London’s Megaro Hotel has gained a new signature dining experience through Voyage with Adam Simmonds. Voyage aims to provide informal indulgence for those who appreciate gourmet dining while also enjoying a relaxed atmosphere. And it delivers that with a clever menu that goes beyond food to create an immersive experience that celebrates relaxed fine dining.

The concept of the tasting menu is cleverly interpreted at Voyage with a thought-provoking experience where the creations of Adam Simmonds tell a story with every moment.

Location & Design

Located conveniently across the street from King’s Cross station, Voyage with Adam Simmonds is easy to find but be sure to have a cocktail at Hokus Pokus where Greg Chudzio can be found creating magic, mixology and memories.  Once inside Voyage, it became clear that I was in for a unique experience, far from the hustle and bustle outside.  The purpose and message of the restaurant became apparent: Voyage is not a place of separation or exclusion. Rather, it is an invitation to experience fine-quality dining at its most enjoyable and soothing state.

With Voyage’s focus on inclusion and shared experience, there is hardly any physical division between the kitchen and the dining space. While typical restaurants establish a clear demarcation between the two aspects of their space, Voyage is the opposite with all the tables facing the kitchen so there is a real sense of theatre and occasion.

The feel of the restaurant is relaxed and minimalistic yet inviting. Maintaining an open, spacious, and purposeful atmosphere, Voyage asserts itself as a leader in comfortability and prioritises the notion of embracing imperfection and ease.

Star Chef: Adam Simmonds

Most excitingly, Voyage is led by the admired and acclaimed chef, Adam Simmonds. Having earned two MICHELIN Stars through previous ventures—Ynyshir Hall in Wales and Danesfield House—Adam has ambitious plans for Voyage, and you can be sure to trust him as he navigates you through this fine dining journey. We have been following Adam’s journey for the last 20 years and he really is a gem. He has been on a journey and all of these years of experience are reflected in the cooking at Voyage. Adam recently oversaw an event for the Burnt Chef Project, focusing on mental health in the hospitality industry.

Adam’s focus is in a Scandinavian dining style, meaning that the food and dining space are minimalistic, pure, and fresh. The atmosphere and cuisine that Adam has cultivated work together to establish comfort and excitement. Taking into account the design of the dining room and the plates themselves, it is no surprise that Adam considers his work to be a form of art, thinking of a plate as a canvas.

Sensational Plates

The tasting menu is the way to go here to savour this exceptional 8-course experience with a vegetarian option also available.

Each course has a fresh combination of textures and complementary flavours that make the meal exciting and inventive. Changing seasonally, the courses we experienced featured include oyster, langoustine, lobster, sourdough, celeriac, sweetbread, venison, sea buckthorn, and koji pearl barley, each representing either land or sea. Each course is enjoyed as a complexly flavourful dish, presented playfully yet simplistically. Although desctibed as one or two words on the menu, Adam and the team put in huge amounts of work and preparation into each dish with some dishes also finished at the table.

Here are some of the highlights:

Oyster – Such a strong start with the freshest oyster with some white asparagus, apple and droplets of sorrel oil. So many textures and flavours.

Celeriac – This is one of Adam’s signature dishes that can feature on the very best vegetarian menus. On the plate are three types of celeriac with mushrooms, truffle and a stunning celeriac broth.

Koji pearl barley – The favourite dessert of the night and a work of genius. Such a memorable end to the dinner with roasted koji barley ice cream and hazelnut milk.

There are also a la carte options for those who want to forge their own path in this journey.

Drink & Wine Selection

You are given many options when it comes to complementing your dinner with a drink at Voyage. There are  almost 100 varieties of wine, ensuring that there are countless options that will pair seamlessly. Additionally, there are low-or-no alcohol options to complement your meal including a full non-alcoholic cocktail and wine pairing.

The non-alcoholic cocktails have been created to match the food by Greg Chudzio and they match each plate perfectly. Creations by Greg include a blood orange and mushroom martini made with Everleaf Mountain, a genius mustard Americano and a beetroot Manhattan.

Overall

Voyage with Adam Simmonds is exactly that – a voyage through flavour. With an artistic and open energy that prioritises informality and impeccable plates, Adam Simmonds and the team at The Megaro have created something special and a celebration of what a tasting menu should be.

To discover more, visit voyage-adamsimmonds.com

 

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All imagery courtesy of Voyage with Adam Simmonds.