By | December 1 2020
Entering through the bustling and popular gourmet hotdog and champagne joint, Bubbledogs, and drawing aside a thick velvet curtain, you will find a hidden culinary theatre. Diners assemble at the ‘kitchen table’, which is in fact a horseshoe bar of elevated seating, surrounding head chef James Knappet’s exemplary kitchen. Front row seats to this informative and, of course delicious, spectacle will not be forgotten for some time.
The twelve courses on the tasting menu are described by a single ingredient, but in fact deliver sophisticated and creative dishes starring whatever produce is freshest on the day. Appearing regularly on the menu is the signature amuse bouche of chicken skin, with potato crisp, and salmon.
The wine list is a cause for delight, featuring grower Champagne and wines personally selected by sommelier Sandia Chang, focusing primarily on lesser-known fine wine from small producers. The cellar has grown to over one hundred different bins, producing a unique and interesting list described by the judges at the World’s Best Wine Lists 2017 as “well-chosen, succinct, and individual”.