Row on 5 was on Savile Row but in this instance ‘Row’ stood for the “refinement of work”.  Chef/Owner Jason Atherton was joined by Spencer Metzger as Executive Chef to present a 15-course tasting menu divided into three acts,  meaning moving to different rooms.   I’m not sure if they offer wine pairings but they had a book about 4 inches thick of wines available and they are displayed in several areas.  We started with a cocktail and had a bottle of white with dinner and a glass of red for the meat course.  Opening in Nov. 2024 each area has been decorated with no-expense-spared luxury.  The ‘journey’ starts downstairs with snacks.  The various seating options are in a room with a bar, small kitchen, views of a wine cellar and plaster hands holding ‘special’ wine bottles.   The main courses are an elevator ride upstairs, where staff insists on carrying the lady’s purse, and seating was around the perimeter, a counter and a few center tables.  At the end of this service, you and your purse are taken back downstairs, either by stairs or elevator for the last treats and after dinner drinks.  You receive a copy of the menu when you take your seat upstairs but it’s minimal.  This is one of the many places that have promised to send a more informative menu via email and fail to do so – a pet peeve of mine.  They are definitely trying to get some Michelin stars when the new ratings come out but mis-steps like this don’t help.  They certainly served beautiful and tasty foods with lots of service during your evening.  You should check it out and let me know what you think. (Note – they were awarded one Michelin Star in the 2025 guide)

Downstairs to begin

 

Oyster and pearls was the first snack.  The bottom was a macaron that was topped with caviar covered in a beurre blanc glaze.  The oyster was in the top ball.  It was good.

 

Cornish bluefin tuna was mixed with yuzu, wasabi and topped with crispy kombu.  It was quite a pile for a one-bite option but tasty.

 

Cheese and onion was made with a 50-year-old cheese on very thin onion crisps.  It was a take on a cheese and onion sandwich but this was nothing ordinary.  It may have been my favorite of the night.

 

Scottish langoustine was in a puff coating with Espelette, tomato powder and ginger.  For this one you are given personalized chopsticks to eat the very crispy bite.  I couldn’t taste the ginger in the white sauce but the flavor without it was just fine.  They also brought a damp towel to wipe your hands after finishing the snacks.

 

Second Floor Dining Room

 

Our journey’s second phase continued with a Scottish langoustine tail that was smoked with vinegar.  The two sauces were salted dried egg sabayon and finger lime oil.

 

Orkney scallop was in XO sauce with yuzu, saki and beurre blanc.  The perfectly cooked scallop was lovely with the sauce that nicely accented the tender shellfish.  Lots of textures in this one too.

 

A Brioche was presented that had been topped with fermented honey.  Alongside was softened butter garnished with chicken skin and lemon thyme leaves.  The brioche was fantastic but messy.  The butter was good but some of the chicken skin had a bit of an off-taste.

 

Cornish turbot had been aged 4 days then cooked perfectly.  A sauce made with monkfish liver, rather than foie gras, was accented with chopped razor clams and was splendid with the tender fish.  Very good on this one.

 

Sika deer from Dorset was 5-7 years old and topped with bone marrow.  This was amazing venison – tender, juicy and cooked nicely rare with a really yummy sauce.  The deer was cooked just 10 seconds in a hot pan and then left to rest before repeating the process.  This was the best venison I’ve had.  On the side were two fried balls that held the darker meat, that were nice.

 

Colston Basset Stilton was a British bleu cheese in an oat crust.   The cheese dates to 1913 and it was topped with a white chocolate layer.  This was excellent.

 

Baches citrus was presented with a large basket of fruit that was taken away after serving.   A curd with a lime-flavored ice was with condensed milk and Kaffir lime.  It was frozen on top and overall light and fun.

 

Chocolate and salted Jerusalem artichoke was sitting on miso caramel.  Hazelnut ice cream with coffee and Bailey’s sabayon was on top.  The caramel was fabulous as was the chocolate but I missed the artichoke flavor.  It didn’t matter really.

 

Downstairs for After Dinner Drinks and Treats

Tea and cake started with water in beautiful glasses that looked quite Venetian.  The tea was a red oolong and beside was milk oolong and Earl Grey sauces to dip your Madeleines into.  The pastries had a nice crispy edge with a lovely texture inside and wonderful buttery flavor.

 

Oswaldo 71% was a British chocolate made into a tartlet and topped with salt.  The center was quite liquid with an intense chocolate flavor.

 

Petit Fours were in a rolling cart that had 2 main shelves filled with various candies.  You could pick as many as you wanted and they were arranged on a lovely serving dish for you to enjoy with your choice of after dinner drinks.