Dinner by Heston Blumenthal (Knightsbridge)

• The food is reasonably priced (by Australian standards) and packed full of flavour and theatre which is what makes this really special
• I also had my first taste of Krug which was the icing on the cake
• Every dish and every mouth was bursting with flavours
• Presentation of the chicken liver was matched by the smoothness of the chicken liver mousse
• Pieces of toasted bread kept coming and we had to make sure we didn't stuff ourselves with too much bread
• I went to eat at Dinner by Heston Blumenthal (Knightsbridge) with my wife and it was a good experience
• We had great time and delicious food with perfect presentation and taste
• The service was first class and dining experience predominantly unparalleled as for me
• While entrecote was of the same class
• I didn't really know quite what to expect but whatever it was didn't disappoint
• The cocktails come from the mandarin bar and are pricey but so worth it
• The dishes are all a positive surprise
• We liked the casual in local absolutely the evening was special and I stand
• The account was consistent with the two hours of impeccable service
• I went there with my friends we had very really good time
• The Service was superb from the staff members with a brief explanation of the menu
• We were provided by young French who was very friendly and always smiling
• The dessert was my favorite
• About the price I would say it was reasonable for such a menu in London
• The restaurant is headed up by the talented Ashley Palmer Watts
• S name on Google the first result coming up is people enquiring to his salary &ndash
• The idea and ethos behind the menu here is about recreating British culinary history
• Either that or everyone else is copying them
• I came to this restaurant with completely no idea of what to expect
• Where you enter lacked atmosphere and felt as cold as an airport waiting lounge with garish hotel lobby tables and a bleak 90&rsquo
• When time to dine arrived we also had to prompt someone we were still here
• The dining room did have some nice features such as the centre kitchen area with chefs cooking away and some sublime views over Hyde Park
• The rest of the room however was nothing spectacular
• Parsley and sorrel was a perfectly lovely dish to start
• Either way it felt too familiar and I was expecting to come here and eat more of history
• Onions and parsley was finally something which got me excited &ndash
• The balance was simply perfect
• The temperature of the food was tepid at best
• So hate me already but this was my experience from my personal meal and no one else&rsquo
• Again the temperature was lukewarm (I hate that word) at best and the portion size was abysmally small &ndash
• The most accomplished and definitely the best dish we ate here at Dinner was this c
• 1954 roast pollock with a buttery parsnip puree
• I think my main concern was simply expecting too much
• A silky smooth chocolate pre dessert later our second best dish of our meal ended up being this millionaire shortbread c
• Finished off with crystalized chocolate and vanilla ice cream
• The tamarind prune tart was also a faultless beauty in terms of its cooking but for me the prune element too discreet &ndash
• Again a little eye watering with its pricing you can&rsquo
• Dinner by Heston Blumenthal was certainly an experience I&rsquo
• Ve not been left with any longing to return anytime soon
• Ve got two Michelin stars and ranked the 5th best restaurant in the world then perhaps a sub standard menu like this one
• I can already feel the virtual eye rolling that my readers are engaging in right now
• Dinner generally is the biggest meal of the day
• How fitting that we were to be doing our testing at the traditional time
• Dinner comes with an interesting twist
• All dishes on the menu are marked with their appropriate era of invention as part of their description
• I am looking at you with your bacon bread
• Roasted scallops with cucumber ketchup
• The scallops were cooked just right and the cucumber ketchup (pureed cucumber) added an interesting dimension
• On the left is just normal bread
• Something that looks like sort of a fruit complete with leaf right
• The sweet skin contrasting with the savory liver
• When eaten with the crispy bread to add a crunchy contrast to the soft texture of the meat fruit
• Started with the famous meat fruit along with the lobster/cucumber soup which lived up to every expectation
• The chicken was succulent and the turbot literally tasted like heaven
• We ended the meal with the tipsy cake and liquid nitrogen ice cream
• Most of the dishes were really good for what they were (ie
• The dessert was exceptional
