Kaspar’s New Summer Menu at The Savoy

June 20, 2018

The Savoy is a magical place to take someone special for dinner and now is a great time to visit, as Kaspar’s at The Savoy has recently unveiled a gorgeous new menu for summer.  ‘Not bound by the seasons, but inspired by them’, the new menu showcases its local suppliers on the menu, which has been designed by Head Chef Igor Kabatsikov and Sous Chef Brandon Clemens.

Kaspar’s Seafood Bar and Grill restaurant is a beautiful, art-deo inspired elegant restaurant where the opulent surroundings reflect the decadence of the dishes on the menu. Although it offers ‘casual dining’, it’s a restaurant you’ll want to dress up for and it doesn’t disappoint with its lavish finishes, gilded floors and central oyster bar with dangling cut glass crystal chandeliers.

Kaspar's at the Savoy: British Oysters and Maldon Sea Salt
Kaspar’s at the Savoy: British Oysters and Maldon Sea Salt

In true Savoy style, we just had to start dinner with a gorgeous glass of fizz – try the Pol Roger Brut Reserve to get the tastebuds going, which incidentally goes down very well with the sharer starter!  This beautifully presented seafood offering served on ice (£65) includes three different types of Oyster – West Mersea Rock (nutty and minerally,) Jersey Rock (tangy and salty) and Maldon oysters, which in themselves have a distinctive taste owing to the salt marshes where they are grown.  To accompany these, there are also juicy Scottish West Coast Langoustines and succulent, flavoursome Mediterranean Prawns, Keltic Seafare Scallops which were creamy, nutty and beautifully fresh, along with Bering Sea King Crab, and the most wonderful Cornish Crab and Avruga Caviar accompaniment (which is actually made from smoked herring roe and tasted amazing atop a blini!

Although the starter platter was plentiful, it wasn’t overly filling, and we thought we’d attempt the signature dish – a  lobster bisque served with crab (£18) The broth was poured over the seafood at the table and provided the most splendid combination of creamy indulgence, aromatic flavour and fleshy chunks of lobster.  We enjoyed this with a glass of 2016 Pouilly Fuisse – creamy, white berry and apple blossom, which worked so well together.

Not wanting anything too heavy, the suggestion from our waitress Cezara to go for the salmon was the perfect choice.  Blackened Loch Duart Salmon topped with wild garlic and asparagus (£32) made for the prettiest dressed salmon I’d ever seen – decorated in purple flowers and aptly accompanied by a glass of Little Beauty NZ 2016 Pinot Noir.  Our sommelier Michele was spot on with our wine selections throughout the course of the meal and I’d recommend asking him for his expertise!

Even if you’re not a fan of seafood, you’ll still enjoy dining at Kaspar’s, as there’s a great selection of mains to cater for the carnivore cooked on the lava stone grill – lamb, Hereford Rib-Eye and Irish Black Angus Beef Fillet to name but a few.

Kaspar's at The Savoy: Paris-London Sharer Dessert
Kaspar’s at The Savoy: Paris-London Sharer Dessert

And of course, be sure to leave room for dessert.  The Salted Caramel offering with a sheet of caramelised puff pastry hiding lashings of vanilla cream and crunchy crystalised pecans was dreamy, served with a Tokaji Classic 6 Puttonyos (£28).  Or go for the brand new Paris-London Sharer Dessert – although beware, you will probably want it all for yourself!

The new menu at Kaspar’s at The Savoy is available now.

HOME

Written by Luxuria Lifestyle UK’s Ashleigh Whitfield

Ask us about this article

Newsletter

Connect with us

Licence Programme

Enquire Offices