We were lucky enough (thanks to AH's charm) to secure the Chef's Table - which saw us eating in a special dining area set up in the kitchen. If one has never been in a commercial kitchen before it's a good way to see it. You're not in the kitchen proper but at the Pass where the final touches are put on and some of the quicker dishes e.g. Mulloway were cooked. Two things to note:
1) No interaction between the Chefs and us, maybe we were just an antisocial bunch and the Chefs were understandably busy...
2) If any restaurants are thinking of doing something like this in the future please ensure your Chefs don't eat off the spoons they're plating up with. We understand the importance of tasting, that behind the scenes this happens all the time and it's sometimes irresistible but it's still not a good look.
The food generally was good, Snacks a great way to start and quite a number of them, Lobster Consume an early favourite, Marinated Veal ok not spectacular, Potatoes and Prawn nice but they were cooking Mulloway in the background so the fishy smell of the Mulloway overpowered the food we were eating slightly, Mulloway split the panel - ZL thought it was solid, AH thought too fishy.
It was as if the Chefs took a break during the mains (Lamb Shoulder and Roast Pork), both were non-events.
The Mont Blanc is probably the best pre-dessert encountered to date - anywhere. Not only was it full dessert size but the apple sorbet and apple pieces in combination with meringue was a stroke of genius - simple and still eye opening.
Parfait...rhubarb isn't flavoursome enough to give a contrast to buttermilk and the crumbs proved more a distraction than anything else. The Cadeau very good nowhere near as heavy as we expected so just right at that point of the dinner. Petit Fours good and Raisin Bread tasty.
Once again, degustation at a restaurant that knows it's closing (previous examples include FourtyOne and Astral) left good memories for us to savour.