The Bite Magazine - Spring 2016 - Issue 15

Lamb Chops with sake and mint; and Steamed Barramundi with dashi, cabbage and dikon. The Lobster had a very light taste with hints of flavouring while the Rib-Eye was nicely cooked and delicious. The Lamb Chops were also delicious and pleasant on the palate and the Steamed Barramundi had a beautifully light taste that was easy on the taste buds. It was now time for dessert, the grand finale of the meal: Chocolate Fondant with salted peanut and burnt marshmallow; Banana Bread Sticky Toffee with coconut and ginger: Lamingtons, Australian version of tea cakes exclusively made by Matt Rob- inson’s mother; and Lime Panna Cotta with eucalyptus and green apple sorbet. I must say I was in heaven when I tasted the desserts, which were all delicious and dreamy. Dickie Fitz accepts bookings for private dining where their intimate velvet ban- quettes and circular booths will provide a sense of privacy that is ideal for small groups and parties. Or if you’re after something lavish, you can hire the entire first floor with its own private bar with up to 55 people seated or 60 standing. The restaurant is opened from Monday to Thursday 7.30am - 11pm; Fridays from 7.30am – 12midnight; Saturdays from 8am - 12midnight; and Sundays 12noon – 6pm. Dickie Fitz, 48 Newman Street, London W1T 1QQ 020 3667 1445 www.dickiefitz.co.uk bitecuisine