Tags

, ,

Medlar
438 King’s Road,
Chelsea,
London, SW10 OLJ
Tel. 020 7349 1900

Food type: Modern French

Nearest tube: Sloane Square/ Fulham Broadway (a bit of a walk from both)

Website: Medlar

Ahhh! Good ol’ England. We moan about the weather when it is wet and rainy. We moan about it when it is freezing cold. Yet when the sun comes out and it is nice and hot, we will still moan about it. On the hottest July day in many, many years, my fiancee decided it would be a good idea to have lunch outdoors in the sweltering heat. Now there aren’t many restaurants in London with options to dine outdoors but our favourite, Medlar, was one of them so the decision was easy.

Gazpacho with scallop tartare and fresh almonds

Gazpacho with scallop tartare and fresh almonds

I have already written about Medlar in detail previously, so today I am just going to mention the new dishes we tried. On a such a hot day, it was a no brainer that both of us opted for the gazpacho with scallops. A bowl containing the scallops and other garnishes was brought to the table before the cold gazpacho was poured table side. This was an excellent start to the meal, the gazpacho well seasoned without overwhelming the raw scallops. To go with this dish, Matthias suggested a glass of Riesling Weingut Stadt Krems 2012 which was perfect.

Anjou pigeon with mint and coriander pesto, king oyster mushroom, chargrilled broccoli and endive

Anjou pigeon with mint and coriander pesto, king oyster mushroom, chargrilled broccoli and endive

To follow, I enjoyed the pigeon with mint and coriander pesto. This was an interesting dish for me – the mint and coriander pesto was a new element I have not encountered before. Combined with some pigeon jus, the pesto added a lot of freshness to balance the richness of the pigeon. This dish ate really well and was perfect for a hot summers day. With this dish, I drank a glass of Paul Jaboulet Hermitage “La Chapelle” 1995 served using a Coravin device.

Lemon and elderflower posset with pink gooseberry compote and beignet

Lemon and elderflower posset with pink gooseberry compote and beignet

After a nibble on some aged Gouda, I concluded my meal with an elderflower posset with pink gooseberries – a dish which uses two of my favourite ingredients. On the side were some beignets (aka doughnuts) which were incredibly light. This dish just brings back memories of my all time favourite pre-dessert served at the Square.

This was yet another excellent meal at Medlar. Dining outdoors in the sweltering heat was an interesting experience and one that I am not going to repeat again very soon – we were the only table to choose to dine outside as everyone else sensibly chose to stay indoors where air conditioning was available. The restaurant is cooking with a lot more consistency since its demotion last year. Whether this is good enough for them to regain their star in September remains to be seen.


Click to add a blog post for Medlar on Zomato