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By 👻 @Varun M., 10/16/2018 3:00 am
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varunmurali.com%2Fblog%2Fkitchen-table&s=5bee4627a9a9c04a62d2c0b390e6d1e663c457d4bb4ffb8f937cfc42e4eb44b9" target="_blank" rel="nofollow">varunmurali.com/blog/kit…</a>Favorite dishes: Oyster, Bread, Lobster, Sweetcorn, BlackberryDishesWe started with a tiny glass of "tomato juice". The tomatoes were crushed, frozen, and slowly thawed. The drips were collected through a muslin cloth. The result was a golden, tomato-flavored liquid. It was topped with a few carrot flowers.Oysters! They were awesome! One of my top 3 courses for sure. They were creamy, juicy oysters topped with a macedoine of apples and shaved, frozen radish, finished with a drizzle of dill oil. Simply amazing!The seaweed cracker was interesting. I'm not a huge fan of strongly flavored seaweed. This wasn't too bad though. On top of the cracker was kohlrabi, "overcooked rice", and toasted nori.Next up was chicken skin. It was a really interesting concept but I think the execution could have been a bit better. I've never actually been served chicken skin as the star of its own course, so I didn't really know what to expect. It had a bacon jam topping along with a spread of mascarpone. I think the jam was OK. The bacon brunoise neither crispy nor tender. Just a bit chewy. The flavor was decent though. The sweetness of the jam along with the saltiness of the skin and bacon played nicely.The Quail egg straight up tasted like chaat (a type of Bombay street food) to me. I actually liked it a lot. The textures were the main thing here. A super crispy potato rosti at the bottom. A soft and tender quail egg on top. The rosti was literally like sev and the black garlic ketchup tasted a lot like tamarind chutney, mostly because of the sweet and sour flavors. A bit of black truffle lay on top of the whole thing. It would definitely be interesting to serve this as some sort of pretentious street food fusion.BREAD! SO GOOD. BREAD. BUTTER. YUM.Parker house baked bread served with a super complex butter. Beef fat roasted onions, pickled wild garlic capers, salted lemon pickle. All of this in the whipped butter. Oh and topped with burnt onion ash. Wtf right? Who thinks of putting all this shit in butter? But my god it was awesome. I asked for another serving after the entire meal, even willingly to pay more for it, but they were out since they plan for exactly 20 people. Sad.Following the fabulous bread was the torched mackerel. It was served in a bed of raw peas, pickled cucumbers, seaweed, and a sorrel sauce. Apart from the fact that I hate peas and think all farmers should stop growing them immediately, the dish was nice. The fish was cooked to extreme tenderness, and the sauce was decent.A piece of plaice brushed with chicken fat was up next. One of my friends thought this was his favorite course. Served with gem lettuce, elder berry capers (which are elder berries picked before they become sweet and fruity), buttery broad beans, roasted capers, green strawberries in a sauce of roasted chicken sauce with a ton of butter incorporated into it. This was definitely the butteriest dish. It was pretty awesome.The Cornish lobster was sooo goooood. Literally mind blaaaaasting. It was cooked over English charcoal (not sure what the difference in charcoal is here), so it had this smokiness to it. The lobster and abundant black truffle was served on a bed of godly scrambled eggs. Creamy and soft. That scramble was insane. As if all this wasn't enough, we had a foamy and airy black truffle lobster sauce to slurp up. Ugh, what a dish.I love sweetcorn. Remind me to tell you about a dish called corn curd that I've only seen in Indian-Chinese restaurants. Anyway, this dish was amazing! There was sweetcorn in so many different ways on the plate. The second round of duck featured duck breast served alongside an arrangement of six-hour onion confit, juniper, sweet blueberries, and house made yogurt. A reduction from the bones completed the dish with a drizzle of thyme oil.The final round of savory dishes was duck liver parfait and shiitake mushrooms on a cracker. Textures were great with the crunchy cracker and umami, soft parfait.We started dessert with a sweetened carrot pastry with carrot jus and Berkswell cheese on top along with herb oils. I love carrot desserts (gajar halwa being one my favorites) and this did not disappoint. The pastry was crunchy and light, the carrots were just lightly sweetened so the natural sweetness and taste of the carrots pulled through.Pineapple weed is a flower that's related to camomile in terms of scent. This was a jello type dessert that had strawberries and raspberries that were set in a pineapple weed flavored milk, double cream and strawberry juice. Very unique dessert that I haven't come across before.The blackberry was my favorite dessert hands down. A meringue made from corn husks seared with a hot stone, sweet corn ice cream, blackberry sauce, and of course, blackberries. Outstanding dish! Every single element tasted amazing!
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