Instead of a single dessert, this is a sequence of six small, intricate plates that arrive simultaneously. It features a range of textures and temperatures, from bitter almond panna cottas to molten chocolate soufflés and seasonal fruit gels. It is the ultimate showcase of the kitchen's creative range.
Tips from diners
One order is easily enough for two people to share if you've already had a multi-course meal. It's a massive amount of food.
A classic Pierre Gagnaire course that demonstrates his multi-plate philosophy. The main plate features roasted langoustine tails with liquorice-infused beurre noisette, typically accompanied by secondary plates such as a langoustine tartare or a delicate mussel foam. Reviewers praise the way the different preparations build a complete picture of the ingredient.
Tips from diners
Eat the dishes in the order the server suggests — they are designed to transition from delicate raw preparations to the richer roasted main plate.
A celebration of British game seasons. The pheasant is roasted with bay leaves to infuse the meat with a subtle herbal aroma and finished with a sharp black peppercorn crust. Reviewers note that it captures the 'earthy' essence of the Welsh countryside.
Tips from diners
Check the menu for the current game season — the kitchen updates the accompaniments frequently based on what's freshest.
A more traditional main course that highlights the kitchen's precision with high-end fish. The sole is cooked to a perfect flake and served with incredibly thin spaghettini that has been tossed in a bright, savory sauce. Reviewers call it a 'cleaner' alternative to the meat-heavy mains.
Tips from diners
Ask for the sauce on the side if you prefer to taste the natural sweetness of the sole first.
This dish is celebrated for its tableside service and unexpected flavor pairings. The perfectly tender Limousin veal is carved in the room and served with a surprisingly harmonious spiced dal foam and a highly concentrated reduction. Multiple reviews cite the quality of the veal as the best in London.
Tips from diners
The tableside carving is a highlight — make sure your phone is ready if you want to capture the presentation.
Created by Mourad Mazouz and Chef Pierre Gagnaire, the Lecture Room & Library is the crown jewel of the multi-concept Sketch complex. The dining room is a riot of sunset oranges and reds, providing a lavish backdrop for Gagnaire's complex, modern French cuisine where each named course often arrives as several distinct, complementary preparations.
The Lecture Room & Library is notoriously difficult to book. Set your alarm for midnight 60 days in advance, or check for mid-week lunch cancellations which are more frequent.
Don't miss the famous 'egg' toilets downstairs — they are a design landmark. Arrive 30 minutes early to have a drink in The Glade or The Parlour first.
The dress code is 'smart' and they take it seriously — jackets are required for gentlemen. Avoid sneakers and sportswear to ensure entry.
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