As fast as it happened, summer in London is almost officially over. Looking outside of the windows right now it’s all doom and gloom, and somehow I’m thinking the hype about how rubbish the weather is here is 100% true. I’ve never been a person to embrace wintertime, perhaps it’s because I was born in the summer but I feel like perhaps the best things in life happen when the sun is shining down on you.
There’s a waiting list of approximately 6 months for Dabbous, our booking was made back in April, and it’s my luck (and someone else’s misfortune) that I’m able to squeeze onto the table. There’s a considerable amount of hype behind Dabbous, but tonight we’re here for a celebration and the £54 tasting menu.
Amazing bread and even more stupendous range of petit fours, oh and the food is just as amazing.
So for the past few months, I have been hard at work eating my heart out. Luckily I don’t own scales so I cannot say whether my body size has been affected by this, but I’m pretty sure it has. That’s one thing to watch out in NYC… the heaviness of the food!
It’s always with a heavy heart when I read about the closing of a restaurant that I’ve been to, regardless of the meal I had at the restaurant. When we read about Sojourn closing its doors we knew we had to go back for the very aptly titled ‘The Final Sojourn’.
I think it was around December that I heard a little fleeting teaser that Taste of Sydney will be on.. soon. Last year’s Taste was so much fun, so I was pretty excited. How excited? As soon as I found out the menu was online, F and I had worked out what to order in a matter of mere minutes and mushed our choices together for an epic mini-gastronomic adventure. And this was about two weeks before our Saturday session haha.
The quietly elegant decor of Foveaux hides a place full of surprises and firsts, for us anyway. I never imagined that I would ever eat heart or like black pudding, but I did and even enjoyed it, revelling in its flavours. I really like how Foveaux’s head chef, Darrell Felstead, pushes the boundaries with his dishes, challenging us diners to try something different.
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