London : The Sketch

Continuing from my last posts of London, Prêt-à-Portea and Koya , here's come a fancy dinner at 2 Michelin Stars Restaurant, The Sketch ! With Mourad Mazouz as the owner, and famous Pierre Gagnaire as the Head Chef, no wonder this restaurant has been the-talk-of-the-town !



Atmosphere :

The Sketch interior was.... Magical ! They had 4 parts of rooms which is The Lecture Room, The Gallery, The Glade and The Parlour. Every part will take you to another level of imagination. 
The Parlour
The Glade

That time we dine at The Gallery. Again, this room has so many characters! I love how playful it is with the striking bold color and patterns !

Cute Pop-Up !

One thing you can't missed from The Sketch is.... their Toilet ! How cute is this egg-shaped toilet!



Food :

( For your info, I'm trying my best to get a good pictures in this low-light condition, so please..  bare with me  )

The food at The Sketch was more 'Modern French' - type of cuisine. You can see they use technique of Molecular Gastronomy mixed with French style of cooking.

For the starter we ordered Sweet and sour snails, chorizo in carrot juice with spinach velouté - £15.00. 
I loveee this escargots. The texture was perfect, nicely seasoned, and the spinach velouté gives a light-fresh touch to this dish.


Then we tried  Sketch Fish & Chips. Pollock, straw potato cake, heart of iceberg lettuce w/ mango & lemon, mushy peas, tartare sauce- £21.00. They say it's their new way of presenting Fish and Chips, so as you can see, it's not like usual Fish and Chips. The Fish was breaded with bread crumbs, it was crispy enough, but I personally think the crust was overpowering the texture of the fish. Sorry I still prefer the beer-battered one :p But I like their mushy peas though.

I'm not 100% sure, but I think this dish is the part of the fish and chips. I actually love it. The salad was covered with a thin spring-roll-like 'blanket' and it was very light and refreshing !


Next one is my favorite. Gently poached cod, fresh herb ‘crumble’, broccoli purée with anchovies, red pepper confit, Mimolette cheese - £26.00. I really love how they cooked the Cod. It was very fluffy, delicate and fresh ! One of the best perfectly-cooked fish that I had so far!


We also tried their pasta which is Egg yolk ravioli : fondue of chicory, grapefruit, mango with spinach
purée - £12.00. The ravioli is perfectly cooked! And you'll know how hard to make this, because the pasta was cooked, but the egg yolk inside was still runny. I love how light it is, but I think it's a bit underseasoned to my palate. 



Another one that we had try is Traditional saffron risotto, Swiss chard with green olives - £12.00. It was nice and creamy !


One Asian inspired dish that we tried is Blanquette of veal with ginger, baby onions, Paris mushrooms, spring greens, basmati rice pilaf, yellow and green mango - £25.00. The veal was quite tender, and the seasoning was quite bold. 

And, the last dish of the day is Beef and foie gras burger, sketchup sauce, red cabbage and Xeres jelly,
French fries - £21.00. 



For desserts we order CHEESE CAKE, It's a Cream cheese, speculoos sable, lemon gelée, earl grey dates and lemon confit - £8.50 . As you can see it's not like usual cheesecake. But it was quite balanced though. Salty, sweet and tangy.


NAPOLEON Caramelised puff pastry, coffee cream, pear and passion fruit compote, orange and toasted nut mendiant - £10.00. 

Side dish : Salad

Their jug!

Overall we're quite enjoying the atmosphere here at The Sketch, but the only downside is ... their service. We only asking for sharing plates and cutleries, but the waiters there wasn't helpful at all and giving us the 'not-so-friendly' attitude. Well.. such ashamed for 2 Michelin Starred isn't it ?

sketch
9 conduit street

London W1S 2XG
Phone : +442076594500 

1 comments:

  1. That is one different fish & chips! Love the 'chips'. Is it crunchy, Nat?

    ReplyDelete

 

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Meet The Author

Hi ! My name is Natasha. V. Lucas, based in Jakarta, Indonesia. What I do : Food Stylist | Food Photographer | F&B Consultant | Culinary TV Host | Social Media Managing For any inquiries you can email me to natashavlucas@gmail.com