The Restaurant - Cannizaro House (Wimbledon)

• The head chef is Christian George
• After initially training with Anton Edelman at The Savoy
• The wine list came in a bulky folder but was not particularly lengthy
• Mark Kreydenweiss Riesling was almost the only Alsace wine
• Cornish anchovy with capers was served on crispy tomato bread
• The capers and tomato flavours going well with the oily fish (easily 14/20)
• The olive bread in particular was very good (14/20)
• Courgette flower stuffed with scallop and crab was an enjoyably old school dish
• Smoked salmon is not something that the kitchen really intervened in too much
• Was nicely presented and was very pleasant
• Butternut squash risotto was topped with marinated goat curd and black truffle
• The squash having reasonable flavour but it was a tad salty
• A pre dessert was caramelised white chocolate with green apple sorbet and raspberry puree with a chocolate crumble
• Technically white chocolate is not chocolate at all
• Cheese was all from the UK and was in good condition
• William pear and ginger compote with nut crumble and muscavado ice cream has good ice cream
• So the dish was a little lacking in acidity (13/20)
• Wimbledon has very few good restaurants so this is a great addition to the area

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