Dinner

eat at 123

London, United Kingdom

Description

Good food is only one part of a good meal. Good company, a relaxed setting, a new experience: all of these help make an unforgettable meal. You will need to bring the good company, but I can provide the rest!

Menu composition:

  • Appetizer
  • Starter
  • Main course
  • Dessert

Cuisine

  • Format: Dinner

Guest preferences

  • Minimum: 2 people
  • Maximum: 10 people
  • Table suited to: Locals, Tourists, Foreigners

Previously at Michal's table

Discover some dishes out of Michal's kitchen in order to whet your appetite!

  • Quail scotch egg, tarragon aioli

    Quail scotch egg, tarragon aioli

    Starter

    A soft boiled quail's egg wrapped in minced rare breed pork and herbs, then dipped in breadcrumbs and fried. Served with a saffron, tarragon and garlic mayonnaise.

  • Chicken and ham hock ballotine, summer salad

    Chicken and ham hock ballotine, summer salad

    Main course

    A mixture of shredded ham hock and herbs wrapped in free range chicken breast and poached. Served with a salad including saffron potatoes, pea shoots and a herb vinaigrette.

  • Provençale beef with summer vegetables

    Provençale beef with summer vegetables

    Main course

    Organic beef steak with sundried tomato and caper sauce, triple fried potaoes, a braised beef cheek croquette and summer vegetables.

  • Steak tartare

    Steak tartare

    Starter

    Steak tartare with a crispy fried quail egg yolk and matchstick potatoes.

  • Raspberry and white chocolate soufflé

    Raspberry and white chocolate soufflé

    Dessert

    Raspberry and white chocolate soufflé, cherry and rhubarb sauces, almond crumble, vanilla ice cream, white chocolate and alpine strawberry fondant, and mint sugar.

  • Oxtail raviolo in beef consommé

    Oxtail raviolo in beef consommé

    Starter

    Oxtail is braised in white wine and vegetables, then minced and used as a raviolo filling. The raviolo is served in a beef and madeira consommé.

  • Gin and cucumber sorbet

    Gin and cucumber sorbet

    Other

  • Prawn, scallop and sea bass Malay curry

    Prawn, scallop and sea bass Malay curry

    Main course

    Sea bass, scallops and prawns (all from sustainable sources) are served with a home made Malaysian yellow curry, jasmine rice and braised greens.

  • Sticky toffee pudding and clotted cream ice cream

    Sticky toffee pudding and clotted cream ice cream

    Dessert

    A sticky toffee pudding infused with Lady Grey tea, served with clotted cream ice cream, toffee sauce, toffee apples and an almond praline.

  • Wild mushroom pithivier with pea puree

    Wild mushroom pithivier with pea puree

    Starter

    Wild mushrooms sauteed with shallots, garlic and vermouth, wrapped in all butter puff pastry and served with a light pea puree.

  • Sea bass and scallop coconut ceviche

    Sea bass and scallop coconut ceviche

    Starter

    Sea bass and scallop (from sustainable sources) marinated in coconut and lime juice, served with avocado puree, tomatoes and pickled onion.

  • Iced coffee rice pudding

    Iced coffee rice pudding

    Dessert

    Rice pudding ice cream filled with a coffee caramel, served with a peppered cherry sauce, dark chocolate fondant, glazed fig and an almond tuile.

  • Roasted summer vegetable and goat's cheese terrine

    Roasted summer vegetable and goat's cheese terrine

    Starter

    Summer vegetable roasted and pressed with goat's cheese, served with roasted tomatoes and a herb vinaigrette.

  • Pea and roasted garlic velouté

    Pea and roasted garlic velouté

    Appetizer

    Organic peas and roasted garlic blended with herbs and creme fraiche, served with sourdough croutons.

  • Beetroot and horseradish chłodnik

    Beetroot and horseradish chłodnik

    Appetizer

    A traditional Polish cold soup, made of blended beetroot, horseradish and cucumber, served with soured cream and dill.

  • Scallops with cauliflower three ways

    Scallops with cauliflower three ways

    Starter

    A seared scallop (from a sustainable source), served with cauliflower puree, griddled cauliflower and cauliflower bhajis, topped with a curry oil.

  • Wild mushroom and egg yolk raviolo

    Wild mushroom and egg yolk raviolo

    Starter

    A raviolo stuffed with minced wild mushrooms, truffle and a free range egg yolk, served with crispy pancetta and a sage butter.

  • Salted caramel dark chocolate fondant

    Salted caramel dark chocolate fondant

    Dessert

    A dark chocolate fondant with a salted caramel centre, served with a dark chocolate sauce, pistachio ice cream, pistachio sand and chocolate popping candy.