Delicious Baked Polenta, Two Glorious Ways!by Randi / December 30, 2014
Thank goodness for Manna! It is, to be extremely lame and dorky, from heaven. For the most part.
Although England is where veganism was formed, where the Vegan Society was founded, and where like everyone cool wants to live, its biggest city is kind of weak when it comes to vegan food. It’s easy to be vegetarian here — restaurants still think it’s necessary to mark options that are ‘vegetarian’ instead of marking the much more necessary ‘vegan’ (seriously, you can tell from descriptions and names what is vegetarian, without fail). But, while there are many wonderful vegan options at omni restaurants, wonderful all-vegan restaurants are few and far between.
Despite the dearth, the all-vegan Manna, in Primrose Hill, London, would still be the best we have to offer even if tons of vegan restaurants existed here. The food is fantastic, mainly comfort food in large portions. So freaking good. And aside from a few service issues aaaaand a few kitchen hygiene issues (we’ll get there), there’s little else to complain about.
Although England is where veganism was formed, where the Vegan Society was founded, and where like everyone cool wants to live, its biggest city is kind of weak when it comes to vegan food. It’s easy to be vegetarian here — restaurants still think it’s necessary to mark options that are ‘vegetarian’ instead of marking the much more necessary ‘vegan’ (seriously, you can tell from descriptions and names what is vegetarian, without fail). But, while there are many wonderful vegan options at omni restaurants, wonderful all-vegan restaurants are few and far between.
Despite the dearth, the all-vegan Manna, in Primrose Hill, London, would still be the best we have to offer even if tons of vegan restaurants existed here. The food is fantastic, mainly comfort food in large portions. So freaking good. And aside from a few service issues aaaaand a few kitchen hygiene issues (we’ll get there), there’s little else to complain about.
Husband and I ate at Manna on New Years Eve, when they offered a special set menu: 7 courses (5 legit, 2 more like extras), aperitifs, wine, coffee and tea, all for £54. That is a freaking steal under normal circumstances (especially on New Years Eve, when restaurants love to gouge you), and here even more so. The portions were enormous. After the canape and the soup, I was pretty happy. And then all the other courses came and mocked me with their size and deliciousness. It was crazy. Let’s look at it!
First, we were asked to choose a complimentary aperitif from the drinks menu. I asked for tap water, and please keep it coming. And then I figured well it’s included, might as well get our moneys worth and have husband finish mine. On the menu was a Calvados, an apple brandy from Normandy, served with apple juice. On our trip to Normandy a few years back, I actually liked Calvados – at least the more apple and/or pear-flavored kinds – and so I ordered that. It tasted like alcohol. But it was better than other alcohols.
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The first food served, the canape, was a buckwheat blini topped with horseradish sour cream, beluga lentils, and beetroot caviar. I imagine that the taste of this bite is what Russians would be referring to whenever they say “this tastes like home.” It was bright and dilly and reminiscent of borscht with cold sour cream on top. So, yeah, Russian. It was pretty good, considering I always think I hate sour cream and dill kinds of things and I liked this.
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“Like it! I could eat 100 of ’em!” |
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Next up was the delicious soup. As you may know, soup is pretty much my favorite thing, and not just because I am good at it. Manna’s offering was celeriac and fennel bisque (hehe bisque) topped with cream and roasted chestnuts. We didn’t get the whole ‘topped with cream’ thing, and we only found a few chestnut pieces when we reached the bottom of the bowl, but the soup was really delicious. It was perfectly salted and wonderfully simple. And it came with two small bread rolls! Yay bread!
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Soup I love soup. |
Big bowls of thick soup are pretty darn filling, but luckily we waited so. damn. long. until our next course came that we were hungry again. The waitstaff was getting confused between where we were in the meal and where the table next to us were. While we both started at about the same point, we were still at this post-soup point when our neighbors were finishing their main! That’s 3 courses away! So messed up! But like I said we did get hungrier so that’s good. And it wasn’t the food’s fault.
