The Ledbury – embarassing leaks

Lunch at The Ledbury was always going to be an occasion. The food is superb.  I simply could not fault any of the dishes I chose from their Sunday Lunch menu.  Indeed it was one of these occasions where I really wanted to try nearly all the dishes on the menu.  Fortunately I was part of a large enough group to ensure that collectively we were able to order a range of different dishes. There were no dissenting voices at all, everyone loved the food.  Only one thing went wrong during the lunch, which impacted on the table next to ours.  Water started coming through the ceiling from the room above,  I guess a burst pipe due to the cold weather. Nothing much the restaurant could do except, put a bowl on the table, call the plumber and move the guests to another table.  However it must have been very embarrassing for the staff, as the guests concerned included Martin Scorsese, Sacha Baron Cohen and Isla Fisher who certainly did not seem to particularly want to draw attention to themselves. Something that is hard to do when you have to stand up to avoid being splashed!

However when the food is this good, you do not let little things like plumbing problems get in the way, so back to the food.

My starter was the Flamed Grilled Mackerel with Smoked Eel, Tokyo Turnips and Celtic Mustard, it was a great choice. The Mackerel had so much flavour, it was really fresh and just melted in my mouth. The portion was quite substantial for a starter, but despite that I could easily have had seconds.

I was also tempted by the Ceviche of Hand Dived Scallops with Seaweed and Herb Dill Kohlrabi and Frozen Horseradish which one of my companions ordered. Visually it did not look as good, but I was told it was delicious, if a little light and summery for a winter menu.

For my main course I choose fish again. The Skate Poached in Brown Butter with Truffle Puree, Cauliflower, Parmesan Gnocchi and Sea Vegetables. This has to be my dish of the year. It was just so moreish. The Skate was perfect and the Parmesan Gnocchi reminded me so much of another favourite, the Gnocchi dish I had at The Foliage.

For dessert I ordered the Brown Sugar Tart with Muscat Grapes and Stem Ginger Ice Cream, which was matched with a surprisingly fruity Pedro Ximenez sherry from Barossa Valley in Australia, it was very different from the Spanish ones I have had in the past.  The tart was very light and the ice cream was very subtle.  The dessert highlight however had to be the Passion Fruit Souffle with Sauterne Ice cream, which was large enough for us all to try  – a perfect Souffle.

UPDATE – June 2020 Permanently Closed.

UPDATE – April 2022 Reopened.

 

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Tetsuya’s – It’s a knockout!

A post from No Experts Australian Correspondent

I have to confess Tetsuya’s has been very high on my list of restaurants to visit since our move down under. Despite losing a “hat” recently, it remains the most notoriously difficult restaurant in Sydney to bag a table at. Think Fat Duck, at the height of it’s fame and you’ll be  getting close! Waiting lists currently exceed 3 months.

The restaurant itself is tucked away on Kent St,  behind an extremely industrial looking grey wall and electronic gates. On entry, however one is greeted by a beautiful Japanese Garden and Villa. The steps up to the entrance are pretty intimidating, and one could be forgiven for thinking one was braving the domain of a noble Samurai Lord. Entrance to this exclusive domain is the privilege of few.

Our entry, on this occasion, was to attend The New South Wales Wine Awards Dinner, part of the Sydney International Food Festival, hosted by “Tets” himself (why do the Aussies have to shorten everything?) and  Huon Hooke, the Sydney Morning Herald’s wine critic. We were certainly in for a treat.  Hosted in the Private Dining Room, we were a little disappointed that we would miss the views of the garden that diners downstairs enjoy, however we were not to be disappointed in the food! We were greeted with a Glass of Centennial Sparkling and settled in to meet and chat to our fellow diners.

Our 13 course dinner was absolutely incredible,  and I am at a complete loss as to where to start.  Chilled Cucumber soup with sheep’s curd ice cream was deliciously refreshing, somewhat overwhelming the poor Pokolbin Estate Riesling that really didn’t have a chance. Sashimi of Kingfish with Black Bean and orange, was an exquisite dish, the citrus from the orange beautifully counter balancing the black bean.  Our surprise dish of “Just like Oysters”, turned out to be a shaving of scallop, with seaweed and foie gras, which with the metallic zinc seaweed tasted “just like oysters” but finished with an amazing rich finish from the foie gras! Delicious!

