Tom Aikens
On the second day of my trip to London a while back we had dinner at Tom Aikens. The whole experience was quite enjoyable. I snagged the menu we had from their website at the time (I put the whole thing in a convenient definition list).
- Foie Gras
- Foie gras terrine with pickled grapes, Sauternes jelly, apple purée and pain d’epice.
- Lobster
- Poached lobster tail with cordo lardo, celeriac and lobster emulsion
- Venison
- Cured venison with venison carpaccio, pickled beetroot, red wine poached pear and toated hazelnut
- Cod
- Poached and baked line caught Cod with paprika, chickpeas, pork belly and Jabugo ham
- Pigeon
- Steamed Anjou pigeon breast with chestnut cannelloni, turnip fondant, chestnut and truffle sauce
- Coffee
- Coffee parfait with hazelnut cake, coffee mousse and coffee crème Anglaise
- Mango
- Mango parfait with white chocolate and mango mousse, mango pannacotta, mango granite and mint syrop
- Coffee and petits fours
- Selection of tea, coffee and tisanes
Unfortunately, I didn’t take any pictures of the courses. Although everything was nice, the one course that stood out for me was the venison carpaccio. The wines that accompanied the different dishes were great, too (I was kind of tipsy by the time we finished). For people that think that dining in so-called haute cuisine restaurants leave you hungry, we were getting pretty full-up halfway through the menu and decided to skip the optional cheese course.