10 course menu at Restaurant Story

A 10 course ever changing seasonal menu at a Michelin star restaurant known as Restaurant Story , on London Bridge’s Tooley street has to be one of my favourite foodie experiences of all time. Michelin guide describes the cooking as being of a high quality standard and I have to wholeheartedly agree. The story behind the dishes , mouth watering flavours , drinks pairing , service and ambience created a memorable standout experience .

I took a few pictures ( by few I meant 50 pictures) and videos of our evening so scroll down for highlights.  Here goes my my post about a 10 course menu at Restaurant Story

10 course menu at Restaurant Story

 

10 course menu at restaurant Story

Amuse Bouches

Langoustine with black Garlic mayonnaise and Spirulina powder was a standout dish.

Langoustine with black Garlic mayonnaise and Spirulina powder was a standout dish. I was too shy to ask for an extra pot of the mayonnaise

Smoked sturgeon custard and platinum caviar

Smoked sturgeon custard and platinum caviar. I purred while eating this. It went well with the bottle of Tatomer

A candle made out of beef fat , gravy and home made sourdough bread was very inventive. It's apparently based on the chef , Tom sellers memories of his father beef dripping Sunday lunches. When the waiter asked me to try the melted candle I thought he was having a laugh. I finally trusted him and tried some. It was delicious

What did you eat last night someone asked. I said beef fat. To be more specific , a candle made out of beef fat , gravy and home made sourdough bread was very inventive. It’s apparently based on the chef , Tom sellers memories of his father beef dripping Sunday lunches. When the waiter asked me to try the melted candle I thought he was having a laugh. I finally trusted him and tried some. It was delicious.

Pumpkin agnolotti and lemon was light and very flavourful

Pumpkin agnolotti and lemon was light and very flavourful

 

Francis Boulard Les Alpes , France

Francis Boulard Les Alpes , France

 

Cod fillet poached in butter with a lemon gel , violet artichokes and a champagne sauce with caviar .

Cod fillet poached in butter with a lemon gel , violet artichokes and a champagne sauce with caviar .

Luxurious black truffles generously shaved on top of a celeriac risotto

Luxurious black truffles generously shaved on top of our celeriac risotto

Roasted honey glaze Duck breast , leg and beetroot

Roasted honey glaze Duck breast , leg and beetroot . Did I mention the truffle buttons

 

2008 Rousset Peraguey ' Curvee Esplasen ' Bordeaux

2008 Rousset Peraguey ‘ Curvee Esplasen ‘ Bordeaux

 

Paddington bear inspired marmalade dessert with a glass or 2 of Sauternes 2008.

 

2018 Renardat – Fache Bugey Cerdon Methode with a tasty rhubarb , rice pudding and custard ice cream

Chocolate and lovage dessert

This current blog post is partly a gift,  last year I changed jobs and my old work colleagues presented me with a voucher for one of the restaurants on my bucket list ( thanks Jamie ) . You might want to save your coins though.. The meal and paired drinks costs almost as much as my mortgage , but it was sooo soo worth it.

2 Comments

  1. Lauren
    February 3, 2020 / 11:33 am

    So a couple things here…absolute ENJOYMENT! This is definitely a foodies paradise, glad you enjoyed. Secondly, how many glasses of wine did you have!? That’s why you were so tired the next day at work, haha! Glad you got to fulfil one of your bucket list.

    • Michael Makele
      Author
      February 22, 2020 / 8:01 am

      Hey Lauren, thanks for the comments. Think I had 10 glasses .lol. Looking out for more of your foodie and travel posts

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