This was without doubt a truly amazing return to Frog by Adam Handling where we were treated to a sensational dining experience. From the moment we arrived until we left the food , wine & service was of the highest standard that left us with a feeling of anticipation to return once again soon.

We arrived on saturday to the warmest reception you could wish for. Each member of staff were so pleased to see us and took it in turns to welcome us back. We were then in for a nice surprise as we would be seated at the chef’s counter and directly in front of head chef Cleverson who himself was very pleased to see us again. Once seated we received a complimentary glass of rose champagne to start the preceding’s. There was a card from Adam apologising for his absence and hoped that we enjoy our lunch. We were then show the menu where there was a choice of A la Carte or our choice which was the Tasting Menu.

CHAMPAGNE CRACKERS

This led to our next surprise as we received a personalised menu that would include two extra courses. Next it was time to choose a bottle of wine and with the help of sommelier Nadia we chose a fabulous 2015 Vouvray Piñon Domain that was a delightful pairing with the majority of the menu.

So as you can see the first thing to arrive would be a fabulous selection of snacks including the infamous Cheese Doughnut that were all absolutely delicious. This was followed by the Bread & Chicken Butter which has had a little upgrade and was just stunning.

SNACKS
BREAD & CHICKEN BUTTER

This led to our first course which was Red Prawn , Tomato & English Wasabi that was just delightful and refreshing after the richness from the snacks & bread. We followed this with the included supplemented dish ‘all about the sturgeon’ a fabulous caviar that you spread on homemade waffles and was simply devine. Our next course was a fantastic Mushroom Pasta with Parsley & Watercress.

RED PRAWN , TOMATO , WASABI
‘all about the sturgeon’
MUSHROOM PASTA

Our next dish was the amazing ‘Wagyu Lobster’ that is just simple excellence and where the ingredients speak for themselves. We then moved onto personally my dish of the day. The Veal Sweetbreads with Lemon & Truffle was an absolute flavour sensation.

WAGYU LOBSTER
VEAL SWEETBREADS

Now onto another fabulous dish of Cod , Lobster Bolognese & Caviar a bit lighter than the previous dish but once again delicious. Our final savoury course was a fantastic Balmoral Chicken with Baby Courgette & Basil that was simply heaven on a plate.

COD , LOBSTER BOLOGNESE , CAVIAR
BALMORAL CHICKEN

Now it was time to finish with desserts. This started with a palate cleanser of Apple & Marigold Sorbet with Lemonade Foam. Then came dessert itself a fabulous Cocoa Nib , Yuzu & Dandelion Root which was rich in chocolate but lightened by the acidity of the yuzu.

PRE DESSERT
COCOA NIB , YUZU , DANDELION ROOT

We finished with Coffee and an array of Petit Fours to bring to an end a truly fabulous dining experience. I would highly recommend a visit to Frog as it would be an occasion you would find hard to forget. I’d like to thank Cleverson and his team for some outstanding cuisine , to sommelier Nadia for fabulous wine recommendations and to Florine , Andy and the rest of the staff for their friendly & professional service.

COFFEE & PETIT FOURS

Thank You Adam , Cleverson , Florine , Andy & Nadia for a fabulous afternoon and look forward to seeing you all again soon.

1 Comments on “Frog by Adam Handling”

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