I've always thought going out to a restaurant should be about eating food you can't get at home. That's why Indian food was great because, well... it's difficult to make without a spice rack full of exotic pungent dried leaves. These days though, there's been a resurgence in homely English grub and so the molecular food revolution is a real treat. Clever food, cunningly cooked in a way I could never replicate at home. The chance to go to London's premier Michelin starred molecular restaurant then, could not be missed. Tom Aiken's has won just about every single restaurant award going and, when you go in, you'll see why. The food is, quite simply and without hesitation, sublime. Highly recommended is the tasting menu, which takes you through the entire repertoire with specially selected wines accompanying each dish. From the main menu I opted to start with the Boudin of pheasant and lentils with a truffle and Sauternes foam. On the large white expanse of plate, the small jelly-like chilled Boudin came elaborately laid out but tasted gracefully gamey - not over powering and not under-flavoured - while the truffles and lentils really gave the pheasant a backdrop to display the flavours fully. For main course, the veal sweetbreads (which again came in such tangled decoration it was close to modern art) were delicious - salty and creamily-soft, perfectly partnered with the earthy celeriac milk and mini-veal lasagna. The only downside I could find to this wonderful restaurant is that all black-and-white setting left me a little cold. Hardly off-putting. This is a superb restaurant of the very first rank. You will not be disappointed.
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