Pollen Street Social, London, 4/27/18

building
building

Pollen Street Social is a large one star Michelin restaurant that spans several rooms.  You enter in the bar area where there is a long counter and a few tables and the main dining rooms are just behind there.  The lighting is fairly dim, jazz music plays in the background, there’s lots of art on the walls, the main kitchen is seen through a glass and the dessert kitchen is open to the dining rooms.  It has some stools at the counter where one can come just for dessert.  Lots of windows look out to the street and the small tables are fairly well spaced, with some utilizing bench seating along the wall.  There is a hum of conversation in the room with noise making conversation sometimes difficult.  They have been open 7 years but service is still plenty attentive, helpful and friendly.  Pacing of the meal was nicely done.  They have a large a la carte menu as well as a tasting one.   We chose to order a la carte and split some of the dishes.  

window sign
window sign
lounge area
lounge area
bar seating area
bar seating area
dining area
dining area
dining room
dining room
dessert bar and kitchen
dessert bar and kitchen
Frankie posed with a decorative mushroom
Frankie posed with a decorative mushroom

 

 

menu cover
menu cover
seasonal suppliers
seasonal suppliers
starters
starters
mains
mains
tasting menu
tasting menu
Frankie shared the restaurant particulars
Frankie shared the restaurant particulars

 

The meal started with a bit of theater called ‘afternoon tea’.  A tiered tray of small bites was followed by a cup of ‘tea’.  The snacks included salmon on rye bread with fresh cream,  a tart of beet cream and blackberry and a corn muffin with cheese, dill and cucumber.  All were nice but none outstanding.  Cultured butter was then presented with sour dough bread or French baguettes.  The tea was parmesan foam, cep powder and mushroom broth.  It looked a little strange but was excellent – a wonderful taste.  The flavor really stayed on your palate.  Bread was a nice dense and crispy baguette or airier sour dough.  Both were fine and perfect to mop us the delicious sauces that were to come.

"tea time" amuse bouche
“tea time” amuse bouche
rye bread with salmon eggs
rye bread with salmon eggs
tart of beet cream and blackberry
tart of beet cream and blackberry
corn muffin with cheese, dill, dill oil and cucumber
corn muffin with cheese, dill, dill oil and cucumber
"tea" of parmesan foam and cep powder on mushroom broth
“tea” of parmesan foam and cep powder on mushroom broth
another view
from the top
Frankie wanted to play
Frankie wanted to play
baguette
baguette
sour dough bread
sour dough bread
butter served on a gnocchi roller
butter
waitress and Frankie
Waitress Pamela (she has cats) and Frankie

 

We split the snails risotto which was made with Braised Dorset snails, woodland rice, morels, garlic and parsley.  Flavored with cep mushroom stock and butter cooked Elephant garlic it was nicely seasoned and properly runny.  It was absolutely full of flavor and wonderful bits of texture.  Highly recommend this dish.

Braised Dorset snails, woodland mushroom rice, morels, garlic and parsleyk
Braised Dorset snails, woodland mushroom rice, morels, garlic and parsley
closer
closer
wine
wine
Somm and Frankie
Sommelier J Giacomo Pruccoli and Frankie

 

We also split the pressed Norfolk quail and duck liver, root vegetables, truffle and braised quail taco.  The first part was like a terrine surrounded by crunchy vegetables, porcini and Romanesco.  It was served room temperature and stood out for the contrasting textures.  The taco stood out for its flavor.  On top was lettuce and mushrooms and inside was the leg meat.  It was outstanding but a bit hard to divide.

Pressed Norfolk quail and duck liver, root vegetables, truffle, braised quail taco
Pressed Norfolk quail and duck liver, root vegetables, truffle, braised quail taco
closer
closer
braised quail taco
braised quail taco
Frankie and the table flower
Frankie and the table flower

 

The kitchen split the pan roasted South Coast turbot with Lincolnshire potatoes baked in turbot stock, morels, wild garlic, vin jaune and chicken skin for us.  It was plated with some green asparagus, chicken broth and wild garlic puree.  The fish was cooked perfectly and the sauce was delicious.  The rich bit of crispy skin added a fun texture as well as taste.  The garlic puree was nicely strong and the asparagus divine.  It was an amazing and wonderful combination of flavors.

South Coast turbot, Lincolnshire potatoes baked in turbot stock, morels, wild garlic, vin jaune and chicken skin (half order)
South Coast turbot, Lincolnshire potatoes baked in turbot stock, morels, wild garlic, vin jaune and chicken skin (half order)
closer
closer
Frankie checked out the water
Frankie checked out the water

 

The roasted Goosnargh duck with braised swede, pear, pesto served with a salad of duck leg in Moroccan spices is served for two.  They brought the whole thing out after it was roasted for us to see and then took it back to the kitchen to carve and plate.  A bunch of herbs is dipped in honey and used to glaze the bird while cooking.  The breast meat is served with kohlrabi, chanterelles, pear, rutabega and cep mushrooms surrounded by a lovely sauce.  The juice from the duck is used to dress the salad, that contained radicchio, along with the Moroccan spices and sat on top of the leg meat pieces.  The honey glaze worked really well with the spices and the duck flavor to make a great dish.  The breast meat was nicely rare and juicy.  Another good dish.

presentation of duck
presentation of duck
Whole roasted Goosnargh duck, braised swede, pear, pesto served with a salad of duck leg in Moroccan spices
Whole roasted Goosnargh duck, braised swede, pear, pesto served with a salad of duck leg in Moroccan spices
closer
closer
salad
salad
closer
closer
underneath
underneath
Frankie found some flowers
Frankie found some flowers

 

We had a glass of grappa to go with the final treats of the meal which were white chocolate and yuzu macaroons, almond tart topped with cherry jam and salted chocolate bonbons with praline.   All were quite tasty but I was really stuffed at that point.  Put this place on your list if you can.

grappa
grappa
dessert menu cover
dessert menu cover
dessert menu
dessert menu
desset wine menu
dessert wine menu
Frankie sampled the hand towels
Frankie sampled the hand towels
extra treats
extra treats
closer
closer
candy
candy
inside
inside
baked tart with almonds and cherry jam
baked tart with almonds and cherry jam
from the top
from the top
inside
inside
waiter and Frankie
Waiter Roberto Filippelli and Frankie
downstairs party room
downstairs party room
meat aging locer
meat aging locker
meat aging locker
meat aging locker
kitchen
kitchen
Chef and Frankie
Chef Dale Bambridge and Frankie

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