Since seeing Heston’s Blumenthal’s creations on a plethora of TV programmes, I have always wanted to experience them for myself. A visit to The Fat Duck has been on my ‘to do’ list for quite some time, however a full day out is required to really savour all 14 courses served there!
If like me, you just don’t have the time for that at the moment but want to at least have a taster of 1 of Heston’s unusual creations, then Dinner by Heston Blumenthal at the Mandarin Oriental Hotel in Knightsbridge, London, is the answer.
We ordered from the a la carte menu. There is a lunch time set menu offer which is great value but the more unusual dishes were missing. For me the whole point of visiting a Heston restaurant is to try some of his more crazy inventions.
For starter it had to be the Meat Fruit. I saw Heston create the Meat fruit on TV a few years ago and it has always stayed in my mind.
It arrived and looked fantastic! A perfectly formed highly realistic mandarin was placed in front of me on a wooden board with 2 slices of grilled bread. I cut into the mandarin to reveal the mandarin and chicken liver parfait inside. It was silky smooth with an amazing flavour. This dish alone is worth the visit to ‘Dinner’! I could have eaten it twice!
For the main course we had spiced pigeon with ale and artichoke and powdered duck breast. We had a side of the smoothest, creamiest mashed potato and beautiful buttered carrots with caraway. The pigeon was cooked to perfection but for taste I actually preferred the powdered duck with fennel and umbles. Again everything was cooked to perfection. The meat just melted in the mouth.
Ah the dessert…..On arriving at the restaurant we were told about a dessert called Tipsy Cake which involved a spit roasted pineapple. If we wanted that we had to order at the beginning of our dining experience. We ordered one, I waited to order my desert, I like to see my options. I chose the Brown Bread Ice Cream which came with the most amazing salted caramel, pear and malted yeast syrup. Both desserts however were to die for. Neither could be faulted at all.
The meal was finished with coffee and a stunning complimentary ganache with fennel tuile biscuits.
A perfect meal, and a great way to experience a taster of Heston’s experimental culinary talents.