"A multitude of flavours on each dish"Review Rating: Reviewed by Leila
At Bentley’s Oyster Bar & Grill, another restaurant by Richard Corrigan, fish has the starring role. Here game takes the lead, with venison, rabbit and partridge sitting prominently on the menu.
Each dish has a multitude of appealing flavours, for example, the sautéed chicken livers and mouthful-sized portions of smoked bone marrow, pickled carrot and cauliflower sit prettily on the plate, the latter providing a sharp contrast to the offal and gelatinous marrow. Rich foie gras with sweet soft apple is served with a slither of smoked eel and an apple crisp.
The robust flavour of a roast loin of rabbit is highlighted by being paired with salty bacon, the addition of liver toast making it a meat-lover’s dream; the red mullet is far more delicate in flavour but boosted with sides of spicy chorizo and salt cod. Goose fat chips and a creamy celeriac and potato gratin feel humble by comparison but are still deeply satisfying.
Desserts are similarly complex, there is caramelised banana with salted caramel and peanuts served with coffee sauce, and a delectable rhubarb and ginger soufflé with vanilla sauce and ginger ice cream.
A highlight of the wine list is the sweet, sparkling red Brachetto d’Aqui, a dessert wine.
Service is effortlessly efficient, rounding off a meal that merits its price tag - a three course meal for two is around £150.
Leila reviewed Corrigans Mayfair on Thu 03 Mar 2011