Manorom Too

It was the best restaurant I have ever gone to. The theme of using leftovers and 'having a bit of fun with it' was really creative and good for the environment. The snacks and the non-main course dishes they offered and the idea of 'taking you along the UK' (all sorts if food found around the UK) was extremely creative. The presentation of the food was nice, the atmosphere, attitude of the waiters, and everything was perfect in general. I will come back again to eat! P.S. The head chef is good looking.

Fun and filling! 9/10 *Edit: upgraded to 5/5 stars. Still 9/10. *an aside: I personally did not pay for my meal. Ambience: As far as trends go, the interior of Frog is very much following current styles with its mid-century modern designs and beige/dark green/millennial pink color palette Although not wholly original, its execution of decor is top notch and incorporates the namesake of the restaurant in themes of nature and its emphasis on sustainability. There is an open kitchen concept where you can see the staff preparing your dinner, but it was still relatively quiet. Service: Our main server, Florin, hopefully I'm spelling it correctly, was amazing. Knowledgeable, professional, and attentive. There was a small hiccup with our main course options, but before we could even tell her it was totally fine and ok, she immediately rectified it. She went above and beyond my expectations! Food: Be prepared to spend at least 3 hours for dinner. You definitely get more than enough to eat and nearing the end we were already stuffed. Efforts on sustainability was shown throughout the menu. Starting with some misses, some dishes didn't work out the way it intended for me. One was the crab and elderflower jelly tart. There was nothing wrong with the flavor, but the tart "shell" was incredibly chewy and made me question if I had eaten an inedible paper cup the shell was baked in as I had already finished eating the filling and was left chewing the shell. Another was the mackerel and snow. The concept was interesting, and I love mackerel, but the acidity of the "ceviche" flavored snow overpowered everything else in the dish. The snow was also very coarse and the coldness just amplified the unpleasant mouthfeel. The soup dish was another that left me wondering how it could have been better. The flavor was too raw and herbaceous, and coupled with the foamy and crunchy mix of textures, it was not my favorite. My favorite dish by far, however, was the "leftover" Monday roast chicken sandwich. With the hot sourdough loaf, exceptionally savory but not overly salty chicken, butter, and amazing liver spread, it was a dish that I could eat over and over again. I had the pigeon for my main course and it was perfectly tender, but firm enough to give it substance. Paired with a nicely charred hen of the woods and the pleasant bitterness of the black garlic sauce definitely hit the mark. I loved the woodruff and blackcurrant dessert. It was beautiful and everything about it just worked. Greatly balanced between the fruit and the sorrel ice cream. My first bite and my eyes instantly lit up on the perfect way to end this meal. Overall, this experience was a 9/10. Great concept highlighting modern British seafood and cuisine.

It was the most amazing day at the restaurant. The food was absolutely sensational and the staff were beyond helpful. Me and my now Fiancé had such a special day in the restaurant and it'll live long in our memory for so many reasons - the food, the staff, the atmosphere. The attention to detail was simply magnificent. The best meal of my life. The Egg was my fiancés fav and mine was the scallop. Indescribable 😋 👏

What a fabulous evening. Our favourite restaurant is Core by Clare Smyth and we have been looking for a restaurant that could come close to their standard of dining. The Frog has come the closest to achieving that. The food was absolutely outstanding. The tasting menu has optional extras (for an extra charge) which we didn't choose and didn't need. The snacks at the beginning were a highlight, as was the chicken, and the way petit fours are offered is a nice touch. What I also really loved was the way the dining is organised. Every table faces the open kitchen and so does every chair so every guest can enjoy watching what's going on. So many times one of us is facing a wall so I thought this was an excellent touch. Service was great from Annie (?), more casual than other fine dining restaurants we have been to. We did have to wait a few minutes for our wine to be topped up though by the sommelier. Only slight gripe re the wine - the first bottle we chose was out of stock, the second bottle, we were told there was only one left , and the third bottle , again the last one (although we wouldn't have gone for another one) it's clear that they don't carry much of the cheaper bottles. We are coming back for a special birthday in November and can't wait!

I went for a solo experience. I was quite grateful to the wait staff who served me. He made me feel at home. The course was super long and the portion was really generous. Overall, the food was good and the service was on point. The only thing I didn’t quite enjoy was the roast chicken with bread. 😂😂😂

British nose-to-tail cooking at its very finest, Adam has constructed a line up of low-mileage delights that surprise and delight at every corner and will leave you feeling stuffed to the brim with creativity, technique and dollops of flavour. Special attention goes to the service, which was the very best combination of respectful, empathetic and engaging. It is refreshing to go on a fine dining experience and instantly feel that every single member of staff is equally passionate and proud about the project, and not shy to share their enthusiasm. The cocktail bar downstairs is a great place for an after-dinner drink. The cocktails are inspired by (and largely made from) the cut offs out of the upstairs kitchen, while the staff here is equally at tentative, even at midnight on a Saturday. This is pricey eating, but for a very good reason.

Family meal downstairs in a private room. Outstanding food. I thought the tasting menu looked a bit boring, but everything was great. They really know how to make things look and taste incredible. Our lovely Moldovan host was fantastic and explained everything beautifully. I even ate the broccolli paste and I HATE broccoli!