Petrichor at The Cavendish London Hotel – AA Rosette Dining in SW1Y
I am a sucker for hotel restaurants, they’re definitely one of my weaknesses. When I heard the news that Petrichor, (the restaurant inside plush The Cavendish London Hotel- Jermyn Streetl) had just received their second AA Rosette, as well as having launched a brand new menu- I was like a bee to a honey and decided to go without a second thought.
Here, large windows make the most of sweeping views over the streets below where shoppers and gallery goers enjoy the numerous charms of the upmarket St James area. The décor walks the line between relaxed and glamorous making it ideal for the more intimate dining occasion.
Our first starter was ‘A Trio of Quail’. I love quail, it is one of my favourite meats and I think we should sign a petition to make it available everywhere. On the plate, was a pan friend breast of quail, a perfectly cooked egg, and a confit leg croquette accompanied by carrot and orange puree, grean peas and baby spinach. It was a complex dish with simple flavours and a lot of different textures. The breast was fried with precision and skill, with the presentation being graceful.
Next were the ‘Scottish Scallops’. These were again, lightly pan fried and surrounded by confit chicken wings, truffle celeriac puree and chicken jus. This pretty imaginative dish was mood-enhancing and mind-altering. Five plump, fresh and juicy discs of scallop beautifully matched with intensely flavoured confit chicken wings, to give a land and sea combination much more elegant than the usual porky products (crunchy bacon, soggy black pudding) dished up with scallops. Top quality.
The ‘Wick’s Manor Pig’s Croquette’ was forgettable in comparison to its predecessors. The croquettes consisted of slowly braised and fried pig’s cheeks but they were a tad on the dry side. The quail egg scotch egg was a winner and went really well with the flavoursome and mildly spiced pickled vegetables piccalilli sauce.
Starter number four was the ‘Loch Duart Salmon’. Again, the presentation was well formed. Three dill and fennel cured salmon cubes, accompanied by deep white horseradish meringues, watercress jelly and confit beetroot, served with a light honey grain mustard dressing. Overall, it had a lot of substance, mixing textural playfulness with a symphony of flavours.
My main consisted of the ‘Irish Beef Fillet’. A succulent slab of high quality beef (cooked rare) served with a wise combination of smoked potato puree, braised ox cheeks, Romanesco cauliflower and of course, onion rings. This dish was another prime example of the chef’s love of fooling around with different textures.
Petrichor in my book, is well deserving of their second AA rosette. The majority of dishes are done with the upmost skill and are always imaginative without overdoing it. It is an ideal haunt for a first date and the service is second to none.
Petrichor at The Cavendish London
81 Jermyn Street