A relatively new restaurant for London, the chef/owner Michael Jonsson has already received a Michelin star. It is well given considering the flavor content of this meal! The chef background as an ingredients expert drives him to obtain the finest and freshest ingredients possible.
He has so perfected his bread baking technique that now other London restaurants want to buy it from him. He’s not big on personality but is willing to participate in an open kitchen format and was very friendly to us. The restaurant is fairly small and offers a tasting menu as well as a lunch menu but has no a la carte offerings. The items change regularly and the highlights are offered in the ‘carte blanche’ tasting, which we chose in addition to the truffle supplement. It was worth every euro!!!
Meals start with several amuse bouche with were all tasty. The tuna cones were crispy and a really fun bite and chocolate was a novel mix with Jerusalem artichokes. The turbot was outstanding and seemed to be a delightful play on “fish and chips”. The ravioli were divine but the guanciale was unbelievable – little bites of smoke exploded in your mouth. The venison was very nice but the oh so sweet carrot almost outshined the meat. The raspberry dessert included a crisp meringue layer and a balsamic like sauce that gave the dessert a nice sweet and tart/ crispy and soft dimensions. Ending the meal with the best caramel ever, sold me entirely on this place!
