{"id":61527,"date":"2015-12-07T14:02:40","date_gmt":"2015-12-07T14:02:40","guid":{"rendered":"http:\/\/www.wonderlandmagazine.com\/?p=61527"},"modified":"2017-09-05T15:14:14","modified_gmt":"2017-09-05T15:14:14","slug":"pont-st","status":"publish","type":"post","link":"https:\/\/www.wonderlandmagazine.com\/2015\/12\/07\/pont-st\/","title":{"rendered":"Pont St."},"content":{"rendered":"
We head to Belgravia’s most beautifully accessible all-day restaurant.<\/p>\n
<\/a><\/p>\n Cooking runs in the blood for Sophie Michell, the head chef at Belgravia\u2019s all day eatery, Pont St: she comes from a long line of professional cooks and foodies and is Britain\u2019s youngest female executive chef (and if the food is anything to go by, this means she\u2019s the culinary equivalent of a teenage young piano prodigy tinkering on the keys at The Albert Hall).<\/p>\n Pont St. does everything from brunch to small plates and even Sunday Roasts. So, when they say \u201call-day\u201d they mean it. You really could spend a whole day there, relishing every course from breakfast to dinner like some bloated sultan. Sadly, I didn\u2019t get this privilege, but I did have a fabulous supper that began with aged parmesan chunks drizzled in a truffle honey that was throat-tinglingly rich \u2013 in a good way. Then came a game terrine made from venison, duck, and Armagnac (Cognac\u2019s more rugged cousin) that was every bit as plummy and robust as I had hoped \u2013 the sharpness of the apple chutney served alongside it nicely undercut those earthy flavours.<\/p>\n For main, it had to be Dorset crab raviolis: as a long time crab enthusiast who rarely cooks the stuff at home, I seize the chance to tuck into it whenever I eat out. Ravioli was a refreshing autumnal take on crab-pasta (usually a summertime classic made with linguini or spaghetti, of course). My dining partner opted for an English Rose veal fillet that, I must confess, invoked that most regrettable of feelings in me: food envy. Oh, all this was all paired with a Domiane La Croix Belle Chardonnay that more than stood up to the crab \u2013 woe betide the sommelier who recommends a watery and impotent white wine with seafood.<\/p>\n To finish, it was a gloriously British classic in the form of a deep treacle tart with clotted cream: heavenly, just like the rest of the menu really. I\u2019ll be coming back for breakfast, brunch, lunch\u2026<\/p>\n