This was quite a spontaneous lunch, we had a G&T experience arranged in The Westbury’s Polo bar but we thought whilst were at The Westbury hotel we may as well take the opportunity to eat at their Michelin star restaurant Alyn Williams at The Westbury.
We had been privileged enough to actually meet Executive Chef Alyn Willams and have him cook for us at an exclusive event called Dinner in the sky, I have previously written about this in my diary. I was excited to try his food with my feet firmly on the dining room floor without the wind battling my hair.
The restaurant was beautiful. Very elegant and classic, it reminded me very much of Alain Ducasse at The Dorchester. Next to our table there was a private dining area, either side of the entrance doors were temperature controlled cabinets displaying wines. I found this a really attractive feature, what a great way to show the wines they have to offer.
As we knew we’d be drinking gin and tonics after lunch we asked if it was possible to share a wine pairing with our tasting menu. Although we felt a little embarrassed with our request it was not a problem. I had even substituted some of the dishes with the vegetation menu and the wine was still paired accordingly, what excellent service.
Shortly after we were seated we were presented little cheese profiteroles, Gougères. These are one of my favourites, so addictive, they definitely do the trick of leaving your mouth wanting more.
First course was langoustine which was absolutely delicious, the langoustine was so succulent and the flavours worked so well. I sometimes find lemongrass a little over powering but these flavours were perfectly balanced. Gorgeous dish. I really liked the presentation too.
Next course was mackerel. This is a food I don’t think I could ever learn to love. So I substituted for the gnocchi from the vegetation tasting menu. Gnocchi is not something I’ve ordered before, I have made it at home but it was nothing like this. It was awesome, Alyn’s not mine. So crispy and fluffy, my four year old son would have adored these! Now I know what to aim for if I attempt to make gnocchi again.
Gnocchi/heritage carrots/wild herbs/walnuts
Mackerel/miso glaze/beach vegetables/truffle
Next course was Foie gras semi fredo. A signature dish. Semi fredo is Italian for half frozen and is typically a dessert. I was surprised by the temperature but as soon as it started to melt in my mouth I completely understood why it was half frozen. Foie gras has a creamy texture, so to add the melting element was very clever. This dish was also served with a really sweet dessert style wine which was unanticipated but made sense and really did compliment the dish.
Foie gras semi fredo/sand carrot/liquorice
I diverted onto the veggie menu for the next course. I had dined in the sky with Chef Alyn Williams a few weeks prior and had a dish that I thought read quite similar so didn’t want to eat the same dish again. It was actually nothing like I ate before. I was still happy with my choice though. Its great that you can pick and choose from the different menus, another sign of great service.
Belota Iberica/pickled damsons/parsley mousse/cob nuts
Jerusalem artichoke royale/kohl rabi/orange/parmesan/truffle.
My husband’s plate of food was very pretty and colourful and not actually how I imagined. My dish was a fluffy, foamy custard and covered in grated truffle. It was lovely and light and the orange was very refreshing.
Ready for the mains, my husband went for the lamb and I went for the beef. Hubby’s lamb was incredible, well the tiny nibble I actually got to try! He devoured it!
Welsh lamb/herb crust/onion/kale
Ruby Red Devon beef sirloin/braised cheek/turnip/croutons
My beef was also served with a side of mashed potato. Absolute perfection! The braised cheek was beautiful and I loved the croutons. This was a flawless course and the reason we avoid cooking beef and lamb at home as we can never do it justice. This is the standard of food you expect to receive when dining in Michelin star restaurants and that’s exactly why I have a tendency to choose Michelin star restaurants over restaurants without, guaranteed quality.
Aerated white chocolate/candied fennel/lime
Desserts were really lovely. Very simple but they were fresh and light and were a great finish to a wonderful tasting menu.
We declined coffees but were presented petit fours in a little cardboard box, which we enjoyed the next day when I discovered them in my handbag. Don’t you just love it when that happens! 😉
This is a beautiful restaurant and service is fantastic.
We went through to the hotels Polo Bar. We sat up at the bar and worked our way through the entire Tanqueray No Ten Botanical Brew Experience menu. (Six varieties) The bar tender was great. He talked us through the exciting range of infusions and pairings, as he mixed them. We felt very comfortable in his company and were sharing lots of laughs. I must admit I was quite drunk after five glasses of wine and three Gin and tonics. We finished our drinks thanked the bartender for his hospitality and then we stumbled into a taxi.
Blurry pictures taken at the Polo Bar on Husbands phone, I think the blur is due to him being drunk hehe!