LONDON presents a menu of reinvented cocktails and signature ‘ Allenotics ’, a playful yet refined reimagining of the classic gin and tonic . These bespoke beverages , crafted using innovative extraction techniques , celebrate balance and purity of flavour , ensuring that each sip is as nuanced as the dishes served next door . Whether opting for a meticulously aged negroni , a delicate floralinfused highball , or one of the thoughtfully curated non-alcoholic extractions , guests are guaranteed an experience that is both refreshing and refined .
Sipping on a perfectly chilled pre-dinner drink , encompassed by understated elegance , one can ’ t help but appreciate the deeper narrative at play – this is more than just a cocktail bar ; it is a tribute to passion , to legacy , and to the artistry of taste . And of course , it sets the perfect stage for the culinary masterpiece that awaits at Pavyllon .
Settling into our seats at the sleek , marbletopped counter , we were immediately struck by the sense of intimacy the layout creates . Without the usual formality of fine dining , there ’ s an inviting informality here ; the kitchen is an open stage , the chefs the stars of the show . Rather than feeling detached from the action , diners become part of it , engaging in conversation with the culinary team , watching delicate plating techniques , and breathing in the aromas of carefully curated ingredients as each dish takes shape before them to a clockwork backdrop of kitchen skill and “ oui chef ” echoing in the air .
The best way to sample Alléno ’ s kitchen ’ s mastery , led here by head chef Benjamin Ferra Y Castell is , of course , with a taster menu . Here there are two options : four- and six-course offerings , and it was by choosing the former that Jerry , Adam and I began our culinary adventure .
Always my all-time judgement on how great a culinary experience awaits , the amuse
THE BEST WAY TO GET TO LONDON bouche did not disappoint . A perfect sliver of buckwheat tart with Parmesan emulsion and a divine pumpkin and sage ravioli both positively danced on the tongue , as did the rich , creamy salinity of Normandy butter slathered on fresh sourdough .
Then it was time for course one … The poached Obsiblue prawn proffered a dish that epitomised balance and restraint . Sourced from the crystal-clear waters of New Caledonia , the prawn was exquisitely tender , its natural sweetness accentuated by a silky white bean purée . A drizzle of chorizo oil added just the right touch of smokiness , lifting the dish with an unexpected depth of flavour . Watching the chef gently poach the prawn to perfection and meticulously arrange each component only heightened our appreciation of its delicate complexity . While unable to indulge due to my crustacean allergy , the team - with effortless aplomb - delivered the most beautiful dish of tuna tartare . Rich jewels of fish offset with a delicately poached egg and silky Japanese mayonnaise .
Next came the steamed Comté cheese soufflé , an ethereal masterpiece of French technique . Unlike traditional oven-baked soufflés , this one was delicately steamed , resulting in a texture so light it practically floated off the plate . The rich nuttiness of the 12-month-aged Comté was offset by the earthiness of a celeriac extraction , while a whisper of yellow wine introduced a welcome acidity . As we savoured each spoonful , the chefs continued to work seamlessly before us , carefully measuring , steaming and assembling each soufflé with the utmost precision .
For the main course , a Cornish lamb cutlet took centre stage , its blushing pink centre revealing perfect execution . The lamb ’ s natural richness was lifted by a vibrant shiso coulis , while an anchoïade – a bold Provençal sauce of anchovy and garlic – provided an umami-driven counterpoint offset further by rich Kalamata olives , while the creamiest butter-and-cream infused mashed potato offered an indulgent ( utterly devoured !) accompaniment . Every element of the dish had been carefully considered , and watching the chefs sear , on open flame in full view of the counter no less , then glaze and plate with such focused intent made the dish all the more rewarding to eat .
To finish , ‘ The Piemontais ’ was a masterclass in texture and contrast . Paying homage to the hazelnut-rich region of Piedmont , this dessert paired crisp hazelnut biscotti with the silkiness of praline ice cream . A bright lemon confit cut through the sweetness , adding just the right amount of zing . The final flourish ? A delicate sprinkling of toasted hazelnuts , added tableside , completing a dish that was both nostalgic and indulgent .
Dining at Pavyllon is more than just a meal , it ’ s a sensory journey and an indulgent performance , where every course is a celebration of skill , precision and passion . The counter seating brings diners into the heart of the action , allowing you to witness the meticulous craftsmanship that elevates each dish . Service is warm , knowledgeable and effortlessly polished , striking that rare balance between fine dining excellence and relaxed hospitality .
For those seeking an unforgettable culinary experience that blends impeccable technique with immersive dining , Pavyllon is a destination that delivers on every level . Whether you ’ re a devoted foodie or simply in search of something extraordinary , one thing is certain : this is a front-row seat you won ’ t want to give up .
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With super fast connections courtesy of Southeastern ' s High Speed trains , venture to London in less than an hour , all ready to enjoy a an epicurean adventure . www . southeasternrailway . co . uk www . insidekent . co . uk • 101