He was technically correct, the Wapping Project is a former hydraulic power station, which now houses a modern European restaurant and doubles as an arts centre. And he did eat pigeon but not a London flying rat, it was wood pigeon.
I started with a yummy cocktail - champagne and violet liqueur. It smelt and tasted just like parma violets. Delish. I was a bit disappointed to discover that the wine was all Australian, as I normally choose French or Italian whites, but the waitress suggested an unoaked chardonnay which was actually very nice.
We shared a brown shrimp salad, with chervil, celeriac and chili to start. Light and refreshing with very flavourful shrimps.
The best bit of my mackerel main course was definitely the homemade horseradish. Creamy and firey, infinitely better than the stuff in a jar. I'd like to try making some myself.
Marc's wood pigeon apparently had a similar taste and texture to fillet steak.
Pudding was a lemon meringue pie and some very nice semillon dessert wine.
It's a unique setting for a restaurant and would be worth visiting for that alone, so it's a bonus that the food was very good.
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