The Bite Magazine - Autumn/Winter 2019 - Issue 26

Treated to the fine cuisine at South Kensington Club’s restaurant launch, Sabine Khabiri reveals the atmosphere and culinary. bite cuisine T he South Kensington Club (SKC) offers a top service at their hotel, spa, and restaurant. At- tending their SKC restaurant launch, it left my mind wondering, ‘How much more pampered could one be treated?’ Upon arrival, we were greeted with a smile and shown where we would be seated for the evening. It was at this point that Essie, representing the marketing team at SKC, introduced herself, along with Magdalena and Antonio, who would be serving me and my guest throughout the evening. Immediately, upon walking into the restaurant, my eyes were fixed upon the décor that set a tone of relaxation. The interior served a colour palette of pebble grey and warm browns. The space was designed to ensure comfort for the guests attending SKC. Circular wooden tables in- vited an air of socialisation, with modern warm, brown cushioned chairs. Lighting the bar were Japanese lantern-style lamps that offered hints of the Orient coinciding with the display of raw fish on ice that the restaurant offers. The white scale- like tiling continued the theme of fish from this display. Cooling green tones added to the décor through devil’s ivy plants that were spotted around the room amongst shelving, potted in statue heads. Furthermore, olive trees added an extra touch of nature to the room that left whis- pers of Greek/Italian décor. Taking our drinks order was Magdalena. As I was not drinking alcohol this evening, I opted for a Virgin Cock- tail with Tropicana; a mélange of coconut, mango and pineapple juices along with grenadine and a sprig of mint. The three starter options allow the general public a mixture of balancing flavours. Commencing the Tasting Menu were Red Prawns served on a bed of artichokes and a salad of tomatoes and avocado. The tenderness of the prawns complemented the tang of shredded artichokes with pops of a light sweetness added to the flourishes of flavour, with creamy avocado and tomatoes. The second starter was SKC’s twist on a lasagne - Auber- gine Parmigiana - perfect for those of us trying to cut down on the carbohydrates in pasta. This offered a vege- tarian alternative for the starter options. Not a real fan of aubergine, I was pleasantly surprised that I enjoyed every bite of this dish. Each mouthful melted effortlessly in my mouth allowing me to savour the flavours. For those who adore raw fish, I could not choose a better starter for you than the Tuna Carpaccio. The tenderness of the tuna with a dressing of olive oil and whole olives South Kensington Members Club Photography: TonyWellington Artichokes and Red Prawns Aubergine Parmigiana