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Finally, our ‘starter’ came, the tempeh cabbage rolls with miso sauce. I expected a cold kind of sushi-roll thing, but surprisingly these were warm, hearty rolls, with grilled cabbage holding tempeh and matchstick veggies that tasted like a standard Chinese stir-fry. They were hard to eat with your hands and harder to cut apart nicely with knife and fork, but I really enjoyed them.
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Tempeh and miso are like my favorites |
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The salad, up next, was really lovely, despite the fact that I tend to stray from vinegar-y salads (or ‘bowls of lettuce’, as husband tends to call my unadorned…well…bowls of lettuce). Manna’s salad on offer was a complex mixture of an arugula base (which they call rocket in Europe becauseeee NASA?), roasted squash, sundried tomatoes, kalamata olives, and roasted pepitas in a sherry vinaigrette. Despite the vinegariness, I really enjoyed having an interesting and refreshing salad instead of my usual lettuce bowls. It was really good, especially with the warm squash addition. I used to hate olives but now I absolutely love them. It took a trip to Portugal when olives and bread were all I could eat for a few days. Now I’m all yay olives.
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Warm squash should go in every salad. 
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Next we were given glasses of house organic wine. It tasted like alcohol.
hair today, gone tomorrow
The piece de resistance was next. Our main course was a mushroom stout pie with whole grain mustard champ (mashed potatoes with green onion, weird ass name) and braised kale. A lot of braised kale. And a lot of mash. It was quite the plate. The pie was pretty great, with a fantastic sturdy crust and lots of little mushrooms inside. It was all going swimmingly…and then I saw it. The beginnings of a hair coming out from the middle of the pie. I pulled and it was long and dark — my biggest restaurant fear. See, normally I’m the type of person who would report to waitstaff when there’s a hair or a bug or generally anything wrong. But if it’s a long dark hair, I tend to keep quiet out of the ridiculous fear that someone will say ‘WELL MAYBE IT’S YOURS!’ and I can’t deal with that possibility of someone thinking I’m not telling the truth. It happened first at Blossom in NYC. I was about to say GIMME NEW FOOD but then I had a flashing vision of the waiter saying “Maybe it’s yours?” and me peeing myself in frustration and embarrassment. It’s so messed up, I know. But I can’t help it. No feeling is worse than not being believed and I didn’t want to risk it so I just ate around it and omg I didn’t say anything until now. AHHHHHH. (And no, imaginary people in my head, it’s NOT mine, because unlike the people MAKING my food I always tie my hair back when EATING the food.) Anyway.
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Luckily, dessert was up next. The hair incident made me a little nauseous but it was nothing a change of palette wouldn’t fix. They offered two options: a chocolate orange hazelnut delice or a coconut rice pudding brulee. Obviously, with two people, we got one of each, the only way to do things properly. Both were beyond words. Seriously. Probably the best desserts I’ve had in London so far that I didn’t make myself. The chocolate orange one was like a really thick fudge on top of graham-like crumbles that tasted exactly like a certain cereal from my childhood that I cannot recall, but I know I loved it. The vanilla ice cream on top may have been Swedish Glace but it worked so well with the dish. It was wonderful, as was the rice pudding. I normally require chocolate in my desserts but I actually preferred this one. The bruleed caramelly top was ridiculous and it didn’t even need the mulled cherries it came with. So creamy, so comforting, so delightful. I would love to eat this every day.
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Apparently this was supposed to be like a Jaffa cake, but if you can believe it, I still haven’t had one. 
Delicious rice pudding with a hidden foe. |
When we picked up the gooseberry to split with one bite each, we noticed another unwanted villain in our midst. Another hair! This time small and lighter, hanging off the gooseberry. I mean. This means TWO people are to blame for poor kitchen hygiene. I actually think Manna should be investigated by the board of health now. I mean but the food is so good I can’t really say another worse about them. Like I still want to eat there because it’s the best vegan food in London!
