Between the back street of Oxford Circus and Marylebone are 35 New Cavendish drinking and dining restaurant. With Chef Douglas Santi heading up the kitchen. You may associate Marylebone as being the posh part of London but 35 New Cavendish stops right there from being exclusive they invite you inside to try out their modern brassiere bar.
Receiving an invite to exclusively taste the new menu by Chef Douglas Santi and his 100-layer lasagne speciality. 35 Cavendish restaurant stands out on the street with navy blue and gold logo of the company against the wooden doors by the entrance. A patio outside with white linen tablecloths for people who want to drink and eat outside.
The ground floor is jam packed with for a Wednesday night and I was glad Led upstairs away from the noise. The dining area is stunning with simplistic elegant furniture and leather-cushioned seats, plenty of natural daylight flows through the windows.
Being the first person to arrive I got to relax and drink the cocktail prepared for us. Once the rest of the press and bloggers arrived we were introduced to the manager and the first dish arrived.
Miniature bouncy brioche buns stuffed lobster meat and avocado. The beef burger sliders were a dream, a lava of melted cheese encasing the thick slab of meat.
The two starters were impressive both tartars delighted the palate. Freshly pounded raw meat with hints of cheese and mustard made every mouthful will leave you wanting more.
Tuna tartar diced up meat marinade and creamy avocados were rather refreshing.
The mini Cavendish eggs proves that 35 Cavendish can do decent breakfasts. Instead of the usual muffins as most benedict’s dishes, the base was crunchy bread. The dish can be ordered with 3 mini benedicts, a lighter alternative to the full size one.
Quinoa and prawn tabbouleh a nutrient packed dished with jumbo size sweet prawns.
Croque Monsieur is so good here, an iconic French dish so comforting and pleasurable. A baked or fried sandwiched with ham and melted cheese, soaked with creamy milk hitting Dijon mustard here and there.
Now the main event was try this 100 layer lasagne, how can one even possibly finish eating a bite of 100 years? Well lucky for us every single thing was for sharing.
The 100 layer lasagne is made using a handmade pasta alternating between Bolognese and the sheets. The pasta is more of a soft egg form and is not as heavy as the usual lasagne.
Rib eye steak is cooked in a special oven, given it that lovely charred edge and smoky flavours. Meat is very tender to give that chewy melt in the mouth experience. Béarnaise sauce is thick and creamy and triple cooked chips are super crispy with a fluffy middle.
A cheese board selection was served before we tucked into the Cavendish mini desserts. I couldn’t get enough of the strawberry cheesecake.
Now the best part is that many of 35 Cavendish food is under £20 it’s conveniently located in Central London.
35 NEW CAVENDISH ST
MARYLEBONE LONDON W1G 9TR
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