View Full Version : Fine Dine

19-10-2007, 10:56
There are some London restaurants that just look as though they are destined for success. The cool neutrally beige space is divided more or less in half. A bar area with sofas, brimming with lawyers fresh; on the other side a small, quiet restaurant area, linen-covered tables, sparkling glassware are few common things witch one will fine in all London restaurants. Mostly the menu is short and to the point: 4 starters (plus 2 scallop dishes with supplement); 4 mains (plus beef with supplement, but no vegetarian option); and 4 desserts plus cheese. The emphasis on impeccable, seasonal sourcing is evident from the outset: Colchester oysters, Donald Russell beef, Guernsey b**** Highland venison, and the kitchen shows a healthy respect and pride in not tampering with such fabulous produce.

The influence of Restaurant London (http://www.rasarestaurants.com/) can be traced throughout the menu, but with fresh, thoughtful twists. Starters might include oysters with sharp lemon confit granite, and Alain Ducassé’s dense and velvety chestnut velouté reveals toothsome chestnuts and wild mushroom ravioli at the bottom of the dish. Winter vegetables, and black truffle accompany William pear. The supplementary diver-caught scallops are served with either pumpkin and a shellfish emulsion, or more classic parsley ‘beurre demi-sel’.

Main courses are equally beguiling. The bass arrives fresh from Guernsey with melting chicory, the South coast brill with chanterelle mushrooms and a classic Grenobloise (lemon, capers butter) condiment, and the perfectly rubied venison skips happily along with quince, parsnips and salsify. The much-feted hare is served with beetroot and bitter chocolate, while the Donald Russell beef comes wiith goose fat potatoes and Swiss chard. Desserts include a simple roasted winter fruits with vanilla, a classic rich chocolate confection from Roussillon, and an intriguing Yorkshire rhubarb cheesecake. The cheeses, with supplement, include a generous selection of French and British cow’s, ewe’s and goat’s cheeses.

19-10-2007, 10:59
is this more spam?

20-10-2007, 22:46
i think that this is a spam or just advertising