We’ve always been a little wary of set-menu’s. Will we get to try the very best, iconic dishes? Will we get treated like paupers?
Well on a recent visit to Michelin star Fera at Claridge’s we needn’t have worried.
Breeze through the Instagram worthy foyer, glide along the shiny marble floor and you’ll arrive at Fera. Here you’ll find friendly staff to take your coats before being taken to your table. We were given our menus to peruse while our champagne was poured.
If you’ve not been before, the dining room has a good window into the kitchen from almost every table and tables of two are positioned so you can both see – a nice touch.
Once our dishes were selected we were treated to a barrage of “snacks” for the table. First up came a wafer thin cracker with a delicate creamed cheese, topped with vibrant edible flowers, artfully presented on a piece of bark. An impressive start to the meal and a taster of what was to come.
Stewed rabbit was encased in a crispy blanket with a lovely green splodge of lovage which we liberally dunked into. A light seaweed cracker, presented on pebbles came topped with raw lemon sole and sea herbs. Everything looks so delicate but nothing falls apart before it reaches your mouth. Everything has been so carefully constructed to remain elegant until the very last.
Nothing says summer like a freshly podded pea – Fera’s take on this oh so British ingredient was a light pea mousse, made decadent with cod and lightened with a touch of calamint. Again, edible flowers added to the presentation – another one you won’t be able to resist snapping before scoffing. Even the bread & butter was bloody great – they happily replaced it as we devoured the first portion so quickly.
Snacks out of the way (come back!) our starters arrived. With only a choice of two, we got both – Roasted cauliflower segments were topped with crispy chicken skin, slivers of sea lettuce and a seductively creamy, buttery lemon verbena sauce. Equally good was a generous portion of flamed mackerel with fresh apple and kohlrabi and a subtle horseradish kick.
By now we had finished our glass of Laurent Perrier and moved onto a crisp, fresh white from the Languedoc region (£14). The wine menu is quite a tomb, featuring over 700 bins – however there is a good variety by the glass and a dedicated sommelier to make light work of it for you.
There is a choice of meat, fish or veg for the main course – Pork Belly was the winner for us. Incredibly rich with a layer of caramelised fat, we adored the roasted multi-coloured carrots, baby gem lettuce and tarragon which cut through it all. The roast dinner of dreams.
The steamed hake was much lighter, exactly what we wanted on such a hot evening. Sweet onions gave it a naughty depth so you didn’t feel like you were being too virtuous. The pickled cucumber was an interesting pairing – but of course it worked. This is Fera at Claridge’s after all.
Feeling full but with just enough room for dessert we ordered both options (you can also add a cheese course if you wish!).
Summer sweet raspberries are paired with buttermilk custard, topped with more freeze-dried raspberries and made interesting with the faintest of anise. Pineapple weed ice cream comes alongside tart sheep’s yoghurt, honey & lemon.
We didn’t want the evening to end so opted for two glasses of dessert wine (£13 & £19 respectively) and luckily Fera played along, producing another couple of sweet bites before we departed.
The tasting menu changes regularly to reflect the season’s, while also giving you a good reason to return regularly – and with Bookatable’s Star Deal offer – you can actually afford too.
Bookatable are currently offering this Star Deal for £45 per person which includes 3 snacks, 3 courses and a glass of Laurent Perrier and you DON’T have to take it at silly times like before 5pm and after midnight on a Monday.
To put that into perspective – the tasting menu costs £110 before you’ve added any drinks or if you decided to go a la carte, main dishes start at £28.
We couldn’t recommend more highly.
FERA AT CLARIDGES HAS NOW CLOSED. STAY TUNED FOR THE ANNOUNCEMENT OF IT’S REPLACEMENT.
