Alyn Williams at The Westbury
Excitement mounting at the prospect of visiting this Michelin-starred Mayfair jewel, we walked through the splendid lobby and were met at the rosewood-panelled restaurant with a warm welcome. The meal comprised a series of artfully presented tasting plates, each perfectly matched with a glass of fine wine, served by our knowledgeable sommelier. We began swiftly with Champagne and amuse-bouches, intermingling the tastes of only the finest ingredients: scallop, caviar and delicate risotto balls.
The first course was a playful oyster, cucumber and dill granita served in the shell, which was nestled in seaweed. Cornish halibut followed, served on a bed of celeriac mash with onion and truffle, and chicken jus. Then, we marvelled at the lobster tail served with a sauce Jacqueline, which was smooth and creamy as caramel. Next was the elaborately presented squab pigeon breast – it was perfectly pink on the inside and paired with grapes, beetroot ketchup and soufflé potatoes. The show-stopping cheese trolley matched with a glass of Port preceded the finale of desserts: blood orange jelly presented atop white chocolate crumb and a striking take on rhubarb and custard. The care and detail taken in every aspect of presentation, food and service was beyond impeccable. The lasting impression of our evening was that we had experienced the handiwork of culinary masters on top form.