We were given some interesting amuse gueules to whet out appetites. Firstly there were pistachios and anchovy breadsticks followed by little espresso cups of spinach soup. The anchovy breadsticks were a revelation as I’m not a big fan of anchovies, I would insert them with rosemary into slits onto my leg of lamb but I would never let them infiltrate my pizza. And I recall a painful meal in
My starter was a pan roasted wood pigeon, apple, beetroot leaves and potatoes which were all arranged with Addendum’s usual artistry. I particularly thought the pink beetroot ‘crisp’ was awfully pretty against the dark pigeon meat and the green of the beetroot leaves. And importantly it tasted as good as it looked.
For the main I’d been trying to decide between the chicken breast with truffle panisse or braised pork belly but when I heard about the special of roasted & confit duck, creamed celeriac, figs, radish I immediately went for that. And I received another really attractive plate though the radishes look rather like the sous chef’s fingers. But the duck was really succulent so what’s a dismembered finger amongst friends?
And as the portions were just the right size so as not feel too stuffed, V and I were both able to fit in the very elegant dessert of rhubarb bavarois, ginger ice cream, orange sorbet, poached rhubarb.
Then to accompany our latte and Earl Grey we had our pick of some delicious petit fours especially my new found favourite mini macaroons. V called them something else which unfortunately I can’t remember, I know there’s one of the fabulous Ladurée tea salons in