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The fact that owner Eva always holds a couple of tables back for regulars each night (‘just in case they pop in’) speaks volumes about Whits. It’s that kind of place. The decor could do with a bit
of freshening up, but the quality of the cooking is never in doubt. After sipping a kir royale, start off with a plump lobster & crab raviolo on a mound of spinach surrounded by lobster sauce,
a ‘petite’ steak tartare or smoked salmon with horseradish cream & beetroot jelly. Everything is seasonal, so don’t be surprised to see a few spears of asparagus laid alongside your fillet
steak & rösti. Likewise, dessert might comprise an assiette of English strawberries involving a strawberry soufflé, strawberry ice cream & poached strawberries marinated in strawberry
The food at Whits would have been considered really good food in the 90′s or naughties, but the culinary scene in London has moved on and reached higher heights while Whits restaurant hasn’t...
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