Did we want a drink? “Inspired” by Aikens’ own Norfolk childhood, Muse features a menu high on whimsy – courses titled “Wait and See” and “Conquering ‘the beech tree,’” plus poker-faced descriptions such as “My first memory as a child was a sense of fearlessness; I was always taking risks and looking for challenges... as chefs we must always challenge ourselves” – and low on ingredients. Some £900+ later we were happy to stretch our legs back up the cobbled street in search of a taxi home.
Muse Tom Aikens 232 0422 . On the other hand, a pop-up picture book-cum-menu and a jewel-box room with 25 covers had a come-hither appeal – that and the fact that I’d never had a meal cooked by Aikens that wasn’t a cracker.
I was so comfortable and content that I could of sat back and had a little sleep after my meal with out a worry in the world. We were led up to the dining room, which somehow manages to combine the cosy feel of an elegant living room with an open kitchen and high design. I was impressed by his humility. Top class service, reasonably priced drinks. And so you leave smiling. It’s a big-hearted dish I didn’t know he had in him. Aikens gives us extreme presentation (a bone is involved), all the textures (think dried beef shin threads and tendon ‘quavers’) and funky fermented flavours (like the grains in the stuffed onion, the stuffed onion to end all stuffed onions). Every morsel of every dish from beginning to end was exquisite. He brings to your table/counter a good number of the dishes (are 10 courses, so not all of them but 2 - 3) and explains the background to them. This was THE...best EVER. The final dish of childhood sweets given an adult spin included a delicious and intense Laphroaig-infused “wine-gum”.
I would highly recommend Muse, it's not cheap, but worth every penny spent.
‘The Essence’, more typically Aikens, is a celebration of beetroot in more ways than I knew possible: candied, raw, pickled, smoked, salt-baked, puréed etc. The ‘bad boy’ of the kitchen makes his comeback with ‘the most pretentious menu ever’, Once enfant terrible, always enfant terrible? Yes, there's plenty of tweezer-action, but it's justified. I liked the triple-beetroot “Essence” course with its unexpected cucumber and piny fragrance, and even if I was nonplussed by the nomenclature I really loved “Conquering ‘the beech tree’”: a lone langoustine slathered in a piggy jus, wrapped in a translucent sliver of lardo di Colonnata, nestled in a puddle of appley consommé. This is a small and intimate space where you get emotionally invested in the experience. 5. Perfection. The ‘bad boy’ of the kitchen makes his comeback with ‘the most pretentious menu ever’ Chef Tom Aikens has converted his childhood experiences in a 10 parenthesis of pure pleasure.
The dining room has been laid out so diners can socially distance, and we never felt rushed or like we were being hurried out to make space for more diners. We sat on three of the six counter stools (recommended) and over 2.5 hours watched Tom and his impressive, young cadre of chefs work their magic. !More, I’m a lover of fine dining and have been lucky enough to go to almost all the Michelin-starred restaurants in the U.K. and beyond - but this was my first visit to a Tom Aikens restaurant (other than a cafe in Dubai). Each course was spectacular - the smells and sights are still in my mind - and even the bread and butter were out of this world. Talent. The first course proper was a delicate, fragrant milky ricotta with truffle and honey; the second, “Sea Lavender,” named after Aikens’ father’s boat, was a chunk of mackerel in a broth made from its bones with daikon and kombu. Tom's such a enspiering chef I wish I had more time to spend talking with him & his first class, Top notch, fantastic team. ◦More, Not only food is so interesting but the visuals are even more interesting, Chef Tom Aikens has converted his childhood experiences in a 10 parenthesis of pure pleasure. Belated happy returns to Tom Aikens who turned 50 last week but still hasn’t quite shaken the ‘enfant terrible’ tag. We rely on advertising to help fund our award-winning journalism. I’m not a huge mackerel fan but it was a winning combination. Le Gavroche, Alyn Williams as well as Alain Ducasse are considerably better options in terms of service, comfort as well as choice.More, We booked for Valentines night but Tock, Muse's online booking system, unfortunately overbooked so we had another V night, 14 days later. As we were leaving our waiter gave us a box of sweets to take hone for our children, this was a really lovely thought and went down very well. sat at the Chef's table on the first floor and chose the 10 course menu. Can he redeem himself is the question. Get quick answers from Muse staff and past visitors. Really??? Muse is the return to fine dining of Tom Aikens, one of the more interesting chefs on the British culinary scene. The service was immaculate, with friendly staff who always went above and beyond - I (shamefully) managed to spill my glass of champagne and it was refilled without question. Different experience to anything in London.
Aikens’ eponymous Chelsea flagship shut in 2014 and the last of his Tom’s Kitchens closed last month, but his new restaurant Muse marks his return to the kitchen. It was a very satisfying feat of cooking. Meanwhile, front-of-house balanced professionalism and warmth with enormous skill. Food was exceptional - really creative without being fussy or too complicated. Each dish was explained beautifully, and Tom Aiken himself took us through the main courses, delivering each one personally - we got a bit giddy about that! Chef Tom Aitkens greeted myself and continued to talk to me through out service. Best ever.... AMore, My wife and I had dinner at Muse and it was fantastic. You don’t need to do the required reading to recognise a sweet Scottish langoustine draped in silky lardo for the wondrous thing it is.
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