Kitchen Table at Bubbledogs

This was truly a memorable dining experience and one that I won’t forget for a long time. The restaurant itself is set on Charlotte Street in the very popular area of Fitzrovia. We entered Bubbledogs and received a very friendly welcome. We was asked to wait in this area and enjoy a pre dinner drink until the restaurant was ready and would then come and collect us. We were then escorted through the curtains at the back and into Kitchen Table where you will find twenty comfortable stools placed around the open kitchen. Our seats were in a prime position where we could see at close hand a lot of the cooking preparation.

Closely following behind us were the other eight people who had booked the 6pm sitting. The next ten people would arrive later for the 7.30pm sitting. The first ten people sit on the right side with the next ten people sit on the left this is so the chefs can face each side of the restaurant when they are explaining each dish. It was then time to see the menu which to our surprise there was a choice of two both of which are Suprise Tasting Menus. One was a twelve course and the second was a fourteen course that had a couple of special extra dishes added. We decided to opt for the fourteen course. While the chefs were very busy preparing the first few courses in the background it was time to discuss our wine selections with the sommelier. I have to say the sommelier was very helpful and in the end we decided that she would match the wine for a few courses as and when we were ready.

Chefs at Work

Now it was time to get this party started with our first dish of the evening. This was a delightfully refreshing Tomato Water & Fig Leaf Oil. This was followed by a stunning little Crab dish with gooseberry , creme fraiche , verbena , dill , cucumber & pineapple. Next to arrive was the Quail Egg with potato , garlic , onion , chervil & balsamic. What was to follow next was a small piece of heaven. It was Chicken Skin , bacon jam & rosemary mascarpone. You just had to have a moment at this point.



Quail Egg


Are you with me so far then let’s continue. We now moved on to the Parkerhouse Bread with a very indulging Lamb Fat Butter with caper & olive oil. Moving swiftly on to the fabulous Mussel with meadowsweet , rhubarb & vinegar. Closely followed by what I can say is the best Mackerel dish I’ve ever tasted. I say this as I’m not really a great fan of Mackerel but this was served with shiso , ponzu , seaweed , sour cream , grape & apple that just tasted amazing.


Lamb Fat Butter



So where now a third of the way in and what was to follow were four fantastic fish courses starting with the Sea Trout that was accompanied by girolles , cep & green strawberry. Next to arrive was the Scallop with caviar , scallop roe & smoked cream. Following this was the Brill with foie Gras , thyme , spring onion , vinegar & chive. Then lastly came the Lobster with vanilla brown butter , redcurrant , chervil & juniper. I have to say at this point that some of these flavour combinations were just stunning I don’t really know how they do it really it’s just very clever.

Sea Trout




So as we move across the halfway mark of this amazing evening where we’ve enjoyed some fantastic food along with excellent wine pairings and enjoyed great interaction not only with the waiters/waitresses but also the sommelier and chefs. We continued with another very interesting dish Peas , strawberry , grelots , butter & truffle and yes the combination was once again a success. Now it was time for two fantastic meat dishes starting with the Lamb served with tomato , black olive , lamb fat & oregano. The second was the Beef with bone marrow , carrot , tarragon & flowers. Both dishes were rich tasting but an absolute pleasure to eat.




Stay we with me as were nearly at the end now. It was time now to move on to the cheese course and once again another delightful dish was waiting for us as we enjoyed a Burrata with watermelon , mint & basil. Following this was a fabulous palate cleanser of Blueberry , spruce , sour cream & sorrel granita. This led us on to dessert and yet again another very interesting combination of Blackberry , beetroot , liquorice ice cream & corn flower and yes once again worked perfectly.




It was now time to finish with coffee or tea and a great selection of treats starting with Raspberry followed by Cherry with creme fraiche & fennel pollen. Next was a Canele and to finish was Chocolate with truffle , cep & crepe. These delightful treats truly rounded of a fantastic evening.





This brought to an end an absolute fantastic dining experience and one I definitely can’t wait to repeat. It may be quite hard to make a booking but I would highly recommend being patient as this will be an evening you won’t forget. The food is outstanding using amazing produce along with very unique flavour combinations. The wine pairings were excellent whether you were choosing to match the entire menu or as we did chose to have a few glasses. The interaction with the chefs is great and you can literally ask about what goes into creating each course or even just general banter.

I would personally like to thank James , Tom and all the staff for a memorable evening and hope it won’t be to long before we return.


By Lloyd Stevens

I'm a big Foodie and love Fine Dining in AA Rosette and Michelin Star restaurants also enjoy good Pub Food especially Desserts . I been living in Hornchurch for 20yrs now and this year celebrate my 25th Wedding Anniversary to my wife Jane . We do enjoy our holidays with Italy & San Diego as our favourite destinations I've decided to focus more on my Foodie life due to over 3 years ago being struck down with nerve damage and recently spondylosis I do enjoy my sport and follow Chelsea , Juventus & San Diego Padres

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