Chef Mickael Viljanen is not a bloke who leaves anything to chance. With every single plate he sends out in The Greenhouse, he is aiming to wow! you everywhichway. Other chefs might serve tartare of salmon with avocado and horseradish, but Mr Viljanen will add an oyster and an Indonesian dressing, to be sure, to be sure. Roast foie gras will have both blood orange and liquorice, whilst the bone marrow served with belted galloway beef will be smoked, and there will be some winter truffle and some trompettes. But Viljanen’s secret is his ability to create a tapestry of flavours, and to balance all the ingredients he puts on the plate so that the richness doesn’t overwhelm. Service is super-professional, and the wine list is an outstanding portfolio of great bottles.
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