Just a couple of hundred metres away from Trafalgar Square sits Boyds Grill and Wine Grill. Viewed from the outside it’s a fairly impressive sight. The kind of imposing Victorian property you’d expect high-flying businessmen to head to in order to discuss mergers, acquisitions and maybe even the odd takeover here and there.
The outside really doesn’t do it justice though. Not that it’s by any means unattractive, it’s a just an impressive building on a street of equally impressive buildings. You need to step inside to see why Boyds is such a visual treat.
The lavishly decorated interior is the kind of spectacle that makes you think you’ve just walked into the VIP section of the Titanic. Marble walls climb up to the enormously high ceiling whilst chandeliers hang imposingly above the tables of red leather seating. A bar sits in the central point of the restaurant area, a smart waiter carefully pouring champagne into an array of flutes.
Yeah. It looks pretty nice.
Fortunately the menu itself is equally as inviting. A selection of dishes created with British artisanal ingredients and prepared with a variety of international cooking techniques. We pretty much tried everything. Sipsmith gin cured salmon, fish and shellfish goujons, braised leg of lamb, macaroni and Wookey Hole cheddar; it was all delicious (the macaroni was something else though).
For main we carried on the indulgence by heading towards the Wagyu beef and the Scottish Black Gold fillet. Impossible to choose a favourite between. The parmesan fries and triple cooked potato wedges were a perfect addition.
As for wines, well, the serving team know their stuff when it comes to vineyards, all the more surprising when you find out that their chosen source is located in Nyetimber in West Sussex. Now, when we review a restaurant we like to make sure we’ve done a proper job, so we decided to test a healthy selection of what was on offer. We couldn’t really find fault with anything, but if we were pressed we’d head for the Chardonnay.
Finally we made our way to an area known as the Kitchen Bar. We sat on bar stools as we chatted to the serving staff, watching as they made their way over to the liquid nitrogen ice-cream parlour before producing bowl after bowl of home-made flavours. Creations ranged from strawberry and vanilla to more outlandish ingredients (the bacon was a surprise). Some were unexpected, some were phenomenal. In-between flavours we were passed the questionably named “Dragon’s Breath”, a sort of meringue frozen in liquid nitrogen, the resultant chewing causing a long gust of condensation to shoot from our mouths.
The menu isn’t cheap, but it isn’t expensive either, especially for something so seemingly lavish. It is an experience though – one with more surprises than you might expect from a meal out.
For more information on Boyds Grill and Wine Bar, head over to the website here.
Picture Credits: Boyds Grill & Wine Bar