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5/6/2016

I first read about Bonhams restaurant in a blog. Later on I came across more positive reviews and decided to make a reservation. The head Chef, Tom Kemble, Had worked at Hedone in London and Faviken in northern Sweden. He is passionate about seasonality and simplicity. Bonhams is located inside the auction house on Bond Street. Service was formal but their restaurant was the only restaurant (the entire trip) that did not provide spoon as part of the silverware. Specially considering a couple of dishes had delicious sauces that could have used it.

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Seaweed Cracker topped with Japanese glazed eel, yuzu mayo and Nori and Buckwheat Cup with Cured meat
Pretty good start to our lunch. The seaweed cracker with eel had the umami going and the buckwheat cup was earthy.
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Sourdough Bread A nice crusty bread.
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Sea Food Salad Seared Langoustine, Porthilly Rock Oyster Tartare, Confit Lemon, Kombu and Sesame Dashi Vinaigrette
I love langoustine and it did not disappoint. They were briefly seared and were delicious. The dressing gave it a Japanese element and was pretty good.
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Luberon Asparagus with Soft Boiled Burford Brown, Watercress Sabayan, Confit Lemon and Trout Eggs
Fat grassy asparagus were an ideal partner for the rich egg. The lemon provided brightness and acid. The trout eggs was the salty element the dish needed and the sabayan provided lusciousness.
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Slow-cooked Cornish Turbot, kefir Milk Foam, Bone Marrow and Beef Jus
Turbot is one of my favorite fishes and it was cooked just right but it had a competition from the very tasty bone marrow.
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Cumbrian Rack of Lamb with Pertuis Asparagus, Seaweed Butter, Ramson Coulis and Jus Gras
The lamb was cooked beautifully and thankfully it was not overly gamey. This was the dish that desperately needed a spoon so you could eat every drop of jus gras, seaweed butter and the coulis.
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Gariguette Strawberries with Lime Meringue, Tahitian Vanilla Ice Cream and 20 Year Old Balsamic Vinegar
This was the highlight of our lunch. The strawberries were beyond delicious and went amazingly well with the tart meringue.  The vanilla ice cream was very floral and the aged balsamic was the cherry on the top.
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Lemon Tarragon Macaroon and caramel
A nice ending to a great lunch.