My husband and I have been fans of Adam Handling ever since he was on Masterchef UK back in 2013 (he came second, however we always thought he should’ve won). He was back then, and still is, an exciting chef, someone whose career one wants to follow. He has quickly built an empire of restaurants and bars, and I suspect he’s only getting started. We were delighted when we learned he was opening a restaurant in Chelsea (or should I say Knightsbridge), simply called Adam Handling Chelsea. Adam has a great eye for detail, is experimental and creates great flavours, and even holds a few surprises up his sleeves.
For those who haven’t read my reviews before, my rating is from 1 to 5, however hardly any place has gotten the full marks from me. 1-2 would be somewhat disappointing, 3 would be good, and 4 very good. 5 would be exceptional, and is only reserved for the few, very best places.
We made our reservation few weeks in advance. Two days before our booking we were contacted by the restaurant that they now had a private event in the restaurant, however we could still have our lunch at the lounge area. This was at first somewhat disappointing, because we had really been looking forward to seeing the restaurant. It has to be said that the all of the staff were very professional in the way they dealt with the situation. We decided to still go ahead, as the food was still the restaurant food.
Because of the whole situation, we were being offered a 4-course menu complimentary. We had, however, been planning on the 7-course Tasting Menu since we made our reservation. The staff and the kitchen were kindly very flexible and accommodating to our wishes, and we were able to go for the Tasting Menu.
After our lunch, we were able to go and see the actual restaurant too, and look forward to eating there next time, it’s a lovely and beautiful space.
The bar and the restaurant both have a great feel to them. Smart and sophisticated, and at the same time they don’t feel pretentious, but relaxed and comfortable. The staff looking after the bar and the restaurant were great, and very welcoming.
First we were served sourdough bread and little doughnuts filled with béchamel sauce, topped with parmesan cheese and truffle. The doughnuts were soft and fluffy, and the taste was nice. The sourdough was nice and soft, and just as it should be, and as in all my reviews, there is always the butter test, which Adam Handling Chelsea passed with flying colours. The normal butter, as well as the chicken butter were both beautifully soft (there are not many things I hate more than hard butter that’s impossible to spread on fresh bread). I didn’t, however, get the chicken flavour from the chicken butter.
Next came the Amuse Bouche of foie gras mousse filled cigars (loved the flavour of this), and crab ‘tarts’. The foie gras mousse was subtle in flavour, however, wonderful. The crab flavour in the tarts was quite strong, and I didn’t taste much anything else.
First actual course was scallop ceviche with fermented tomato, kohlrabi and yarrow. It was very nice, the kohlrabi was wonderful. Personally I prefer cooked scallops, I find the raw ones somewhat bland in taste. Paired wine was creamy rather than sharp, and was nice, easy drinking wine.
Second course was butter-poached crab, carrots and sorrel. The carrots were prepared in two different ways. The pickled, grated carrots were quite overpowering, perhaps a little too sharp on the vinegar. Otherwise the dish was great. The crab meat itself was beautiful, soft and moist, and very subtle in flavour. The white sauce worked perfectly with the crab. Paired wine was easy drinking, and not as sweet as you would often think Riesling would be. It was creamy and buttery, but with some sharpness to it at the same time.
Third course was veal sweetbread, morels, peas and wild garlic. I loved this dish, it was the best one until that point. I find that with sweetbread you won’t always know whether it’ll be good or not. I’ve certainly had some that weren’t great in the past, and a couple of times when it has been cooked really well. I would say this was the best sweetbread I’ve had anywhere. The flavours as well as the texture of the sweetbread were great (yes, I’ve had sweetbread in the past where the texture was off putting). For me, this dish was one of the best of the whole meal. My husband felt this was a little bit too salty. I didn’t think so, and I’m usually the one who finds food more salty than him. All the flavours were perfect together. Paired wine was great: I’m a fan of oaked white wines, as they have more complex taste, like this had too. A wine we would go and buy for home.
Fourth course was John Dory, broccoli puree, cuttlefish, oscietra caviar and whey butter. The fish was cooked really well, and the flavour of the fish as well as the broccoli puree were really good, however there was an overpowering bitter taste, which we thought might have been coming from the orange peel (finely grated), however not sure if that was the source. We both agreed this was our least favourite dish of the meal, and we probably wouldn’t order it if it was an option on the a la carte (it’s not). Paired wine was a more full bodied white wine, with a lot of character, another one we would definitely buy for home. The wine also had an interesting flavour development, getting a bit of a liquorice flavour.
Fifth course was Wagyu beef. I’ve had Wagyu beef before, however this was the best of them so far. The meat was served medium rare which was perfect, and the pieces of meat really showcased what the hype about Wagyu is all about. The meat was unbelievably tender and velvety, and melted in the mouth. This was my husband’s favourite. He originally had reservations because of the pickled cucumber (because of the too sharp pickled carrots with the crab dish), however the cucumber was fantastic. The flavour of the blue cheese and celeriac purée might be something to divide diners. I thought the pickled cucumber, the blue cheese and celeriac flavour together with the gorgeous beef all married together perfectly. Paired wine was fruity and full bodied on the nose, and the taste was dry and sharp with tannins. On the palate, the taste of the wine goes away quite quickly.
Sixth course was the first dessert of yeast parfait, earl grey ice cream, pickled granny smith, honey and star anise beignet. The dish was excellent, and all the flavours went together very well, however I didn’t get the star anise taste from the beignet. Paired wine was floral and sweet.
Seventh course, and the last of the desserts, was compressed cucumber, burnt basil and dill. These ingredients were joined with white chocolate ice-cream. The dish was wonderful. All the ingredients and flavours worked together really well, building a really tasty and fresh dessert. The dish was paired with a fresh, subtle flavoured sparkling wine.
Everything was followed by petit fours, all of them nice, but if you want to save the best till last then eat the little chocolate muffin last.
I can see this restaurant becoming very popular.