From Tokyo to TOZI.
The Ritz
The Ritz is always a treat but particularly so last weekend in celebration of a milestone birthday. A glass of Pol Roger vintage rosé kicked off the six course surprise tasting menu which turned into nine courses in all, complete with scallops, foie gras, langoustine, turbot with caviar, filet of veal and birthday cake. The theatrics peaked with a pre-dessert of crêpes Suzette prepared tableside, flames jumping dangerously high toward the Louis XVI dining room ceiling. The Dumbwaiter has never felt so well looked after (and never so in need of a lie-down afterwards).
Cutting Room
It was over to Charlotte Street this week for lunch at Cutting Room in the cosy basement dining room. With meat sourced from Flock & Herd and the seafood from Marrfish, The Dumbwaiter particularly enjoyed the braised lamb croquettes & Devonshire crab & fish cakes. The restaurant is big on sustainability, too, and have banned single use plastic from the site.
TOZI
The Dumbwaiter was in Victoria this week, for an evening of truffles hosted by Tozi head chef Maurilio Molteni and Senior Restaurant Manager Stefano Meloni to sample their signature dishes and celebrate Tozi’s 12-year journey. Dishes included Bigoli duck & girolles ragout and their famous Buffalo ricotta ravioli with white truffle, and of course, their signature pistachio Tiramisu. Fantastic wine pairings and entertaining speeches came from Luca Dusi (of Passione Vino in Shoreditch). Tozi is on the CODE app.
Kobe beef summit
Lazy Susan had so much amazing food in Japan, but a special mention should go to the dish that Tomos Parry created for the Wagyumafia Kobe beef summit showcase dinner. Beef belly combined with welsh onions smoked with hay served with green sauce was a potent mix and set the bar high for the six-chef extravaganza.
Darby’s
To Darby’s, just south of the river, for a very special dinner to close out the London Restaurant Festival. The delicious menu devised by Robin Gill (including this ridiculously indulgent chocolate dessert and Dean Parker and team’s amazing bread) was the perfect accompaniment to hearing author Bill Bryson reflect on his time in the capital.
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