My previous visit to the one Michelin starred The Greenhouse restaurant was in November 2011 for the glorious Laurent Perrier champagne tasting menu cooked by Chef Antonin Bonnet. Bonnet has since left The Greenhouse to pursue other ventures and was replaced by French born Arnaud Bignon as Executive Chef in March last year. Bignon comes from a wealth of Michelin experience. Prior to his arrival at The Greenhouse he headed up the kitchen at Spondi, a two-star Michelin restaurant in Athens, and previous to that, he was Eric Frechon’s sous chef at the three Michelin starred The Bristol in Paris.
Before dinner we sat in the bar area for drinks (the lychee martini was blindingly good) and canapés which included a deconstructed chicken Caesar salad, a soft mushroom meringue and minced prawns with spices and peanuts. The Caesar salad was a spherified drop of lettuce jelly containing a liquid centre and topped with Parmesan, a squid ink crisp bread and an anchovy. This was reminiscent of the spherified Greek salad canapé that Bignon served at Spondi, a dining experience that I am able to share with you in this blog post. Cleverly done, it exploded in your mouth with the flavours of a chicken Caesar salad to create an electrifying effect. The soft mushroom meringue was fabulous for it teased with a gentle earthy mushroom flavour and was also light and airy in texture. The prawns were pleasant from the spicing and the nuttiness of the peanuts.