Summary This is our first visit at the world renown Dinner by Heston Blumenthal, therefore we opted for the a la carte rather than the lunch menu. The theme here is historical British cuisine as Heston believes the future of cooking lies in the recipes of the past, and with a bit of an imagination and creativity, Dinner became one of the most anticipated restaurant of the decade and secured itself on the top 5 best restaurants in the world (S.Pellegrino guide). Overall, the dishes here were creatively designed and very well executed. We look forward to coming back for their other signature dishes (eg. Rice and Flesh, Spiced Pigeon) or perhaps the set lunch menu. |
Meat Fruit (c.1500)
We started off the meal with Heston's famous meat fruit. There are probably a thousand reviews on this dish already so I won't dwell too much into it. For those who have no clue, the orange in the picture is actually a ball of 50% chicken liver and 50% foie gras parfait encased in a mandarin scented jelly, served with grilled bread. The parfait was alright, but the score here goes to the presentation and creativity. (£17.50)
8.5/10
We started off the meal with Heston's famous meat fruit. There are probably a thousand reviews on this dish already so I won't dwell too much into it. For those who have no clue, the orange in the picture is actually a ball of 50% chicken liver and 50% foie gras parfait encased in a mandarin scented jelly, served with grilled bread. The parfait was alright, but the score here goes to the presentation and creativity. (£17.50)
8.5/10
Roast Iberico Pork Chop (c.1820)
Our first main course is the Iberico pork chop. The caramelisation on the surface was great however the inside was a bit dry and slightly overcooked in our opinion. (£36.00)
7.5/10
Our first main course is the Iberico pork chop. The caramelisation on the surface was great however the inside was a bit dry and slightly overcooked in our opinion. (£36.00)
7.5/10
Fillet of Aberdeen Angus (c.1830)
This section is suppose to be a review on the steak, however the moment we realised we didn't take a photo of the meat, it was already gone; so here we have a picture of the divine triple cooked chips, with the beef in the background instead. The beef was served with triple cooked chips, gravy and mushroom ketchup. It was probably the most tender lean cut of beef I've ever had. The triple cooked chips were the nearest thing to perfection (I went on and on about it already in the Hinds Head review so I won't do it here.) (£42.00)
9.5/10
This section is suppose to be a review on the steak, however the moment we realised we didn't take a photo of the meat, it was already gone; so here we have a picture of the divine triple cooked chips, with the beef in the background instead. The beef was served with triple cooked chips, gravy and mushroom ketchup. It was probably the most tender lean cut of beef I've ever had. The triple cooked chips were the nearest thing to perfection (I went on and on about it already in the Hinds Head review so I won't do it here.) (£42.00)
9.5/10
Tipsy Cake (c.1810)
Another signature dish by Heston, the Tispsy cake is essentially sugared brioche balls with vanilla custard, served with roasted pineapple to cut through the sweetness. Despite the name, we didn't really taste any alcohol in this dish. The sugar at the top gave a slightly crispy texture to the soft and warm brioche, soaked in vanilla custard, a very unique yet delicious dessert. (£14.00)
9/10
Another signature dish by Heston, the Tispsy cake is essentially sugared brioche balls with vanilla custard, served with roasted pineapple to cut through the sweetness. Despite the name, we didn't really taste any alcohol in this dish. The sugar at the top gave a slightly crispy texture to the soft and warm brioche, soaked in vanilla custard, a very unique yet delicious dessert. (£14.00)
9/10
Petit Fours: Dark Chocolate Ganache
7/10
7/10