Lastly, we were served coffee (for husband) and tea (fresh mint tea, gorgeous, for me) and – the best part – a plateful of cookies and truffles EACH. One plate would have been more than enough but one each was like the coolest thing ever. Even better, they offered to wrap up the extras (the entire second plate) for us to take home. Win! The cookies were a delightful end to a pretty spectacular meal, foodwise, though it left much to be desired in terms of what goes on behind the scenes.
MANNA, LONDON
Water speed: Poor but eventually gets there, which makes it the greatest water speed in London.
Service: See above. Service in England is notoriously bad. Luckily all the staff is super nice.
Bathrooms: Down the most awful set of stairs ever – seriously, it would be closer to normal if they took out every other step. You have to be very careful. But they are surprisingly nice for basement toilets.
Food: Wonderful comforting vegan food. Just watch out for hairs.
Bonus: Such a great value!
Related Posts
Veganizing “Friends”: It’s Pronounced ‘Nes-LAY Too-LOUSuh’
COOOOOKIES!
Oh, I KNOW you know this one! It’s “The One With Phoebe’s Cookies”!! We’ve got everyone exactly in their element: Phoebe being silly and a bit ignorant, Monica absolutely obsessing over getting something perfect, Ross making everything about him (remember “IT’S BATCH 16! BATCH 16 PEOPLE! GET OUT OF THE WAY!”). This episode also has a fantastic Joey & Rachel storyline on Joey’s new boat*, and one of my favorite cold opens EVER. But back to the most important issue – cookies! So, Phoebe’s grandmother had the best chocolate chip cookie recipe, and Monica wants it as her engagement present, so she can one day be the mother who makes the best chocolate chip cookies:
Monica: Hey, I know I what I want!
Chandler: What we want honey.
Monica: No, you don’t want this. I want to have your grandmother’s cookie recipe.
Phoebe: You mean the chocolate chip cookie recipe?
Monica: Uh-huh, yeah.
Phoebe: You mean the one that my grandmother made me swear on her deathbed that I would never let out of our family?
Chandler: Dying people say the craziest things.
Monica: I wanted it for years! I was gonna make cookies for my children.
Phoebe: Break my heart—Oh, all right.
BUT SACRE BLEU!!! Phoebe lost the recipe in the fire*!! She does, however, have a few cookies frozen that were made from that recipe. Monica, the amazing chef she is, is determined to reverse-engineer the recipe from the few finished cookies. She spends dayyyys working and reworking various methods of CCC construction, with dozens of batches both good and, like Batch 16, terrible! And then…and then…and gentlemen, and then…this happens:
All this time, this miraculous recipe was the one ON THE BACK OF THE BAG OF NESTLE TOLL HOUSE CHOCOLATE CHIPS!!!! (It warrants all caps.) My anger on Monica’s behalf is only lessened by the subtitles in the above video. (I love subtitles; I don’t know why.) To honor our dear Friends, we’re going to make the famous Nestle Toll House chocolate chip recipe found on the back of the chips! And we’re going to veganize it! Since I don’t buy NTH chips (do they even make any that are vegan?) I found the recipe online here. It’s pretty easy to veganize – vegan butter for the butter, and egg subs (I chose flax eggs) for the eggs! Let’s see if they are really the best. Do you think they could actually be better than Dreena’s Homestyle Chocolate Chip Cookie? Or Isa’s, or Kelly Peloza’s? SUSPENSE.
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VEGANIZED NESTLE TOLL HOUSE COOKIE RECIPE
INGREDIENTS:
DIRECTIONS:
Finished ball
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Making the flax egg
Man alive that’s a lot of butter!
