Food and Drink
Sybarite Reviews: Ampeli
I love getting the chance to visit and experience some of this countrys most fabulous restaurants, so when I was invited to Ampélis opening night I was rather excited. Located in the very trendy Charlotte Street, Ampèli is a modern wine-focused restaurant serving Greek and eastern Mediterranean dishes, accompanied by a list of wines from across the Greek mainland and its islands.
Being superbly located across the road from The Charlotte Street Hotel, Ampéli is set across three floors, with a wine bar, mezzanine and more intimate dining space, totalling 80 covers.
When we arrived we were greeted by the general manager and the vibe in the restaurant was relaxed. Diners were enjoying a menu which is designed to encourage sharing over a glass of wine, featuring dishes such as...
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Review of Bancone Golden Square
When Will Ellner, founder of Soho pasta hotspot Bancone, announced he was opening another restaurant in Covent Garden’s Golden Square, some wondered how he planned to expand on his humble pasta offering. Enter new Culinary Director Claudio Melis. The Michelin-starred chef has injected his creativity into the Bancone Golden Square menu with creative new pasta dishes and monthly grilled specials like opening month’s crispy suckling pig belly with apple and hazelnut, pickled mustard seeds, and Primitivo; and pan-fried stone bass with samphire and sweet and sour beets. “With Claudio boosting the team, we’re in a really strong position to enjoy a successful foray into London’s restaurant heartland,” says Ellner.
Sake & Seafood
This coincided with World Sake Day (1st of October), called Nihonshu no Hi in Japanese, to commemorate Japan’s favourite rice wine beverage. The Sybarite was invited to the launch of a three-day pop-up event in Shoreditch which was hosted by JFOODO in collaboration with London seafood restaurant The Oystermen. The Sake & Seafood event welcomed us to “Escape the Ordinary” and discover that although seafood is traditionally accompanied by white wine, sake actually makes for a better pairing.
Review of The Clove Club | One of the best restaurants in the world!
The restaurant which earned its Michelin star in 2014 has been on my foodie radar for a very long time and finally, for my 6th wedding anniversary, the time had arrived to grace my tastebuds with its culinary delights. One of the first things to strike you upon arrival is the small, unassuming dining room. It’s not the grand interiors you’d perhaps expect when you walk through the big blue doors. No airs and graces – A sign from the start that the food will be doing all the talking. The high ceilings, dark wood and pale walls make up the simple decor. The beating heart of the room, though, comes from the blue-tiled open kitchen where Chef Isaac McHale and his brigade produce wonderfully original food.
A Glistening Christmas
In partnership with Champagne powerhouse Laurent-Perrier, the team at Angler, led by Chef Gary Foulkes, has launched a holiday pop-up called “A Glistening Christmas”. The Sybarite was invited to kick off the festivities, learn more about Laurent-Perrier’s unique history, and taste the winter warmer dishes that Angler has paired with the Laurent-Perrier offering. We made our way to Angler’s heated rooftop terrace which was decked out in lights, greenery, and rose gold baubles. The colour scheme reflected one of the stars of the evening, the Cuvée Ros. Launched in 1968, the Laurent-Perrier team told us about how the brand’s focus on continuous innovation led to the creation of what is considered to be the original “modern” rosé Champagne. We were welcomed with some Winter Cocktails, namely The LP Winter with Laurent-Perrier La Cuvée, honey, sloe gin, lemon juice, clove, rosemary, and berries; and the Rosé Mémoire with Laurent-Perrier Cuvée Rosé, redcurrant jelly, clementine juice, and redcurrants.
Review of Nipa Thai - The true taste of Thailand
This restaurant was named after the original Nipa Restaurant in the Landmark Hotel in Bangkok and was one of the first 15 recipients of the 'Thai Select' award. The Thai Select Award has been described as being the first ever Michelin-style award for Thai restaurants performing to the highest standards of quality and cuisine and is awarded by the Thai Government.
Review of Sybarite Reviews: Kahani
From the first curry house in 1809 to Chicken Tikka Masala being named Britain’s national dish, it truly has been quite a ride. It is this exciting and often complex story that Michelin-starred chef Peter Joseph wants to tell in his Chelsea restaurant Kahani. Taking inspiration from his childhood in Tamil Nadu, the southernmost Indian state, Kahani—which means “story” in Hindi—takes a contemporary approach to Indian cooking whilst using seasonal British ingredients.
Drink Only The Best This Christmas
With the Christmas holidays nearly upon us, it’s time to clear out the drinks cabinet and make way for some truly divine festive tipples!
The Best of The Winter Truffles
Truffles are usually classified by their colour and the time of year that they are harvested. White winter truffles are harvested from October to December, making them rare and all the more enticing. There aren't many ingredients that come close to the unique smell and flavour of truffles, and when used properly, they can elevate almost any dish. Luxury food writer Ina Yulo scours the capital to find the best dishes that highlight the decadent mushroom.
Review of Bank House Wine Bar and Kitchen in the heart of Chislehurst
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Review of Vardo Takes its Place on the Chelsea Restaurant Scene
Backed by the team at expert coffee roasters and all-day-dining purveyors, Caravan, VARDO is a new nomadic concept that recently opened its doors on the square this autumn. The word “vardo” refers to the traditional horse-drawn wagon used by the British Romani to traverse from place to place, gathering spices and learning about different flavours wherever they went.
Celebrating 150 years of Moët & Chandon
The saga of Moët Impérial began in 1869, when Moët & Chandon chose to create a brut non-vintage champagne named “Brut Impérial” – known today as “Moët Impérial” – to pay tribute to the relationship established since 1801 with Napoléon Bonaparte and Jean-Remy Moët, grandson of the Maison’s founder.
Review of Restaurant Review: Robata
It is said that the first people who used the technique were ancient fishermen in northern Japan who brought hot coals in boxes with them so that they good cook on their boats. A newcomer to the thriving Soho dining scene, Robata by Head Chef Charles Lee allows Londoners to experience the unique taste that the robata grill brings to an array of fresh meats, seafood, and vegetables. We visited on a nice sunny day and opted for a Sake Mojito on arrival. The cocktail was made with a refreshing blend of Sawanotsuru sake (a brewery from Japan’s Kobe region), jasmine syrup, lime juice, and mint leaves. The menu is divided into Raws & Sushi, Small Plates, Robata Skewers, Bao Buns, Large Plates, and Bowls.
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