The Greenhouse (Mayfair)

• Just like you are entering into a garden
• The kitchen is lead by Chef who was recently appointed the second Michelin Star 2014
• We booked for the Set lunch offer on Toptable and it was worth it&hellip
• Before we start a beetroot meringue filled with wasabi mascarpone was serve&hellip
• Light and amazing wasabi and beetroot was a perfect combination
• Sweet and slightly acidic married well with the horseradish with a hint of luxurious truffle and savour smoked duck
• The crab was fresh and sweet and the foam of rocket and artichoke adds that depth of flavour but the downside was the saltiness of the pasta which was abit too strong for me
• Mains its lamb with coconut rice and pineapple and whiting with curry
• Savoury and still retain the lamb profile which amazing went well with the sharp and creamy tropical coconut rice&hellip
• The downside is I think a crispy skin would have elevated the fish and a little bit more curry would be perfect but overall a delicious
• Dessert its cox apple with hazelnut ice cream
• Tart apples cut by the slightly salty crumble and nutty hazelnut was perfect balance of texture and flavours&hellip
• The petite four were perfect in complimenting your tea or coffee such as the raspberry crumble
• 25 for three course is one place you must try when in London
• A full a la carte choice with three courses being £
• The wine list at the Greenhouse is one of the largest in London
• In general the pricing was far from kind
• A trio of nibbles comprised a delicate fennel macaron with avocado and wild anise seeds
• Xeres vinegar tuile with feta cream
• The macaron was the best of these
• Very good chorizo and Parmesan roll and genuinely top class puff pastry with tomato and basil (17/20 bread)
• Cornish crab came seasoned with a mild curry dressing
• Native lobster with potimarron (a winter squash) puree
• The lobster was tender but this dish felt a bit overworked
• Giving an overall effect of an overly sweet flavour that did not sit easily with the shellfish (perhaps 15/20)
• S egg came with Jerusalem artichoke foam
• I was impressed with the quality of roasted foie gras with silky smooth texture and deep flavour
• Glazed with balsamic vinegar and resting in a bed of corn coulis and popcorn with satay spices
• John Dory from Cornwall was precisely cooked
• The brown crabmeat sauce was quite intense but the hint of lemon brought just enough balancing acidity to the dish (17/20)
• Presa Iberica is a cut of pork attached to the shoulder
• Served with pearl onion stuffed with sabrassada sausage
• Smoked pimento and a caramel made with white wine and sherry vinegar
• I liked the sherry influence with the Spanish pork
• The meat itself was excellent (17/20)
• We skipped the tempting cheese board but the sourcing here is impeccable
• Pre dessert was verjus (the juice of unripe grapes) sorbet with fresh white grape
• Refreshing and with lovely texture (easily 17/20)
• I am not sure that dill is the right way to balance it (15/20)
• These comprised choux pastry with coconut and lime
• Admittedly with some lovely Kientzler Riesling Geisberg 2005
• The cooking is certainly very capable here
• Technically there was little to fault
• Located in the most posh area of London Mayfair you are going to find the Greenhouse Restaurant
• The restaurant is situated a metres from Hyde park with closest tube staion Green Park and Hyde Park Corner
• The cuisine in the venue is mostly French and the meals are prepared with organic
• I would recommend to try the Welsh Organic Lamb(shared for two persons) combined with bottle of their various wines from all around the world
• The two course meal is 80 pound pp and the three course is 90 pound pp
• I do understand that their potential is limited by the need to conform to a certain image whilst maintaining a functional space
• Empty and dead to me to a level that is surprising
• The Greenhouse restaurant is a favourite of mine ever since Arnaud Bignon took over the stoves from Antonin Bonnet
• Bignon was recruited from Spondi (Greece) probably with the very aim of elevating the restaurant to 2 Michelin Star status &ndash
• A feat which was achieved in 2013
• It seems like some of the best restaurants arenâ
• The entrance as a start was out of this world
• The service is super impressive which makes you feel in a Michelin star restaurant
• I was also interested to see how the restaurant has progressed as I am a big fan of chef Amraud Bignon's presentation with his dishes
• The beautiful little restaurant was in the backstreets and mews of one of London&rsquo
• S best areas and was only identifiable from the street because of a discreet sign with a copy of the restaurant&rsquo

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