London 1-Michelin-Star Portland: 10th Anniversary Treat! £55 for 5 Cou

🥨 Welcome Snack: Mind-Blowing Start! Crispy Chicken Skin Steals the Spotlight, Mushroom Macaron Breaks Preconceptions Shortly after sitting down, the server brought over two amuse-bouches, smiling and saying “10th anniversary special—enjoy slowly”—and the first bite of crispy chicken skin with liver pâté hooked me instantly! Crispy Chicken Skin with Liver Pâté, Candied Walnuts & Muscat Grapes 😲: The chicken skin is thin as paper, crunching loudly when you bite into it—zero greasiness! The liver pâté underneath is as smooth as cloud, savory and creamy with no fishy aftertaste. Pair it with a candied walnut (sweet, crispy, and slightly charred) and a Muscat grape (juicy and refreshing), and four textures collide in your mouth: crispy, creamy, sweet, and fresh. It’s so layered and amazing that my appetite was instantly ignited—I kept saying “what a perfect start!” Parmesan & Mushroom Macaron 🧀: I used to have a “sweet and greasy” prejudice against macarons, but this one totally changed my mind! The shell isn’t the traditional sweet crunch—it’s savory with Parmesan cheese. Bite into it, and the filling is dense mushroom mousse, fresh enough to taste the mushroom’s natural flavor. The saltiness of the cheese and the umami of the mushroom blend perfectly—no greasiness at all. I even licked my lips after eating it, secretly admiring “who knew macarons could be like this!” 🥕 First Course: Carrot’s “Fancy Makeover”! Cake + Stew Double Surprise, Carrot Lovers Rejoice When this “Heritage Carrots with Cheese Sauce” arrived, I stared at it for a minute before realizing—it’s a combo of “carrot cake + carrot cream stew”! The creativity is off the charts～ The cake is soft and moist, with a faint carrot sweetness—no excessive sugar, so you can taste the ingredient’s original aroma. The cream stew next to it is even better: three types of carrots (orange, purple, white) are cooked in different ways (roasted, boiled, steamed). The orange carrot is creamy, the purple one keeps a slight crunch, and the white one is subtly sweet—all coated in savory cheese sauce. Every bite is a “different carrot flavor.” I’m not a “carrot fanatic,” but I was impressed by the creativity and taste; even my friend who usually hates carrots took several bites, saying “I never knew carrots could be this good!” 🥩 Main Course: Scottish Highland Beef Wellington! Top-Tier Truffle + Melt-in-Mouth Beef, Minor Hitch Doesn’t Ruin It The main course “Scottish Highland Beef Wellington” is a classic, but the 10th anniversary version uses obviously better ingredients—golden puff pastry baked to flaky perfection. Cut it gently, and you’ll see the pink, tender beef inside; the rich aroma of top-tier black truffle hits your nose before you even take a bite, making my mouth water instantly 🤤! The beef is Scottish Highland cattle, so tender it “melts in your mouth”—easily pulled apart with a fork, no tough fibers. The truffle is generous—you can taste its premium aroma in every bite, not like some restaurants where “you smell it but don’t taste it.” However, the accompanying sauce was a surprise—it had a rich, savory flavor similar to “braised pork rice sauce,” which was a bit “too intense” for me, but my friend thought “it pairs well with the beef”—to each their own. A minor hitch: The side salad—most lettuce was fresh and crispy, but I bit into a clearly “stale” leaf. I mentioned it to the server, who apologized and said “since we were the first table of the day, they used a small amount of leftover ingredients from yesterday.” Their attitude was sincere, and it didn’t ruin the overall experience. The mashed potatoes next to it were creamy and decent, balancing the richness of the beef perfectly. 🍫 Pre-Dessert: I’d Come Back Just for This! Bitter-Sweet, Like Kyoto Dessert The pre-dessert “Milk Chocolate Ganache, Olive Oil & Vanilla” is the “hidden highlight” of the whole meal! I even told my friend “I’d come back just for this” ❤️～ The top layer is light vanilla cream, melting instantly in your mouth with a faint vanilla bean aroma. The bottom layer is slightly bitter chocolate ganache, as smooth as “melted silk”—the bitterness is just right, no greasiness, and it tastes exactly like the top-tier raw chocolate I had in Kyoto! The olive oil is a clever addition, adding a faint, non-intrusive oil aroma to the chocolate, making the texture even smoother. #LondonMichelin #PortlandLondon #1MichelinStarLondon #10thAnniversaryMenu #LondonFoodGuide