What does a Michelin Star taste like?

Foliage looks out on to Hyde Park and has taken that airy city oasis as inspiration for the restaurant itself. The leafy theme runs throughout the décor from the golden fronds on the wallpaper to the motifs on the napkin rings. There are even autumn leaves from the park used as table decoration. The inside-outside feel also comes from the huge windows, which look out onto the park and let in the bright daylight. Even on a gloomy autumn day, the natural light is really uplifting – a breath of fresh air without getting chilly and wet.

The speed lunch gives you a flavour of the restaurant’s full menu, but with just a few dishes to choose from – a choice of two or three courses depending on how long you have for lunch.

When the newsletter team took a lunch hour out to visit Foliage we were blown away by the food. Dan had the chicken with broccoli, golden sultanas and Gewürztraminer. He didn’t know what to expect from the sultanas, but they worked so well and really brought out the rest of the flavours of the dish. I went for a vegetarian option of gnocchi with mushrooms, sage and onion and butternut squash. The bites of fresh gnocchi had an amazing soft texture and the tiny mushrooms were not only incredibly cute but so flavoursome.

For dessert we both had the mango cheesecake with mango and lime sorbet and basil caviar. The cheesecake was lighter and creamier than you might expect, almost like a mousse – offset by the sweet, refreshing sorbet it was a great way to round off the meal without being too heavy. We had a full afternoon in the office to get back to after all.

Taste the high life without the gold-plated price tag:
London fine dining from Veerswamy to The Ivy.

Comments

[ramps]

Marco Pierre White is the best, no one else comes close. So unless he is personally going to cook for me and my friends then I stick with having money in my pocket and full belly.
You never know he might even invite Frankie Dettori along. I can but dream.

[Not-a-mouse-eater]

Glad to know that cheesecake is better than 'mice' - however I might be tempted to try a mousse! especially in the desert when I might want a dessert....
Thanks for the write up - will have to give it a try.