Ever eager to research unique dining experiences, we accepted an invitation to dinner at the Water House project. It was an absolute treat! The brainchild of experienced chef Gabriel Waterhouse, this unique supper club aims to make exquisite fine dining more accessible. Currently housed at the Bert and May kitchen and tile design studio on Regent’s canal, Gabriel and his merry band of talented friends deliver a welcoming, dinner party atmosphere with satisfyingly memorable dishes.
We entered via a discreet door on Vyner street to discover a warm space filled with smiling guests who sipped aperitifs and chatted like familiar friends at a house party. The tastefully lit room showcased stylish artisan tiles and reclaimed lighting. A grand cooking range took centre stage, with 3 large banquet tables offering space for around 40 diners. As the pine infused gin and tonics were finished off, we took our places on the banquette and discussed the interesting modern European menu with our new friends.
The November menu showcased fittingly seasonal ingredients, beautifully crafted into 8 Michelin quality courses and tastefully matched with 5 wines expertly selected by sommelier Renato. An absolute bargain at only £75 per person for such fine fayre and service. The tables were set with cloth napkins and vintage cutlery, with Marmite butter smeared on polished pebbles completing the rustic look. Our host clinked a glass to herald the arrival of each delicious course.
Highlights for us included the warming chestnut and balsamic velouté, followed by fresh baked stout sourdough, primed for the aforementioned butter. We loved the lime cured sea trout. Steeped in lime and sugar for 24 hours then served with a cool avocado and lime purée, plus an iced gin and tonic granita. Delivering perfectly chilled dishes en masse shows real skill and this dish brimmed with experience and taste. The Sutton Hoo chicken breast was succulent and tender, set with a luxurious sherry and wild mushroom purée, plus a tasteful spoonful of pickled giroles and tarragon. Pine needle ice cream licked from a frozen polished stone offered a touch or novelty. The finale dessert was a true star: Apple and thyme, caramelised puff pastry, Normandy crème fraiche and calvados. Impossibly thin slivers of tart apple, drunk on Calvados and beautifully plated. We were very impressed.
The Water House Project gave us amazing food and a friendly dinner party atmosphere. This experience would make a lovely birthday party treat or a perfect office party opportunity for smaller organisations looking for a fun shared experience. To book the Water House project or for more unique dining ideas, get in touch with your friends at Flavour Venue Search.