After the departure of the Fat Duck, Dinner by Heston Blumenthal is set to make diners applaud again at the meals that he has created from his creative and quirky mind. Dinner is Heston's second restaurant that he has in the UK, the first being the infamous Fat Duck, and holds the seventh position in the world's top 50 restaurants and has two Michelin stars. Unlike the 20 or so course menu of the Fat Duck, Dinner is far more restrained being a la carte. If you are expecting the Fat Duck experience you may be a little disappointed. Dinner misses all of the theatre of its big sister restaurant. Having said that, Dinner is all about taste and there is never a lack of it in any of the dishes.
Dinner recreates dishes from 600 years worth of British history. However unlike the British menu of frog's legs, snails and offal he has transformed it to reflect Australia with Kangaroo tail, and Australian fish and meat on the menu. History starts at the bar and the c. 1880 inspired Mint Rickey made up of Gin, Lime, Garden Mint, Verjus and Soda is refreshing and light and lifts the excitement level for the upcoming dinner. Or if a cocktail doesn't take your fancy maybe one of the wines in his 50 page wine list may be the one for you.
Expected with any restaurant that has held Michelin stars is the high level of customer service and Dinner has trained their staff well. The waiters are very knowledgeable having tasted the meals themselves and know every component and how it was made. The waiter's pick off the list for entrée is the chicken oysters, two pieces of chicken found off the back of healthy chickens that is often taken by the chef as a treat to himself. There is a good reason a chef would do this, as the chicken is very moist and tender. Another one of Heston's entrées is the infamous meat fruit (c. 1500) that is also on the British menu. It is a piece of fruit that is orange, has leaves and looks like a mandarin but when cut into is actually a smooth chicken pate covered in an orange jelly and is served with bread.
The mains consist of a number of different types of meat like duck, lamb and pork belly. The chicken with braised lettuce (c. 1670) looks like a simple meal but taking a closer look at the technique that is shown it is not a surprise that there are over 20 chefs in the kitchen. It is made up of moist roulade of chicken, onion emulsion made from the oil of burnt onions, oyster leaves which are greens that taste like oyster, a spiced celeriac sauce and crispy chicken skin. All of the dishes have a familiar taste and this is no different having the reminiscence of a family roast dinner. Bringing an Australian theme to dessert is the lamington cake (c. 1720) that is a light sponge with cream and toasted coconut with a secret chocolate ganache and raspberry filling inside served with grilled raspberries and a cocoa ice cream. However to take stories home it may be necessary to order the liquid nitrogen ice cream just to say that you experienced a bit of theatre with your delicious meals.