The Cavendish (Marylebone)

• Marylebone is still yet to get any kind of speakeasy or luxury bar (unless we're including those located in a hotel)
• A swanky cocktail bar with all the trimming downstairs
• Had nice rounded flavours but the crushed ice filling the glass up was not completely to our tastes
• The Cavendish sits on the former site of which was up until last year
• I'd been a couple of times for a glass of wine and catch up with friends but rarely was I excited by it
• I was slightly filled with joy when I heard it had closed
• Cocktails down the hatch we moved our way on to the starters and first out was this vibrant and fresh burrata
• Classically presented but every ingredient was as fresh as one could hope and while everything on the plate was simple
• That burrata was on another level
• One dish that really stole the limelight was this gorgeous carabinero prawn risotto
• 16.50 for a starter size is certainly commanding a high price but one spoonful of it and you'll realise it's worth every penny
• Full of flavour and respected as one of the best examples from top chefs around the globe you shouldn't even treat it as a prawn
• To hunky chunks of tuna steaks which were so tender you could have simply torn each apart with your fingers
• Still manages to remain healthy until you match it with their oh so cheesy mac 'n' cheese that is and some fried zucchini
• One thing I've been seeing a lot of lately is veal chops
• The sauce in which this delicious chop was bathed and glazed in had a sweetness to it and flavour which I couldn't quite put my finger on
• Creme Catalana is a variant of the classic creme brulee and is perhaps the best example of this simple
• Whether it's because the custard is too thin and watery
• It was quite simply faultless and its large portion size meant for a long affair which we was hoping would never end
• The custard was full of zesty flavour and that topping incredibly crunchy
• From the menu it sounded rather simple but this pineapple ravioli was the perfect way to end a meal
• The Cavendish is a far cry from what used to be here on this site and a much welcomed addition to Marylebone
• What initially feels like a gastro pub blossoms into something out of the ordinary when you make your way upstairs and enter an unexpectedly sophisticated dining room with exquisite food
• Head Chef here is ex El Bulli (drop this into conversation and you&rsquo
• Re guaranteed a kiss) so the food is on a par with some of the City&rsquo
• The Secreto (Iberian pork shoulder) is done brilliantly
• The Vongole Linguine is cooked table side
• Waiting a while before you pull out the big gun and surprise your date with what lies above (you get little sense of the restaurants from the bar area downstairs)
• One dish that really stole the limelight was this gorgeous carabinero
• It was cooked to perfection with the lemon and saffron sauce really sinking into the white meat and bringing out a lovely flavour
• It was served with creamy desiree potatoes and spinach
• Are two of my favourite vegetables so I was pretty happy
• The offering for veggies is not very big
• The service is also helpful and friendly staff
• The Cavendish 35 New Cavendish St is definately a destination
• Trained at El Bulli and is the Chef here
• Service was courteous with pleasant staff
• M pleased to report the restaurant is as lovely as ever with brasserie/pub downstairs and a more formal and rather elegant dining room upstairs
• One of the most hardest things these days for a restaurant is not being that new restaurant on the block
• Especially as so many reviews and articles about you in your old form are already spread across the internet
• The Cavendish is one of those restaurants
• The venue first opened late 2014 with a menu focusing on modern
• European dishes with punchy flavour
• Now that has all changed with a new head chef at its helm
• Between the back street of Oxford Circus and Marylebone are 35 New Cavendish drinking and dining restaurant
• Italian and Spanish dishes with formal service
• Linen and a tableside Crepes Suzette that was pure theatre
• With an interior that is a fusion between a masculine 1940s club and contemporary Soho
• With Douglas and a new general manager leading the charge The Cavendish is going for a more informal atmosphere now with a modern European and produce led approach serving all day brunch

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