I thought the same. Only without the apology.
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Imagine the laughs they have in the kitchen as they serve it up & punters donât complain!
Because Serious Food
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Now I KNOW they are tacking the mick.
Thatâs the contents of a hospital sputum bowl.
Not one of those courses has looked edible, never mind appetising.
how about
cod, in a dashi sauce, fried potatoes and malt vinegar powder
smells and tastes like a fish n chips shopâŚabsolutely top notch cooking. Delicious
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last savoury dishâŚSquab pigeon breast in hoisin sauce, on inocki mushrooms, with crispy pigeon leg and powdered prawn cracker.
so delicious, the flavours are brilliant. I love pigeon, so it was a bonus this was on the menu
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Jon shouldnât worry about presentation if heâs doing food for hipsters. Just put it in a bag, lob it round the garden for a bit then pour on to a serving device as he choosesâŚ
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Chef hard at it in the kitchen doing the chipsâŚ
I always thought that half the pleasure of eating was the presentation. Iâm obviously wrong.
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and lastly dessert; Tempered chocolate sheet with Parma Violet Ice cream, puffed rice and potato custard
a top notch lunch, stunning ingredients cooked brilliantly at one of the best restaurants in the country.
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Gnnnn-mmmmm-ngggghhhh.
Food wank climax.
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as they say beauty is in the eye of the beholder, apart from the beef tartar, the presentation was beautiful.
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Jeez, I hope it tasted alright 'cos it looks fucking horrible.
They can fuck off with the âno platesâ bollocks, thatâs sooo last week.
As for the disregard for making anything recognisable ?
They are taking the piss with the clientele, âFuck you lot, you wouldnât know what youâre eating, so weâll tell you what you want to hear and just throw it togetherâ.
In which case, Iâm selling a cat, that I think will suit you down to the ground -
that looks like a dog to me, no wonder you canât appreciate beauty
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nope is was tasty as fuck, with huge amounts of respect for the ingredients and some of the very best cooking I have tasted. Everything in the flesh (so to speak) was easily recognisable.
I can only think of two places I have eaten at that i might rank better; LâEnclume in Cartmel and Raby Hunt in Darlington. I prefer all of those and The Man Behind the Curtain, to the Fat Duck
Pretentious moi? 
Emperorâs new clothes or what?
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I was using the same artistic licence as the restaurant.
Did you pick anything that wasnât on the âLa Menu de Rue Killâ ?
no menu to choose from. You tell them in advance what your dietary requirements are when you book. I am highly allergic to strawberries, and Louise hates Fois Gras and sea urchins. Last time we forgot and she was unlucky as they served sea urchins - fortunately I love them
sea urchin dish from our previous visit
You need to book about 3 months in advance, and still the only table we could get was at lunchtime.