• No extras apart from bread and although food was nice it wasn't wow as some other Michelin restaurants have been
• The starter we had was nice but felt a little wintry for a spring menu
• The service was ok but again could have been better
• Blumenthal uses British history in his dishes with some recipes dating back to as far as the 14th century cooking of the past that is playful
• If you thought British cuisine was only about fish and chips
• The subtle and succulent spiced pigeon with ale and artichokes
• A combination that was quite simply bursting with flavours
• With a tingle that teases you with it's naughtiness and urges you on to sin
• Dinner by Heston Blumenthal opened in 2011 and is an investigation into 600 years of Britain&rsquo
• Acqua Panna are the sponsors and are a client of my work)
• The journalists were all food writers so their understanding of good food was the perfect match for Dinner
• Overlooking Hyde Park is built into the Mandarin Oriental
• A remarkable choice that is a play on an old English technique of making one food look like another
• The orange peel was a thin layer of a zingy citrus gel
• The pigeon was outstanding
• It was served with syrup infused brioche
• A visit to dinner is one not to be
• My stand out was my delicious litchi martini cocktail along with the starter of fois gras
• Served at your table is quite the show
• Meat fruit was creative but at best it was just a pate
• The other memorable dish was the brown bread ice cream
• The processes are surprising and flavours so exciting
• The wine list is classic yet in true Heston style boasts some delicious but more quirky wines
• The meat fruit was glorious as well as the tipsy cake
• The Salmagundi (chicken oysters) were the highlight of the meal and the dish is a must order for any red meat eater who thinks chicken isn't for them
• The Cod in Cider sits on the most beautiful broth with onions caramelised to perfection and is so flaky good
• The meat fruit deserves a mention only because it's most obviously the best liver parfait I've eaten in my entire life
• Loved the connectivity and ease with which we found the restaurant
• The service was impeccable
• The fact that there are separate servers for wine
• Ordered the Meat Fruit to begin with an absolute clever dish
• An interesting feature in the restaurant is the way the history behind every dish is explained in details
• They've put together with as much love and seriousness as the regular one)
• Heston Blumenthal amazes us with updates versions of old English recipes
• Ice cream wagon is really fun ☺️
• He can forgiven for rarely turning up to actually cook in his kitchen and for swanning off to Australia along with his fat duck for the last 6 months
• Everyone is familiar with his brand of cooking and with his beaming bald head plastered on an increasing number of goods in our shopping aisles
• Is probably why getting a seat in one of his restaurants is like trying to recreate one of his dishes at home
• Now that Dinner has been open for 4 years and there are hotter seats in town
• We had the 3 course lunch special with matching wines
• The meat fruit was a standout as was the millionaire's slice
• Looked so simple but was a perfect combination of chocolate and caramel and an olive oil base
• Combining warmth with efficiency) and the setting (stunning)
• We were happy enough with the experience
• The food was very good and creative as expected and the service was fast as hell
• Also the nitro ice cream is something beyond real
• Not at all impressed with the food and drinks here
• We had the Meat Fruit which was just a pate wrapped in citrus jelly
• I decided to try dinner by heston for a join birthday celebration with my best friends and it didn't disappoint
• My favourite has to be the salamagundy starter with quail meat (special for that night)
• All the food recommended was great and we even got a chance to see the kitchen up close and personal
• Definitely a place to try when you have special occasion as it does come with a heavier price tag
• Sunday lunch was proving a tough choice
• The signature dishes of Meat Fruit (which I've always wanted to try) and the Tipsy Cake were real highlights
• The pork chop was melt in your mouth
• Heston Blumenthal is the mad scientist of the culinary world
• He always comes up with weird food dishes that will really amuse you
• Confuse you and at the same time are freaking delicious
• He makes you believe what you see is not what you taste
• Though keep in mind you need a debit/credit card as you have to provide them with the details of your card incase you cancel at the last minute
• We had our reservation on Saturday and thus couldn't go with the set course as that is only offered from Mon Fri
