sketch, (Lecture Room and Library) **

Sketch Library Room and Library, the epitome of fine dining

DSC07156

Sketch Gallery, one of the many hubs within 9 Conduit Street

Brace yourselves for this one. A whole lot of photos #foodporn coming your way…! (8 courses to be exact)

History and background:

** 2 Michelin Star

Opened up by renowned chef Pierre Gagnaire and restauranteur Mazouz in December 2002, it has reached worldwide recognition for its sketch houses, The Parlour (patisserie), The Glade (afternoon tea, cocktails), The Gallery (brasserie), The Lecture Room & Library (2 Michelin Star) and The East Bar (drinks).

sketch is truly one of a kind, with 5 restaurants and bars inside, all interlinked to one another, its a foodie’s world. A venue perfect for food, drinks and entertainment, its definitely a destination I would highly recommend visiting. (Your wallet might be emptied out by the time you leave Mayfair though…)

Its quirky food style in its tasting menu is highlighted below, at the Lecture Room & Library, the two Michelin Star menu inspired by Gagnaire. Imaginative, and unique. A second visit is definitely in the books, to try the A La Carte, our neighbour’s lamb certainly looked very appetizing!

The meal: (8 courses – Tasting menu £110 pp)

With the help of Liam and Simon, (managers @sketch) I was able to get a recap of all the courses of the night. (Unless you really believe that I would be able to recall everything I had at the top of my head.)

1. Feuilletes:

Bread soufflé, sorrel cream

I know I’ve literally taken a photo of bread and butter, but its not just any bread and butter it’s sketch’s bread and butter. Personally I prefer softer bread, it hurts my teeth if its too hard, this was hard. But the butter and sorrel cream were unique to the table, really flavoured. They did something with a lime before serving it to us..

Humus, pomegranate, sesame oil, cumin cracker

This was my favourite out of the feuilletes, I just loved the look of it. Very dainty and delicate.

Squid ink sticks dipped in a clementine and thyme olive oil // Parmesan sable

Can I also say that this was my favourite feuillete too? Tastewise. There’s two here, the squid ink sticks and the parmesan biscuits. The squid ink sticks were a bit of a plaything, allowing you to snap the sticks and dip in olive oil to add fragrance. I loved the parmesan cable, it had the perfect aroma, and tasted very toasty and cheesy.

Goat cheese basket, plum, spinach

Wasn’t too sure about this one, but imaginative.

Dirty martini jellies with lime

I don’t usually like olives, but I liked what they did here, very good combination.

Foie Gras

This consists of cubes of Foie Gras and red tuna, artichoke Cream, endive and grilled leeks, hazelnut opaline and  kombu bouillon.

Ceps (Declension of French Ceps) [i.e. mushrooms]

BBC definition: cep is a Gascon term for the Boletus eduilis mushroom. That is, the penny bun in English. (This is my err WTF moment). I love mushrooms (x10000).

Above is pan-fried cep with cep cream. If you like mushrooms I would really recommend trying this, the flavours are really brought out here, they sure know how to cook.

Below is cep ice cream – (yes, mushroom ice cream) with coffee jelly. Coffee jelly a strange addition to the mushroom course… I can’t say it worked, but the mushroom ice cream made up for it.

Amateur photography skills… a photo difficult to take, with time against my side. The mushroom ice cream with coffee jelly.

I really liked the mushroom ice cream, it was very unique.

Big plates and small portions – fine dining cliché

‘The Sea’

This was the seafood part of the tasting menu. With three parts to it, above, the pan fried hand dived scallop in a spinach velouté, razor clams with shallots. The scallop was SO GOOD, words just can’t describe it.

Below, the Oyster in Champagne, Parmesan and fresh ginger. Mmm. Frankly, wasn’t a fan of this one. Smelt too fishy…

Oyster in Champagne

Louise looking hungry

Duck

This constituted of sliced challans duck with cassis, red onions, reinette apples and turnips. Duck was tender, succulent but its complementing side dish was a little less impressive. Below the poppy seeds and paimpol coco beans.

I’m too unhealthy to like beans… oopsies.

Pierre Gagnaire’s Grand Dessert: 

Here we go guys…

The last hurdle!

The last hurdle!

Courtesy of Poyee Chan

Photo credit: Poyee Chan

I had camera problems when it came to the desserts… I guess my camera got too excited. Fortunately fellow bestie Poyee came here recently, a she sure knows how to take a photo or two!

I didn’t like the cocktail – it was too strong for me… and I can’t even decipher what the waiter was saying… but it’s some sort of cocktail. I have a feeling it may have been this dish, (correct me if I’m wrong!) Blackcurrant Vent de Sable Chartreuse Granite.

London Honey Ice cream, Fig and Timor Pepper Marmalade

This one was good, sweet, soft and creamy! There is also another dessert – (at the back), wasn’t too fond of that…

Sweetcorn and Vanilla cream – I think!

Italian Meringue

And that, is the last of the desserts, some tasted too much like perfume, and some were amazingly good.

Petite fours to end the day!

  • Turkish delight scented with pine tree
  • Chocolate tartlet, milk jam, chocolate liqueur
  • White chocolate, mascapone, amerena cherries
Petite fours

Petite fours

Service: What you would expect from a 2 michelin, service was perfect. 12.5% service charge.

Bits and bobs:

  • Would recommend popping a bottle of wine, they serve it to you in these fancy wine holders/ jugs
  • Cloakroom service
  • Highly recommended to book in advance
  • They have very fancy toilets on the ground floor in The Gallery, please go check it out!

Price: £££

Sketch Lecture Room and Library on Urbanspoon

Square Meal

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s