Bonds Restaurant and Bar opened in 2002 with head chef Barry Tonks taking the helm in 2004. Formerly a bank, the restaurant offers up a blend of American walnut floors, oak fittings and magnificent columns. Classy and chic is what this place is, and its most spectacular feature, a stained glass vault roof, is a sight to behold. Tonks’ CV doesn’t read too badly either, and includes time spent at Michelin starred Chapter One and the now closed Putney Bridge Restaurant with Anthony Demetre. He then became Senior Sous Chef at The Landmark under John Burton-Race, during which time the restaurant earned two Michelin Stars. Finally, as the head chef at McClements, Tonks gained his first Michelin star at the age of 30.

I recently dined at Bonds as part of a bloggers dinner. A hand made ‘native blue’ lobster raviolo was fat and tasty (£16.95). It was too big to be considered elegant, and visually, the dish looked rather dull. Nevertheless, I enjoyed the plumpness of the raviolo as it was generously filled with lobster. It was finished with a heady and creamy Armagnac bisque which worked well with the delicious meaty filling.

‘Native blue’ lobster raviolo

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28-50 Wine Workshop and Kitchen, a wine bar and restaurant, is the brainchild of sommelier Xavier Rousset, one of the men behind the critically acclaimed one Michelin starred Texture which he owns with head chef Agnar Sverrisson and where I had a thrilling meal recently. The restaurant is so named as most of the world’s vineyards, in both the Northern and Southern hemispheres, are located within these latitudes. Rousset is a master sommelier with a string of awards to his name including the accolade of winning Ruinart UK Sommelier of the Year at the tender age of 22. It therefore seems fitting that Rousset would open up a wine bar and call it 28-50 Wine Workshop and Kitchen.

I had such a thrilling meal at Texture recently I felt inspired to try 28-50 Wine Workshop and Kitchen. Despite its association with Texture, 28-50 Wine Workshop and Kitchen isn’t a Michelin starred restaurant. Rather what it purports to offer is decent French fare and a range of good wines at reasonable prices. 28-50 Wine Workshop and Kitchen has a choice of 15 red and 15 white wines by the glass, carafe and bottle. But most impressively, the wines by the glass include a 75ml option (from £2.15 to £20 for a 75ml glass), the beauty of which is the opportunity to try oodles of smaller glasses of different wines for less money than what you might otherwise have had to spend.

A foie gras and chicken liver parfait was wonderfully creamy, but it lacked a decent liver flavour and was more texture than taste. The accompanying peach chutney, with its rustic characteristics, worked well with the parfait. Less successful was the accompanying pickles which were so acidic that they were difficult to eat.

Foie gras & chicken liver parfait

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Yep – somehow I managed to score another reservation at Dinner by Heston Blumenthal. I know I only a few weeks ago (check out that post here), so I debated whether I should go again so soon. But in the interests of research (and for another taste of that meat fruit), I thought why the hell not?

So this blog post will be a little different to the others. I won’t be talking about the things I covered the last time such as the décor. Instead, I’ll focus primarily on the new dishes I tried on this second visit.

But it’s a little hard to past up a mention of the meat fruit (£12.50 – c.1500). It again delivered the ‘wow’ factor to my dining companions who were new to Dinner. The meat fruit looked and tasted great, although it was served a little too cold. This truly has to be one of the most dazzling dishes to grace London tables of late.

JL went for the hay smoked mackerel (£14.50 – c.1730) with lemon salad, gentleman’s relish and olive oil. The mackerel was lovely, and there was a wonderful balance of acidity in this dish, especially from the gentlemen’s relish. (For a copy of this recipe which was published in The Guardian, click here).

Hay smoked mackerel

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Nizuni opened its doors at the back end of last year. Owned by the same people as nearby Korean restaurant Koba, it faces stiff competition with its location on Charlotte Street. Not only is this part of Fitzrovia one of the eating hotspots of London, Nizuni also has to contend with Roka and Tsunami, two other well-known Japanese restaurants within walking distance.

The restaurant is pretty funky and has ample seating space. Covering three floors, the basement also houses an intimate bar. The food came thick and fast, almost all at once, which was surprising considering our discussion with the waitress about what were going to be our starters and what were going to be our mains. Trying to eat four dishes at once was difficult, especially as our table was small. It also meant that the cooked food went cold quite quickly.

Still we enjoyed what we had. A nasu dengaku (£4.50), aubergine with a miso sauce, was lovely. The aubergine was soft and gooey, and the miso sauce was sweet and nicely caramelised.

