Fusion done properly
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| Octopus, flat bread, eel, chive |
Very rare I would return to the same restaurant within the space of a few months but Abajo is a rare gem for sure. Head chef Giacomo Tranquilli has really got something exciting and interesting going with this 10 seats counter dining restaurant located within the basement of Humo in Mayfair. The concept is fusion of Asian and western cuisine, the concept is tasting menu spitting into 5 stages, with each focus on a prime seasonal ingredient.
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| Octopus ragu, potato, Amalfi lemon |
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| Potato sunomono, cucumber |
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| Truffle, pumpkin, pasta, cep |
The first course of grilled octopus skewer was an interesting take on yakitori with a Mediterranean touch. The well charred octopus was sitting on top of a piece of potato flatbread, the addition of chive emulsion delivered a sweet peppery tone that combined every together brilliantly. Without a doubt, the best dish from the meal was a pigeon and foie pithivier, perhaps the most classic offering on the day. The pastry work was well crafted, and the filling of Anjou pigeon was sensational. The flavour of miso and whisky infused with the meat to offer powerful depth of umami taste, this is Michelin quality dish easily.
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| Pumpkin and cheese tempura |
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| Brixham turbot, onion consommé |
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| Anjou pigeon and foie pithivier, miso, whisky & daikon |
My 3rd visit and yet another quality meal, I have yet find anywhere in London does things like this place so it makes it very memorable every time I come by. Abajo is on to something, despite is less than a year old, the kitchen is able to turn out some very interesting and unique dishes that sit close to the Michelin level. so I wouldn't be surprise if it lands itself a Michelin star come Feb 2024. For me Abajo is the London restaurant opening of the year in 2023.
Food 4/5
Average cost without drinks and services:
£130
12 St George St, London W1S 2FB
https://humolondon.com/
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