The NSW wine of the year, Tempus  Two’s Copper Zenith Semillon From 2003  turned out to be a revelation. It had a kerosene like nose typical of Semillon, but with layers and layers of complexity. It went surprisingly well with Marinated Scampi, Avocado, and caviar. Having been to this winery on a visit to the Hunter Valley, I was extremely unimpressed with their wines, and the poor knowledge of the staff at the Cellar door. The winery is located in one of the most stunning winery buildings I have ever seen, but all style and no substance does not  impress me! Earlier in the evening I had been fairly vocal about my disbelief that Tempus Two could actually produce a decent wine, only to discover that Scott Comyns the wine maker was at the table next to us! Oops! My embarrassing moment didn’t last long, and Scott proved to be a nice guy, who was delighted to have proved that his winery can produce a decent drop!

Tetsuya’s signature dish of Confit Ocean Trout followed. The accompaniments  to this dish are varied by season, and while the apple complemented the fish superbly, I found the flavours of the celery a little bitter.  Every dish was brilliant, and it is almost impossible to pick fault. The nuttiness of the grilled artichoke with the barramundi matched well with our wooded Chardonnay. Braised oxtail  just melted in the mouth,  the sea cucumber that accompanied this dish was an interesting experience for someone who had never before tasted this delicacy.  I found it rather bland, although the texture contrasted nicely with the softness of the Braised oxtail, making this one of my favourite dishes of the night.

I could wax lyrical for hours on how wonderfully exquisite and beautifully delicate each dish was. However I am conscious that a blow by blow account of 13 courses will  probably have your eye’s glazing over! The food at Tetsuya’s is simply world class. So how indeed did they lose a GFG Hat?  I was absolutely perplexed as to how this amazing restaurant could possibly be deemed unworthy of 3 GFG Hats?  The answer lay  half way through this meal,  when I was elbowed in the temple by a waitress. No apologies at all from this young lady!  In response to my discomfort, she retorted with a sarcastic “would you like an ice pack for that madam?” An hour later, with my head still ringing from the blow I’d received, I was beginning to wish I’d accepted that offer!  Quite shocking in a restaurant where other than this one incident,  the service was superbly courteous and friendly.

In summary then, the food at Tetsuya’s is an absolute knock out, that is providing the staff don’t knock you out first. Despite my bad experience with one waitress, I would not hesitate to return. Simply, despite the blow to the head, this probably is the top dining experience of my life.  If there’s one restaurant that’s worth flying across the world for, then Tetsuya’s is it.

Marks out of 10

Food  9.2

Service  6.9 (Should rate a high 8 really)

Ambience  9.0

 

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What’s coming next in the lead up to Christmas?

It is always a bit more difficult at this time of year – a bit harder to get bookings if you want to avoid the Christmas rip off menus and holiday shut downs.

So despite the seasonal difficulties we have posts coming up for a couple of really hot top London destination restaurants:-

  • The Ledbury – which just seems to be winning more and more awards and acclaim this year.
  • Koffmann’s – need I say more, the mans a legend.

We are also going to Chez Bruce, a restaurant that has been top of our wish list for a while now.

Then we are starting off the New Year on a high note (hopefully), at Apsleys in the Lanesborough Hotel. It was awarded a Michelin star earlier this year. It is a Heinz Becks Restaurant, the first one outside Italy, where  he has 3 Michelin stars for La Pergola in Rome.

No Expert Annual Awards

The No Expert Best and Worst Restaurant for 2010 will be announced at the end of year.

Altitude 360º in Millbank Tower – student discount?

Located at the top of Millbank Tower, Altitude 360º is normally only available for private events. However one of the advantages of following Twitter is that it can point you in interesting directions. Reading a tweet about brunch in Altitude 360º made me want to check it out, which is when I discovered their brunch deal for £39 available until December 19th.

Included in the brunch price you also get a 360º tour of London. Something the students who invaded the building a few weeks back got for free (without the professional guide).

We arrived at Millbank Tower Reception, where we were asked to wait, before being escorted to the lift in single parties. This process makes sense as it ensures that you can be taken directly to your table when you arrive on the 29th floor. Remembering your table number is important as it is a large room and I did get a bit confused when I accidentally almost sat down at the wrong table after returning from the buffet. It’s a difficult room to make attractive or warm; it comes across pretty much as a typical 70’s style open plan office space, tarted up like a pop up restaurant (which I guess it sort of is).  However it’s the view most people will come here for, and I have to admit this place pretty much lived up to my expectations on that front.  Great views, but and it’s a big but, there does seemed to be a direct correlation between views and food quality, i.e., the better the view the worse the food tends to be.

