Bouillabaisse Mayfair | Breakfast Review

 

I first heard of Bouillabaisse at the Belstaff presentation during London Fashion Week. The new restaurant showcased fresh oysters, squid ink calamari and warming cups of bouillabaisse, which was utterly spectacular. So when I received an invite to review their breakfast, I was thrilled.

The restaurant is owned by the former Nobu director Kurt Zdesar, who most recently opened Chotto Matte in Soho, and claims all seafood on the menu is 100% sustainable using the bycatch often thrown away by fishermen -but admits it means it is not cheap. The restaurateur said: “We have baby Dover sole on the menu. It’s the sort of fish that would get thrown back in because there’s no market for it."

Early on a rainy Monday morning I headed off to Mayfair to join friends round a large table by the sea shell adorned window. The interior features coastal hues of aquamarine contrast against cool greys, textures of beach wood and brass ascents reminiscent of a ship.

Once we were presented the menus we were told that three out of the nine dishes weren't available, which was a little disappointing. I settled on the snow crab with scrambled egg, as did a friend, whilst the two other members of our table opted for the full coastal breakfast (with a few substitutes to cover the missing items).

The scrambled eggs were served within 10 minuets, however by the time we had finished our meal the two full coastals still hadn't been served. With the restaurant empty aside from our party of four, it was a little bizarre, and no explanation for the delay was given. 

However I must say the breakfast itself was delicious, and the sweet crab meat gave a welcomed alternative to smoked salmon.

After our meal we were showed to the chefs table in the basement which contained tanks filled with live lobsters and crabs, which was a great way to end the meal and begin the week.

This beautiful restaurant is in a great location and certainly brightened my morning, however I couldn't help being a little disappointed with the service.