Nasu dengaku

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Enoteca Turi is a family-run Italian restaurant in Putney which specialises in regional Italian cuisine. Opened by owner Giuseppe Turi in 1990 (hence the name), this restaurant is still going strong after two decades, and can be considered something of a Putney institution given the proliferation of chain restaurants which have emerged on the High Street in recent years. Giuseppe can still be seen walking around the restaurant floor, and you know pride and care has been placed into every detail of the restaurant. I have eaten at Enoteca Turi before and enjoyed the food very much. This time around I dined as a guest of the restaurant.

A classic Venetian dish of smoked haddock mantecato (£7.75) was lovely. Similar to a pâté blended with a little olive oil, it wasn’t particularly smoky, but the fish flavour was rich and distinctive. It was accompanied by a trio of polenta crostini with pepper, cauliflower and green beans topped with polenta crisps. The polenta crostini was a little dull, but the red peppers were sweet, and the cauliflower and green beans were cooked al dente. The beans had been finished with a drizzling of some fantastic homemade pesto.

Smoked haddock mantecato

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Dinner

The most excited I’ve ever been about getting a restaurant reservation was when the people at El Bulli emailed me to say that I had secured a table. The excitement of getting a reservation at Dinner by Heston Blumenthal at the Mandarin Oriental came close, except this time I managed to control my screams of euphoria. The restaurant receives about 6,000 phone calls a day and is now booked out until the end of June. The arrival of Dinner by Heston Blumenthal was highly anticipated and it has to be the hottest opening of 2011. It is so hot that reservations are being traded on ebay.

An Adam Tihany design, the restaurant is beautiful with dark wood panelling and leather furnishings. The previous occupant of this space was Foliage, which Tihany also designed. It’s airy and light, and the high ceilings give it an incredibly spacious feel. It’s also elegant but relaxed, and there’s a touch of mischievousness and fun to the room with the use of some cheeky jelly-mould lights. The kitchen is an open one providing diners with a look-in, but that’s if you don’t find yourself getting distracted by the fabulous views of Hyde Park.

The kitchen at Dinner

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Note:
Ooops. It appears that I got it wrong and that Bo Innovation Hong Kong was demoted to a one-star in the 2010 Guide which I think came out in December.
But I concluded that this wasn’t a two-star worthy meal. So in that respect I got something right…

Bo Innovation Hong Kong is a two-star Michelin restaurant, and the 65th ranked restaurant in the 2010 San Pellegrino’s Best Restaurants in the World list. The ‘World’s Best’ website describes Bo Innovation “as a ground breaking Chinese fine-dining restaurant, serving ‘X-Treme Chinese’ cuisine, with executive chef Alvin Leung known around the world for his sense of adventure, humour and rock and roll”. Bo Innovation is known for its molecular reinvention of traditional Chinese and I was certifiably curious. I grew up eating Chinese food, and I’ve had molecular gastronomy many times over, but never the two combined, so this was going to be my first foray into this new dimension.

The restaurant is modern and sleek. There are no traditional Chinese touches here, no red lanterns or the like. Instead there are bare floors and industrial looking walls. The only hint that this might be a Chinese restaurant is the occasion splash of marble.

There are three menu choices at Bo Innovation. The standard tasting menu offers nine course,s including a choice of main from five options, and is priced at HK$780 (about £62). We selected the ‘Chef’s’ tasting with 14 courses which is priced at HK$1,280 (about £102). There is also the ‘Chef’s Table’ menu with 16 courses which is priced at HK$1,680 (about £133).

Although bread is typically not served with a Chinese meal, as a substitute for bread (so explained our waiter), we were offered ‘egg waffles’ with Iberico ham. Made from waffle batter and cooked so that they are shaped like little eggs (hence the translation to egg waffles), this is a variation of a typical Hong Kong street food (which I recently discovered being sold in London’s Chinatown). A childhood favourite of mine when I use to live in Hong Kong, it tastes slightly sweet. The use of Iberico ham added a touch of savouriness to the waffle and was very tasty.

Egg waffles

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I came to hear of Verru through K, an Estonian-born Russian friend of mine. The restaurant only opened a few months ago and boasts of an Estonian chef, hence the name Verru which is a play on the word Võru, the name of a town and county in Southern Estonia. Chef Andrei Lesment’s French training is evident. The restaurant’s website talks of Baltic flavours, but Verru’s menu reads more French with hints of Baltic influences thrown in.

Situated on Marylebone Lane, right near Le Cordon Bleu, the restaurant is small with an awkward layout. Nevertheless, it still manages to dish up an intimate and cosy charm. K tells me the look is very Estonian. There are leather seats, brickwork and distressed wood walls.

A very good starter of roasted quail (£7.50) was nicely cooked and moist. It came with a flavoursome slice of boudin noir, almonds and some deliciously exotic mandarin syrup. With the richness of the boudin noir, slightly more acidity was called for.

Roasted quail

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