Fior di latte, fig leaf olive oil, rosemary, sea salt gelatoBancone·Will EllnerLondonA unique gelato dessert with fior di latte, fig leaf olive oil, rosemary,...|
Pork Shoulder and Cheesy MashThe French House·Neil BorthwickLondonSucculent, buttery pork shoulder with a crispy outer layer, served with...|
Cured Dairy BeefMountain Restaurant·Tomos ParryLondonA cured beef dish, often served as a starter, praised for its quality.|
Butter Sotong21 Seafood·Zhang Xiao HaiSingaporeFried squid coated in a savory butter and cereal batter.|
Salted Egg Squid21 Seafood·Zhang Xiao HaiSingaporeFried squid coated in a rich salted egg yolk sauce.|
FinocchionaTrullo·Conor GaddLondonA Tuscan salami flavored with fennel seeds, typically made from pork.|
Cinta Senese smoked shoulderGucci Osteria da Massimo Bottura (various international locations)·massimo botturaFirenzesmoked pork shoulder|
Mussel SaladSt. John Restaurant·Fergus HendersonLondonHighlighted by customers as a particular standout dish, offering a fresh...|
Cachaça baba with pistachio ice cream and aged N25 caviarDa Terra·Rafael CagaliLondonA miniature baba given a Brazilian twist with a cachaça consommé, topped...|
Cachaça baba with pistachio ice cream and aged N25 caviarDa Terra·Rafael CagaliLondonA miniature baba given a Brazilian twist with a cachaça consommé, topped...|
Calves' Brain with Capers and Brown Butter SauceThe French House·Neil BorthwickLondonDelicately cooked calves' brain, light with a firm texture, served with...|
Red Mullet with Sauce ViergeThe French House·Neil BorthwickLondonA main course featuring red mullet served with a sauce vierge.|
Fried artichokeBancone·Will EllnerLondonA highly praised starter of fried artichoke, often served with romesco sauce.|
MadeleinesThe French House·Neil BorthwickLondonWarm madeleines, a classic French shell-shaped sponge cake.|
BavetteBouchon Racine·Henry HarrisLondonA bavette steak dish, described as a bit chewy with a creamy sauce that...|
Cacio e Pepe AranciniCaractère·Emily RouxLondonDeep-fried Italian rice balls flavored with Pecorino and Parmesan cheeses...|
Chocolate CakeSt. John Restaurant·Fergus HendersonLondonDescribed as 'very delicious' and 'one of the best' by a reviewer, part of...|
Cabbage GreensSt. John Restaurant·Fergus HendersonLondonA vegetarian side dish praised for being 'cooked to perfection' with a...|
Strawberry Pavlova with Yoghurt and ElderflowerClipstone·Merlin Labron-JohnsonLondonA light and beautiful dessert featuring crisp meringue with a...|
Jamaican Rum and Chocolate MousseThe French House·Neil BorthwickLondonA dessert featuring a rich chocolate mousse flavored with Jamaican rum.|
Skate WingSt. John Restaurant·Fergus HendersonLondonA special dish that was a particular highlight for diners, showcasing the...|
Nettle Tagliatelle with Morel MushroomsClipstone·Merlin Labron-JohnsonLondonTagliatelle cooked perfectly al dente, served with morel mushrooms that...|
DuckBouchon Racine·Henry HarrisLondonA main course featuring duck, often served as a sharing dish, described as...|
RabbitBouchon Racine·Henry HarrisLondonA main course featuring rabbit meat, prepared in a classic French style.|
Ox HeartSt. John Restaurant·Fergus HendersonLondonA daily special at St.JOHN, praised for being 'stunning' and 'perfectly...|
PrawnsBalthazar London·Keith McNallyLondonPrawns served as an appetizer, which some customers found small and flavorless.|
Crème CaramelBouchon Racine·Henry HarrisLondonA classic French custard dessert with a layer of clear caramel sauce.|
Curly Flower SoupBalthazar London·Keith McNallyLondonA soup made from cauliflower, enjoyed by customers.|
Well Done EggBalthazar London·Keith McNallyLondonAn egg cooked to a well-done preference, served for breakfast and noted for...|