108 Brasserie (Marylebone)

• They will be serving simple British dishes made from the finest locally sourced ingredients that centres around the best in seasonal produce
• Sophisticated bar for all day drinking with a dining area
• S traditional grill room style with a modern twist
• Rich red leather and burnt orange mohair upholstery combined with beautiful parquet and a dark stained oak bar creates a stylish and inviting environment
• The 108 Edition is a delicious blend of Maker&rsquo
• Cucumber and thyme infused Midori with lime and kiwi and English Spritz &ndash
• You can select from starters including octopus carpaccio with a tomato and chilli dressing
• Alongside dishes such as Crispy pigs cheeks with an apple and raisin chutney
• Tiger prawns served with garlic and parsley butter
• Suffolk free range pork chop with a cider glaze
• Other main courses include Confit breast of lamb with celeriac remoulade and green sauce
• Roasted monkfish served with curried lentils and crispy shallots and Spelt risotto with wild mushrooms and Bosworth Ash goat&rsquo
• Including Autumn spiced fruit crumble served with vanilla ice cream and Warm chocolate fondant with peanut butter ice cream and salted popcorn
• We are particularly looking forward to trying the octopus carpaccio with a tomato and chilli dressing
• The baked camembert from La Fromagerie with roasted garlic and rosemary
• The warm chocolate fondant with peanut butter ice cream and salted popcorn
• I went along with Dad The List to sample the food offering at lunchtime
• We moved on to an enjoyable but hard to eat Devonshire Crab Cocktail with Avocado &
• Some stunning Roasted Organic Baby Beets with Goat's Curd
• Ribeye Steak and Pork Chop sit alongside the likes Roasted Monkfish with Curried Lentils and Cornish Skate Wing with Black Butter &
• Everything else is child's play
• The steak held its own with a creamy peppercorn sauce
• Peanut butter often seems to be involved it was employed here to good effect though I'd rather opt for classic vanilla every time
• Risk takers might go for the Josper Grilled Pineapple with Coconut Sorbet
• The drinks menu is a little behind current trends
• Prices are pretty steep not surprising given the location (though nearby Picture is very competitive)
• After finishing our aperitif we were led into the main restaurant for our dinner
• I already knew what I was going to have
• First my eyes greedily veered to the centre of the room where a vast bread selection was set up on the table
• Anyway all that bread was my idea of heaven
• 108 Brasserie has always been a relatively busy hotel restaurant in the area so it was a little surprise to find out it was closing for a major refurb
• An espresso Martini was the only thing on my mind
• A few more shakes in the mixer were needed to add that little extra body and creaminess to it all
• The new menu here is all about good quality
• Modern British comfort food with a European flare
• One dish which is always overlooked and shouldn't be is anything with beetroot in it
• This starter of roasted organic baby beets with goats curd
• Turned out to be one of the best things on the menu
• The basil pesto was the icing on the cake and all I could think about was if I could ask for seconds of this dish
• The pig cheeks were as good as expected
• The mustard creme fraiche is rather intense and does work very well with the dish
• I imagine (hope) the fish was cooked in the kitchens new josper grill
• Crispy shallots were also a nice idea but in terms of flavour I didn't quite see the point of them
• The monkfish and that curry flavour running through the dish was the star here
• Don't leave before trying the whole lemon sole it will the best thing you've done all year
• Served on or off the bone (we went for off) and with the option of grilled or meuniere
• A side of very well seasoned steamed spinach and some of those gorgeous crispy fries were a match made in heaven with this dish
• Warm chocolate fondant was a bit of an oddity
• Mainly because it was served with vanilla ice cream
• Instead of the promised peanut butter kind which was what made me order this dish in the first place
• Gooey chocolate seeping out was as good as can be
• So many times I've ended up in their Marylebone branch and on most occasions leave with the intense cheesy smell lingering on to my clothes for the next couple of days
• The chutney on the other hand was very peculiar
• With a fresh face and revamped menu there is only one way the food and service can go here and that's up
• The menu is mouthwatering with lot of choice including some healthy options such as egg white omelette or home made granola
• The coffee is so good that it&rsquo
• S worth mentioning and the cocktails were expertly mixed and flowing
• Fill your gorgeous table with food and cocktails and make sure you try their unbelievable Guinness bread smothered with real churned butter
• Languorous meal with lots of cocktails
• The bathroom is through a strange corridor maze that reminds you of the restaurant&rsquo
• Also the Guinness bread is so good that I have thought about it more than it is normal to think about bread
• Coupled with plenty of bellinis and live music is the perfect mood setter for a hot brunch date
• Of being conscious that your total experience is being cared
• That you are warmly welcomed into a space where delicious bites and sips are shared in good company
• Though the table comes with all the excitement of being in the thick of it
• What impressed me about 108 Brasserie was the attention to detail from start to finish
• Table 9 itself was a top to bottom experience
• Oak reliefs and burnt orange mohair chairs were reflected in every richly golden mirror and in each of my four silver forks
• The menu itself was an ode to farm freshness
• It included watercress soup with black headed gull&rsquo
• Each ingredient was included with purpose
• No two bites were exactly the same
• The menus for Table 9 are all bespoke&ndash
• The dessert course was paired with a cheerful and festive Muscat
• While the final cheese and chutney course was complimented by a Balvenie Doubelwood
• 108 Brasserie is a grand marriage of people and food
• The personality of its staff are found in the plating and wine choices
• Even the bread was delicious &ndash
• 108 Brassiere is located at 108 Marylebone Lane
• To start with I opted for the Seared Tuna with the soy and ginger dressing
• I took the opportunity to have a Friday night dinner date with Mrs Kiwi to try the gluten free dinner at 108 Brasserie which is located inside the Marylebone Hotel
• 108 Brasserie is the kind of place I could (and did) spend a whole evening eating
• Drinking and chatting away with a girlfriend
• ) restaurant with leather banquets
• Bron and I went to check it out on a cold Monday evening as I was invited there to try the food
• We settled in with a glass of English Sparkling wine and chose a variety of dishes from the extensive British led menu
• All the ingredients used are top quality
• Bron started with the Dorset crab on toast with watercress &
• Apple a very generous portion of crab meat in a delicate dressing that tasted like the best version of a prawn cocktail dressing I've tried
• S offering is any indication
• Roasted whole turbot for two with trumpet mushrooms
• Open space with comfy banquettes and leather upholstered chairs
• Even if it is for two to share
• I imagine 108 Brasserie is the kind of place where if you live or work locally you might pop in a couple of times a month
• In ordinary words it is essentially bread and butter but this is in every way unimaginably good
• June's dish of the month is a poached line caught wild salmon
• Quotations but the wild salmon was poached to perfection flakes off gently with a pink middle that makes me smile
• My only slightest moan was that the hollandaise sauce was a slightly lumpy
• A wine to pair with the salmon is this white Domaine de Montmarin Viognier 2014 France which has a prominent floral aroma but a sharp and tangy taste
• The sharp tangy taste is cut short and it somehow mellows out
• We had a couple of side dishes but they were not necessary
• The salmon itself was a generous helping but I could not resist the he grilled asparagus with olive oil
• Floury within was almost like eating a potato pop
• 108 Brasserie is part of the Marylebone hotel's Edwardian townhouse
• The interior dining reflects a traditional bistro style furnished with rich red leather
• 108 Brasserie in Marylebone is on a mission to showcase the best of modern British cuisine and seasonal produce through Executive Chef Russell Ford&lsquo
• This July stars a gluten free 100% Acorn fed Iberico pork fillet with grilled peaches and Wye Valley asparagus
• The only problem is the price which I found a bit high for what we got

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