… before we were seated, we enjoyed aperitifs at the Mandarin Bar. The OH ordered a Gibson Martini in honour of World Martini Day and I had a glass of Moët et Chandon Rosé. Sitting in the salubrious environs of this low-lit bar, we weren’t prepared for …
Already impressed, we were then blown away by the personal service from the maître d’ who treated us to a glass of Champagne after graciously apologising for the power cut which scuppered our last visit. In fact throughout our entire lunch, we felt very much at ease with the staff at Dinner. We laughed as the OH tried and tested a couple of wines and the conversation flowed with the rest of Dinner’s team. Two Michelin stars aside, this is easily one of the most down to earth restaurants I’ve ever been to. It was an absolute delight from beginning to end.
And I had to have the Meaty Fruit (c.1500), mandarin, chicken liver parfait & grilled bread, which I absolutely loved.
For my main, I then had the chicken cooked with lettuces (c.1670), which included grilled onion emulsion, spiced celeriac sauce & oyster leaves. I tend not to order chicken when I eat out. For some reason, I don’t feel like it’s an exciting dish to order because I like to go off piste if I can and also because a lot of the time chicken tends to be overcooked. But we were at one of the Worlds Best 50 restaurants and I knew I couldn’t go wrong here. The chicken was deliciously tender and I savoured every bite of it.
For main, the OH ordered the roast Iberico pork chop (c.1820), which also included smoked hispi cabbage, confit onion, apple & mead, Robert sauce. And he loved it!
My choice of dessert was the Sambocade (c.1390). I’ve always been curious to try a cheese cake that wasn’t made from cow’s milk so I was excited to order this dish which involved a goats milk cheese cake, elderflower & apple, roast figs & smoked candied walnuts. This is definitely one for goats cheese fans, which I am most certainly one. And I particularly enjoyed the roast figs that accompanied this dessert.
As much as we savoured each dish, we also relished in the notion that there was a story behind each of them. The numerical accompaniments to the name of each dish are years. This satisfied the culinary geek in the OH and this piqued my storytelling interest. But the fact of the matter is that you do end up leaving Dinner feeling that you’ve only scratched the surface of what is wonderful about this place.
…. and everything you try tastes great … … but if you can catch a glimpse of the kitchen, which is open for passersby by to look into, or if you can take your time to research the origins of each dish, you may start to grasp the real essence of Dinner where history and modern technology meet in the middle for a culinary adventure.
Dinner by Heston Blumenthal, Mandarin Oriental Hyde Park, 66 Knightsbridge, London SW1X 7LA