The Clove Club (update), London, 4/25/18

entrance
entrance

Clove Club is a large for a one star Michelin restaurant.  It has a main dining room that serves only the longer of two tasting menu options. We sat in the bar area that requires you to prepay for the shorter tasting menu but offers the option to upgrade to the longer menu when you arrive. Both menus are available in printed form. Bare wood tables and no clothes add to the noise level issues however when we last ate here we were in the main dining room and it was also noisy. Service is friendly and helpful and pacing and portions of the menu are nicely done. Wine pairings are available. We chose the longer tasting menu and ordered our own bottles of wine.

other dining area
bar dining area
main dining room
main dining room
tasting menu
longer tasting menu
tasting menu
shorter tasting menu
Frankie found a plant
Frankie found a plant

 

Both menus start with a selection of snacks prior to which they do bring a warm moist towel for each guest at the table, since most are finger food.  This is a courtesy too often skipped in fine dining establishments.  Smoked Pike roe, ricotta and Genmaicha tea was in the form of a tart was topped with green beans.  It was mild but nice.  The shell was tad soft.

app
Smoked pike roe, ricotta and Genmaicha tea

 

Buttermilk fried chicken and pine salt was served in a bed of pine.  The light batter was crispy and the chicken was moist but there was no twist or striking feature other than a tasty chunk of fried chicken.

fried chicken
Buttermilk fried chicken and pine salt
wine
wine
wine
wine

 

Haggis buns were served warm and stuffed with a ground meat and liver filling.  They had a distinctive iron aftertaste.  The bun was nicely soft.

buns
Warm haggis buns
inside
inside
Frankie sniffed the sticks
Frankie sniffed the sticks

 

Hay smoked wild brown trout was served with toasted almonds and watercress on an almond milk sauce.  It was very tender and smokey and the nuts added a nice crunchy texture to the velvety fish. This course is offered with a caviar supplement which we did not take.

Hay smoked Wild Brown Trout, Toasted almond and watercress
Hay smoked Wild Brown Trout, Toasted almond and watercress
closer
closer

 

Morels were stuffed with Wood Pigeon sausage and accented with a wild garlic purée and snails. The dish was topped with some crispy breadcrumbs. The morels and snails were great – chewy and moist. The sausage had a fairly strong game taste but overall the dish was not as highly flavored as I would have expected.

Morels stuffed with wood pigeon sausage, wild garlic puree and snails
Morels stuffed with wood pigeon sausage, wild garlic puree and snails
closer
closer

 

Bread was served and it was a dark bread with a good crisp crust and dense doughy interior. It was served with a tasty butter.

bread
bread
butter
butter
Frankie tested the hand towels
Frankie tested the hand towels

 

Spider Crab “Partan Bree” was shredded spider crab in a foam and rice.  It was fairly soupy and presented with a crab shell on top that was removed in the service.  It was good.

presentation
presentation
Spider Crab "Partan Bree"
Spider Crab “Partan Bree”
closer
closer

 

Hazelnut grilled pollock was served with a spring herb broth and peas.  It had a hint of mustard in the flavors.

Hazelnut grilled pollock, spring herb broth and peas
Hazelnut grilled pollock, spring herb broth and peas
closer
closer
Frankie thought it looked like an old sink
Frankie thought it looked like an old sink

 

Slow roast Guinea Fowl breast was served with nettle and guava and English asparagus with Hollandaise.  The fowl ‘oyster’ was served on a skewer.

Slow roast Guinea Fowl, nettle and hollandaise
Slow roast Guinea Fowl, nettle and hollandaise
closer
closer
dark meat
dark meat
closer
closer
Frankie tried to get one of the dark pieces
Frankie tried to get one of the dark pieces

 

30 day aged sirloin of Scottish Angus beef was served nicely rare alongside a crispy potato.   With it was beef croquette with a mustard/mayo dollop.  The rare beef had the flavor of aged beef and was juicy.  The croquette was filled with tasty shredded beef. The potato was a perfect crisp outside with a soft potato interior.  I could have eaten a plate of them.

30 day aged sirloin of Angus beef, elderberry capers and crisp potoato
30 day aged sirloin of Angus beef, elderberry capers and crisp potoato
croquettes
croquettes
wine
wine

 

Warm blood orange, sheep’s milk yoghurt and wild fennel granita was plated with some mint crisps.  All the flavors worked together well and there was a nice bit of textural contrast.  The tart yoghurt provided a nice opposition to the sweet fruit.

Warm blood orange, sheep's milk yoghurt and wild fennel granita
Warm blood orange, sheep’s milk yoghurt and wild fennel granita
closer
closer

 

Warm potato mousse  was topped with caramel ice cream and was a delicious combination of flavors.  All blended together nicely and made a fun, different combination of sweet flavors.

ice cream
Warm potato mousse and caramel
closer
closer
Frankie was fascinated with the wooden toilet seat
Frankie was fascinated with the wooden toilet seat

 

Bitter chocolate tart was served with reduced milk ice cream.  The tart was surprisingly light but packed with chocolate flavor.  Some dots of caramel sauce adorned the plate and added a luscious addition to the excellent dessert.  You can easily see why this dish has been on the menu since they opened about 5 years ago.

Bitter chocolate tart and reduced milk ice cream
Bitter chocolate tart and reduced milk ice cream
closer
closer

 

Extra treats included loquat leather and popcorn, salted caramel homemade chocolates, Dr, Henderson’s bon bons (filled with Fernet-Branca, an amaro) and peated barley cakes with Dundee marmalade cream.  The cakes were particularly good and felt like a healthy ending for a tasty meal.

Frankie looked over the extra treats
Frankie looked over the extra treats
closer
Loquat leather and popcorn
closer
Homemade chocolates
closer
Peated barley cake and Dundee marmalade cream
Frankie liked the wine bottle tray
Frankie liked the wine bottle tray

3 thoughts on “The Clove Club (update), London, 4/25/18

    1. It’s becoming more and more common at higher priced places. Probably cause they have limited seats and no-shows make it hard to stay afloat. I don’t like it but I understand.

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      1. Great review on this restaurant, Helen! The only thing I see that I would probably enjoy is that Angus beef and crisp potato! The desserts look fabulous, and the wine always looks good! Great job, as always. The prepay part does not sound bad to me!

        Liked by 1 person

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