three breeds of Wagyu beef. Among the prized dishes are Hokkaido sea cucumber, abalone and goose web while the signature Park carbonara of udon noodles, sea urchin, slow-cooked egg yolk and pancetta is the most popular of a series of fusion dishes on the menu.