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The story behind Hedone is well known by now. Michael Jonsson, a food blogger who advised several chefs about where to source top produce from, decided to put his money where his mouth is and start up his own restaurant. And he’s done so with great success.

 

Poached Cornish rock Oysters, Granny Smith, shallots (9/10)

Hedone: Poached Cornish rock Oysters, Granny Smith, shallots (9/10)

 

Slow cooked Duck's egg "Florentine" (10/10)

Hedone: Slow cooked Duck’s egg “Florentine” (10/10)

 

Hedone was awarded its first Michelin star this year, which a very impressive achievement. After having visited the place we completely agree with the accreditation and wouldn’t be surprised if more stars will follow.

 

Pan fried wild Dorset Turbot, potato skin emulsion, beef juice (8.5/10)

Hedone: Pan fried wild Dorset Turbot, potato skin emulsion, beef juice (8.5/10)

 

Cuttlefish noodle (8/10)

Hedone: Cuttlefish noodle (8/10)

 

Cuttlefish noodle (8/10)

Hedone: Cuttlefish noodle (8/10)

 

When we visited Hedone we decided to try the tasting menu, which included:

  • Poached Cornish rock Oysters, Granny Smith, shallots (9/10)
  • Slow cooked Duck’s egg “Florentine” (10/10)
  • Pan fried wild Dorset Turbot, potato skin emulsion, beef juice (8.5/10)
  • Cuttlefish noodle (8/10)
  • Hare “a la Royale” (9/10)
  • Roasted breast and leg of squab Pigeon, salsify, watercress, Jerusalem artichoke foam (9/10)
  • Devon red Beef bavette, Dauphinois mousseline, carrots, pickled grelots (9/10)
  • Citrus variation (9/10)
  • Warm chocolate, powdered raspberry, Madagascar vanilla ice cream (9.5/10)

 

Hare "a la Royale" with foie gras mousse and ravioli filled with mushroom mouse (9/10)

Hedone: Hare “a la Royale” with foie gras mousse and ravioli filled with mushroom mouse (9/10)

 

Devon red Beef bavette, Dauphinois mousseline, carrots, pickled grelots (9/10)

Hedone: Devon red Beef bavette, Dauphinois mousseline, carrots, pickled grelots (9/10)

 

Roasted breast and leg of squab Pigeon, salsify, watercress, Jerusalem artichoke foam (9/10)

Hedone: Roasted breast and leg of squab Pigeon, salsify, watercress, Jerusalem artichoke foam (9/10)

 

All the dishes we tried at Hedone were sublime and a joy to eat. From the first dish, it’s clear that a true culinary artist is at work. I truly can’t understand how anyone would not like what’s on offer at Hedone.

 

Citrus variation (9/10)

Hedone: Citrus variation (9/10)

Citrus variation (9/10)

Hedone: Citrus variation (9/10)

 

Warm chocolate, powdered raspberry, Madagascar vanilla ice cream (9.5/10)

Hedone: Warm chocolate, powdered raspberry, Madagascar vanilla ice cream (9.5/10)

 

Petit fours (9/10)

Petit fours (9/10)

 

The total bill at Hedone came to £175 (incl. two glasses of wine, two bottles of water, 1 mocktail 2 coffees and service charge).

 

Overall rating for Hedone: 9/10

(The overall rating is based on quality of cooking, ingredients, ambiance and price)

 

PS. if you’d like to read other reviews of Hedone, try Hungry in London’s review, one of Andy Hayler’s many reviews and Fergus Miller’s review.

One comment on “Hedone, Dec 2012

  1. Pingback: Best of 2013: Gluttony strikes back with vengeance | Foodies On The Prowl

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