Antidote (Soho)

• Hedone is God's own diner and serving a poached onion on a plate is a work of genius
• Exactly how his influence breaks down is yet to be revealed completely
• The crust on top was golden brown and gently salty
• Salt marsh lamb shoulder was beautifully cooked
• Better even than the cheeses was the house bread
• So fresh and light that whoever's making bread at Antidote (and it is all made in house) should be very pleased with themselves indeed
• This meal began with an amuse bouche of buttermilk with pickled cucumber and cucumber sorbet was pleasant and refreshing
• Things got more interesting with the starter of quail with girolles
• The bread here is from Hedone and is the best that can be found in London
• In many London restaurants is disappointing
• Slices of razor clams were also unusually tender
• The fish served with spring cabbage and pine berries easily (15/20)
• Short rib of 50 day aged beef was cooked slowly
• This resulted in superbly tender meat with plenty of flavour
• Even better were superb English raspberries with oatmeal parfait
• The level of ingredients is not quite at the level of Hedone due to the lower price point here
• The bar itself is downstairs with some bar stools and a few tables
• Downstairs there are snacks available
• The room was fine but the dinner experience was somewhat marred by the very small
• The head chef is Chris Jones
• Who in addition to working at Hedone was sous chef at Autre Pied for a year and prior to that was senior chef de partie at l&rsquo
• Mostly (88%) French but with some interesting Italian wines too
• Abruzzo 2001 was a relatively bargain at £
• Suffice it to say that it is close to perfect
• By a wide margin the best bread that you will encounter in London
• In the early days of the new kitchen regime a set four course dinner menu was priced at £
• The quality of the produce was evident in seasonal white asparagus from France
• Carefully cooked with a classic Hollandaise sauce
• Given a slight twist with the addition of black cardamom powder and tarragon
• Cod with smoked Jersey Royals and dried black olives was less successful
• The dried olives were an interesting touch
• This may be connected with the kitchen being two floors down from the main dining room
• There was no such problem with the other dishes
• The sauce working well with the fish and the spinach tender (15/20)
• The meringue was delicate and the quality of the lemons shone through here
• Glazed chocolate molleux with passion fruit sorbet is lifted directly from a dish in the early days of Hedone
• I gather that there are plans to upgrade the coffee in due course
• Certainly the gulf between this and the coffee at Hedone (supplied by a roaster in Malmo) is very considerable
• The front of house is run by the affable Guillaume Siard
• If you opted for a modest wine then a realistic bill with mineral water
• The first course was slow cooked duck egg with morels and peas with a little red pepper with a sauce made from the white of the egg
• Slip sole was served on the bone with seaweed and lemon butter
• The pork shoulder having excellent flavour and served with wild garlic and Calcot onion (a green onion from Spain) with mustard frissee
• Perhaps the crackling could have been a touch crisper but this was still an excellent dish (16/20)
• Even though the restaurant was still in its early days for these two meals
• The meat dishes tried were also very fine indeed
• This is a place that is only going to get better as the kitchen settles down
• Trying to get reservations on a Saturday night is near impossible in London if you haven&rsquo
• The only major difference being the set up of the menu at Antidote was bit different
• Sure I've been to places where the menu is designed to not offer choices like Entricote or Burger &
• Not knowing what four courses are going to be does feel a bit risky
• The layout appears confusing with a main door that appears to be the entrance but is actually not and you have to enter through a side door
• Downstairs is a wine bar with small plates on offer and the upstairs is where you get the set menu
• The first course was scallops served with lettuce and dill
• Beans and mussels was the stand out dish for us
• Flawlessly cooked fish with all the flavours of the sea from the mussels and samphire &ndash
• The third course was suckling pig with onions
• Dessert was chocolate mousse with a white chocolate sorbet &ndash
• The location is great and this Wine bar fits very well in the street atmosphere
• One day before the new Michelin guide was published I went for lunch with a friend
• We heard some rumours that they were probably going to be awarded of a Michelin star
• Downstairs it is 'nibbles' menu as they called it small plates and wine
• The decoration of the room was very simple and modern light bulbs
• The fact that there were not many customers upstairs probably didn't help to make Antidote (Soho) more friendly and warm
• It was not bad but I don't really like to start my meal with an ice cream
• Their breads are apparently very good
• Vennes onion was interesting
• Apparently it is the signature dish of the chef Mikael Jonsson which I didn't know
• I went for the slow cooked egg served with curly kale and trompette mushroom
• My favourite part of the dish was the beetroot mousse
• We both agreed that the Livarot cheese was nice but it would have been better if it was served less cold at room temperature
• The flavour didn't taste great with the peanut sponge and the hay ice cream
• Overall the lunch was nice but nothing amazing
• Their bread is just simple
• I felt like the whole meal was a bit too light
• The atmosphere was totally trendy but it felt so cold not my cup of tea
• The small plates were really solid
• The new Alan Yau in Berwick Street but the kitchens were shut due to an electricity fault
• A few people were milling round the bar on the left and there was an air of general confusion all round
• The little wine bar off Carnaby Street which I was keen to revisit
• The bar offering is of the highest quality and you do get to eat the bread
• Provided the required antidote to a poisonous day filled with mundane travel and frantic bustling around town trying to find formal gowns to wear aboard the Queen Mary 2
• No nonsense wine bar where you can get good wines by the glass along with cheese and charcuterie
• I went for lunch with my mum and wasn't too sure if I'd made the right decision to begin with
• The presentation is as stylish and minimalist as the decor

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