Went to Anthony's for lunch on Friday and came away very impressed. As you've said, Gary, the technique on display is superb. We started with a couple of amuses - including the beet root sherbert which had a sweet but fresh taste. After a small loaf with two types of butter, we had the white onion risotto with parmesan air and the squab with garlic. The risotto was one of the most memorable dishes I've had in a long time. The 'air' was surprisingly flavoursome and the espresso bean grinds at the bottom gave the dish just the right note. For mains I had the duck with chocolate bonbon. The flavours worked really well, with the chocolate providing an instant sensation and then allowing the longer taste of the duck (perfectly cooked) to break through. My girlfriend had the salt cod and pork cannelloni. The salt cod was delicately cooked but she felt the pok belly cannelloni was slightly too rich. A pre dessert of almond ice cream was followed with the chocolate fondant. I had been eyeing the reconstructed tarte tartin but my girlfriend was too. The chocolate fondant had an artichoke caramel with a very subtle taste. The service was very friendly. I think it was Anthony Snr who we spent some time talking to. He was keen to push the beers as an option and given the nature of some of the food this would have been an interesting option (next time...). As it was, our wine was served slightly too warm but this was the only (small) bad point in an otherwise excellent meal.
