Took me long enough to discover this thread...

I had a hard enough time booking a table, since 10 weeks out (!) there was one solitary table that wasn't a 2:30pm lunch or 8:30pm dinner for the last week of April. I ended up booking that last table for a noon lunch on a Thursday.

The restaurant itself is barely marked, with a small plaque next to the door. There looked to only be street parking nearby, but I had walked over from the tube station so I'm not entirely sure. Once inside they offered to take my coat and offered me a drink and a plate of macadamia nuts while I waited for the rest of party. The interior of the restaurant itself is generally dimly lit with the sheer blinds covering the windows (which I prefer, but makes pictures less fun).



Once seated I opted for à la carte menu, which is also currently listed on the restaurant's website.

A chilled pea and cheese amuse bouche, which was excellent


Pressed foie gras, green apples, turnips, watercress, smoked duck, which was my favorite course of the meal.


Braised, confit, and roasted Herdwick lamb, spring vegetable 'navarin', which I though had its ups and downs. While the chops were fantastic, I found the other cuts of lamb to be a bit tough and overcooked.


The main was followed by a bit of an odd pineapple and coconut palate cleanser, which resulted in little bits of coconut getting stuck in my teeth everywhere.


Caramel milk chocolate, malt mousse, treacle granola, praline, hazlenut milk, which was a great end to the meal. It wasn't overly sweet, which is more to my liking


Petite fours


We were also invited to a brief kitchen tour after lunch. It was surprisingly quiet, with very few words being spoken in the kitchen.

Overall I would have to say the food was very good, but the main was a little disappointing, especially since the Maître D' mentioned that it was a signature dish that had been popular for a long time. The service wasn't overbearing, which was greatly appreciated (because no one wants to stop their conversation and say Thank You ever 15 seconds) and the restaurant staff knew the food very well.

That being said I was much more impressed in food and service by Lung King Heen (***, HKG), even though it was for dinner instead of their dim sum lunch service.