Yin & Yang

Decor & Location

BBR is a modern and stylish restaurant sitting on the corner of Upper James Street; when we entered, our coats were taken and we we’re shown to our table. Tables are neatly decked with relevant cutlery and well maintained, each table also conveniently features a button saying “press here for champagne”… a head turner which my girlfriend was TOO quick to notice. In terms of design, it’s very modern and the atmosphere is quite dark and intimate. I thought the layout was pretty nice- rather than standard tables, you’re sat in a booth which works so well when you’re in a small group and even better when it’s an intimate dinner for two.

Bob Bob Ricard
1 Upper James Sreet
London
W1F 9DF
020 3145 1000

Service & Starters

The service is first class, from being ushered to our table to being handed menus, we also had a quick peek at the swanky looking bar downstairs serving a range of cocktails, mixers, champagnes, wines you name it. From the moment you enter the restaurant, you’re aware of the slick decor and stylish set up.

Our waiter served us with a glass of BBR’s signature Rhubarb Gin and Tonic. Yes, you read that correctly. Firstly I hate Gin, so I was very reluctant to even sip it, but actually we were quite surprised with the results. It doesn’t really taste very much like Gin, the roobarb flavour is very dominant- it’s very refreshing and makes for a great opening drink to a meal.

So to get a feel of the  level of food BBR serve, we ordered a few starters to try. We started with the Caviar Experience, 10 grams of Iranian Cure Caviar. Caviar is not something I’ve had much experience with so my girlfriend did most of the sampling! Here’s what she had to say about it:

The caviar was absolutely beautiful. 10 grams of caviar came in a small bowl full of ice and on the side, sour cream and four Russian Blinis. To my delight, it was accompanied by -18C Vodka shots served in traditional Russian shot glasses. Having tasted my fair share of vodka brands, I must say this was incomparable. Our waiter then told us that the vodka is used as a palette cleanser, to then enjoy the Blinis topped with the sour cream and caviar. This was the perfect starter as it was so rich in flavour but still super light. Even if unlike me you are not a caviar lover, this is an experience definitely worth trying- Chris

Next we went for the Venison Steak Tartare. A thick slab of well cooked Deer seasoned and serenaded in a white sauce; this dish is served cold which I wasn’t really expecting however I still really enjoyed it. The steak comes with a Quails Egg, Curly Croutons and a Green Salad.

Main Courses

For mains I ordered the Lobster Burger and Chris ordered the Grilled Fillets of Seabass. Accompanying our mains was a mixture of Vegetarian and Pork Dumplings. The dumplings came with a vinegar based sauce; it had a really tangy taste that I think complimented the dumplings so well. Between Chris, myself and the waiter, we collectively agreed that the vegetarian dumplings were the better option.

I saw Lobster Burger on the menu and thought it would be crazy not to try it since I had never heard of one before. This dish is actually one of their more popular dishes; the Lobster comes breaded in an open bun stuffed with quite a colourful assortment of salads.  Honestly, while I really liked dish… I was a little bit deflated after eating it just because my expectations were too high. I’ve decided that Lobster’s shouldn’t be breaded; if I had had it traditionally I think it would have been amazing. Presentation was very neat; I particularly liked the presentation of the fries which came American Diner style.

For my main course I ordered the Grilled Fillets of Seabass and it was delicious. I love fish, especially when it’s grilled and not smothered in sauces, so this dish was the perfect choice. It literally melted in my mouth and the simple olive oil and lemon dressing complimented perfectly. Half a lemon was also included wrapped in a gauze cloth. This little classy touch made me like the place even more and it gave me the choice to squeeze as much lemon juice on the fish as I preferred, which I think is important when eating this kind of dish.- Chris

Dessert

For Dessert, we ordered the Chocolate Glory and Cranachan: The Scottish Raspberry Trifle. Our personal favourite, The Chocolate Glory, would be the golden ball you saw melting away in the carousel above. It is chocolate Jivara mousse and chocolate brownie with passion-fruit, orange jelly and meringue. It’s served with fresh raspberries and a very hot chocolate sauce.

Verdict

On the whole, it was a great experience.  The food was top notch, the service was great and the atmosphere is very chilled and intimate. One thing that should be noted is that it’s more of an occasion type restaurant, it’s not the kind of place you will go regularly but it’s definitely somewhere you should visit; especially if you’ve never tasted a lobster burger, rhubarb gin & tonic or Vodka at -18 degrees!

4/5 stars

Bob Bob Ricard