Gigi's (Mayfair)

• The egg is slow cooked at this exact temperature as it is the precise temperature where the white and the yolk are the same consistency
• It means that the white is rather more silky and delicate than you would find on an ordinary poached egg
• Claims that this is the perfect way of cooking an egg
• Well I love a good egg and the perfectly poached specimen was paired beautifully with salty parma ham
• Because the food is a great success here and no one seems to know about it
• There was no personality and in fact it was all a little uncomfortable
• The food here is billed as Italian
• With dishes like this starter of gorgeously soft roasted octopus with berlotti beans
• Pasta course of ravioli with amalfi lemon and buffalo ricotta was the stuff of dreams
• The texture of the sauce at first looked to thick and gelatinous but once you take a mouthful you realise everything is how it should be
• A sumptuously flavoured rich and buttery sauce mixed with lashings of oil
• A refined lemon zestiness and a hint of sage this was as good as it gets
• The pasta was very well made and filled to the brim with heaps of fluffy
• Then the mains were even more exciting
• I have no idea what yellow roots dressing is but if it was that strange and unusual white creamy sauce then I'm in love with said dressing
• Had a lovely crispy outer to the edges and all the burnt end goodness was sprinkled over the meat to give it a lovely rich and smokey edge to it
• You'll need a side with this dish so make sure to order a side of the buttery mash
• Our favourite dish over lunch was an easy choice to make
• Not very Italian in its approach but with flavours bursting out of the seems as much as this did we didn't care
• The chunks of slightly pink lamb were some fine examples of good sourcing and every single vegetable on the plate was perfectly cooked
• The cindered carrots were a lovely touch too
• At first I wasn't too sure about the sheep milk but we soon discovered it was a match made in heaven for this dish
• A so called Italian restaurant the dessert menu was rather more appealing then most others around
• Instead we were presented with a sweet and succulent soft poached pear covered in a smooth
• Why have I not eaten or seen this before on other menus elsewhere is beyond me it's simple but effective
• Acidity and decadence I was in ore this is the sort of desert island dessert you could only hope
• I thought I was going to get a break from tiramisu but with it being their signature tiramisu I couldn't help but be nothing but intrigued to see how they put their mark on this classic Italian dish
• Each item on their own were perhaps only OK but mixed together in one mouthful and it all became alive
• It was a little thin for my liking and could have easily been better balanced with a touch of sweetness
• What amazes me most is that Gigi's has been open since September and people have barely even heard of it
• So perhaps front of house and service is where it needs work most because with dishes almost as faultless as this the kitchen doesn't cause much for concern
• Whether gigi's is completely Italian is questionable
• I figure that the only thing to do when you are missing the warming comfort food of the colder climate is to blog about it
• You all would much rather be spending time with your wonderful (possibly nightmarish&hellip
• Even the bread basket was a bit of a marvel
• Little rolls flavoured with squid ink and spinach
• Shards of carti di musica (the thin Italian crispbread) served with lightly whipped butter were the first things to the table
• Izy went for the roasted octopus with a rich onion broth and barlotti beans
• The octopus was perfectly cooked and delicious eaten with the tender beans
• Rather subtle addition of seafood flavour and were perfect to mute the salt and mop up the broth
• I opted for the black miso cod with kale and sea lettuce
• Izy went for the black leg chicken with red cabbage
• (yes there is a difference&hellip
• ) and this is the latter
• T know if it is in the marinading time
• The way it is grilled or the marinade itself that makes a balck miso dish stand out so much but it is something I am yet to master
• Quite possibly that is why I love to much
• Because it is illusive and unobtainable to my hand
• This piece of fish was perched on top a mountain of accompanying sea vegetables
• If every there is anything better than the combination of celeriac and truffle
• S I think it is safe to say it was a success of a dish
• I was so enamoured with my own plate I forgot to ask for a taste
• A few steps away from Bond Street in Mayfair the place was an easy spot
• Still had the wobble with little movements
• The tuna sauce was punchy and made a perfect combination to the cold veal
• Hesitating with choosing a tiramisu or taking the risk to try something new
• I've had Gigis on my mind for quite awhile and decided to pop down for a few cocktails which evidently turned into a dinner and my oh my it was not a disappointment
• The cocktails are amazing I think quite possibly the best mojito I've ever tasted followed by the most perfectly cooked beautifully presented meal and it didn't break the bank either
• Service was a little slow but I have to say it was very good service when it was given

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