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QInsider / London

The Cavendish I Marylebone

November 12th 2014
The Concept

Marylebone’s dining scene has been attracting a lot of attention in the past year, thanks to the popularity of a certain restaurant housed in an old fire station. With gourmands flocking to this charming area of London, it was only a matter of time before we saw the emergence of other eateries, confirming Marylebone’s status as one of the city’s finest gastronomic destinations. This particular restaurant is led by Alfonso Lillo Fas, a chef who trained at the world famous El Bulli in Spain.

The Cuisine

The menu has a distinctively Spanish feel, with a prevalence of fish and seafood dishes, in addition to Iberian ham and pork. Seafood-lovers will be delighted by the Raw menu, which features oysters, caviar, ceviche and crab alongside tuna tartare and blue lobster bisque dishes. The emphasis here is always on the freshness of the produce and every course is excellently executed.

The Space

The Cavendish boasts precisely the kind of ambience you are looking for on an Autumnal evening; cosy and intimate, the restaurant is dimly lit, creating a sultry and romantic vibe and the plush leather banquettes lend the venue a luxurious feel. There also is a sumptuous private dining room for special occasions.

Menu Highlights

The sea bass ceviche with ginger, vanilla and Jerusalem artichoke is light, fresh and packed with flavour, while the Catch of the Day – which for us meant swordfish – was perfectly cooked and expertly seasoned. Our mash potato with parmigiano and mac and cheese sides provided the perfect accompaniment, as did the fresh green beans with truffle oil. For dessert, the indulgent caramel panna cotta was a notable highlight and was thoughtfully presented with a flourish of edible flowers.

Q Insider Tip

The restaurant boasts a cigar menu, featuring some of the world’s most prestigious brands, including Cohiba and Montecristo. I would also highly recommend opting for a glass of the SV Dillons Sauvignon Blanc, which is the perfect complement to a fish dish. 


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