Fourth visit here and third since Chef Harrison started. Last visit was about a year ago when they were still 1 star, but 2 now. Had the table up front right next to the kitchen which was nice since not only did we get to see all the action, but it meant a lot more attention from Chef Harrison.
Food is modern Nordic cuisine. May not be to everyone's taste, but we enjoyed it immensely. A lot of pickled, fermented, dehydrated products. First few courses were primarily fish based. His version of a Scotch egg made with a quail egg topped with Perigord truffle was fantastic. Duck was maybe the best duck I've ever had…fat rendered well, perfectly cooked, with a touch of smoke, served with sauce and some cream made from the duck fat.
We did do one reserve and one standard pairing. Mostly labels we didn't know, but we enjoy being exposed a lot of different wines. Was a nice contrast between the two since the standard generally featured younger, more crisp, fruit forward compared to the generally older, more developed flavors of the reserve pairing.
Food seems a bit more refined and very meticulously prepared compared to previous visits. He's also shifted the menu to include more UK cuisine. All in all a fantastic time.
by 3gin3rd
4 Comments
Was also there earlier this month and unfortunately fall into the camp of not being my taste. Didn’t dislike it but just found it largely to be pretty unmemorable. The starters were nice as well as the venison was delicious but everything else there was just too much a focus on technique and origin that didn’t deliver on flavor for me. Like I actually thought the scotch egg fell pretty flat. I commented in a different post of how i’m just not the audience for long drawn out explanations (which I found pretty awkward here) and I had this experience fresh in my head. Same with the duck. Such build up in the presentation and explanation and I found it to be just ok, especially coming off having a really incredible duck course at Septime earlier this year. I think the kombucha jelly perfectly encapsulated my experience. Big back story and then I bite into it and i’m like this barely tastes like kombucha.
Glad you enjoyed it though!
Out of curiosity, do you have a list of the wines they poured for you?
The pictures look great. How does the taste compare with the modern Nordic places in Copenhagen? I didn’t find Kadeau to be for me, so wondering if I’d feel the same about Sons & Daughters.
Deducting a star for incorrect “it’s” on menu.