The Ledbury is a new entrant this year to the S. Pellegrino List of Top 50 Restaurants in the World, ranked at 34th. We attended the Sunday Brunch and the interior was just lovely. The service was spot on and the food was unforgettable.
Foie Gras Mousse in a wafer thin Black Sesame shell
Mouth watering, very creamy and savoury.
Below is a bacon tomato brioche. Fresh, soft, warm brioche filled with salty bacon bits.
Risotto of New Potato with Wild Mushrooms, Parmesan and Truffles
Deliciously rich. Risotto cooked al dente with a mixture of succulent wild mushrooms. The parmesan foam gave a mild lightness to the dish and the truffles were just divine.
Root Vegetables Baked in Salt and Herbs with Lardo di Colonnata,
Hazelnuts and Roasting Juices
Simplicity reigns here. The root vegetables were dressed in their juices which provided such a sublime flavour. Seasoned very well.
Pork Jowl and Cheek cooked in Pedro Ximenez with Spiced Cream,
Carrots and Black Pudding
Pork crackling was salty, crunchy, everything you would expect. The cheek was fatty, juicy and salty while the carrots, spiced cream and black pudding provided balance with a bit of sweetness. The jowl was extremely tender (dark meat), but I preferred the pork cheek.
Feather Blade of Ruby Red Beef Cooked for Eight Hours
with Parsley Root, Pickled Walnut and Bone Marrow
Intensely tender short ribs in a beautiful reduction. The potatoes were almost like a scalloped potato but fried. This dish was incredible as well.
Passion Fruit Souffle
Warm, tart and sweet goodness. This souffle was one of the best I have ever had.
Caramelized Banana Galette with Salted Caramel,
Passion Fruit and Peanut Oil Parfait
A thin layer of puff pastry with a beautiful layer of caramelized bananas carefully layered with a drizzle of peanut oil parfait. The passion fruit provided an element of tartness and texture and this dessert was sublime.