Bianka, warmth accounted for near Berkeley Square

About Bianka

Warmth is Bianka's whole method. She is 165 cm, curvy in the way tailoring flatters, with light brown hair that carries its summer colour into autumn and hazel eyes that hold contact a beat longer than expected. At 23 she is the youngest kind of good company, attentive without effort, and the first thing most guests mention afterwards is how quickly the evening stopped feeling arranged.

She cooks Italian food seriously, collects vintage fashion pieces she actually wears, and orders wine with more confidence than most sommeliers expect from the table. Conversation with her runs on curiosity, she would rather hear the story of your week than perform her own. English fluent, laughter frequent, phone face down from the first minute. She holds a private ranking of London's best delicatessens and defends it with the seriousness others reserve for football; lose an hour to the subject and count it well spent.

Her London patch on this account is the square itself and the streets off it. The evening she recommends starts late at Nobu on Berkeley Street, black cod, one more glass than planned, then the short walk to your hotel while the square's plane trees do their evening theatre. She lives across town in Knightsbridge, which in practice means twenty minutes from message to Mayfair doorstep, and she treats a residence booking with the same ease as a five star lobby.

Find her under Berkeley Square, check the ladder on the rates page, then send the booking message with your date and hour.

How her evening opens

Bianka prefers a day's notice for dinner dates so the table is hers to choose; same evening hotel visits are often possible after 6pm. A quarter of the fee by bank transfer confirms the appointment.

Every figure she works to sits on the statement, and the rest of the account is one message away.

An evening with Bianka

Bianka's ideal night is built around a table. Nobu Berkeley Street at eight, where she will talk you out of ordering safely, or room service done properly if the suite is good, she has strong views on hotel pasta and enjoys being proven wrong. Between courses she is the easiest company in W1, warm, unhurried, genuinely interested, and by dessert the booking has usually grown an hour.

Afterwards she likes the slow ending, a nightcap from the minibar, shoes off, conversation that drifts from food to family to nothing in particular. She will leave when the clock says so and not a minute before, and the room feels quieter for a while after the door closes. Guests who book her twice tend to book the dinner date rate the second time.