Having booked five months ago, to say I was looking forward to supper is an understatement. Kitchen Table has been on my list since it opened, I have heard so many good things and the experience is fairly unique. It may be michelin star dining but the service and atmosphere and everything about it is fun and interactive and unusual. Going into the restaurant past the throngs of people waiting for hotdogs, immediately gives a sense of exclusivity and excitement.
The Menu:
Rose Champagne= a must do.
I don’t eat Oysters so my first course was Carrot: pickled baby carrots from their garden, wrapped in mangaliza ham.
Potato: Potato water crisp, smoked sturgeon and devilled egg cream with fresh dill.
Chicken: Crispy chicken skin with rosemary marscapone and bacon jam. (So deliciously salty and sweet and utter perfection)
Parkerhouse (bread) : Beautiful warm, light bread with smoked cod and scallop roe cream.
Crab: Crab with blood orange, grilled leeks and monks beard.
Scallop: Orkney smoked scallop, celeriac puree, apple, pine tops with a smoked broth.
Turbot: Turbot head with pickled radishes, turnip leaf, confit lemon and miso.
Perigord: Polenta, parmesan, pumpkin and roasted macadamia nuts with black perigord truffle = heaven on earth.
Waygu: Waygu beef tartare with crispy cavalo nero, toasted grains and soya butter.
Beef: British sirloin of beef cooked over charcoal, wild garlic, smoked bone marrow sauce and artichoke.
Poacher (cheese) : Double barrel Lincolnshire poacher welsh rarebit on a crumpet with glazed baby onion and thyme oil. (So indulgent, rich and unctuous).
Seville Orange: ‘Marmalade on toast’, seville orange marmalade, toast ice cream and sourdough powder.
Rhubarb: Forced rhubarb poached in hibiscus, milk ice cream, rhubarb and black pepper meringue toasted with charcoal served with a rhubarb jus. (Unbelievable, the best course.)
Apple: Caramelised layered apple with sorrel granita and a camomile custard.
Banana: Overripe banana mousse, roast banana ice cream, peanuts and a bourbon caramel. (Just yum).
Beetroot: Beetroot ice cream with liquorice coated in dark chocolate.
Vanilla: Salted vanilla fudge.
Finally…the digestives!!
As you can see I took a lot of pictures because every course was worth documenting. There was not one thing I disliked, the flavours and balances of dishes, the menu engineering was all perfect. The chef- James Knappett was charming and very hands on which was nice to see. The highlights for me was the Chicken skin, Lincolnshire Poacher, beef sirloin and the rhubarb dessert. The food and service were outstanding and very deserving of 2 stars although it only has one. I wouldn’t hesitate to go back, maybe after pay day though as be warned it will cost you but in my opinion it’s worth every penny!