7/23/2023 0 Comments Menu sketch londonComparing this to a few other 3-star restaurants around the world, I’d rather spend my money at another restaurant. The crockery musical chair really annoyed me, and the decor just wasn’t for me – it just felt heavy and uncomfortable. The food was fine but it’s nothing spectacular. Would I head back to Sketch again? Very unlikely. and note, it’s 5 “glasses” of 125mL each – 2 glasses of champagne and 3 glasses of wine in total. How much was the damage? Lets say the food itself was 1/3 of the total bill – the other 2/3 was on 5 glasses of alcohol (and we weren’t exactly choosing the most expensive ones either – the final bill could have been far more eye-watering if we had gone for the top ones)…. The bill was presented inside a book… OK, I guessed that’s the theme of the “Lecture Room and Library” then. Tasty but the lamb was somewhat on the chewy side. The dish on the side is couscous with chickpeas, Grezzine courgette and dry apricots cooked in an Oriental bouillon. The next fish course was the flaked confit line-caught pollock served with an Ostrecia caviar buerre blanc.įor the meat course, it came on 2 dishes (which wasn’t so bad I guess – at least I didn’t really have to rearrange the dishes) – it’s Welsh lamb marinated with oregano with organic lemon paste, Swiss chard and wild garlic pesto. /rebates/&.com252fRestaurantReview-g186338-d2033622-Reviews-SketchGallery-LondonEngland. Cocotte of Fresh Morels with Madagascan Peppercorns Milk Foam Poached Scottish Steelhead Trout Fillet, Poached Scottish Steelhead Trout Fillet, Hollandaise Sauce, Fresh Peas, Broad Beans, Home-Cured Ham, Crunchy Speltįollowing on from the fish course was a cocotte of fresh morels perfumed with liquorice, lettuce and limousin veal sweetbread, with a milk foam infused with Madagascan peppercorns, and also with pickled baby turnip slices scattered in the dish. The fish course was poached Scottish steelhead trout fillet – thank God it only came on one plate! The fish was nicely cooked – did the combination of all the ingredients and the execution live up to 3-star experience? Not so sure. The amuse-bouche were presented quite beautifully but they were all presented at the same time on the table, resulting in quite a bit of musical chairs with the crockery. However, there’s a good reason for that – the drinks were ridiculously expensive (well, I’d like to say the markup was way too unreasonable). We decided to go for the tasting menu, which was quite reasonably priced at £165 per person, considering that it’s a 3-star restaurant in Mayfair in London. Still, that’s just a personal preference. The decor in the Lecture Room & Library somehow reminded me The 8 Restaurant in Macau – there’s a real heaviness that I never really like. Now, if I had invited guests who came to the restaurant separately, I would only have told them that the meal was at Sketch, and not have told them which “dining room” the booking was. I said I couldn’t remember, and instead of looking it up straight away on her computer, she waited for me to look my reservation email up on my phone, because she had Google Search open?! In the end, she suddenly seemed to remember that she could have easily checked on her system and also on the paper printout that my booking was for the Lecture Room & Library. It didn’t go well for me at the reception – told the receptionist my name, and then she asked which “room” did I book the reservation. I was glad that I had saved the exotic fruit and coconut tapioca pot until the end as this was by far my favourite of the selection and was a nice palate cleanser after a lot of chocolate.There is a certain minimum standard you expect from a Michelin 3-star restaurant from the time when you walk into their premise – after all, first impression counts. The cakes were quite sickly because of the overwhelming chocolate focus. The petits gateaux looked impressive but on the whole were not the best cakes I have ever eaten. There was too much focus on chocolate and I am not a huge fan of fruit and chocolate together, which was a combination a number of these items used. The vegan coronation sandwich was also a little underwhelming and had a chutney gel piped onto the top of the sandwich which made it quite difficult to eat and had a slightly unpleasant gelatinous texture. However, the chickpea blini was quite dry and the cucumber and margarine sandwich was bland and served on a dark rye bread which was too heavy for the light filling. Of the finger sandwiches, the sweet potato, spinach and mushroom samosas were the stand out item they had a crispy outer and a delicious filling. We were then presented with the main cake stand which served the finger sandwiches and petits gateaux. It was a lovely light green tea and was a nice palate cleanser. We then had a short break before the next course and I tried a pot of the Japanese Sencha tea. Cauliflower caviar and truffled vegan egg
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