• So we went with the Ala Carte menu
• The menu is filled with a variety of different dishes and some unusual things
• The menu is inspired by historic British gastronomy with a futuristic touch
• Oysters were our favourite but just by a tad and we would have been happy with any of them without a thought
• Though we ordered only 1 main it was great for the restaurant to divide it into 2 plates so we didn't have to fight for the last bite
• The beetroot puree was so rich and tasty it went perfectly with the duck
• It finally was time for dessert and we ordered a Spring Tart made of Gariguette strawberries
• The basil yogurt was something we had never tried before and was quite good
• A 3 course meal is filling though you may still have some space left
• The beauty of the experience is absolutely satisfying
• Dinner by Heston Blumenthal is officially the best food we have eaten till now and we hope to visit them again soon to try out their set course menu
• I thought this was quite average
• The food itself was good but not wow
• The meat fruit was interesting but it was too big portion for one person to have in my opinion
• The steak main was nice but had better elsewhere and the tipsy cake was nice but again not spectacular to warrant this restaurant being in top 10 in the world
• Part of the problem is that obtaining a reservation (on short notice) is tricky
• The other reason is that it is easier for me to get to Bray (also known as Heston land) where I have the choice of dining at the Crown
• The Fat Duck was the only option while if I wanted something casual I could just as easily go to the Hind&rsquo
• After all it was opened with the concept of what it would be like if Heston would open a Bistro
• Fine dining service but at the same time you are still able to order a &lsquo
• Starter I had the scallop which was cooked to perfection
• The combination of flavour was still on point
• The tipsy cake cooked in 5 types of alcohol and a pit roasted pineapple is my favourite thanks to my love of alcohol and pineapple
• They made using liquid nitrogen at the table with popping candy
• I personally think this is better than having the chefs table as I like quiet and relaxing dining
• It is said that too much expectation disappoints and with many of the recommendations turning out to be less than satisfying
• I asked for regular water and was not looked down upon as a misfit
• Filtered and not tap water was served with a smile
• There are even stories on what is the inspiration behind each of the creations for they cannot be classified as mere preparations
• Roasted artichokes with baby radish
• This restaurant was on its way to hit my first 5
• I want to award DINNER with a 4.9 but the rating system does not allow it
• I left the place thinking that for a mere 10 quid pp more than the average check I was getting used to forking out
• I got one of the best culinary experiences
• Nestled within the Mandarin Oriental is Dinner by Heston
• I was delighted as it was so perfectly shaped like a mandarin
• The exterior is a mandarin jelly and in the interior is chicken liver parfait
• I loved every bit of it as it was light and not too overpowering in taste and elevated by the tinge of mandarin
• My only comment was the accompanying bread was a bit tough
• The powdered duck breast came with a layer of perfectly seared skin and was cooked to perfection with a pink tinge
• Loved the pairing with beetroot sauce as there was a slight sweetness to this
• I imagine this is Hestons twist on bread and butter pudding
• This was a salted caramel ice cream with a biscuit base and pear
• Salted caramel can never go wrong and pears brilliantly with the warm pear chunks
• The tipsy cake appeared to be soaked in rum down the bottom and was warm and comforting
• We were given a wafer with chocolate mousse and it was a perfect end to the courses
• Definitely one of my highlights dining in London and proof of why Heston is a brilliant chef
• The experience begins with the Menu (A2 size) neatly folded and held together with paper strap scribed with an interesting fact from the centuries past
• Inspired from the bygone era of circa 14 century to the 18th Century was modern in all respects
• Not exactly a Molecular Gastronomy they were executed to perfection
• Whilst the Brown Bread Ice cream and Tipsy cake were exceptional
• The finale like most 16year old's he insisted on the hand churned ice cream with Liquid nitrogen
• The black suit concierge to the restaurant staff were courteous and delightful to have my sister and me there
• Whereas my sister went with the set lunch menu
