When choice is plenty what do you do?
Well when I went to 35 New Cavendish I sat back and let them decide for me. A set menu of pure bliss added with a great summers evening and a chilled negroni and all is good.
The menu here has been updated by Douglas Santi and some of the stand out names are the rib eye steak, tuna tartar and a 100 layer lasagna. Say what!!!
The focus of the menu is ingredient led, highlighting seasonal delights with fresh vegetables and well sourced meats all amalgamated by Italian head chef, Douglas Santi. Chef Santi brings over 25 years of culinary experience and started at just 13 working for Laurent Saudeau - the right hand man of acclaimed chef Paul Bocuse. These credentials had me exited before I even ate any food. A good start I say.
The food came out in the order above with a few pictures missing. In order we gladly ate:
The lobster burgers were nice and fresh with the citrus kick bringing out a nice cooling vibe. Then the contrast with the grilled and smokey prawns with the Taboulleh. This was one of the standout dishes and when prawns are bbq'd well the are amazing as was the case here. Again with the quinoa, chef Santi mixed up the textures and provided real depth to each dish.
The Lasagna which is becoming The Cavendish's show piece dish also brings with it a depth of flavour. This is most evident with the rich tomato sauce with garlic adding a moorish element to the soft cheese and meat. Good quality food at this brasserie and great service too. I was treated well, fed lots and drank a fair bit too. A good night and definitely a good place to visit. Great work by Chef Santi and this updated menu appeals to all. Thank you.