The restaurant scene in London is still going very strong. It’s almost impossible to catch up with what’s the latest cafe/ restaurant/ bar etc. Recently opened on 4 Mill Street, Kurt Zdesdar, well-renowned in establishing and developing fine dining restaurants throughout Europe brought coastal cuisine restaurant Bouillabaisse to Mayfair.

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We went for dinner on a quiet Monday night, almost a private dining night. I enjoyed the very relaxing charm of the neutral decor, almost felt like in a boat.  With the design overseen by Jordan Littler, the space combines mixed textures of distressed wood, copper, and brass details with white washed walls to draw on seafaring cultures from around the world.


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The very welcoming group Executive Chef Jordan Sclare (most recently of Chotto Matte and previously with Nobu London and Restaurant Gordon Ramsay) greeted us and talked us through the menu that he had in mind for us.  The menu creation was inspired by his and Kurt’s extensive travels to their favourite coastal communities: from sun-drenched lunches in small fishing villages near Venice to encounters with day-boat fisherman in Greece, and Spain as well as the UK, Italy and France, Jordan then showed us a little tour to the private dining area and the kitchen below, where they keep all the fresh sustainable seafood that delivers on a daily basis.

 

The private dining table can entertain up to 20 people, where guests can look into the kitchen while the chef prepares for the meals.

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Blue lobster from Scotland. 
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The kitchen even has percebes. It is not common to find in the restaurants as they are attached on coastal rocks in the intertidal zones of oceans, so it is life-risking to catch them.

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I liked this huge oven as Jordan explained how it works with the burning charcoal and how to keep the juiciness of seafood.

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A Creme Brûlée that is enough to share for two, but actually is for one!

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After the private kitchen tour, Jordan led us back to our table ad prepare for our dinner. Staring with some fresh greens and bread with hummus.

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Followed by wild sea bass and langoustine carpaccio with basil, piquillo peppers, wild rocket as starter. FRESH AND DELICIOUS! Not too oily from the olive oil, just the right amount of citrusy touch.

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The bouillabaisse- a traditional Provençal fish stew originating from the port city of Marseille. We were instructed to have the toast soaked softly in the stew and enjoy it altogether. It was really thick the taste of lobster was distinct.

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Then came the snow crab cakes with garlic & herb salsa. This is one of my favourite of the night. The portion is about right, you can almost taste the freshness of the snow crab even with the strong seasonings.

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At the same time lobster ravioli with snow crab, morecambe bay prawns & sweet potato was served. Usually I’m not a fan of ravioli as it’s a little too ‘cheesy’ for me, but this with the snow crab, the whole texture is lighter. But I was still enjoying my crab cake so I still voted for my crab cake…

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Just as I was about to say I’m full, there comes the whole line caught wild seabass ” vest la palma” from the oven, served with sautéed spinach and fried artichoke hearts as sides.  Slightly crispy on the outside yet juicy, the oven baked seabass was done perfectly right. Even the artichokes are so good.

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I probably forgot to take a photo of the dessert as I was too excited to see the Andoa Noire 70% Chocolate cake with vanilla ice-cream and the strawberry scone with clotted cream ice-cream, strawberry compote and raisins. The Starwberry dessert is one of Jordan’s signature, as its inspired by the whole argument between Cornwall and Devonshire on whether the clotted cream comes first or the strawberry jam. I am a chocolate person so I’m always voting for anything with chocolates in dessert.

My highlight would be the cocktail that was chosen by the same mixologist who was in the bar at Chotto Matte, I just said I want something fruity, a little sweet, not too dry or strong. And there he brought me this Blueberry Caipiroska (vodka, vanilla syrup, fresh blueberries). It was exactly what I was hoping for. Fruity and refreshing.

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The restaurant also has an impressive winelist and a chic bar area. Some of the wine are exclusively produced for them by some vineyards, and one of which is from the same that Angelina Jolie bought.

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I always enjoy exploring new places in London for food and drink. As a pescatarian, this place is delightful. Sourced and prepared with sustainable seafood, the changing menu keeps the surprises but also maintaining the quality of the food. I had a wonderful night enjoying the food, the company, the knowledge and creation from the team with impressive background.

 

Bouillabaisse
4 Mill Street, London, W1S 2AX
Phone : +44 (0) 202 3794 8448
Reservation : reservations@bouillabaisse.co.uk / info@bouillabaisse.co.uk