This was our first visit to Frog by Adam Handling and I can assure you right now it will not be our last. We’d previously enjoyed the food inspired by Adam at his branch in Hoxton which due to the current situation sadly had to close. This meant we now had no excuse not to visit his main restaurant in Covent Garden. This would also give us the chance to meet up with some of the Frog team who were now working here. So on a sunny saturday we headed into town. The restaurant itself is situated on Southampton Street which was buzzing with people dining outside in the street. We arrived at the restaurant and were given a fabulous welcome from first Maria and then George. Our temperature was taken and hands were sanitized and in we went. All the tables were nicely spaced out giving the staff plenty of room to move around. It was also great to see that no one was wearing a face shield or mask. Our table was in a fabulous spot right in front of the open kitchen allowing us to watch the chefs in action. As we sat down there was a hello from Jamie & Enrique in the kitchen and also head chef Cleverson who it was a pleasure to meet for the first time.
We started with a complimentary glass of sparkling wine while we looked at the menus. Here you had a choice of A la Carte or different types of tasting menus which include vegetarian & vegan. The tasting menu was ten courses if you include the supplement dish which is exactly what we decided to do.
First to arrive was some of the most amazing snacks which included the famous Cheese Truffle Doughnuts. We enjoyed these along with two fabulous cocktails the British Tea Company and a Pandan Old Fashioned.
British Tea Company
Pandan Old Fashioned
This was followed by the Sourdough Bread and the heavenly Chicken Butter before we moved onto the first course of the tasting menu. With our first course came a nice little surprise as alongside the Crab , grapefruit & cauliflower the chef sent over one of Adam’s signature dishes the Celeriac with black truffle , dates , lime & apple which had been adapted once more to produce this time a lighter yet still full of flavour creation.
Bread & Chicken Butter
Now it was time for our second course of Cep Agnolotti , parsley & garlic. This was followed by the supplement dish and a must have it is to. This was a stunning Crispy Oyster with Caviar served in a giant oyster shell. Then our palate was refreshed with a delightful Tomato Salad.
We were enjoying these dishes with a fabulous Jasnieres Cuvee du Silex 2018 from France chosen by sommelier Kelvin which was full of lemon , pear & apples and in fact a perfect match. The next course was the restaurants signature dish. This was the Wagyu Lobster that was absolutely stunning. We followed this with another fantastic dish of Cod , mussels & butter leaf. The next dish was simply delicious and it was Chicken & Chips like you’ve never known before. The chicken breast was topped with haggis and came with a caesar salad snack and heavenly chips.
Jasnieres Cuvee du Silex 2018
Chicken & Chips
Now it was time for desserts which started with a Cheese , apple & meadowsweet that was a delight. We followed this with the Chocolate , cherry & tonka bean which was heaven and matched perfectly with another great selection from Kelvin who chose a fabulous Domaine Flumicicoli Muscareddu a rare sweet wine from Corsica that had aromas of allspice & strawberry with flavours of cherry & orange peel.
Domaine Flumicicoli Muscateddu
We finished with coffee and petit fours to bring to an end a fabulous lunch. The food here is stunning and matched with excellent service and great wine pairings. I would highly recommend a visit and personally can’t wait to return myself again soon. Thank You to head chef Cleverson and his team for the amazing food. Also thanks to George , Kelvin and the team their friendly and professional service. There really is a nice relaxed feeling to this restaurant so book yourself a table soon.
Coffee & Petit Fours
Thank You to you all for a fantastic dining experience and look forward to seeing you all again soon.