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[Dining] Dinner at Bubbledogs &
28 Oct 2012 04:28 pmOne of the hottest new addresses in London is Bubbledogs, a joint venture by James Knappett (who used to work at Per Se, Noma and The Ledbury, to name a few) and Sandia Chang (most recently the queen of wines at Roganic), serving gourmet hot dogs in the main area of the restaurant. In the back, there is the & part of the restaurant, where head chef James has set up an impressive open kitchen surrounded by an U shaped counter with 19 seats from where the guests can watch the chefs at work. The daily changing menu lists no dishes as such, only the main ingredient but the dishes are described and explained by James as they are served. Being able to watch how dishes are being cooked and put together is great and the chefs are happy to chat and answer questions. Here's what I had, your experience will vary.
Shrimp (crispy heads with a dipping sauce including lobster coral). Great nibbles, almost like popcorn.
Shrimp bodies, dill, frozen horseradish.
Chicken skin, rosemary cream, bacon jam, a very naughty dish but oh so good. Just tell yourself they're biscuits.
Mackerel, oyster, cucumber, sea purslane
Scallop
Shaving truffle
Truffle pasta
Rack of roe buck being seared in the pan
Duck hearts, turnip
Venison rack and fillet, chestnut, sprout leaves, wild mushrooms
Burrata, shallots
Roasted figs
Roasted fig
Apple cake
Tiny blackberry cake covered in chocolate
A few more photos on flickr. There are more to come but I currently have limited internet access.
This excellent, flavourful food was accompanied by perfectly matching wines selected by Sandia. You are obviously free to pick your own wine from the list.
This experience went straight up into the list of the best meals I've had, currently fighting with The Ledbury and my two visits to Roganic.
Needless to say, this took some time, around three and a half hours so I was glad it was a seat at the 6:30 sitting that had become available or I wouldn't have been able to get home afterwards.
Shrimp (crispy heads with a dipping sauce including lobster coral). Great nibbles, almost like popcorn.
Shrimp bodies, dill, frozen horseradish.
Chicken skin, rosemary cream, bacon jam, a very naughty dish but oh so good. Just tell yourself they're biscuits.
Mackerel, oyster, cucumber, sea purslane
Scallop
Shaving truffle
Truffle pasta
Rack of roe buck being seared in the pan
Duck hearts, turnip
Venison rack and fillet, chestnut, sprout leaves, wild mushrooms
Burrata, shallots
Roasted figs
Roasted fig
Apple cake
Tiny blackberry cake covered in chocolate
A few more photos on flickr. There are more to come but I currently have limited internet access.
This excellent, flavourful food was accompanied by perfectly matching wines selected by Sandia. You are obviously free to pick your own wine from the list.
This experience went straight up into the list of the best meals I've had, currently fighting with The Ledbury and my two visits to Roganic.
Needless to say, this took some time, around three and a half hours so I was glad it was a seat at the 6:30 sitting that had become available or I wouldn't have been able to get home afterwards.
