Despite having been to Adam's on a few occasions I hadn't managed to try the 9 course tasting menu. I'd previously not gone for it because I didn't fancy a few of the dishes that were on the menu and wasn't sure I'd be able to comfortable manage 9 courses. But enticed by a new year menu change and after warming up my digestive system in Sweden and at Roux at Parliament Square I felt ready to take it on.
I've had the amuse bouches (see earlier blogs for pictures) but I could honestly eat about 20 of the beetroot and goats cheese meringues and a few more of the "roast chicken dinner on a stick". Next came six savoury dishes that were all interesting, different and somehow complimented each other perfectly. My favourites were probably the wood pigeon and beetroot and the monkfish. Again the vegetarian options looked imaginative and went down well.
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| brassicas, garlic, hazelnuts |
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| Wood pigeon, beetroot, watercress |
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| Skate wing, dashi, cucmber, pumpkin seeds |
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| Spelt, chanterelles, trotter, chantenay carrots |
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| Monkfish, celeriac, cheek, sorrel |
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| Veal, 'pot au feu', cheese on toast |
Then there was a "Crossover" course. I guess this gives the chef a chance to try something a bit different and it was definitely a bit odd-salty form soya sauce and sweet carrots. Not sure I could have eaten much more of it but in a strange way it did seem to cleanse the palate ready for the desserts.
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| Carrot, walnut, soy sauce |
I like the fact that the food at Adam's is relatively "light". It undoubtedly makes it a much nicer experience to try and eat a large number of courses than at some other restaurants when I have really been struggling by the time I got to desserts. So to the first dessert: Apple, toffee, cinnamon and vanilla, I've had this a couple of times before and its a lovely lighter version of sticky toffee pudding.
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| Apple, toffee, cinnamon, vanilla |
The second dessert was probably the only course that I really wasn't so keen on, for me the spices were just a little too overbearing, but one course out of nine really isn't bad going (I didn't really enjoy three of the fourteen courses at the Fat Duck!).
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| Milk curd, ginger, blood orange |
The only other disappointment was finding out that the guy who's been the manager since Adam's opened almost a year ago is leaving, hopefully the rest of the front of house staff will step up to the mark in the future!
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