Location-39 Whitfield Street, London, WIT 2SF
Cuisine-French/Scandinavian
The hardest reservation in Europe or the world might be Noma but the longest wait for a reservation for a night might be Dabbous and almost as long for lunch. The Gagit’s choose the lunch since we are in for the Olympics that night and lunch was a set 4 course menu of 24 Pounds,hard to believe.We enter the modern Dabbous structure and are greeted by Graham and are seated.Charles the Sommelier comes over to the table to explain the many cocktail options as well as the the wine list of course.
Foodie starts off with a Mellow Yellow, Cazadores Blanca Tequila ,Cointeau ,cigar syrup, lime juice,mellowed by yellow pepper and served in an Ardberg whiskey rinsed Martini Glass a little to strong for Foodie but I liked and I start with a Dilusion ,Bombay Saphire Gin,elderflower cordial,cucumber , dill, lemon juice shaken, shown above as well as the rest of drinks and food we were served this lunch.
We finish our first drinks as we study the menu, set lunch,or a la carte tough decision but as we decide we are brought fresh bread and butter in a Dabbous Paper Bag and I see on the Cocktail menu , Beer Cocktails.I had a Beer Cocktail at Atera in New York and have been hoping to try more , this is the place. A choice of three, Giddy Up which I order and shown ,Tapatio Blanco Tequila,elderflower cordial,Bramley & Gage Slider,lemon juice and camoile-infused acacia honey is topped with Sierra Nevada PA , explosive flavor could drink all night.Foodie had the Blue Moon Lagoon,Mescal Vida, Golden Farlenum lime juice, agave and orange juice finished off with a bottle of Blue Lagoon Whitbier, nice flavor but not strong enough for my taste ,also shown, and Boris Becker ,which I recommend you go to the Dabbous website,www.Dabbous.co.uk, for all the ingredients and all drink choices, In fact, except for the Old Fashions@BourbonSteakMia ,Dabbous is the bar that all bars should try to duplicate.
We now are brought our first course, Foodie has the Peas and Mint, very British but very fresh and tastefull.I have Mixed Aliums in a chilled pine infusion,I really enjoyed the mixture of the onions with even some mustard in the bowl. I then order as an extra the Coddled free range egg with woodland mushooms and smoked butter, even Rene Redzepi would be proud of the dish served on a bed of hay, flavors of eggs and mushrooms in a custard cream consistency that I devoured and could have eaten more than one.
Our second course is now served, Foodie is served a Fennel salad with pickled lemon balm and rose petals that is a picture of perfection almost too good to eat.In fact this is so magnificant that Ollie himself came over to chat about the Foodie Bracelet that Londa was wearing to match the dish.I am served the braised wild Ling with lemon verbena, the fish cooked to perfection to match the picture.
Our main courses are now served as I have another Giddy Up. Foodie has the barbecued Iberico pork,savory acorn praline,turnip tops, and homemade apple vineger,spot on .I have found one of my favorites , Rabbit Pie ,but decorated with the Carrot that Bugs Bunny might have left 
and filled with Rabbit, Rabbit ,and more Rabbit and vegetables to fill one up.
The fourth course is now served Foodie has the Scottish rasberries with strained yoghurt elderflower and barley, again a perfect picture to match a perfect tart and sweet taste.I have the custard cream pie, topped off with a edible Violet.We are now served coffee and the house sweet.
Let the Truth be Told, I expected a lot from Dabbous based on the reviews and the words of @aleforbes but I did not expect this level of food and drink excellence.. As a testimonial to this restaurant I asked Graham for a reservation for May 7, 2013,and as much as he wanted to give me one it was booked fully. I did book for lunch that day whew, who knows if they have would not been full soon.
Final Truth , Do not wait, get a reservation if you can.