Even though I’ve previously lived just steps away from Dalloway Terrace, this restaurant had been on my bucket list for way too long, so when I was offered to review the new menu, all I could say was a resounding “yes”.
Food-wise I wasn’t sure what to expect and, admittedly, my initial focus was on the famous floral decorations and tranquil ambience of this al fresco dining spot.
As soon as I stepped through the door of the glamorous Bloomsbury Hotel I was warmly greeted by the concierge, who then led me through the imposing and aptly-named Coral Room to my host.
I immediately noticed the serene atmosphere and ornate decoration composed almost entirely of mimosa plants and designed in collaboration with Maison Mirabeau, whose smooth and refreshing wine, Pure, I tasted.
It’s not often I come across a bread basket so good I’m unable to stop picking at it, but here I made an exception, indulging in several servings of a slightly sweet Guinness brown bread with some English salted butter.
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The minimal cocktail menu features only four cocktails, but covers all the flavour profiles, with “LA BAGARRE” standing out to me for its sweet but punchy flavour.
The burrata with heritage tomatoes, and basil pesto, served on a seeded cracker was a classic – the safe option, sure, but very well executed.
The Sherry and smoked paprika cured monkfish with orange jam and pickle kohlrabi was simply sensational. All the flavours in this dish worked together and nothing was overpowering, despite my initial hunch that the cured monkfish would be too salty.
For mains, I chose one of the veggie options, the roast cauliflower steak with romesco sauce and confit shallots, alongside another elevated all-time classic, the Portland crab fresh linguine with datterini tomatoes, chilli and lemon.
The cauliflower was light, perfectly marinated and had a slight crunch, with the romesco sauce introducing a rich burst of flavour and the almonds topping it adding another layer of flavour and texture.
The fresh linguine was simply superb, with a generous (and I mean very generous) serving of crab meat that tasted fresh and slightly sweet and briny.
I somehow wasn’t done there, indulging in a heritage tomato, avocado and gem heart side salad that was simple and fabulous, as well as the green beans with candied salted peanuts and tahini dressing.
I considered this dish a miss, simply because the textures clashed, the green beans seemed slightly undercooked and the tahini dressing got lost among all the other flavours.
Then it was time for dessert. The ricotta Basque cheesecake didn’t necessarily look like the ones I’d seen before, but it still tasted phenomenal – eggy, sweet, and with that distinctive creamy consistency.
To top it all off, the intense cru Virunga chocolate fondant was the perfect way to end a fabulous meal, featuring melty dark chocolate, and served with delicious caramelised banana ice cream.
