Page 38 - Decadence

each course and the three of us shared. I’m not going to get into detail about what we ate as I nd food reviews can be a bit pretentious and are so based on individual like and dislikes, suf ce to say, the dishes we sampled were amazing, beautifully presented and certainly big enough. There’s been a few times when I’ve felt like getting a takeaway on my way home from Michelin restaurants, but not Aquavit. Perfectly presented portions of super tasty and interesting dishes.
Executive chef Emma Bengtsson has enlisted the considerable talent of fellow Swede Henrik Ritzen who as head chef runs things on a daily basis whilst Bengsson oversees both London and Manhattan. London is left in very good hands as Ritzen has previously cooked at Lutyens and The Arts Club. If the legacy from New York is anything to go by you should get your bookings in early for London. The original NYC Aquavit has thrived for three decades and is one of the cities most renowned restaurants, Emma joined as a pastry chef, took over the running of the kitchens and has taken the brand from strength to strength.
Aquavit is a refreshing change in central London, not over trendy, but very cool. Super stylish decor with the usual Scandinavian attention to detail, just check out the drinks trolly. The food, as one would expect from a “starred” restaurant is excellent, as is the wine list and the sommelier certainly paired some perfectly interesting glasses with our meal. I recommend you check it out either for early evening drinks with a selection of tapas style starters or get involved for a full dinner and a big night out, Aquavit could easily become one of those places where you need your diary handy when booking a table. All I can say is try the Herring and the Duck...
WORDS CRAIG BLAKE-JONES IMAGES JENNIFER SCHAUERTE
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