Frog by Adam Handling

"Course after course of perfection! Words fail me to adequately describe the experience. From the amuse bouche to the petit fours, dishes were stunningly presented but equally exceptional in flavour. Usually when we visit restaurants a course or two stand out over and above, but frankly each course stands on its own as perfection. We st at the counter talking to chef and even saw him butchering a large piece of stunning Wagyu. The menu is based upon Adam’s no waste philosophy and is quite superb. It’s rare that I feel motivated to return, but frankly his menu is so varied and innovative that I suspect every visit is totally different. I never thought I would ever taste a liver parfait as good as Heston’s, I was wrong! Toilets (very clean and unisex) down steep stairs but disabled one on restaurant level. A seriously impressive experience, one suspects Adam is well on the way to his second star. Staff are really friendly and helpful A great meal and experience to match."

"Great food and a buzzing atmosphere. Perhaps a bit too pricey. The basement cocktail bar is quite a contrast."

"There were some errors in execution of the dishes. I had high hopes which were not met. Pleasant attentive service. Slightly odd decor. First restaurant I've been to with a large picture of the queen............"

"Exceptional food in a friendly and casual setting. Every member of the team there was warm and welcoming and made this a wonderful experience. Loved sitting at the counter and seeing the attentiveness and attention to detail by Cleverson on the pass was amazing"

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