The Five Fields

High five

Located near Sloane Square station and just opposite the infamous Saatchi Gallery, The Five Fields serves modern British cuisine and has wowed diners with its cutting edge and playful British flavours and which no less had got itself ranked as the top restaurant in London on Trip Adviser recently. It had been on my to do list for a while but due to its small dinning room along with all the positive reviews, I had to book months in advance to get a table.

apperitzers

We went for the tasting menu and much like most fine dining establishments in London, we were offered a range of apperitzers and an amuse bouche to kick off our three hours marathon dinner. I was a big fan of the mushroom and onion veloute, it had a soft and creamy savoury taste and it went along nicely with the well baked warm buttered brioche. Salmon and Yuzu, I enjoyed the idea of serving the Yuzu in a meringue format, it acted as a citrus agent but with a crunchy texture.

mushroom and onion veloute

salmon and yuzu

"Dead Garden" showcased how amazing vegetables dishes can be when it is done expertly, a selection of roasted vegetable with different finishings to offer a diversity of textures and tastes yet worked in harmony, one of the finest vegetable dishes I've had yet in the capital. The foie gras was also magnificent, rich and powerful without any bitter after taste while the quince lifted up the dish with its mild fruity taste.

beef tartare

"Dead Garden"

foie gras

The Orkney Scallop was also outstanding, cooked to the perfect level and burst with its natural sweetness. It worked like a treat with the robust flavours of the green lentils and kaffir lime, I also really liked the slice of crispy broccoli on top to give the dish another dimension of texture. Perhaps the only dish I wasn't a big fan of was the Yorkshire lamb with rhubarb and black olive, whilst it sounds very interesting on paper, the rhubarb just didn't click with other elements on the plate, it was far too chewy and sour which overwhelmed everything else. However the lamb itself was very moist and it went nicely with the black olive gel and crispy lamb skin.

Orkney Scallop

Scottish Langoustine

Pulled pork

Yorkshire lamb, rhubarb and black olive

rabbit, wild garlic, celeriac and horseradish

Both desserts were of quality standard, the Pina Colada was very refreshing with its coconut and pineapple flavours, while the iced cold rum on top delivered a hint of vanilla and citrus tastes. The final chapter of the evening was the garden peas and coconut, it was so light yet full of flavours, the mint cassonade and chocolate soil is basically your supreme version of mint choc and chips, the peas and coconut sorbet surprisingly worked extremely well together, the finish was so clean and fresh and I just couldn't get enough of it.

Pina Colada

garden peas and coconut

I really enjoyed my dinner at The Five Fields, the kitchen really showcased some wonderful cooking techniques as well as creative flavour combinations, all presented in a very refined manner. I also liked the idea of how they have their own garden to grown their own vegetables and herbs to ensure the quality and consistence of some of their raw ingredients. Service was also very caring with a good rhythm of plating up and attending to our needs. With its ambitious tastes and level of cooking, it would be no surprise for me to see The Five Fields lands itself a Michelin star in the upcoming edition.

Food 7.5
Service 7
Ambience 5
Value 6

£100 per head with a glass of wine

8-9 Blacklands Terrace, London SW3 2SP

http://www.fivefieldsrestaurant.com/