Looking to satisfy your sweet and salty craving? We’ve put together a list of some of London’s best restaurants that offer the best of both. From Akub’s creamy Zataar ice-cream to Prawn on The Lawn’s perfectly balanced panna cotta with basil oil, there is something for everyone to enjoy.
Brooklands by Claude Bosi at The Peninsula London, Hyde Park Corner
Scottish cep, banana and crème fraîche
‘The proof is in the pudding,’ writes Claude Bosi, chef director of Brooklands by Claude Bosi, on his signature Scottish cep, banana and crème fraîche dessert. In an unusual turn of events, Bosi uses the umami notes of cep to contrast with the sweet banana and white chocolate in his cleverly balanced dessert. Something of a classic, the dessert has been a long standing favourite at Bibendum and now finds its rightful place on the Brooklands menu in a more modern iteration.
peninsula.com/en/london/hotel-fine-dining/brooklands
Akub, Notting Hill
Zaatar ice-cream
Located in the picturesque streets of Notting Hill, Akub is a modern Palestinian restaurant by chef Fadi Kattan that celebrates the rich culture of Palestine. After indulging in a selection of its much-loved dishes, end on a sweet note with their Zaatar ice-cream – a homemade ice-cream topped with a traditional Middle-Eastern spice mix consisting of toasted sesame seeds, dried sumac and cumin. The subtle yet aromatic and rich flavours of this creamy delicacy make it the perfect way to finish off your Palestinian feast.
Bob Bob Ricard, Soho an City of London
Stinking Bishop cheese soufflé
Known for its iconic ‘Press for Champagne’ button, Bob Bob Ricard offers timeless glamour and a sense of fun in the heart of Soho as well as in the City of London. A twist on the French classic soufflé, the team serve a Stinking Bishop cheese soufflé, which is double-baked with hazelnuts and comté sauce and served with a pear, apple and ginger chutney – perfectly warm and comforting.
Prawn On The Lawn, Islington
Panna cotta with basil oil
Islington’s favourite neighbourhood seafood restaurant, Prawn On The Lawn, serves up a seasonal and flavourful panna cotta with basil oil. Irresistibly delicious, this dessert offers the ideal conclusion to a sumptuous seafood feast. Elevating the classic panna cotta, the infusion of basil oil introduces a grassy sharpness, harmonising with the creamy texture of the dessert. Perfect for those craving something both sweet and savoury.
Sabor, Mayfair
Goat’s cheese ice-cream
London’s only Michelin-starred Spanish restaurant, Sabor, features a moreish goat’s cheese ice cream on its dessert menu. The perfectly balanced creamy yet tart and tangy profile of this dessert has a unique grainy texture deliciously paired with a liquorice sauce for pouring over. This dessert is an ideal palette cleanse after a feast of classic Spanish dishes.
Silo, Hackney Wick
Siloaf ice cream
The Siloaf ice cream sandwich is made using surplus cuts from the Silo bread and butter course, therefore bookending the entire menu. The bread is left to soak in water for two days until it begins to ferment into a Marmite-like substance, added to sugars to produce a salty-sweet, umami -filled caramel. Following this, buttermilk taken as a by-product of Silo’s home-churned butter is caramelised into a Dulche de leche ice cream, before it is sandwiched in between two wafers made from remnant bran, a by-product of the flour milled in the restaurant.
