Michelin starred chef Steve Drake has an accomplished, technically demanding and original approach to flavours. The impeccable chicken liver and foie gras terrine on crisp savoury shortbreads and fantastic bread make it clear that Drake’s deserves its stellar reputation.
Though dishes are complex in their construction, the overall flavours are fresh, clear and not over adorned; the flaky sea bass is poached to perfection and partnered with flawless crab risotto, roasted cumin aubergine ‘caviar’, grilled fennel and frothy fennel Velouté.
A crispy pork belly was accompanied by cheek cooked in white port, roasted carrot purée and seared scallop.
Drake’s signature dessert is the lightest of crème renversées with zingy Granny Smith sorbet and artfully arranged dried apple tuiles.
Order coffee or mint tea, if only for the mesmerising petit fours.
