Salt and pepper whitebait were equally as satisfying – crispy fish, and a sourly creamy tamarind dipping sauce. We ate from a tantalizing choice on the menu - roast pumpkin dumplings, beautifully gelatinous skins encasing moist, sweetly earthy pumpkin, scattered with nutty sesame seeds, arrived with honey soy dipping sauce, adding a sweet sour salty note.īrussel sprouts, fried to a dark, crisped consistency, cooked with chilli, lime and honey were crunchy, zesty, the contrast of the flavours and texture spot on.Ĭrab and garlic noodles, slippery, al dente, oily, loaded with succulent picked crab meat, oodles of garlic, scattered green onions were stunningly good. The menu, designed and produced by the talented Amy Hamilton is a celebration of French-Vietnamese fusion – perfectly suited to the room which could almost be a salon from French Colonial days in Saigon. Liberté in the London Hotel – a wine bar, coffee shop, tea rooms, restaurant – with the area at the rear of the place a wonderland of baroque style furniture – plush velvet, ornately carved wood, leather, marble, dazzling chandeliers, large hanging mirrors.
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