solo dinner at frog: overall good food but a tad salty for my personal taste and some letdowns with the mains. the service was incredible – they managed to strike a really good balance between friendly and professional.
1&2: 5 snacks all at once was a little overwhelming but a strong start. flavours were really strong but a tad salty
3: cucumber and tomato gazpacho to refresh the palate. the clump of diced bits was in the bowl before the gazpacho was poured in. i was told to swirl it quite vigorously so that the bits would all separate but it was a very small bowl (a teacup, really) and despite my efforts (without creating a mess), the clump remained clumped. it was refreshing enough though
4: bread and chicken skin & liver butter. the butter didn't taste like either chicken skin or liver. texture of the bread waa good but the top was glazed with something sticky and my fingers got dirty everytime i peeled off a chunk. would have been nice to have a wet towel
5: seabream and kohlrabi. really nicely balanced dish, light and refreshing while still feeling quite full-bodied
6: add on (£35) of lobster, caviar in wagyu fat. lobster was excellently cooked and the flavours all hit with this dish. a few very tiny bits of shell but didn't bother me much
7: caramelised onion pasta. really really good except it was a little too salty for me. mopped up the sauce with the bread
8: halibut dish was my least favourite. fish wasn't well cooked (or they simply didnt get good quality fish, or both). i witnessed the fish arriving at the pass only to be thrown back to the chef cooking it multiple times. at one point, most of the tables were just waiting for their fish dish. the little drops of white sauce was extremely sour and didn't go well with the fish at all. the saving grave was that the sauce (made out of the skin and bones of the fish) was delicious.
9: duck and apricot, with a duck confit and liver tart. the tart was abysmal. they were either prepping it way too early or there was simply too much liquid in whatever they put in the tart because it was SO soggy. the duck was cooked fine but i would hesitate to call it tender. the apricot was sour and so a little went a long way, which meant that i had a lot of apricot left on the plate after the meat was gone.
10: summer tart – pear, peach, yuzu. this was perfectly balanced and executed. no notes
no photos of 4 gigantic madeleines i was given to end my meal. i was so stuffed by then i only managed to have 1. i only had half my bread too.
by meimeow29
Dining and Cooking