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Picture mark two comes from chefs Alan Christie and Colin Kelly and front-of-house Tom Slegg, who earned their stripes at Arbutus and Wild Honey. The team has imbibed the original ethos of those top-ranking restaurants to produce good-value modern European cooking served in an austere setting of no-frills comfort. Menus dated with an inky library stamp are a nice touch; choose from a six-course seasonal tasting menu (£40) or go à la carte (around £10 per course). Portions are small but flavours are bold, the ingredients diverting and the presentation elegant: soft parcels of ravioli containing sweet tangles of caramelised onion, pecorino shavings melting on top; excellent charred and spiced cauliflower, redolent of North Africa; silkily textured 28-day aged beef dusted with a bone-marrow crumb; punchily flavoured lamb neck with nuggets of deep-fried sweetbreads, seasoned with salty bursts of anchovy. Fish was a highlight for us, a lovely combination of cod, chorizo and sweetcorn especially. We also enjoyed the wine matching and jolly service from Slegg, whose list of lesser-known producers generally keeps below the £50 mark, unless you’re celebrating with Burgundy or Bordeaux. A Picture worth reproducing.
This offer is available from August 4, 2016 until March 31, 2017, subject to availability as displayed in the booking interface. Offer excludes service and includes VAT. Not available in conjunction with other offers.
Available: 04 August 2016
Expires: 31 March 2017
“Fine dining food without the fine dining prices,” is the unofficial motto of Picture, which has just opened a second restaurant in Marylebone after roaring success in Fitzrovia. We were there for the summer tasting menu, set at a very reasonable &40 (or &70 with matched wines).As well as eye-watering prices, also absent is the pretentiousness that can sometimes come with really, really good food.
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Picture Marylebone is the second restaurant after the originally named Picture Fitzrovia, an independent restaurant venture serving small plates inspired by British seasonal ingredients. Behind the scenes is a team that previously worked at the Arbutus Restaurant Group, Alan Christie and Colin Kelly who were both head chefs at the Michelin starred Arbutus, and Tom Slegg who was the restaurant manager at the similarly Michelin starred Wild Honey.
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