Jump to content


Photo

Hedone


  • Please log in to reply
41 replies to this topic

#31 Anthony Bonner

Anthony Bonner

    Advanced Member

  • Members
  • PipPipPip
  • 13,142 posts

Posted 28 July 2013 - 06:00 PM

Its funny reading this thread and the guardian review after having eaten there  I was actually surprised it wasn't more austere in its preparations.


Why not mayo?

#32 balex

balex

    Advanced Member

  • Members
  • PipPipPip
  • 2,534 posts

Posted 30 August 2014 - 02:25 PM

I have had two sensational meals here recently. I think he is currently serving the best food in London.  But I haven't bothered going to any of the three stars recently.

(from memory so may be a little wonky)

3  amuses then

poached oyster with a green apple granita or something

scallop sashimi

tomato salad

turbot

lobster

venison

grouse

cheese

raspberry desert

mille feuille with apricots

 

The grouse was roast, off the bone, with a sauce (deconstructed bread sauce idea) made of a sourdough consomme infusion with little bits of foie in.

The lobster and the turbot were both amazing. No duds.

The food is in 3-star territory. And the wine list is pretty good too. Just a terrific meal.



#33 Daisy

Daisy

    Advanced Member

  • Members
  • PipPipPip
  • 15,643 posts

Posted 01 July 2015 - 02:32 PM

More detail once I come up for air, but I had dinner at Hedone last week and thought it pretty extraordinary. 


Sardines aren't for sissies.---Frank Bruni
------------------------------------------------------------
The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
-------------------------------------------------------------
I want to be the girl with the most cake.

#34 Evelyn

Evelyn

    Advanced Member

  • Admin
  • PipPipPip
  • 5,555 posts

Posted 01 July 2015 - 04:22 PM

Good to hear since I will be dining there next weekend.

 

Hope you had a great trip!



#35 Daisy

Daisy

    Advanced Member

  • Members
  • PipPipPip
  • 15,643 posts

Posted 10 July 2015 - 08:04 PM

It was fantastic. We sat at the counter and ordered the more modest of two 'let the kitchen surprise you' tastings.  Which was plenty of food. I liked everything tasted but standouts were a dish of white asparagus with morels, the 'umami custard',an utterly exquisite scallop in tomato water, a very succulent and rare bit of  pigeon, a chocolate and passion fruit dessert.  The cooking is very clean and precise and the flavors are deep and clear.   The depth of flavor in something as delicate as the scallop dish is quite astonishing. It is fascinating to watch the kitchen staff, they are efficient, quiet and have an economy of movement.  And produce astounding food.  

 

 Very good, cordial service and a charming sommelier.  


Sardines aren't for sissies.---Frank Bruni
------------------------------------------------------------
The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
-------------------------------------------------------------
I want to be the girl with the most cake.

#36 SamanthaF

SamanthaF

    Advanced Member

  • Members
  • PipPipPip
  • 1,169 posts

Posted 13 July 2015 - 10:33 AM

It was indeed a lovely evening!


Okay, they can tell me "miso butterscotch" until the cows come home, but I say it's toffee and I say the hell with it. This is the goo an eight year-old wants to find in the middle of a candy bar. No adult in their senses wants it creeping up on their pig parts.
Wilfrid at The Pink Pig.

"I'm lost. You shat on the cum-carpet, or you came on the shit-carpet?" - The Wonderful LML 5th Feb, 2008.

"God bless those fucking guidelines. Where would we be without them?" - Stone March 2008

#37 mongo_jones

mongo_jones

    Advanced Member

  • Members
  • PipPipPip
  • 23,646 posts

Posted 12 October 2016 - 02:05 PM

here is my write-up of lunch here in very late august. the food really was fantastic (thanks to evelyn for more or less forcing me to make the reservation). presumably the single michelin star is entirely for non-food reasons--it's odd to think that hedone has the same number of stars as trishna, the clove club and st. john (where i dined the same evening). my review, however, also contains my reservations about being a solo diner at the counter (i didn't encounter any friendly chefs or staff who were going out of their way to chat with me) and another description of the dessert oddness at the end of my meal.

 

click.

 

parmesan-custard.jpg


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: piccolo (minneapolis)

 

current whisky review: rampur select casks (indian single malt whisky)

 

current recipe: keema chops (indian-style croquettes)

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#38 Anthony Bonner

Anthony Bonner

    Advanced Member

  • Members
  • PipPipPip
  • 13,142 posts

Posted 12 October 2016 - 02:08 PM

Make it home in time for dinner on Friday or have lunch here...


Why not mayo?

#39 mongo_jones

mongo_jones

    Advanced Member

  • Members
  • PipPipPip
  • 23,646 posts

Posted 12 October 2016 - 02:13 PM

you know the answer.


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: piccolo (minneapolis)

 

current whisky review: rampur select casks (indian single malt whisky)

 

current recipe: keema chops (indian-style croquettes)

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#40 Sneakeater

Sneakeater

    Advanced Member

  • Members
  • PipPipPip
  • 56,130 posts

Posted 12 October 2016 - 05:49 PM

You know the answer.
Bar Loser

MF Old

#41 Sneakeater

Sneakeater

    Advanced Member

  • Members
  • PipPipPip
  • 56,130 posts

Posted 12 October 2016 - 05:56 PM

For the very little it's worth.
Bar Loser

MF Old

#42 Evelyn

Evelyn

    Advanced Member

  • Admin
  • PipPipPip
  • 5,555 posts

Posted 13 October 2016 - 10:47 PM

Always happy to be an enabler in regard to a great meal :-)