We had decided already to eat from the set menu and two temptingly fizzing gin and tonics (East London gin – recommended) hit the spot whilst we tried to make up our minds between what was on offer. White onion hummus with truffle chips and rice crackers arrived alongside the gins. The sort of appetiser that makes you realise just how hungry you really are and impatient for the main event. There was also a side of homebaked sourdough for dipping into the hummus.

What we ate

Catching up with an old friend you haven’t seen since the pandemic and having to make deliciously impossible menu decisions wasn’t quick but in the end I opted for asparagus served alongside Jersey Royals, black truffle, wild leeks and hazelnut.  The asparagus had a perfectly cooked bite.

Italian red wine

We gave the sommelier the responsibility of choosing our wines by the glass for each course

Susie had opted for the shaved cauliflower, a generously proportioned dish with the preserved lemon and ewe’s curd adding a side of tanginess.

So many flavours, so many choices. So we decided to give the sommelier the responsibility of choosing what we drank and she expertly paired the dishes with wines by the glass.  A 2021 Soave Classico with the shaved cauliflower and a 2019 Tasman Chardonnay with the asparagus. Drinking the perfect wine with a dish heightens the culinary experience, and as Kitchen W8 serves recommended wines by the glass at cost price (all part of its emphasis on “getting our pricing right” why would you do anything else?

For our main course I opted for roast chicken with a ravioli of morels, smoked sausage, wilted lettuce and garlic. With this I drank a glass of Italian red, Schioppettino di Cialla which had hints of red berries and spices, holding its own perfectly against the strong flavours.

Old School Friend had opted for cod fillet. She is a pretty useful cook herself and was highly impressed with the fish, commenting that it was perfectly flaked, which is very hard to do. The accompanying 2020 Semillon was excellently chosen.

Finally, pudding beckoned and we shared a generous helping of strawberry and elderflower fool. After one mouthful I was regretting sharing it with anybody; the elderflower was an elegant pairing with the seasonal strawberries.

But what about the game?

At this point you might be wondering where the game on the menu was and why I didn’t choose it. Well I went in May and there was no game on the menu at the  time.

However, from the grouse season onwards game will be making an appearance on the menu once more and venison too of course.

Why you should go to Kitchen W8