Creaming the butter and sugars
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So wow, these puffed up like whoa! I think from the egg! Can you believe, the vegan version of the Nestle Toll House cookies are TOO EGGY! They were of course really good, and I particularly enjoyed how slightly salty they were. If you like your cookies puffy and almost cakey, you will love these!! I prefer mine a bit crunchier, so if I made them again, I would cut the egg in half at least. Also, wow they use a lot of butter for my tastes. Wow! So, they are really good, but I don’t think they are better than the above-mentioned 3 stars of vegan chocolate chip cookies. It’s too bad these other recipes didn’t exist 10 or so years ago, because Monica would have flipped out over them and avoided all of these dramazz. Oh well! If cakey and buttery is your thing, go make these yummy cookies!
Editor’s edit: These may be the only cookies that are 100x better hours after baking than they are straight out of the oven! So good, actually! Go make them!
Congratulations on reaching the end of VeganMoFo, for all of my fellow participants! Don’t worry, I will still be Veganizing “Friends” recipes – just not everyday! And if you have any requests, please let me know in the comments.
Giveaway Trivia: Last Chance!!!
Giveaway Trivia: Last Chance!!!
- What was the name of Joey’s boat?
- When out on the water, who does Joey yell at and call a jackass?
- What caused the fire in Phoebe’s apartment?
- In Chandler’s hilarious side-plot, what happens when he plays racquetball with Monica & Ross’s dad?
Vegan Guide to Michelin Restaurants: Gauthier, Soho
*This post is part of a series in which I eat fancy Michelin-starred meals and then brag about it.
Happy Valentines Day, everyone! Oh, Valentines Day is over, you say? Counter: Valentines Day is about love and chocolate, therefore every day is VDay. To celebrate (the actual one) (well not the actual day (it was a school night!) but close enough to it that it was undeniably for VDay) relatively recently, Husband took me to out to a fancy dinner in London’s main drag of Soho. Now I hear your doubts, because I had them too: What, Soho?! Soho is only good for 1) bros barfing in the streets before it’s even 6pm because alcoholism is a huge and underacknowledged problem in the UK in large part due to the ingrained nature of pub culture and also the lack of sunshine and b) sad sack vegetarian options at chain restaurants (cough *Pret a Manger* cough). Although there is some decent food to be found in Soho, I never heard of a fancy restaurant there that could make a fancy meal for a vegan that was actually impressive or at least better than what I cook at home. Luckily, Husband has read the entire internet and so he discovered the vegan-friendliness of Gauthier, a restaurant that was awarded a Michelin star a few years back.
Happy Valentines Day, everyone! Oh, Valentines Day is over, you say? Counter: Valentines Day is about love and chocolate, therefore every day is VDay. To celebrate (the actual one) (well not the actual day (it was a school night!) but close enough to it that it was undeniably for VDay) relatively recently, Husband took me to out to a fancy dinner in London’s main drag of Soho. Now I hear your doubts, because I had them too: What, Soho?! Soho is only good for 1) bros barfing in the streets before it’s even 6pm because alcoholism is a huge and underacknowledged problem in the UK in large part due to the ingrained nature of pub culture and also the lack of sunshine and b) sad sack vegetarian options at chain restaurants (cough *Pret a Manger* cough). Although there is some decent food to be found in Soho, I never heard of a fancy restaurant there that could make a fancy meal for a vegan that was actually impressive or at least better than what I cook at home. Luckily, Husband has read the entire internet and so he discovered the vegan-friendliness of Gauthier, a restaurant that was awarded a Michelin star a few years back.
