This is the most unusual Michelin starred restaurant I have visited in London so far. It looks like a trendy nightclub at the entrance (I think there is a bar on the ground floor). We were led past the velvet rope, up the stair case and went past a few heavy curtains to arrive at The Lecture Room where our table was waiting.
Their surroundings are just what I want to see in this kind of restaurant. Rich, colourful carpets and decorations flowing with luxury. Comfy seats. Dining here is an experience. The service was friendly and efficient, not stuffy. They made some jokes with us, which makes a nice difference. We also got a mini menu to take home with us. Another nice touch.
We opted for the 7 course tasting menu. There was a vegetarian tasting menu and a la carte options available too.
Breads. Served in a bowl, warm and crusty, but there was only one type of bread. There were two butters: citrus and a regular one. The citrus one didn't quite sit right, it tasted like you were eating a lemon creme biscuit.
Amuse bouches. A mini macaron with blue cheese cream, a disc of goat cheese and a mini roll which tasted like melon. There was also a little bowl of crunchy parmesan bites.
Earth and sea 3. Great contrasts of flavours and textures. Looked like a raviolo, but it was a blanket of cuttlefish over the other ingredients (squid, pineapple and crunchy fennel). I liked the look of the mini lettuce filled with crab meat.
Crayfish served with onion and turmeric jus. Came with spelt which gave the disk a nice texture. The crayfish was obviously the hero of the dish and were tasty morsels.
Pascaline. I'm not sure what pascaline is (!) but this dish was firmly based around scallops, which I love. We had fried scallops and fresh (raw) mushrooms on top of a scallop mousse and a mushroom sauce. It tasted just as it sounds. I liked the scallop mousse the most.
Hake, Savoy cabbage and razor clams. Nicely cooked fish and cabbage, I liked the clams. They were like prizes. The crumb coating on the fish tasted like lawn, which is not a bad thing.
Jellied sardine, fois gras, celeriac, frozen raspberries. This was the most interesting looking dish of the night, with the huge cubes of jelly and the star-shaped dish. Unfortunately, it was not entirely my cup of tea, but it had solid flavours. It felt like a lot of sardine jelly to get through. I would have preferred simply fried sardines, but I could see how this may have been too close in nature to the previous course.
Hereford beef fillet, with turnip gratin and crispy aubergine. The beef was cooked nicely, but for me the most interesting part was the cripsy vegetable chip on top.
Pierre Gagnaire's Grand Dessert. This was six desserts which came out on separate plates, 3 at a time. They covered a wide range of tastes and textures, with my favourites being the chocolate ones.
Petits fours. There was a jelly, a mini tart and a chocolate. Nice, but not too special.
I had been looking forward to our visit here for weeks, but when the date arrived I had been sick for a couple of days and had a sore throat. It was a shame because I wouldn't have got the full taste experience. It was an expensive meal, but in line with my price expectations. read more