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Restaurant review: Andaz 1901, Liverpool Street, EC2

10:09 07 March 2013

Andaz 1901

Andaz 1901

Archant

Monthly ‘Candlelight Evenings’ at Hyatt’s Andaz 1901 make for a magical dining experience.

Andaz 1901

40 Liverpool Street, EC2M 7QN

Tube: Liverpool Street

Tel: 020 7618 7000 Web: www.andazdining.com

Starters from: £10 Mains from: £17

Deserts from: £9

Wine: from £21 a bottle Children welcome: Yes Disabled access: Yes

Dining in the warm glow of 350 twinkling candles at Andaz 1901 and listening to the live violin music, I couldn’t imagine a more perfect setting for an unforgettable romantic meal.

I’d come to try out the newly launched ‘Candlelight Evenings’ concept in the former Grade II listed ballroom at the bustling 5-star boutique Andaz hotel, next to Liverpool Street station.

It only happens once a month and apparently it takes a team of 10 to light the myriad of candles.

It’s well worth a look in for a unique dining experience, as the grand room, punctuated by a stained glass dome, takes on a truly magical air with the glimmering incandescence.

There’s also plenty of privacy as the tables are well spread out in the sophisticated venue – a luxury nowadays, as many restaurants try and cram in diners like sardines.

As we relaxed with a lovely bottle of Spanish Rosé, we were presented with a couple of ‘amuses bouches’ to warm up our taste buds.

A rich salmon mousse on a swizzle of horseradish flavoured sauce was delicious accompanied with the hotel’s fresh bread.

Then the soft creamy texture of a chicken and pistachio croquette perfectly complimented the tangy square bed of cider jelly on which it was served.

The starters arrived and presentation was sharp. I ordered the delicately flavoured black truffle ravioli and tiny, rich marrow dumplings, served with a beef consommé.

My dining partner ordered what was just called ‘cauliflower’ on the menu. It turned out to be a cold pâté, which was the only thing we weren’t keen throughout the whole meal - although the fried quail’s eggs served alongside were cooked to perfection.

For mains, the rump and shoulder of Welsh lamb came with crispy sweetbreads, and a white bean stew.

And the restaurant’s signature dish – a Bedford guinea fowl breast roulade stuffed with duck, served with a peppercorn sauce and cranberries was a real winner.

The deconstructed banoffee pudding for desert was served with a deliciously indulgent Bailey’s toffee sauce, and my dining partner had the best bread and butter pudding I’ve ever tasted with popcorn ice cream.

All in all the candles transformed the sophisticated room into a very cosy and intimate venue and made for a totally magical evening, I can’t wait till next month.

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