The Greenhouse, Mayfair

The Greenhouse is one of London's leading restaurants, situated in Mayfair. Antonin Bonnet is the Executive Chef and he draws on his French upbringing and training to produce beautiful food - both from the taste and the presentation point of view. This would be the perfect place for our celebration, so a table was reserved and we dressed for the occasion.

From the moment we arrived, the staff were attentive to every need. Moments after being seated we were offered a glass of champagne - with several to choose from. We decided on a English Nyetimber Première Cuvée, Blanc de Blancs 2001 that didn't disappoint and we were served a little paper container of root crisps to tip into a bowl containing a tiny cauli floret, a blob of mustard cream and some parsley oil. This we ate with a small spoon - amazing and delicious. The restaurant is not large - maybe twenty tables of various sizes. The decor is muted creams and beiges with sparkling white table linen and a twiggy mural on one wall where there is a banquette in lime green leather. Each table has a small object d'art artistically displayed - a classic torso, a discus or as in our case an artfully shaped piece of interesting, polished rock in a stand.
Menus came and specials explained, and we chose our meal. Then came the amuse bouche  - an egg shell filled with a warm egg yolk topped with a mango and roasted hazelnut cream.











We sipped our champagne and the sommelier advised us on some glasses of wine to match our dinner. First, a Meursault, Henri Boillot 2009 and then Domaine de Trévallon, Vin de Pays des Bouches du Rhône 2005. Fresh rolls of several varieties were served and two little half moons of salted and unsalted butter came on slate blocks - the salted with a tiny sprinkle of crystal salt to distinguish it.

Amazingly we both chose the same meal, so our starters came - the special of the day, scallops with black truffle wafer wrapped in green leaves on a bed of leeks and a champagne sauce.

To follow we chose grouse breast with black trumpets (a type of fungi) served with a creamy mash. Everything was really beautifully presented and tasted that way too. We sipped and savoured and enjoyed.

After a suiutable interval it was time to choose our desserts, this time we managed to pick different dishes - a pear millefeuille and a chocolate and hazelnut tart. And while we waited for these to appear, we refreshed our tastebuds with a little pineapple sorbet served with tiny cubes of pineapple and a coconut cream. We fancied a little dessert wine and found  a suitable one from the Loire, but unfortunately this wasn't available but a substitute Vouvray was suggested, a Domaine de la Fontainerie Vouvray "Coteau Les Brules" Sec 2003, which proved to be an excellent choice. 

 With our tisanes, petits fours were served and then it was time to order the taxi and eventually home. Our dining experience at The Greenhouse was superb - a very suitable way to celebrate.

The Greenhouse