it looks like it’s light out but it was not in fact it was very very dark I remember because I almost tripped over already-drunk lads on the way in
In a shocking twist, Gauthier didn’t give us the usual telephonic assurance that ‘oh sure we can accommodate vegans’ like somebody that I used to knowwww somebodayyyyy. I’ll try not to do that a lot more but I cannot stop singing it every time I see or hear the name of this restaurant. (I will also probably stick an incorrect L in there a few times but I will try to remember that I am not talking about Jean Paul.) Anyway, no, I didn’t have to call and ask pweeease feed me Seymour (lets me save my phone anxiety for Congress!), because the fancy French restaurant offers two tasting menus – one omnivorous, one vegan – AS PART OF THEIR REGULAR MENU. Like, if you sit down in one of the dimly candlelit dining rooms spanning the several floors of an old Georgian townhouse on a cushy chair at one of the tables covered with starched white tablecloths and white napkins, you are given a menu that has two pages, and ONE IS VEGAN. That is not a thing that happens! Not at places like this! I think the casualness with which they incorporate the veg tasting menu option into their legitimate Michelized French fine dining is the greatest part about this restaurant. It’s so natural and effortless. Maybe it’s maple leaves. In fact, we could only overhear two other tables in our dining room (the tables are very generously spaced, thanks because I hate other people), and all of our three tables had a veg menu coming. At one table was a young couple definitely on an early date, and the girl ordered the vegan tasting menu. At the other was a group of 4-5 30-something friends, and two of them ordered the veg tasting menu just because it sounded interesting. I heard them say that they weren’t vegetarian but it sounded more interesting than the regular and worth a try. Peopleeee that is how you get more people to try vegan food! Just make it normal and natural and easy cause you didn’t have to cutttttttt me offffffffffffffff…
The experience started off well. The host took our coats and didn’t bat an eye when I also handed her my thick blanketscarf that I love so much that I think I’ll probably write a post about it someday soon. But so it’s giant and anyone else would have been like ahhhh I can’t see, why is there so much blanket! but she handled it like a French pro. We were seated upstairs in the smaller dining area from the still smallish one on the ground floor. Hooray for less chance of cold air hitting me every time the door opens! After only a few minutes, the waiter brought us water and kept us filled the rest of the evening save for one or two slow moments. Huge success for London service! I faked looking at the menu for a few minutes before I was like, what am I doing, obviously I’m getting the vegan menu!
THE FOOD
As is standard in tasting menu situations, you are brought offbook food to begin. My little snack was an interesting giant cracker, resembling the folds and volume of lavash but in cracker form. It came with two little dishes, one of hummus and one of avocado cream. They were fine, nothing special, but the fact that I was given hummus and avocado, two of my favorite things, plus a breadstuff, made me super happy.
the lighting ain’t michelin starred AM I RIGHT UP HIGH
My first main course was a celeriac and watercress veloute. I just looked up what veloute means – a sauce like velvet. That is a great word for this! It truly was! The celeriac and watercress velvet sauce was lovely, mild but with a hint of the brightness of those two vegetables with none of the bitterness. In the velvet sauce was tiny little baby ravioli that was soo good. I could have eaten a whole bowl of them, but I guess that is what pasta places are for and not fine dining. The ravioli was accompanied in the velvet sauce (I’m going to say velvet sauce as many times as I can) by pieces of crisp green apple, which sounds weird but went perfectly with the velvet sauce components. All those green flavors were so carefully chosen and so compatible. According to the menu, the velvet sauce also contained ‘fondant’ but I didn’t get any wedding cake so I’m gonna ignore that part.
ohh this onion’s wearing an onion hat fiddle dee dee and la di da
Next was the Stuffed Roscoff Onion, which I assume is a type of onion. Despite being all about onion, I really enjoyed it! The onion was filled with potato cream (like liquidier mashed potatoes) and drizzled with a balsamic vinegar reduction. It was a lot of onion, and I wish they could have bioengineered (GMOS BABY) a thinner outer layer so that it wasn’t such big bites of thick onion casing, but it was still very good. It conveyed a sort of meat and potatoes feel but without the meat. Obvs. I just googled “Roscoff onion” and the first result was the wiki for “Onion Johnny” and I am laughing too hard right now to read what it says.
