Restaurant Story (London Bridge)

• The aesthetics of the place is very original down to the lettering and illustrations on the menu and the cutlery
• The location is very unusual too
• The design is a bit more on trend
• Sleek lines of wood almost looking like it was ordered flat packed to order
• The rabbit sandwich was the definite highlight though
• A wonderfully original idea (the ''Ahhh'' and ''Awww'' sounds were very much audible around the dining room) that lives up to the publicity surrounding the restaurant
• I just can't say I was bowled over by the flavour of it
• The pigeon dish was my favourite course of them all
• The other flavours were interesting as well
• The other famous dish of the evening the Three Bears Porridge was again more interesting to me in terms of its originality and fun factor rather than the taste
• I only really enjoyed the sweet one out of the three (our neighbouring diners were more harsh
• The salty one was not a flavour I really enjoy (ask Owen how much I complain about overseasoning
• The ''just right'' one was a bit bland if you ask me
• We reflected that there was a certain spark missing to the experience
• I think that spark was also down to our service on the night
• We were very well received but often the dishes were brought the table without much enthusiasm
• Another small issue we had was how long it took to get a couple of glasses of wine
• Witty and technically impressive (this is clearly the product of someone who's worked in highly skilled kitchens in the past Noma
• The balance of flavours was sometimes a bit skewed
• Sometimes the ideas were better than the execution in other words
• There is nothing wrong with a bit of ambition
• In a town where most new places are aiming for no more than to be the next filthy burger joint or comfort food slop house ("
• Only worse and with bigger profits
• It's hard to get too irritated with anywhere with the opposite problem
• Dishes are introduced as if they were deeply personal emotional statements and not just a bit of food on a plate
• The real kicker diners are encouraged
• There are so many little extra bits and bobs before and after the tasting menu proper that it certainly didn't feel like we were missing out
• Crispy cod skin topped with creamed roe and summer herbs was the first to arrive
• This was one plot device that was going to reoccur throughout the course of the lunch
• Then nasturtium flowers filled with oyster puré
• Radishes filled with seaweed butter
• The joy of a meal like this is that you're not forced to love everything
• It's a very ordinary looking candle but is made out of beef tallow
• Once lit slowly melts into the candlestick base where you are encouraged to dip the house bread
• Perhaps the only real criticism to be levelled here is that it seemed very like something you might be given at one of the other current temples of modern British gastronomy
• The horseradish snow was as addictive as the substance it resembled
• Horseradish snow is not a unique concept (see
• The pigeon was bloody and wonderfully smoky (done in the Big Green Egg BBQ stood proudly outside the restaurant)
• The truffles were liberally sprinkled around the place and were also packed with flavour
• Even more impressive were the greens not mentioned on the menu
• The fact it was my least favourite probably says more about me than the skill of the chefs
• I imagine you've made your mind up whether you think Story is an overthought pile of foodie frottism or a fun and exciting to spend a couple of hours of your life
• My lasting memory is of the dizzying highs of that pigeon or horseradish snow or the fascinating organic shapes created by a slowly melting stick of beef fat
• The restaurant is located in what used to be a public convenience in Tower Hill
• A ten course menu was priced at £
• Example wines were Zarate 2012 Albariñ
• Crisp cod skin was topped with carrot tops and &ldquo
• Nasturtium flowers were filled with almond puree and bread crumbs
• Radishes were filled with a seaweed butter whose saltiness was quite jarring (11/20)
• Though the overall effect was not unpleasant (12/20)
• Leek with mixed herb emulsion was decent enough
• Though the leek was of unexceptional quality (12/20)
• Small tempura shrimps were remarkably lacking in flavour
• Where the shrimps are spectacular
• Came with tarragon emulsion and a carrot topping with three different carrots
• The veal tongue and celery was pleasant enough (12/20)
• What I suspect was originally a quite good quality scallop had its flavour snuffed out by the marinade
• The sour cherry was the most absurdly sour thing I have ever tasted
• Was a pity as the mousse was quite decent
• Though the overall effect was rather oily
• If the cherry was removed then this dish would have scored 13/20
• The potato having good flavour and was nicely buttery
• Though there was a sharp taste that detracted from the dish (14/20)
• Inside a hollowed out apple was compressed apple on top of beef tartare
• Next were prawns from Cornwall in brown butter with rapeseed oil
• Far better was venison with cauliflower puré
• The deer had good flavour and was properly seasoned
• A dish that had a lot of elements but was coherent (15/20)
• Rapeseed oil ice cream came with rapeseed oil biscuit and buckthorn snow
• By the standard of the previous two desserts this was almost pleasant
• Artichoke and verbena was another surreal assembly
• Its main virtue was that it was the last dessert
• I could finally try and wash the taste of the dessert sequence away with some coffee
• What I found strange was that there were two really quite good dishes in this meal
• Dish presentation was quite pretty
• With flavours that were in many cases seriously unbalanced
• A culinary tragedy with no coherent narrative
• S assertive concept is matched by his flavours
• D out back and served in a homely cast iron dish with buttery corn pudding
• Presented whole at the table and served with apple and plump bilberries
• Everything was exceptional
• Several of the dishes were served directly by the chefs who took time to explain the story behind each dish which
• S evocative pre dessert of almond milk ice cream and brittle with dill oil and snow was so flawless that it almost brought me to emotion through wonder at its perfection
• That feeling of excitement about a future trip or event that is worth counting down the days
• When Restaurant Story was opened last year by Tom Sellers
