Dove, 31 Kensington Park Road, London W11 2EU (020 7043 1400;dove.london). Starters £4-£16; mains £12-£33; wine from £35
I am a potentially dull person to eat with. However much I love and relish food, food is not my friend and I have a host of verbotens,ranging from garlic, onion and chives, which for me are headache-inducing, to butter, which I have always hated. Each meal in a new restaurant where I’m not familiar with the idiosyncrasies of the menu begins, “Do you have anything without garlic?” My meal might end up seeming plain to an onlooker, but this plainness divulges so many nuanced flavours – a grilled chop floods my nervous system with relaxing endorphins. The pleasure of eating something that agrees with me is in itself a huge delight.
Offered the chance to be a restaurant critic for a day, my first thought was who would be the most fun to invite as my date. A sadly long-departed film producer friend calledHercules Bellville– Hercy – pronounced that the most important thing about a restaurant was the amount of space between the tables. In his book, food came about third on the list. I agree in part – for me the thing that matters most is the atmosphere.
But my number one priority is who I get to converse with, and how much they will enjoy all the things denied to me that I can vicariously experience. For the last 10 years I have been going for lunch with the brilliant fashion journalistTim Blanks. He has taken me for birthday lunches at our local Japanese. We have discussed music, fashion and politics in great detail. He normally drinks the most fabulous-sounding concoctions while I benefit from the contact high.
Tim accepted my offer of lunch at chef-ownerJackson Boxer’s new restaurant Dove on Ladbroke Grove’s Kensington Park Road in London, which opened in early January; we were already fans of its previous incarnation, the seafood restaurantOrasay, which occupied the same spot and closed on New Year’s Eve 2024. Someone told me that Dove has this incredible burger on the menu made from 50-day dry-aged beef, with gorgonzola on top. They only make something like 15 portions per day and they sell out within minutes. We missed them, but there were other tantalising delicacies to deliberate over.
Tim and I usually dawdle for hours, analysing the most recent fashion gossip and the current switcheroo creative director merry-go-round. He had to rush off sooner than usual to get an exclusive phone scoop direct from Haider Ackermann on his Tom Ford debut, so we ordered fast. A few weeks earlier Tim tripped on a tiny kerb differential and somehow managed to break his arm in three places and smash a few ribs. He started the meal with a glass of Château Cantemerle, a Bordeaux that doesn’t usually come by the glass and was one of the “Weekly Specials Pours By Glass” – so that was nice. I opted for a non-alcoholic drink called Jin Jin with lime and soda, which was slightly sweet and vinegary, which is something I adore and find delicious.
Themenuat Dove is inventive with unusual combinations, which are tantalising even for me who is wary of too much artistry in cooking. Writing this a few hours later I wish I had ordered more dishes, but to start I opted for raw scallop, finger lime, chicken salt, potato cake.
Tim chose fried-potato pizzette, bonito, burrata, mortadella, but without the mortadella as he doesn’t eat meat, and I don’t like mortadella. Both of these starters were so light, with flavours that kept emerging and multiplying with every tiny bite. The potato bases of both were fried, but somehow cloudlike in their enhancing functions as a base. My morsels of scallops on top of the finger lime were so moreish and each taste was both exquisite and balanced, like an orchestral composition. What was relaxing, too, was the lack of annoyance or resistance we met with when asked to remove things like the mortadella from the potato pizzette, which was insanely good even without it: rich in taste and feather-light to consume.
For our main we went for grilled wild sea bream, confit garlic (which I didn’t touch) and guindilla peppers for two. Looking around, I spied bowls of chunky-looking duck fat fries, so we ordered them, too, with a bitter leaf salad. The sea bream arrived, opened and flat with its head flattened like a hammerhead shark. The addition of a few elegant guindilla peppers scattered over it turned it into a scene from a meal inBreaking Bad. This fish was out of this world, so fresh and light it fell off under the fork, which was good for Tim’s left-hand manoeuvring. It was so tasty and flavoursome that we barely bothered with the chips (unheard of). The bitter leaf salad was as high class an arrangement of leaves as you could get, but again the fish… Tim said the confit garlic didn’t really add anything, but it was because the bream didn’t need anything.
For pudding we both orderedEstate Dairyfior di latte soft serve, early harvest olive oil, oat cookies and a coffee cardamom caramel cream to share. The fior di latte ice-cream arrived like two Mr Whippy’s, with a light sheen of pale olive oil adorning its ripples like tiny rivulets. It almost didn’t matter what it tasted like, it had so much charm – though it was daintily appetising and freezing, accompanied by warm, just-baked oatmeal cookies. The pièce de résistance was the tiny little bomb of flavour that was the coffee cardamom caramel: sweet but not sweet, the texture like a memory from a 19th-century novel. It hit the heart and woke up your appetite all over again. It made you crazy with desire. That is a real art in cooking.
The food at Dove is amazing. The décor is simple and elegant; light floods in from the windows at the front, and further in there is a roof light that makes for soft, flattering, European-style ambience. The staff who work there are attentive, efficient, friendly and no one asked us whether we were enjoying our meal.