For me, one of the most promising restaurants in London at the moment is Bonhams, located inside Bonhams auction house. “Promising”, because despite chef’s Tom Kemble international experience (he has worked at Hedone in London and Faviken in Sweden), I think he still has a big potential to grow. I’ve visited Bonhams twice and was pleasantly surprised by both meals. Definitely, the one to revisit and to watch.
Asparagus from Luberon, soft boiled Burford Brown egg, watercress sabayon, confit lemon and trout eggsBonito sashimi with turnip, radish,soy and olive oil dressingCuttlefish tagliatelle, cuttlefish, squid ink and chorizo ragu with cockle dashi foamCuttlefish tagliatelle, cuttlefish, squid ink and chorizo ragu with cockle dashi foamSlow cooked Cornish turbot with Linzer potatoes,peas, bone marrow, beef jus and fermented milk foamGariguette strawberries with lime meringue, Tahitian vanilla ice cream and 15 year old balsamic vinegarTom Kemble and his home baked bread
