For our April Dinner we headed to the City to the ex-St James’ Devonshire Club nestled in a quiet pedestrian square away from the hustle and bustle and just a two-minute walk from Liverpool Street Station. The club is spacious and comprises an 18th Century former East India Company warehouse and a large Georgian townhouse.
The main building houses the principal rooms of the Devonshire Club and has its own boutique hotel with 68 bedrooms and suites. Spread over 5 floors at the heart of the club is a stunning 120 seat brasserie with a huge marbled seafood counter. A Champagne bar leads into a wonderful Garden Room and the club has its own secret garden. On the first floor is the Library, the elegant Causerie, drawing room and Cocktail Bar. There are four private meeting/dining rooms. The Georgian building houses the 4 Wellness centre, offering beauty treatments, blow bar, and a well-equipped gym, weights room, and yoga studio.
Our host and fellow Gastronome, Brian Clivas welcomed us to the secret garden where the reception was held. The English sparkling wine – 2013 Gusbourne Blanc de Blancs accompanied the canapes – Tomato & Buratta, Tapenade Toast, Iberico Ham and Pissaladiere.
Once called into the main dining room we sat and were served the first wine – 2015 Riesling ‐ Von Buhl Bone Dry, Pfalz, Germany, which was then followed by a fantastic selection of sushi created by Sushi Master Victor Klomu. Yellow tail & ponzu truffle oil, lobster salsa roll, Hawaiian roll, BBQ ribeye nigiri, scallpop & yuzu kocko and finally Devonshire crab nigiri – all beautifully presented and served with soy and ginger.
The red wine was served – 2011 Auxey‐Duresses 1er Cru, Domaine Comte Armand, Burgundy, France – arrived with the main course of Tournedos of Veal ‘Orloff’ with morels, cocotte potatoes and Sauce Perigueux. This was a stunning combination; the wine was delicious and beautifully matched with the balance of flavours of the veal and the sauce
Our dessert – a classic Custard Tart with rhubarb & ginger compote was ideal after the richness of the main course – served with a dessert wine – 2013 Vin Constance ‐ Klein Constantia, South Africa. Clean fresh luxurious flavours were created by the exacting combination of dessert and wine.
The Executive Chef who had created the menu – Oliver Lesnik was met with great applause as we raised a glass for ‘sante de chef’
An extremely memorable evening – created by excellent service, fine food and wine and a great host and team at Devonshire Club – sure we will return!