Blursula
I would very much enjoy the next dish for dinner tonight, if they made it bigger/normal dinner sized. The Tofu & Swiss Chard Gratin combined many of my favorite things in a familiar, delicious way, with an upgrade in garlickiness, which is quite impressive considering how much garlic I use in my own cooking/life. The little tofu circle was firmer than you usually find when non-Asian restaurants attempt to use tofu. It was topped with Swiss chard plus an herby green puree sauce on top. Then, oh but the garlic. Roasted garlic puree covered everything, and then fried crispy garlic pieces. I think the puree might have been black garlic which makes me very happy, and based on zero knowledge I’m going to say black garlic is more potent than regular because man alive was I oozing garlic from the pores for days (months? we’ll see!) after eating it. Would recommend!
looks like bones it’s not
My Whole Caramelized Parsnip came next, which I was not very excited about because no matter how much this country tries to foist the love of the parsnip upon me, I’m just not very into them. They are like fruity earth bads. But this was good! The whole parsnip was served with a minted parsnip puree and all in a liquorice-infused broth, so they were really playing it risky with things I usually hate but together they worked well. There were Terra chip-like thingers atop the food pile so that’s nice. All in all this was a very nice dish but seemed much more British than French, and a little meh for my tastes.
flitteries
Continuing their theme of using one ingredient in many different forms in one dish, no matter how uninspired it would become, the next and final savory dish was Roasted Cauliflower, which also had a raw cauliflower salad with it. I’m okay with cauliflower but not when it’s being presented just as itself. I like it as fake mashed potatoes and like whipped into a cheese sub. Just roasting cauliflower and then also NOT roasting cauliflower and putting it on a plate for me does not impress me much and now I have a new song in my head. Thank goodness it was also served with a bit of truffle puree, which can save anything, but it was too much cauliflower to not nearly enough truffle puree. I guess because you have to be stingy with that most amazing stuff but then have more of another sauce. Also cauliflower is a REAL hard food to end on when you are already full. It’s hard to eat it when you don’t really want to eat anything more. You start with a vegetable like that, not end with it!
this is not nor could it ever be mistaken for a salad
I was excited for an Italian-style salad ender before the dessert came, as my menu said the next dish was to be a Clementine Givree, which was described in the menu as a Clementine and Coriander Salad with walnut oil. I was so excited for this, but then I was given…mango sorbet? I do not like sorbet. I have had so much sorbet at restaurants over the years that unless you are giving me chocolate sorbet (or vanilla; no one has ever made that that I’ve seen) I do not want it. So to get fruit sorbet when I was expecting salad? my favorite food? Blurghhh. I guess Givree means ice but then why did you describe it as a salad? And why was it super super sweet and mango flavored? I am still quite mad.
garbanzo goop
Why was I mad and not just disappointed?? Well, because my next dish, my first ‘official’ dessert, was Mango Vacherin, which I’m guessing means flipping MANGO SORBET BECAUSE I GOT MORE OF IT. I mean, I should have said something but by this time it was getting busier in the restaurant and I just couldn’t. Also, it was presented differently so it wasn’t the exact same plate, though it was the same main component, so I feel like we would have argued over that and things would have gotten lost in translation and it would have been more annoying and frustrating than two servings of blasted supersweet mango sorbet. The saving grace of all of this, and one of the coolest things ever, is that this second helping of sorbet was served in a meringue shell – MADE OF AQUAFABA. Yes, vegan blogger friends, the liquid from the can of chickpeas that whips up like egg white and opened up literally millions of doors for our cooking and baking achievements, the goop (not Gwynnie’s) that we haven’t stopped raving about since it first appeared on our radar circa Vida Vegan Con 2015, well that shit has made it to an actual French restaurant. I heard the waiter trying to explain to the table next to us what it was and it did not succeed because later I overheard them saying to each other “I don’t understand how they got chickpeas to look so white” so alas, not everyone is #blessed. But I was and still am pretty excited about this discovery and so pleased to see amazing vegan innovation used in the mainstream. As long as they don’t take credit for it.
