Customise your meal at a top restaurant

Following this, another amuse bouche: crunchy quinoa covered in 24-month aged melted parmesan, topped with two crispy potato flakes, which replaced mushrooms and truffles. This was paired with a delicious dry rose wine from Puglia that emanated strong notes of strawberry and raspberry. Just enough to gear up our tastebuds without filling us up.

The first of three main dishes chosen by my friend was hand picked Cornish crab (middle header image) with samphire, pickled shallot, and a layer of rocket leaves, topped with a luminous, velvety Granny Smith foam (she chose to eschew the coconut snow that originally came with the dish).

Meanwhile, my love of carbs pulled me to the ‘bigoli pasta Venetian way’ (third header image), which, swapping out the anchovies, was served in a creamy artichoke sauce with grated egg yolk and breaded onion. With this course, we had a glass of refreshing citrus white wine. With strong notes of apple, the Gavi di Gavi wine is made from the Cortese grape and originates from the Piedmont region of Italy and was the perfect accompaniment to this slightly heavier course.

The next course was a real spectacle. Delivered to our table on plates enveloped in glass jars that, once lifted, let out a billow of white smoke to reveal beetroot risotto with parmesan and puffed rice. This beguiling dish was a deep red, leading us to think it would taste predominantly of beetroot, yet the rich, smoky parmesan was the ultimately overpowering ingredient in this dish. The cheese was a substitute for the original menu of foie gras and smoked eel, proving that meat and fish-free meals do not by any means have to be plain to the taste, as they are often perceived to be.

At this point, our stomachs were starting to fill up, but there were still two more courses to go. My pescatarian friend chose the paccheri pasta dish with lobster, borlotti beans, chilli powder and Amalfi candied lemon.

She decided to forgo the Colonnata lard in this course but said it was probably her favourite dish so far. I, on the other hand, went for a ‘surprise’ course and was served a beautifully presented medley of sweet-tasting vegetables, such as parsnip and candied onions. For this course, we enjoyed another white wine: sauvignon blanc from northeast Italy. Almost tropical, this dry and fruity wine had strong mango notes, prepping us for our dessert.

Lastly, and at this point barely able to move, was dessert. If anything, my marron glacé sorbet with pecan tuille and sweet pumpkin and white chocolate foam actually revived me from my food-coma. My friend went for death by chocolate in the form of a rich and nutty dark and milk chocolate rocher (first header image), coated in gold pistachio with a mandarin shot on the side to cleanse the pallet. The Moscadello di Montalcino dessert wine from Tuscany that accompanied this final course was deep and sweet, almost leaving a bourbon taste as it settled on our tongues. This was actually the only course we didn’t customise in the slightest.

Little encapsulates the vibe of Mayfair so much as Avista. From the sleek, gleaming interior and impeccable service to the exquisitely presented, fresh (highly customisable) food and sumptuous wine list, this fine dining Italian restaurant and bar undoubtedly lives up to its three coveted AA rosette awards. Fussy diners, eat your hearts out.