• I notice that ours are the only coats hanging and wonder has everyone somehow decided it&rsquo
• The kitchen is tucked in the corner
• Two delicate pieces of crispy cod skin with smoked cod roe emulsion
• Combination of flavours with an inviting texture
• Next were radishes filled with seaweed butter
• These badass biscuits are the savoury version of America&rsquo
• Made from squid ink biscuits and filled with smoked eel
• Then came the polenta crisp topped with carrot jam
• M excitedly planning a way to fill my home with these candles in future
• Delicate razor clams with champagne snow &
• The snack story is not complete yet
• T have been more pleased as the next to arrive were shockingly delicious
• Black pudding with green apple was not something I thought would be worth taking note
• A rabbit sandwich with tarragon cream &
• Filled bread with tender rabbit and a sweet but sour addition from the pickled carrot made a sandwich I&rsquo
• A leather pouch of soda bread with a sort of deconstructed chicken terrine arrived
• This was incredibly flavoursome with chicken consommé
• Pickled vegetables and paired beautifully with the candle
• Seeded soda bread was merely a vehicle for large dunks of dripping which felt deliciously naughty
• Re probably thinking this story is coming close to the end
• The flavours were subtle and slightly overpowered by the smoked leek
• The umami flavouring was great with the freshness of the wild stems
• The last of our savoury courses was delivered as perfect closure
• Lamb three ways with grilled salad and sheep&rsquo
• I was too busy squirming in my seat for what was next to come
• The presentation was stunning and the textures entertaining
• A big bowl of hay ice cream with prune and cereal was next to try
• The oversized bowl was finished with a splash of milk at the table
• The hay ice cream was subtle but gave way to the sweetness of the prune compote
• I think this is exactly what you would expect a Michelin starred bowl of cereal to embody
• The last of our desserts was almond &
• Ground almond and dill snow are amazingly a match made in heaven
• The freshness from the dill paired with the sweetness of the almond are delightful and textures are incredibly amusing
• After desserts are like little kisses goodbye from a restaurant
• Custard and tiny teacakes filled with raspberry coulis and rose meringue were placed on the table
• The cakes were a soft cloud of sweetness with sharp raspberry to cut through the meringue&rsquo
• The custard bottle was the perfect size for my little hands and now seriously stunted appetite
• At the top was incredibly rich vanilla custard and hiding at the bottom
• They encourage diners to bring a book with them to add to their ever growing collection in hopes that another guest may find inspiration from them
• I can't speak for you but all this dining out does sometime mean I take for granted how good a restaurant really is and am rather harsh just because it relatively isn't as good as another place
• You have a meal which is just so extraordinary it reminds you of how good food can really be and just leaves you going "
• Every dish was better than the last and an outsider watching me dine would have the unfortunate pleasure of bearing witness to a crescendo of erotic sounds
• (Because they are a restaurant KST)
• I can safely say that it is no fluke Story is just incredible
• The menu has been tweaked slightly from that first visit but only for the better as once again every dish was topped only by the dish following leaving me quite speechless after each course
• Highlights for me were the rabbit fingers (breaded shredded rabbit fried and finished with pickled carrots and tarragon)
• Fried breast) and the iconic Heritage mashed potato with radish and coal
• Honestly all this is relative because I can't fault anything
• 150 per person which for a meal of this quality (and Michelin no less) is affordable
• One of the best meals I've had in London
• We ordered the 10 course 'full story' but before we had even ordered from the menu we were treated to numerous pre starters served one after another
• The highlights for me being the beef shortrib sharing dish served with Lettuce parcels
• If you are in the area and you are ready to spend a fortune
• The service is kind and attentive
• The surprise dishes and the candle were a nice touch but there wasn't really anything unique about Restaurant Story (London Bridge)
• I was in London with a group of friends
• Where everyone is willing to give you a hand
• Each course are explained to you and I absolutely loved the experience
• Menu is very simple with only a few words on them and food being delivered is usually out of my expectation
• The canapes were by far the best part of the meal
• Lots of the experience is about the theatre and the mystery of the courses
• Love love love how the food is presented and the story that is told
• Represents a fashion that nowadays is pretty gone
• Even if they love to play with molecular cuisine
• The food that they serve is nice and elegant
• The lunch starts with some Snacks
• Is a simple scenographic bowl with some seafood cruditè
• Pork blood pudding with Medlar (6/10)
• Then finally comes the first course which was Bread &
• Dripping(a simple seedy bread served with an interesting Candle made of pork fat
• Restaurant Story is a not bad restaurant but will not be between my favourite ones
• Restaurant Story was definitely one of them when it launched in 2013
• Restaurant where diners were asked to bring their favourite stories with them and dishes are inspired by chef Tom Sellers&rsquo
• The Fat Duck for example does some of the best food I have ever tasted but it&rsquo
• Maze By Gordan Ramsay still has one of the best chef&rsquo
• We did wonder whether this was hands down the worst meal we have ever eaten
• Like a plot which you think is leading somewhere
• All too often the flow is interrupted by some non sensical twist that leaves you wondering is this Dan Brown on crack
• My favourite is the ramen made of squid
• Low carb dinner but the taste were absolutely amazing
• It was Birthday time and I was being thoroughly spoilt by my husband
• He booked Restaurant Story since it had been on my infamous list for a while and it was a lovely surprise (although I figured it out pretty early on)
• Restaurant Story is minimalist and intimate as soon as you walk in and a lovely setting to enjoy the 3 and a half hour experience

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