Dinner by Heston Blumenthal – London

 

After one of the most  unforgettable culinary weekends in Spain, visiting Arzak, Mugaritz and one of the best tapas restaurants in San Sebastian, it was time to go to London. To keep it up to the weekend standard I managed to make a reservation in one of the most hard to get in new restaurants in London: Dinner by Heston Blumenthal and I have to say it lived up to my expectations

This Heston Blumenthal’s first restaurant in London. He is also the owner of one the molecular cuisine mecca: The Fat Duck. Restaurant  probably not at the same level as Alinea or El Bulli, but still a destination restaurant, specially now that people appear not to get sick after eating in it.

Don’t get me wrong do not expect from Dinner a molecular cuisine restaurant, this is a more traditional British food resto, cooked to perfection.

Restaurant is located in the Mandarin hotel and it run by Ashley Palmer-Watts, who we could see from our table next to the open kitchen doing an excellent job.

After some drink in the hotel bar, we finally got sitted. The particularity of the Menu is that the year when the dishes were first discovered appears next to the dish name. BTW, some of my coworker thought those numbers were actually the calories of the dish.

Dinner by Heston Blumenthal - Mandarin Oriental, Hyde Park, London-4890
Bread and Butter with salt. This is something that still can not understand, why this good restaurants still use butter, where they could be using extra virgin olive oil, nothing can get better than a good olive oil selection.
Next the Momofuku logo foie

Dinner by Heston Blumenthal - Mandarin Oriental, Hyde Park, London-4892

After 5 seconds….
Dinner by Heston Blumenthal - Mandarin Oriental, Hyde Park, London-4900

Meat Fruit (c.1500)
Mandarin, Chicken Liver Parfait and Grilled Bread
£13.50

The more photogenic dish of the night, and a dish that it seems it was created by David Chang’s Momofuku. Definitely really tasty but not at the same level of Corton or Eleven Madison Park foie. BTW the leaves were not eatable.

Dinner by Heston Blumenthal - Mandarin Oriental, Hyde Park, London-4895
Roast Scallops (c.1820)
Cucumber Ketchup and Borage
£16.00

 

Dinner by Heston Blumenthal - Mandarin Oriental, Hyde Park, London-4896
Hay Smoked Mackerel (c.1730)
Lemon Salad, Gentleman’s Relish and Olive Oil
£14.50

Dish was combined with an anchovy paste, garlic and lemon olive oil. Probably this dish was found in one of the Navy boats that was taken from the Spanish Armada 🙂 Very Spanish influenced dish.

Dinner by Heston Blumenthal - Mandarin Oriental, Hyde Park, London-4903
Sirloin of Black Angus with bone in (c.1830)
Mushroom Ketchup, Red Wine Juice and Triple Cooked Chips
£30.00

What else I can tell about a perfectly cooked peace of meat.

Dinner by Heston Blumenthal - Mandarin Oriental, Hyde Park, London-4904

Ribeye (c.1830)
Mushroom Ketchup, Red Wine Juice and Triple Cooked Chips
£30.00

Amazing, boneless ribeye with butter and the famous Heston’s  triple-cooked chips. A classic that will never get old.

Dinner by Heston Blumenthal - Mandarin Oriental, Hyde Park, London-4901
Sea bass (c.XXXX)

Dinner by Heston Blumenthal - Mandarin Oriental, Hyde Park, London-4908
Chocolate Bar (c.1730)
Passion Fruit Jam and Ginger Ice Cream
£9.50

Not that good, actually a little bit disappointed. Also in the picture the shadow of Ramiro’s iphone.  Mehhh!

Dinner by Heston Blumenthal - Mandarin Oriental, Hyde Park, London-4909
Tipsy Cake (c.1810)
Spit Roast Pineapple
£10.00

This was my favorite dish, the flavors really impressed me at the first bite, since it was something that I was not expecting. The brioche was soaked with pinneaple, sugar and some type of alcohol, so dam good. Order this at the beginning of the meal, and allow 30 minutes to cook.

Overall really good service and well put together flavors, but do not expect other Fat Duck. This is an interpretation of GB classic food. If you want to be impressed in London,  there are better restaurants to go, and probably not as hard to get in as Dinner.

Dinner by Heston Blumenthal – Mandarin Oriental Hotel66 Knightsbridge
Westminster, London SW3 1, United Kingdom
020 7201 3833
Website

6 Comments

  1. Wow, okay, hold on a second. You have to explain that orange to me. It’s chicken liver with . . . mandarin peel around it? Or some sort of mandarin fruit leather? WILD!

    • The mandarin fruit was delicious. The outside is eatable, it is similar visual trick to the foiei fruit from Corton.
      I could eat 10 of those in a row

  2. It is a mandarin gel, that the frozen ball of mousse is dipped into and allowed to set on a wire rack. That process is repeated numerous times until the coating is about half an inch thick.

    • Thanks Jakob for the info. It seems you have done it a lot of times 🙂 have you tried that technique?

  3. I have tried the technique some times. It isn’t easy at all. Getting the coating level is challenging and you need to repeat the dipping process many times. It is well worth the trouble when you see the guests’ surpriced faces, though.

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