just knock that trolloppy dollop of sorbet off my chocolate and we’ve got a party
After the thrill of the aquafaba died down, I realized I still had another dessert coming. Joshgads, I was full! But the next dessert was chocolate and that NEVER happens at omni restaurants, let alone French restaurants. It’s always – as we have seen for two courses now – fruit sorbet, which is why I despise it. So it was a mixed bag o’ feelings when my Chocolate and Passionfruit Tart came out with — PASSION FRUIT SORBET. Jesus f-ing H that’s three scoops of fruit sorbet in one meal, 2 scoops worth that I let melt instead of choking down. Like, guys, I know you are really world class French chefs and it’s amazing that you are cooking entire vegan tasting menus on the regs, but did you really think 3 courses of fruit sorbet was a good plan? It’s not a good plan! I’d rather you failed to plan because you done planned to fail. Luckily, the chocolate tart was incredible. It was so thick and gooey and melty, like when you melt chocolate chips to bake with but you let the microwave go too long and/or you add a cold liquid and the chocolate seizes instead of liquefying? you know what I mean? or do you always melt your chocolate without a hitch? It was like seized chocolate but with a little bit more give and lot less broken heartedness. Oh man I loved this! Just like eating hot truffles (the chocolate kind not the above mushroom kind).
you say it like fweeeeeee
As usual with these sorts of tasting menus, when we thought we were finished, having asked for the bill, another plate of desserts came out. Husband got little French pastry cakey jawns and I was given a little pate de fruits (see caption) and two ginormous vegan marshmallows! That was very exciting but I was too full to eat them both. I wish they incorporated these into a more interesting first dessert with the meringue instead of the sorbet, and then if you want to force sorbet on me do it at the secret check-food stage so I can decline it without seeming rude. Regardless, it was very cool that they had vegan marshmallows. Maybe I’ll make rice krispie treats now. Treat.
Overall it was a very enjoyable meal, with some low points but mostly medium-to-relatively-high. I wasn’t blown away, but aside from the sorbets, it was a truly lovely dinner. I would totally recommend this place to groups of mixed company (vegans and omnis) or anyone looking for a fancy time in Soho.
Overall it was a very enjoyable meal, with some low points but mostly medium-to-relatively-high. I wasn’t blown away, but aside from the sorbets, it was a truly lovely dinner. I would totally recommend this place to groups of mixed company (vegans and omnis) or anyone looking for a fancy time in Soho.
Gauthier, Soho, London, England, United Kingdom, Europe?
Water speed: Great! London, you’re getting it! I could cry with pride! As fancies do, they offered still or sparkling and we do one of each and it’s so nice.
Service: Very nice to start, although as the restaurant got busier it was harder to flag anyone. But nice, and great for London where customer service is usually like haha no.
Bathrooms: The bathrooms were seriously like a scene from Moulin Rouge, with dark burgundies and interesting mirrors and like a whole vanity table set-up? It was weird how much time I wanted to spend in there.
Food: Very nice and solid, although not as innovative as I would like. The British seeps through. If they got rid of the triple sorbet horror show it would be very horosho. #wordplay
Bonus: It is so damn cool to know that a fancy restaurant will cater to veganism without having to do a lot of preparatory legwork. And it’s nice to have an upscale option for going with nonvegan fancies, like business colleagues or relatives.
Water speed: Great! London, you’re getting it! I could cry with pride! As fancies do, they offered still or sparkling and we do one of each and it’s so nice.
Service: Very nice to start, although as the restaurant got busier it was harder to flag anyone. But nice, and great for London where customer service is usually like haha no.
Bathrooms: The bathrooms were seriously like a scene from Moulin Rouge, with dark burgundies and interesting mirrors and like a whole vanity table set-up? It was weird how much time I wanted to spend in there.
Food: Very nice and solid, although not as innovative as I would like. The British seeps through. If they got rid of the triple sorbet horror show it would be very horosho. #wordplay
Bonus: It is so damn cool to know that a fancy restaurant will cater to veganism without having to do a lot of preparatory legwork. And it’s nice to have an upscale option for going with nonvegan fancies, like business colleagues or relatives.
