Thursday 30 March 2017

Elystan Street - London #OneMichelinStar

Elystan Street is the new restaurant by chef Phil Howard, formerly of the two Michelin starred ‘The Square’.

Bacon Bloody Mary oyster shooter

Croquettes of beef with horseradish / Quail Scotch Egg

Cheddar & pickled walnut tartlets

Salad of Guinea Fowl with cauliflower, mushrooms, celeriac slaw & hazelnuts

Buratta with a dressing of red onions, blood orange, pine nuts, chilli & garlic

Beaufort and Tomme de Savoie soufflé with dressed leaves & truffle cream

Roast rump of aged beef with Yorkshire pudding, horseradish & red wine

Calves liver with creamed potato, caramelised endive & balsamic vinegar

Tagine of chicken with melted onions, green olives, preserved lemon & cous cous

Seville orange soufflé

Rhubarb & apple crumble with vanilla ice cream

Lime & passion fruit tart with coconut ice cream

Chocolate brownie sundae


Date of lunch: 26/03/17

Wednesday 29 March 2017

Umu – London #TwoMichelinStars

What Michelin say, ‘Stylish, discreet interior using natural materials, with central sushi bar. Extensive choice of Japanese dishes; choose one of the seasonal kaiseki menus for the full experience. Over 160 different labels of sake.’

Edo-mae and Umu-mae sushi

Chef’s Special Sushi Selection – ten pieces of nigiri sushi.

Shojin Bento – a vegetarian selection of grilled and simmered dishes

Date of lunch: 25/03/17

Wednesday 1 March 2017

Arzak, Donostia-San Sebastián #3MichelinStars

What Michelin say, ‘This famous restaurant occupies a large house over a century in age, in which the bar and two contemporary dining rooms come as a pleasant surprise. Guests can savour superb, innovative cuisine from the renowned father and daughter team. There is also an experimental workshop and a hugely impressive wine cellar.

Morcilla con cerveza y mango (Black pudding with beer & mango)

Plátano y begi haundi 
(Banana & squid, Begi Haundi Stout beer by Basqueland Brewing Project)

Navaja y Calabaza (Razor clams & pumpkin)

Gyoza de gambas y moringa (Moringa & prawn gyoza)

Jamón de pato, anguila ahumada y garbanzo (Duck ham, smoked eel & chickpea)

Bogavante con polen de abeja (Lobster with bee’s pollen)

Estratos y kokotxas

Cardos y alcachofas

Carrillera con tef (Beef cheeks with teff)

Luna cuadrada (Luna chocolate cube with a fluid core of mint, neroli & kiwi)

Date of lunch: 22/02/17 – I dined from the a la carte menu.

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