Kitchen Table, London
I learnt by the end that they change menu everyday based on what is available in their own gardens in the north of England. For the purpose of a reference, here is the menu I got, yet, unfortunately, I will give an average score for the set I got.
Menu
The restaurant is in the heart of London, a bit north of Soho. It converts the ground floor of an old thin house to a restaurant, where the living room facing the road is now a bar and the back extension is an open kitchen dining area. I came with a friend who is very tall, around 2 meters. It seemed to me that my friend was struggling to sit in either in the bar area or in the dining area, because the seats are a bit close to each other or to the walls.
Nevertheless, let’s talk about the food itself. I actually enjoyed the series of opening starter dishes, The Bone Broth, Scallop and Mylor Shrimp. The Bone Broth was a very light soup with a very Japan or Chinese style seasoning. Although my friend found it a bit of “meh”.
Bone Broth
The following Scallop is probably one of my favourites. It had a very pleasant pink colour from rhubarb, contrasting to the almost no-cook scallop. The dish tasted very fresh but with hint of rhubarb. The scallop itself was very tender and smooth.
Scallop
Last fish starter is Mylor Shrimp. The raw shrimp was served with some sorbet and some decorative and edible flowers and herbs. It tasted, similar to the previous scallop, light and even more fresh. One thing I would note is that it is too watery. In fact, many dishes here are towards the liquid-ish end, so I may say it is the style here?
Mylor Shrimp
After the fish starters, the dishes become creamier, or too creamy to me. I may argue that it is in the winter, to some extent, so creamy dishes are good? For example, there is a lobster in foaming. It was not very memorable but sure, lobster.
Lobster
Then the main dishes are pigeon and, you guess correctly, Wagyu beef. I have noticed the pigeon smoked and cooked at the corner of the open kitchen since the beginning of the evening. The chef later showed us the uncut pigeon. I had high expectations since; however, I was disappointed. We basically got a bit of everything from the pigeon such as meat and heart. Though do I remember the taste? Unfortunately, I would say no.
Pigeon
Last, I would complain the cheese course! I have specifically informed a service person that I dislike large piece of cheese. I was told it would be just a small slice and the worst case you can just leave it alone. However, the dish is just a slice of cake and a slice of cheese next to it: if I like cheese, it is boring, and if I dislike cheese, it is also boring.
Clementine
For summary, it is a just ok restaurant for me, because many dishes were looked like need a bit more work. However, I have been told they change menu daily, so I guess it is different from those restaurants changing menu every quarter. Anyway, I enjoyed the experience partly because I came with friend who drunk a bit too much, (I am talking about you, Mr. David U, the doctor) and he was a bit not behaved by the end which is cute to some extent. Luckily it is a very homie and cosy restaurant, so I hoped we did not disturb others.
🐼 Score: 3/5
