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The Ledbury, a renowned restaurant in Notting Hill, London, is celebrated for its innovative and seasonal cuisine under the direction of Australian chef Brett Graham. With three Michelin stars, the restaurant is a paragon of fine dining, known for its meticulous attention to detail and exceptional service. Recently, the menu showcased a series of standout dishes, reflecting The Ledbury's commitment to quality and creativity.
Yesterday's menu featured the Ike Jime Chalk Stream Trout, a dish that combines the delicate texture of trout with vibrant accents of loganberry, cherry blossom, and a touch of wasabi and jalapeño. This dish was praised for its refreshing and complex flavor profile.
The Hand Dived Orkney Scallop was another highlight, paired with white currant, meadowsweet, Carlingford oyster, and N25 Kaluga Reserve caviar. Diners noted the perfect sear on the scallops and the luxurious addition of caviar, which elevated the dish's overall experience.
The Veal Sweetbread, accompanied by Vin Jaune, English peas, vadouvan, and kaffir lime, offered a refined and sophisticated taste. The sweetbreads were celebrated for their tender texture and the subtle, creamy notes of the Vin Jaune.
For seafood lovers, the Wild Cornish Turbot presented a beautifully cooked fish, paired with Scottish girolles, chamomile, green peach, and Australian black truffle. The dish was recognized for its harmonious blend of earthy, sweet, and floral notes.
The vegetarian dish, Mushrooms from the Cabinet, featured cep mushrooms, Jersey Royal potatoes, buckwheat koji, and watercress, showcasing deep, rich flavors that impressed diners with its heartiness and complexity.
The Whitley Farm Iberian Pork offered a rich and adventurous combination of flavors, including English cherry, black olive, liquorice, amazake, and shiso. This dish was particularly noted for the tenderness of the pork and the creative blend of ingredients.
For dessert, the Kentish Gooseberry and Gariguette Strawberry dishes provided a light and refreshing conclusion to the meal. The Kentish Gooseberry featured Aynhoe Park honey, lavender, yoghurt, and spruce, praised for its subtle sweetness and aromatic notes. The Gariguette Strawberry highlighted the natural sweetness of the fruit, offering a simple yet elegant finish.
The Ledbury's recent menu exemplifies its status as one of London's top dining destinations, consistently delivering innovative and meticulously crafted dishes that delight and surprise diners.
9 / 10
Ike Jime Chalk Stream Trout, Loganberry, Cherry Blossom, Wasabi and Jalapeño
Hand Dived Orkney Scallop
White Currant, Meadowsweet, Carlingford Oyster and N25 Kaluga Reserve
Veal Sweetbread
Vin Jaune, English Peas, Vadouvan and Kaffir Lime
Wild Cornish Turbot
Scottish Girolles, Chamomile, Green Peach and Australian Black Truffle
Mushrooms from the Cabinet
Cep, Jersey Royal Potato, Buckwheat Koji and Watercress
Whitley Farm Iberian Pork
English Cherry, Black Olive, Liquorice, Amazake and Shiso
Kentish Gooseberry
Aynhoe Park Honey, Lavender, Yoghurt and Spruce
