I continue to wonder if Hedone is the UK's most under appreciated restaurant. On the occasion of our first visit last year, we suggested it was one of the best meals of the year, where a unique vision of food was being crafted by chef-proprietor Mikael Jonsson. Back then it was relatively early days and we speculated that an exciting future awaited. Returning to Hedone with fellow blogger cumbriafoodie I was again struck by how Mikael's approach of the best ingredients shown off to the best advantage makes for such a compelling meal. From warm crab cooked to order, cepes and marinated duck's foie gras, the most amazing roasted pork chop of suckling "Noir De Biggore" pig through to roasted snipe and more, each dish is a exceptional without fail. Not only is my view unchanged then, it is strengthened: Hedone is one of the very best and most exciting restaurants in the UK today.
Duck's egg, girolles, apricot "Chaud-Froid"
Crispy tart of cepes and marinated duck's foie gras
Warm Dorset crab cooked to order, pistachio mayonnaise, avocado puree, mandarin jelly
Scottish hand dived scallop, watercress, Jerusalem artichoke foam
Scottish langoustine tail (Memory of Cancale)
Cevennes onions, William pear shavings
Liquid Parmesan ravioli, Roscoff onion consomme, mild horseradish, pancetta
Roasted pork chop of suckling "Noir de Bigorre" pig, chicory lettuce, quince, Japanese flavours
Roasted snip, cabbage, blackcurrant, smoked potato puree, foie gras sauce
Roasted loin of Sika deer, chestnuts, cepes, red currant
not part of menu but treated to a try, 90 day aged beef
Apple and caramel Millefeuille
Warm chocolate, powdered raspberry, passion fruit jelly, Madagascar vanilla ice cream
petit fours
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