64 Goodge Street was a small place with closely set small bare wood tables. Art was on the walls, music was in the background, lights were lowered, bench seating lined one long wall and an opening in the back of the room revealed the kitchen. They are open for lunch and dinner daily except Sunday and at dinner have a fixed-price 3 course meal with options to add snacks, cheese and/or sides. The bar menu was limited but wines were available. The restaurant has one Michelin Star. Service was good as was the meal pacing and I’d easily recommend you try this place on your next visit to London. The food was really good.
Set-up
Food
An amuse bouche was a parmesan tartlet. It was quite tasty.
Bread service was a basket with rolls and sliced brown bread. The rolls were quite soft and delicate whereas the bread was crusty and a denser interior. Good softened butter was served alongside.
Quail and chanterelle tartine with sauce Albufera featured both leg and breast meat. Both meats were juicy and nicely flavored with another very fine sauce.
Rabbit vol-au-vent á la moutarde was rabbit on a puff pastry with a delicious mustard sauce. The pastry was topped with crunchy nuts and greens and tons of juicy, tender rabbit meat. It was excellent.
Noisettes of lamb and sauce charcutiere also were plated with pickled cucumber, smokey pancetta and carrot purée. The lamb was nicely cooked and quite tender. The purée had some vadovan mixed in for a bit of curry flavor. The vegetables on the side were nicely cooked and it was overall a very fine plate.
Duck a l’orange was plated with prune, chicory, celeriac purée, a sausage of meat trimmings. and an egg yolk. The great sauce was wonderful with everything, especially the nicely rare duck. This plate had lots of fun combinations of flavors and textures for the eater.
Pommes Anna were potatoes to die for. Cooked to a beautiful browned goodness the thin slices of potato were well buttered and accented with chives. Don’t miss these when you go.
A salad of oakleaf, pine nuts and Beaufort d’Eté (cheese) was lightly dressed and tasty. The pine nuts and cheese strips really added to the flavor of the nice greens. It was perfect to go with the heavy main plates.
For dessert we both chose Coupe poire Belle Hélene with calvados chantilly. It was divine. Roated slivered almonds topped the ice cream surrounded by ripe sweet pears. Some buttery cookies adorned one side and a chocolate cookie was hidden underneath all the almonds. Tons of fun delicious combinations to eat and all delightful.
Final treats were white chocolate coffee macarons and lemon almond financier cakes. The macarons had a very strong coffee flavor which was good and the cake was buttery tender and melt in your mouth good.