The Gherkin is one of the rare exceptions to this “rule”. Altitude 360º unfortunately is not.

OK, it was not all bad,  the Egg station being the highlight.  We enjoyed our Eggs Benedict and Eggs Royal, they were made to order while we took in the views. But the Roast station had to be one of the most basic carveries I have seen in a long time and the organic breakfasts ordered from the kitchen were definitely the low point. We waited a while for them, and when the breakfasts finally arrived, they were so not worth the wait.  Indeed they looked and tasted as if they had been under the Salamander Grill for a bit too long. I am afraid we barely touched them.

My companion had no interest in the very basic roast selection, so thought she would try one of the two pasta dished on offer, unfortunately they had run out (at 1 o’clock!).

The waiting staff came across on the whole as inexperienced (perhaps they were more used to providing the service for corporate events rather than a buffet service), in that coffee top ups and cutlery had to be asked for on more than one occasion.  The waiting staff although friendly had no interest in asking us if we were enjoying our food as they cleared away nearly full plates. However I did chat to one of the “greeters” in the reception area regarding the advertised 360º tour by a comedian/historian.  He was not able to answer my questions immediately but did make an effort to come to our table and explain the procedure to us, after he had found out.  He then became the first person to ask us what we thought of the brunch. We provided our constructive criticism and he very professionally apologised and offered us a couple of complimentary cocktails.

The dessert station was also not that exciting, again a fairly basic selection. The chocolate cake was nice, but way too rich for my taste. I really needed something light at that stage, and the fruit on offer did not look very appetizing.

At 3 o’clock we joined the tour, where a group of about 12 people crowded round the corner windows while Tony Dunn provided us with historical snippets and information on future building projects such as The Shard. Not entirely sure why he is billed here as a Comedian/Historian as the tour was not really comedic.  It was, and I mean this in a positive way, like having a historical walking tour of London indoors, protected from the elements.

After the tour, rather than rush off, we took advantage of the crêpe and pancake station, which by this time no longer had a queue. This was another highlight. We relaxed on the comfy chairs, read the newspapers and tucked into the freshly made light and fluffy waffles.

The cost of the brunch and the tour as I mentioned earlier is £39.00, which based on the quality of the food did not seem worth it initially, until we analysed it – A cocktail on arrival, the tour and the option of effectively having breakfast, lunch and afternoon tea, over the space of several hours. Yes maybe it was worth £39.00.  However and this is the scary part, the £39 is a discounted price, the full price is £97. Sorry, but in no way would that have been acceptable. I have a bench mark for what a top end brunch should be, and that is the one provided in the Winter Garden at the Landmark – which by the way, costs a little less than that, and involves unlimited good quality champagne and a superb selection of dishes.

So although it was interesting to visit Altitude 360º.  I have to say, it is not somewhere I would consider returning to. It’s just not special enough, which is rather sad considering its unique location.

UPDATE : This place is now called TheView @SkyloftLondon

 

 

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Bilson’s – homage to Nouvelle Cuisine

A post from No Experts Australian Correspondent

I would suggest to any foodies planning to visit Sydney, that they should try if at all possible, to visit in October. Not only is it the beginning of Spring, but it is also the Sydney International Food Festival, a month long festival, where Sydney celebrates everything good and great about food and wine. From Picnic’s on the Harbour Bridge to 100 Mile meals,  Lunch on Fort Dennison to Market Tours with Celebrity Chefs.  From Shoot the Chef (a photography competition) to Night noodle Markets and Hats Off Diners, this year the festival had over 600 events in one short month!

This year Bilson’s chose as it’s theme for it’s weekly Hats off dinner, a homage to Nouvelle Cuisine. A menu designed to showcase the iconic dishes from Chef’s such as Paul Bocuse, and demonstrate how Nouvelle Cuisine has influenced contemporary cooking. The menu comes with a complimentary glass of champagne, and we decided to go for the option of matching wines, which were without exception sourced from France.

