Gauthier, Soho

I'm in a tiny room; I looked around at the floor to ceiling stacks of alcohol around me. Yes, my table for dinner at Gauthier is in the wine room. This is what I get for only making reservations the day before I guess? I'm here to have a farewell dinner with one of my friends who finished her 3 months secondment in London and moving onto New York before finally returning to Sydney. It was while searching for a place to eat that I discovered that Gauthier currently have a 2 for 1 offer on their tasting menu. With an offer like this, no hesitation from the dinner party.

So back to the wine room, it was both cool and weird at the same time. Weird as we have the wait staff coming in regularly to pick up bottles of wine and we can hear the clinking of cutleries and dishes sent out from the kitchen.

We started with a tray of canapés.

The beetroot macaron was a mini flavour burst followed by crème fraiche wrapped in smoked salmon which was unmemorable.

Sticks of Parmesan Crostinis was dipped into a narrow glass holding a confit of onions and mustard. I couldn't get enough of this; those sticks vanished quickly trying to mop up all that confit.

Foie Gras Royale

This got mixed results with the dinner party. I actually like it. You get the taste of the foie gras without it being overpowering. The broad beans cuts through the heaviness with the cherry and port granite adding sweetness. It could do with a bit more of the cherry and port granite though.

Scallop, parsley jus

The scallop was cooked perfectly and was great by itself. The accompaniments don’t enhance and in fact mutes the fresh and sweet taste of the scallop.

Summer Truffle Risotto

I tend to steer away from risottos as this tends to be cooked badly in a lot of places. Am happy to say that the risotto here is really good. It might be a touch too al dente but I don't mind and in fact like that it gives a bit more texture. The truffles perfumes the air around you, this is one amazing risotto.

Wild Sea bass & Tiny Squid

It took nearly 30 minutes before our next course, the sea bass arrives. In fact, I was wondering when looking at it what the 30 minutes was for and after tasting it, the same thought still rings in my head.

Crispy & Soft Piglet

Wafer thin crackling that is light and crunchy, that was what I remembered most about the piglet course.

Selection of Unpasteurized French Cheeses

It is unusual when dessert takes up 3 courses of a tasting menu. We started of with three cheeses. Each were quite mild with the boldest being the blue cheese. Nothing too exciting.

Mini Chocolate fondant, Warm Soft Cherry

White Peach Souffle, Champagne Sorbet

I wasn't excited with any of the desserts. They were all good but not spectacular.

Petit Fours

Gauthier does good solid French food and I would still recommend it. The risotto is really amazing but everything else I probably wouldn't miss too much. It is incredible value with their current offer for the month of August only. Do jump and book it before it is over.

Will I recommend: Yes
Will I come back: Not anytime soon
Have I had better: Yes

Gauthier Soho 21 Romilly Street London W1D 5AF
http://gauthiersoho.co.uk