The Restaurant Marco Pierre White, also known as The Restaurant, Restaurant Marco Pierre White and later Oak Room Marco Pierre White, was a restaurant run by chef proprietor Marco Pierre White. The Restaurant was opened at the Hyde Park Hotel, London, on 14 September 1993, after White left his previous restaurant, Harveys. Following the move, the kitchen staff was more than doubled in number, and White used Pierre Koffmann's La Tante Claire as a template to pursue his third Michelin star. This was awarded in the 1995 Michelin guide. White then moved the restaurant to the Le Méridien Piccadilly Hotel, London, in 1997, taking on the listed Oak Room as the main dining room. He sought a further rating of five red forks and spoons in the guide, to gain the highest possible rating for the restaurant. It gained this award in the following guide.

When White retired in December 1999, he gave back the Michelin stars, but under Robert Reid, The Restaurant won a single star again in the 2001 and 2002 editions of the guide before closing later that year. During the course of The Restaurant's two locations, White sought to develop the techniques used in the dishes and expand the range of food on offer. The space used at Harveys was inadequate for his plans, but with the Hyde Park Hotel location he was able to add elements which were braised or made confit. At the Oak Room, both chickens and lamb were cooked each day just for pressed juices with which to make sauces for other dishes. The Restaurant was critically acclaimed, with critics such as Michael Winner, A. A. Gill and Jonathan Meades praising the food served, as did Egon Ronay, who gave the restaurant a maximum three stars in his restaurant guide.

Having won two Michelin stars at the restaurant Harveys, chef Marco Pierre White felt restricted in the size of the premises as he sought to challenge for a third star. He was introduced to Rocco Forte, chairman of Rocco Forte Hotels, by actor Michael Caine. Forte had begun entering into arrangements with Michelin starred chefs, with Nico Ladenis holding stars at Chez Nico within Forte's Grosvenor House Hotel in Mayfair.

After meeting with Caine and Forte, White was taken to the grill restaurant at the Hyde Park Hotel. Forte was interested if White could transfer the Michelin stars from Harveys; White was open to this since Raymond Blanc had previously transferred two stars to Le Manoir aux Quat'Saisons when he moved his restaurant from Summertown, Oxford. Following the agreement of Michelin, White left Harveys in July 1993; The Restaurant was opened at the Hyde Park Hotel less than two months later, on 14 September. The interior was decorated with paintings from White's own collection.

The Restaurant was the first time White had a kitchen staff organised into traditional brigades such as he had worked in while at the Roux brothers' Le Gavroche. At Harveys, White had eight chefs under him on average, which was expanded to a team of about 20 at The Restaurant. Five of the chefs moved from Harveys to The Restaurant with him,along with a former Harveys chef and several others who joined from other Michelin starred restaurants from the UK and France. This enabled White to adopt a structure with himself, a head chef, a team of four or five sous chefs and teams on fish, meat/sauce, larder and pastry. Each of those sections was then broken down into a chef de partie heading the team, and then commis chefs under them. By 1994, Éric Chavot had joined the brigade as head chef under White. He left the following year to open the restaurant Interlude de Chavot, with White's assistance.

The chefs were initially surprised at how busy they were at lunchtimes; Harveys had been based next to Wandsworth Common and so the typically slow lunch service was used to give the chefs a break. Now based near Hyde Park, they had four or five times the number of covers for a lunch service than before. White remained determined to gain his third Michelin star, and to achieve this, he sought to emulate and surpass the food and service at Pierre Koffmann's three Michelin star restaurant La Tante Claire. White worked 14/15-hour days for six days a week, expecting similar hours from those chefs under him, with the restaurant only closed on Sundays.

After White won his third Michelin star in 1995, he found a new obsession. While 54 restaurants across Europe had three stars at the time, there was a further rating system used by Michelin called the knives and forks. They were awarded for elements such as ambience and aesthetics, and came in two colours – the basic black awards and the superior red awards. White wanted his restaurant to be the undisputed best restaurant in the UK, since La Tante Claire, the Waterside Inn and Le Gavroche had each only gained four. With these in mind, White moved the restaurant from the Hyde Park Hotel to the Le Méridien Piccadilly Hotel, closing at the initial location on 16 August 1997. White took the 207 square metres (2,230 sq ft) listed Oak Room as the main dining room of the restaurant, opening there two weeks later. This had become available after Granada plc bought the hotel group, and White was suddenly contracted to a company with a wider range of hotels.

In addition to the new location, new touches were made to the service. If a female diner had a handbag, a small side table was placed beside her so that she did not need to place the bag on the floor. Money was not reused; change was only given in new notes and previously unused coins. The kitchen staff were expanded further to around 25, with Robert Reid as the head chef under White. The front of house staff were also expanded to six sommeliers, four Maître d'hôtels and two head waiters. In 1998, ownership of the restaurant transferred to MPW Criterion, a holding company created by White which also owned the Titanic restaurant.