The Clove Club
London
Recensioner
The dishes were creative, scallops were really a standout dish which makes sense given how long they’ve been on the menu. The vegetables dish less memorable but the sweetbreads and new rabbit dish were presented beautifully and very good. The only gripe I had was the meal was 8 courses and took over 4 hours… the gap between courses felt extremely dragged out and long
A show of the chefs' steady professionalism, warm and friendly staff, and stunningly incredible food. Somehow, the atmosphere is so down-to-earth, yet the flavours served are stratospheric. The themes, spices, dishes, setting, and beyond, everything is so inconspicuously thought out, just waiting to wow me. Dining here makes me believe in the fine culinary arts again - unpretentious hard work that fruits delicious food.
The service was outstanding, warm, welcoming. Shout out to the gentleman from Canada. The cuisine on the other hand, while it was good, did not feel alive. You looked over at the kitchen and it felt like there was no energy, no fire, no smoke, nothing exciting seemed to be happening. The dishes themselves felt like they lacked soul. In light of 20+ 2* restaurants over the world that I’ve tried…nothing really stood out. I think the presentation was also lacking. It almost felt like they weren’t even trying, some of the dish could’ve easily been plated in a much more creative fashion. Some of the cold dishes had small mistakes: the granita on the side of the plate, a little smudge on the edge. If I was a Michelin inspector and was doing my job well they probably have lost that 2nd star. Atmosphere: sitting on the far right there was a bright light in the back room where the oven was and it was quite jarring to look at, you could see it was messy in the back. I’m now also curious if the state of fine dining in London is decaying overall, while I think more causal style of cooking is prospering.
The Clove Club somehow feels precise, relaxed, and deeply confident — like a kitchen that no longer needs to show off because it already knows exactly how good it is. Raw Orkney scallop — smoked eel, kohlrabi & bergamot Exceptionally clean scallop balanced by gentle smoke and bright citrus; delicate without feeling timid. * White asparagus royale — walnut, ginger, Arbois & Rossini caviar Rich and silky with a subtle Jura-wine depth underneath the salinity of the caviar. * Cornish sea bass — green asparagus & sauce suprême Classical French technique executed with restraint; the sauce carried the dish without overwhelming the fish. * Wild muntjac — morel, blackcurrant & wet garlic Probably the most interesting course of the night: earthy, lightly gamey, and perfectly balanced by acidity and spring garlic. * Loquat — yoghurt & amaranth A smart transition course with bright fruit and crisp texture that reset the palate before dessert. * Chocolate delice — olive oil & muscovado Deep chocolate flavor lifted by the olive oil, with the muscovado adding almost a dark-caramel depth. Recommended! Please hit “like” if appropriate
I absolutely loved The Clove Club. A real friendly atmosphere with a open kitchen and staff who are not only super professional but have a good sense of humour and want to ensure that you are having a good time. The food is amazing with fantastic presentation. I lived the mille feuille so much they gave me a second when the wife went to the loo
