Summary Here we are at Jason Atherton's flagship restaurant. The ambience during the day is even better than in the evening, the dining room was bright and airy, very comfortable indeed. Food was excellent, using normal ingredients and turning them into something very delicious. We were very impressed with the quantity and the variety of the amuse bouche and petit fours; would recommend this place to anyone in/visiting London. |
Amuse Bouche: Churros with truffled honey, mushroom consomme with parmesan, black garlic cookie
Very nicely presented, a variety of very delicious snacks, especially the truffled honey churros. One of my favourite amuse bouche of all time.
9/10
Very nicely presented, a variety of very delicious snacks, especially the truffled honey churros. One of my favourite amuse bouche of all time.
9/10
Slow-cooked Goosnargh egg, parmesan crisps, celeriac puree, truffles
Egg nicely cooked with runny yolk, which then breaks and becomes the sauce. Every element in the dish went together really well.
7.5/10
Egg nicely cooked with runny yolk, which then breaks and becomes the sauce. Every element in the dish went together really well.
7.5/10
Braised ox cheek, roasted parsnip, mash potato and bone marrow gravy
Great to see a cheap cut like the cheek being turned into something very tender and juicy. The parsnips were crispy, mash creamy and the bone marrow was rich.
9/10
Great to see a cheap cut like the cheek being turned into something very tender and juicy. The parsnips were crispy, mash creamy and the bone marrow was rich.
9/10
Pre-dessert: Orange sorbet, cardamom foam, ginger
Nice and light, although I felt there was a bit too much ginger on this one.
6.5/10
Nice and light, although I felt there was a bit too much ginger on this one.
6.5/10
Chocolate, honey & chestnut ganache, sweet potato & burnt orange sorbet
Nice and rich ganache with a slightly sour sorbet which went well together. The curled puff pastry gave a texture to the dish , however I don't think the sliced mushrooms were necessary.
7/10
Nice and rich ganache with a slightly sour sorbet which went well together. The curled puff pastry gave a texture to the dish , however I don't think the sliced mushrooms were necessary.
7/10
Petit Fours: Mini ice cream cone, meringue and mini frangipane
Again, a great variation to the petit fours and they were light and delicious.
7/10
Again, a great variation to the petit fours and they were light and delicious.
7/10