1 week Ago
Affectionately known as 'The Cav', this hidden gem just off Marylebone High Street dates back to the 1700s and has a commendable commitment to sustainability and seasonality. Our sneak preview of the menu matched cocktails garnished with pea shoots, carrot, mint and cucumber with work-of-art dishes that offered a splash of greens, oranges and floral flourishes. The seasonal menu marries fresh spring ingredients with delicate flavours in dishes like asparagus and egg with a burnt butter bearnaise.
. (Image: The Cavendish) Created by head chef Laura de Filippis (ex-Oyster Shed), the starters included a pink and juicy duck breast with crispy artichoke and lovely fresh lemon and mint salsa verde, and a morsel of battered monkfish with mint pea puree, lobster jus, and peashoots. There was also a dreamy, creamy caesar salad of pulled chicken, grilled baby gem, and crunchy parmesan and bacon crumble.
Mains range from a potato-stuffed cod with prawn and lobster bisque to our choice of beautifully tender lamb rump with a vivid carrot and mustard puree and the sweetness of apricot butter. The pick of the new desserts was a deconstructed Eton Mess with home made wild strawberry sorbet. (Image: The Cavendish) The pick of the desserts was a delightful deconstructed Eton Mess of crunchy meringue pieces with a home-made strawberry sorbet and coulis.
Others at our table loved the dark chocolate doughnut cake with the Nutella-like hazelnut and chocolate cremoux. Inside, the tall, thin pub is designed with dark woods, and cosy banquettes, but plenty of punters had chosen to sit continental-style under pavement heaters. Tender pink lamb rump was served with a carrot and mustard puree.
(Image: The Cavendish) The Cavendish also serves Sunday roasts, and judging by the quality of Laura's cooking it would be well worth the visit. Drinks should not be forgotten and both a glass of Albarino and a Chianit from the extensive wine list were the perfect accompaniments to the food. But the true creativity has gone into the zero waste cocktails designed in house, with home made infusions - a spritz of peapod, gin, double Dutch, and cucumber and watermelon soda was truly refreshing.
The Cavendish pub is on New Cavendish Street in Marylebone. (Image: The Cavendish) An adventurous spring green martini came with purple pickle juice and spring green sapling vodka infused with cabbage, and a burnt cabbage leaf garnish. But my favourite was the honey and carrot white Russian, with house-made popcorn syrup, roast honey carrot washed gin and cream.
It was delicate and indulgent and would pair beautifully with almost anything on this inventive menu. The Cavendish is at 35, New Cavendish Street, Marylebone..
