The Game Bird

My kind of game

Beef tartar

Winter season = game season, and The Game Bird is surely one of the Game masters in London. Located within The Stafford London hotel, the fine dining British restaurant is renowned for its excellent game cooking but has recently undergone some changes, as it has acquired a Michelin star chef: Lisa Goodwin-Allen, to become the restaurant's chef director. The menu had a makeover since she has joined the business, injecting some more creative dishes based on classic concepts, such as beef tartare and fish and chips.

Smoked salmon selection

Turbot, Warm Tartar Sauce, Lemon & Parsley

Scottish Venison Wellington

The new crispy day boat turbot dish has all the classic elements with its crispy texture and tartar sauce, but was of a very high standard without a doubt. The fresh turbot was soft and sweet yet not overly oily on the surface, and retained a very crispy texture. Venison wellington was masterfully done, very tender and cooked to perfection. The pastry was airy and not dry, and finely seasoned, and everything synced nicely with the meaty gravy. Dessert at Game Bird was also a winner, the black forest baked Alaska was stunning with multi layer of texture and flavours, perhaps the best dessert I have encountered this year. 

Scottish Venison, Mead-Glazed Heritage Carrots, Celeriac & Potato Gratin

Blackcurrent souffle

Baked Alaska

I got to admit I was a little worried when Lisa took over, it might get a typical Michelin treatment to turn the dishes in Game Bird into something too contemporary which risks losing that classic flair, so I was glad that wasn't the case. The Game Bird kept its reputation with its world-beating game dishes, and it somehow really knows how to turn out fine quality desserts too, this is an outstanding combo for sure. 

Food 4/5



Average cost without drinks and services:
£60


The Stafford London, 16-18 St James's Place, London SW1A 1NJ

https://thestaffordlondon.com/the-game-bird/