It was so good to be back at one of our favourite restaurants Frog by Adam Handling where we’ve always enjoyed amazing food , wine and service. We were also delighted when earlier this year the restaurant deservedly earned the honour of a Michelin Star which personally I thought was long overdue. The team in the kitchen led by Adam and Cleverson create truly stunning dishes. The front of house team with Sean , Andy and Florine leading by example is exceptional. Then to round it off you have Nadia who is a fantastic sommelier.

So now let’s move on to our latest visit on saturday. This started with a fabulous welcome from Giuppo at reception closely followed by general manager Sean who came over for a quick chat and to welcome us back. We were then escorted to our table right in front of the open kitchen giving us a great view of the team in full flow. There was a nice touch to begin as we were poured a complimentary glass of rosé champagne. Next to come was the menu where there is now only one. This is a Tasting Menu with a choice of main course so nice and easy. Once our decision was made another nice touch was to follow as the team had printed out personal menu’s for us.

Our lunch started with a fabulous selection of Snacks which included the infamous Cheese Doughnut’s that are to die for. It was now time to choose a bottle of wine and we ended up with an absolute cracker from the Hirutza Winery in Hondarribia , Spain with citrus and tropical fruit flavours made this a great pairing for the first few courses.

The menu then really got going with the heavenly Bread , chicken liver parfait and of course the chicken butter accompanied by a new addition of a chicken skewer. After this our palate needed refreshing and the stunning Tomato , Pepper & Basil dish which although very punchy in flavour certainly did that. This led us to the All about the Sturgeon on a waffle with caviar and maple syrup. This dish is not only delicious but also fun so just embrace it and dive in.

BREAD & CHICKEN BUTTER
TOMATO , PEPPER & BASIL
ALL about the STURGEON

The new menu continued to improve with every dish and what was to follow was one of the best scallop dishes ever. The Scallop with carrot & chilli was so flavoursome and with the hint of chilli made this dish an absolute dream. Next to come was a fabulous take on a thai fish curry in the form of Cod , Grape & Lemongrass.

SCALLOP , CARROT , CHILLI
COD , GRAPE , LEMONGRASS

It was now time for the main course where we decided to have one of each. My wife had the Wagyu Beef & Hen of the Woods then for myself I chose the Lamb , Sweetbreads & Morels. Both of these dishes were simply stunning.

WAGYU BEEF & HEN OF THE WOODS
LAMB , SWEETBREADS , MORELS

Before moving on to dessert we opted to have the additional Cheese Course. This consisted of Baron Bigod topped with a drizzle of olive oil , fig & toasted brioche. Our palate was then cleansed perfectly with a Rhubarb & Wasted Wine pre dessert. This led us to the dessert of Apricot , Lemon Thyme & Yoghurt which was another fabulous creation from pastry chef Moses and his team. The cheese course and desserts were delightfully paired with port and sweet wine recommendations from sommelier Nadia.

CHEESE COURSE
RHUBARB & WASTED WINE
APRICOT , LEMON THYME , YOGHURT

We finished with coffee and petit fours to bring to an end another truly memorable visit to Frog. But not before head chef Cleverson came over to our table for a nice chat. This was great as we could personally thank him and the team for the amazing food. This was once again matched by fabulous wine and excellent service. This restaurant really is climbing rapidly on our list of favourites and it’s not hard to see why. So yes I would highly recommend a visit and we can’t wait to return again soon.

PETIT FOURS

Thank You Adam , Cleverson , Sean , Andy , Nadia and all the team for another amazing dining experience and look forward to seeing you all again soon. 🐸

2 Comments on “Frog by Adam Handling”

  1. My mouth is just watering reading this post Lloyd! So nice they printed personalised menus for you, that’s a lovely touch and definitely great service. All about the Sturgeon looks so delicious, I’d polish that off no bother haha. Also, the Wagyu Beef and Hen of the Woods would be one of my choices if I ever get the chance to visit. Thank you for sharing.

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