• Explained how the dishes were made and promptly answered all the questions I had about the food or about Heston
• The whole time we were being rushed
• The cheesecake however was the best cheesecake I've had in my life
• My growing fascination with medieval history lead me to explore medieval cuisine
• What fascinates me even more is learning what people ate at that time and that gives us a deeper understanding on how they lived
• Booked a table through OpenTable and was able to be seated 10min earlier than expected
• The menu set lunch was chosen for two
• Both starters and main dishes were eaten along with the best two looking desserts out of three
• This was the best meal of my life
• Ending in a peach flavoured ice cream with amazing things on the side
• Revisiting your favourite places and of course eating all the best food and drink
• Really expensive restaurant but the meatfruit (starter) and the roasted pineapple (desert) were worth every penny
• If ever there was a contrast between the old culinary world and the new
• It was at a restaurant credited with reinventing historical British dishes and giving them the Heston Blumenthal treatment
• Chicken liver parfait was enrobed in a jelly and shaped to look like a mandarin
• This artful presentation was so elegant and paired expertly with the red wine we chose a French Bordeaux
• This was probably the best version of chicken liver mousse that we've ever had
• The only criticism is that the stem was not edible
• The two Michelin starred restaurant synonymous with iconic dishes such as Meat Fruit and Rice and Flesh
• The service was great and the dishes unbeatable
• Service and food were all amazing
• The meat fruit was the star of the show
• The cucumber hearts very tangy and played tango in mouth with the acidity
• Oh the lamb saddle had pink meat and was succulent and juicy
• The nitro ice cream gimmicky was the only thing that was modern and brought out the children in us adults
• The rest of the food was pretty okayish
• We had lunch set menu which was very good value for London
• All the dishes we tried were refine and faultless
• I went to Dinner last month with four colleagues and our expectations were high
• We all work in a kitchen as well so we were quite excited about this experience
• The service was really good
• Fast and efficient with the waiters and sommelier always giving us the attention we needed and giving good recommendations about the wine
• We all had a glass of Bolllinger rose that was really good
• The chicken liver parfait flavour and consistency mixed with the grilled bread on the meat fruit was amazing
• The pork chop was perfectly cooked and I don&rsquo
• The garnish was also really good
• The sambocade was a good dessert without being to sweet
• The tenderloin was very nice in texture
• Asked for a particular salad which was served along with Halibut but was refused
• The meat fruit and the tipsy cake are the highlights of Dinner by Heston
• We were actually filled after the meat fruit as it was quite heavy and a massive portion for an entree
• Tipsy cake was quite heavy as well so came out in a food coma but satisfied
• It is possible to have a taste of it and watch at the end the preparation at the table of an ice cream with liquid nitrogen
• An superb and elegant place with reasonable price
• The ambience was mind blowing
• It was a special occasion and it was such a beautiful venue
• The service is truly high class
• I can't help but feel it's being able to say you were there more than the food that accounts for the high rating
• Chicken liver parfait served with grilled bread
• This was scallop tartare served with grilled shiitake in a sherry mushroom broth
• This was served with a side of the most interesting and unusual mushroom ketchup and Heston&rsquo
• This was braised duck breast served with grilled red cabbage and pickled cherries
• This was mulled wine poached pear with salted caramel and smoked walnut mousse
• It was a rather bitter dessert and while it was really good
• My parents almost wanted me to cancel the reservation since they were still jet lagged
• Brown bread ice cream was so good too
• I visited Dinner by Heston Blumenthal (Knightsbridge) for dinner the food was good in taste we did not get reservation at the fat duck so we try to book at Dinner by Heston Blumenthal (Knightsbridge)
• It is superb and elegant place with reasonable price excellent service friendly staff and good ambience
• I was there with a friend who loved their chopped pork
• They deserve appreciation for Nitro ice cream for the best innovation
• The flavors were extraordinary
• Everything was impeccable
• Service is impeccable and the staff are lovely and helpful

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