daw

Oh dear, has no one hear been to Anthony's since 21 March? We go again in the week David

Me too - the bread is a standard feature of the lunchtime deal and it is excellent David

We went at the end of January and had a very pleasant evening. Like others on here we had eaten our way through the previous ALC and enjoyed the new one very much. For me the venison was a highlight, and the belly pork was also enjoyed. We will be back Easter weekend when I think attention will swap to the fish dishes David

Hard to say whether they will get the deserved star before the end of the month, but I do know that they have had two visits from one inspector this year. Olga told me that he had introduced himself at the end of the second visit - apparently he told them his first visit had been on a very busy night - any comments on the significiance of two visits? Or the introduction? David

We were at Anthony's for lunch recently and I was interested to discover that there is some optimism concerning the publication of the red book David

Mike Slightly OT but take yourselves to Borough Market on a Saturday morning for a great foodie experience and grab any of the range of things available for lunch on the hoof. David

Jan Moir really liked Harry's Place a few months back David

Sadly I have just had to let this reservervation (26th Nov) go, if you are quick... David

This was on the tasting menu at the beginning of August and is a very interesting dish. The night we had the tasting their were some old favourites, some ALC and some new testers on it, in total it is a big meal but not too big On the bookings front, on Friday 5th of August the first table for four on a Saturday night was 26th Nov. However they were not taking bookings for January until after they reopen in September. David

Matthew I am sorry to read this - my perception is different but I don't get as much chance as I would like to compare Anthony's with other places, more's the pity. I was last there a week ago for lunch with my parents. They were very impressed with the whole experience as I expected they would be. The set lunch at present is excellent with wood pigeon breast or pea velout and the braised rib eye is succulent and tasty. The pineaple consome with malt loaf is strange but the petit fours went down a treat, even the filo with Marigold which provided an interesting foil to the fantastic mango jelly cube and the chocolate. I will be back for the ALC in early August, I hope it lives up to our expectation. Please don't wait a year before you sample it again. David

Ore Anthony's is closed Mondays I'm afraid. David

The duck neck is a feature of the new menu and is sublime, the duck meat has excellent flavour, the deep fried duck egg is as rich as you would expect and runny in the middle and the rolled ribbon of potato is the perfect complement with just a trace of citrus unless I'm much mistaken. As soon as starters appeared on Saturday my wife sid they have steeped up a gear- in terms of presentation and I would be inclined to agree, not that the presentation was particularly lacking previously. Enjoy on Saturday; you lucky people. David

Yin The lemon/cucumber are in fact two desserts: Lemon Chiboust (sp?) Sweet cucumber cheese canneloni David

I had this Saturday night and it is very good, although the enoki could be omitted for me, as adt suggested. The chicken skin was perfect on this occasion. Overall on Saturday starters (braised pork cheeks, duck neck) and deserts (lemon, and cucumber) were spot on the mains could be tweaked - remove enoki, artichoke heart not good in turbot with smoked eel, although fennel was perfect foil to eel. Desert riesling recomended by Olga was to die for. Gift of a bread loaf from Olga was a real hit with the kids on Sunday morning. All in all Anthony goes from strength to strength, I made two more reservations David

Anyone else got Anthony's reservations this Saturday by any chance? David