Fabulous Lunch @ Dinner by Heston Blumenthal on 15May2015

meat fruit chicken liver parfait

meat fruit chicken liver parfait

wife booked a 3pax lunch at 2 michelin star dinner by heston blumenthal at mandarin priental hyde park on 15.5.2015.^^

it was difficult to book, so we reserved in advance some weeks before.

dinner has 2 michelin stars, was the first restaurant outside bray by blumenthal started in 2011. blumenthal started the 3 michelin star fat duck in bray in 1995 & earned his first michelin star in 1999 when he was 33! fat duck was rated no1 of the world’s 50 best restaurants by pellegrino & second on several years after the french laundry & farren adri’s el bull etc. 🙂

dinner by heston blumenthal

dinner by heston blumenthal

ambience was first class.

the open kitchen

the open kitchen

huge open kitchen with many chefs. i did not read up on dinner, but at fat duck there had 42 chefs to 42 tables, like 1 chef per table!

bread

bread

bread

bread

good bread & butter. the crusty kind & very fluffy inside. 🙂

meat fruit chicken liver parfait

meat fruit chicken liver parfait

i read a wee bit on meat fruit & recipe only lately before this trip. wasn’t quite sure what the fuss about a chicken liver pate. i was just saying to my wife “it’s just a chicken liver pate” before we ordered it.

meat fruit chicken liver parfait

meat fruit chicken liver parfait

it turned out that it was simply magnificent!^^ .the best i ever taken…

it was a parfait as it was mousse like in texture light & very smooth & there was slight citrus tanginess..

meat fruit chicken liver parfait

meat fruit chicken liver parfait

well what do you expect when it’s the the famous meat fruit by heston blumenthal. ^^

hay smoked salmon

hay smoked salmon

son had the hay smoked salmon, with smoked beetroot.

hay smoked salmon

hay smoked salmon

hay smoked salmon

hay smoked salmon

the lightly smoked salmon was delicious & quite refine.

ragout of pigs ear

ragout of pigs ear

but we were sold by the server, so my wife & i both ordered the ragout of pigs ear on toast. 🙂

ragout of pigs ear

ragout of pigs ear

ragout of pigs ear

ragout of pigs ear

& it was an outstanding dish. the pigs ear gelatinous texture was exquisite & the sauce & flavours in this preparation was simply special. 🙂

it was robust as the salmon was understated, but very tasty & not satiating as expected. 🙂

pork belly 30hr sous vide at 60degC with peas

pork belly 30hr sous vide at 60degC with peas

for the mains, again my wife & i went for the more adventurous belly pork.

pork belly 30hr sous vide at 60degC with peas

pork belly 30hr sous vide at 60degC with peas

pork belly 30hr sous vide at 60degC with peas

pork belly 30hr sous vide at 60degC with peas

pork belly 30hr sous vide at 60degC with peas

pork belly 30hr sous vide at 60degC with peas

actually belly pork is these days staples in most fine dining restaurants & nouveau cuisine, still this was quite special, 30hrs sous vide at 60degC. the texture was very tender & totally consistent

i am not a fan of peas, but the combination of belly pork, the sauce & the peas was quite sensational.

pollack - cod like flaky texture

pollack – cod like flaky texture

pollack - cod like flaky texture

pollack – cod like flaky texture

pollack - cod like flaky texture

pollack – cod like flaky texture

my son decided to take the pollack. it was supposed to be cod like with flaky texture. it was pretty good really but could not really count as my favourite fish like chilean seabass. & neither was it better than the fish we had at-

(1)tolcarne inn at newlyn, cornwall

(2)gurnard’s head restaurant, treen, cornwall

rhubarb ice cream with custard tart

rhubarb ice cream with custard tart

for dessert i went for the rhubarb ice cream with custard tart. it was a very good quality dessert. rhubarb had the lovely slightly sour flavours & the custard tart was smooth, not too sweet & the creme brûlée burnt top finish was quite nice.

tipsy cake dessert (good but ordinary)

tipsy cake dessert (good but ordinary)

tipsy cake dessert (good but ordinary)

tipsy cake dessert (good but ordinary)

my wife ordered the tipsy cake. according to the server this was the most difficult dessert to make as the pastor chef had to manage the temperature & to add liquor to the brioche at specified intervals. the roasted pineapples was the easy part.

for us though this was good but ordinary so in a way quite disappointing (unlike the meat fruit). the simple, incredibly pretty & much tastier combination of roasted pineapples at porthminster cafe was so much better than this!

c.h.e.f andy

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3 thoughts on “Fabulous Lunch @ Dinner by Heston Blumenthal on 15May2015

  1. Pingback: 6pax Homecooked Course Dinner on 9Jul2015 | c.h.e.f

  2. Pingback: Really Fun 12pax Homegourmet Dinner on 5Aug2015 | c.h.e.f

  3. Pingback: Ragout of Pig’s Ears on Toast | c.h.e.f

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