Steak TartareCafe Boheme·Nick JonesLondonUsually I love their tartare — but this time it was chopped too finely,...|
Cured Trout SaladClipstone·Merlin Labron-JohnsonLondonA beautifully done and refreshing starter featuring cured trout, subtle yet...|
Cured Sea BreamGalvin Bistrot de Luxe·Jeff GalvinLondonFrom the raw section of the menu. Sauce of ponzo diluted with cold tomato...|
içli köfte with aged beefKid·Sertaç DirikLondonA dish of stuffed meatballs made with aged beef, served at Kid.|
Wagyu Meatball ArrabbiataLa Maison Ani London·Chef MizukamiLondonA pasta dish featuring Wagyu meatballs in an arrabbiata sauce, criticized...|
PastaLa Maison Ani London·Chef IzuLondonA versatile dish consisting of durum wheat semolina dough, typically boiled...|
Burrata with TomatoesTappo Enoteca WinebarLondonCreamy burrata cheese served with ripe, fresh tomatoes, often drizzled with...|
SnailsBalthazar London·Keith McNallyLondonClassic French escargots, highly recommended by customers.|
PrawnsBalthazar London·Keith McNallyLondonPrawns served as an appetizer, which some customers found small and flavorless.|