Our first dish, with the deceptively simple name of “Eggs and Caviar”, inspired by Michel Guérard the Godfather of Nouvelle Cuisine, was a complex layering of smoked eel, smoked eel mouse, coddled eggs, creme fresh, asparagus foam topped with chives and caviar, and accompanied with asparagus and Brioche soldiers. Beautifully light, the dish disappeared in a couple of mouthfuls, leaving me wishing for more.

Our second course of Mussels in Saffron Sauce (Roger Vérge) was tasty, a light saffron foam with very fresh mussels. I would question the necessity for the julienne of carrot and leeks underneath. I know it adds some texture to the dish, but I will never understand why is it that Australians have to serve carrot with everything?

The fish course was Salmon a l’Oiselle  inspired Jean and Pierre Troisgros. The Salmon was beautifully pan fried, and slightly pink in the middle, which is just how I like it, however I have to say that the Sorrel sauce was bitter, and while Jean Troisgros has a reputation as the Master Saucier, I would rather this part of the dish had been omitted.  The accompanying green beans were deliciously tossed in butter!

The Main course, would have to be my dish of the evening. Partridge accompanied by peas, lettuce, and salami, lending a  twist on this classic french combination. The partridge was deliciously rich and beautifully tender.  The dish was inspired by Paul Bocuse, and somehow manages to remain light while retaining the original rich earthy flavours from which this game dish is inspired.

I love cheese, and even better than cheese, I love a good cheese souffle.  Our cheese course, Petit Fromage Affiné, inspired by the eponymous Michel Roux Senior, for me was a slice of heaven! In fact if I could die and go to a heaven padded with this fluffy cheese Souffle instead of Clouds, I would be a very happy bunny indeed!

Our last course of Mille-feuille  with Red Fruits accompanied by a Chantilly Cream and raspberry coulis rounded off the perfect meal.  Coffee and Petite Four made a nice finish, and I couldn’t resist a 1959 Armagnac from Darroze.

Service was good, and it appears that all of the front of house staff are either English or Scottish. Initially they seemed a little aloof, but seemed to warm to us eventually. I would also question having just one restaurant manager who is also the Sommelier. Andrew Cullen is a nice guy, however he did seem to be running around, and was very rushed, which is not ideal, especially when you consider that we were dining early and the restaurant was quite empty to start with.

The  dining room is nicely decorated, but at the end of the day, it’s just a hotel dining room. One has to question whether a restaurant of this calibre really needs gimmicks such as a Clock where the hands are made of knives and forks, and re-hydrating wet towels. However they make for a little light entertainment, in what could otherwise be quite a stuffy dining room. Great food, although sadly, as I visited in the same week as dinner at Tetsuya’s, perhaps I didn’t really appreciate the quality of this restaurant as much as I should.  A good excuse to go back and try their normal menu!

Marks out of 10

Food 8.2

Service 7.5

Ambience 7.0

 

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The Wine Show and Masterchef Live 2010

Made good use of a friends free ticket to  The Wine Show and Master Chef Live, bumped into several people I knew, which was nice. Surprisingly sociable for such a huge event.

I spent the bulk of my time at The Wine Show, as the Master Chef Live stands on the whole were very busy.

The event was not restricted to  just wine, as delicatessens such as Gastronomic were there, along with  chocolatiers such as Chocolate and Love.  There was also the rather amusing Mad Cow Fudge company, selling fudge “Made by cows from Yorkshire who like their Huddersfield”. Their Christmas Pudding fudge is a real winner.

On the wine front we tried several very good wines.  Wines of Chile for example had successfully matched their wines with some delicious Benares curries.  I also had an interesting chat with Mark Hellyar of Chateau Civrac on popularising wines from the Bordeaux region, and sampled a couple of  their  full bodied wines.  Chateau Civrac supply wines to several restaurants including Benares. I then moved on to the next stand Cantina Cirotto to try their rather lovely Prosecco. We also had a short presentation on what makes a good dessert wine from Tastour and enjoyed a nice glass of German Eiswein.

The highlight however had to be the Coutts Private Cellar, where Tim Atkin gave his presentation and several high end wine merchants provided samples of their wares. My personal favorite was the Cascina Bongiovanni Barola Pernanne 2004 from Colasanti (£71.50 RPR) . The  food plates from British Fine Foods were a perfect accompaniment – I know where I am ordering my Christmas goodies from.

 

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