Bubbledogs serve hot dogs and champagne. We had a “Naked Dog”, a kimchi and spicy red bean paste “K-Dawg” and Vilmart & Cie Grande Réserve, Blanc de Blancs. Good stuff.
Out the back, Bubbledogs "Kitchen Table" serve a multicourse tasting menu and, of course, champagne. We had:
Shrimp, Pearl Barley, Brown Butter, Lemon Zest
Chicken Skin, Rosemary Mascarpone, Bacon Jam
Scallop, Raw Ginger Mayo, Smoked Roe
Oyster, Dashi, Soybean, Basil, Daikon, Coriander, Shimeji
Squid, Cauliflower, Yoghurt, Turmeric, Curry
Butternut, 36 month aged Parmesan, Chestnut, Mushroom,
Tuscan Black Winter Truffle
Pigeon, Purple Sprouting Broccoli, Clementine, Linseed, Parfait
Dexter Beef, Burnt Cream, Smoked Salt, Kale, Vinegar
Brie de Meaux, Brioche, Honey, White Truffle from Alba
Pineapple, Yoghurt, Coconut, Mint
Prune, Custard, Egg, Amoretti
Caramel, Chocolate, Hazelnut
We drunk: Cristophe Mignon, Brut Nature and a bottle of Alexandre Filaine, Cuvée Spéciale… and a refined Lakyrsiew, Silverleaf Green Tea from India (2012).
My wife and I get out and about a fair bit and have been lucky enough to eat in some pretty cool places. Bubbledogs Kitchen Table is up there with the best.
Bizarrely overlooked by Michelin this year when handing out stars, Head Chef James Knappett and his kitchen team and front of house duo Sandia Chang and Jack Settle, are some of the most generous of spirit people we have encountered… a truly special experience with exceptional food.