I ordered 4 hot starters and one mix grill for take away.
Spicy potato very old at least fried several times half of them were hard pieces and left overs they put in the box because i found few hard few fries in the box
Makanek plenty of bones inside minced with the meat
Falafel hard like proper stones
Kofta tasteless
I am really disappointed as first time customer
However the staff were very helpful and kind.
Thank you but definitely i wont order again from there
Dishonest. They cheated me by making me pay the bill twice, telling me that the first time the payment failed, and they did not give me any refund, even giving me a fake cell phone number to contact them. In addition, there was a private party upstairs and half the menu was not available. Bad. Not recommended.
Four Seasons Hotel at Ten, 10 Trinity Square, London EC3N 4AJ, United Kingdom, England
We dined here a couple of weeks ago. We didn’t know the restaurant was due to close on the 15th February. So why am I reviewing something that won’t exist? Because it deserves every accolade it can get before its finale. What a huge loss to the London fine dining circuit it will be when the last petit four is served later this evening.
First a huge shout out to the front of house. Simply impeccable levels of hospitality. Giuseppe the sommelier. Understated yet undeniably passionate about his craft. And what a wine pairing it was!! Natasha our main server. So relaxed. So humble. So friendly. Just a lovely dinner companion to have.
On to the food. Simply genius. Often the difference between the 1 star and a 2 star can be a hairs breadth. Not here. The quality, flavours, technique, creativity are a million miles away from any 1 star I’ve had the pleasure of eating at. Standouts were two sauces believe it or not. The geranium herbal wasabi infused sauce to the lobster was sublime. A warning pleasant heat from the wasabi was the undertone to a wonderfully deep and umami filled backdrop to what was probably the best lobster I’ve ever tasted!! Next a saffron infused sauce accompanying a very skilfully crafted piece of turbot. The depth of flavour chef extracted was just so impressive. And the humble artichoke was taken to a cosmic level. Sweet notes to a savoury dish.
I could wax lyrical but I’ll stop there. You won’t be able to visit the restaurant any longer after today the 15th February. If only we’d discovered it before….