5 /5 Predrag P: I was drawn to The Clove Club primarily because it appears on the World’s Top 100 Restaurants list — a distinction that always sparks my curiosity. From the moment I arrived, the team made a warm impression: they discreetly asked where I was visiting from and instantly shared it with the rest of the staff, which added a thoughtful, personal touch throughout the meal.
The interior is classic and somewhat minimalistic — almost sterile at moments — but the focus here is clearly on the food. The tasting menu I received differed slightly from the one displayed online; when I mentioned this, the team explained that some dishes were newly arrived ingredients intended for the evening service. As a gesture of hospitality, they offered to prepare their signature Raw Orkney Scallop — an exceptional act that set the tone for the entire lunch.
The opening amuse-bouche selection was subtle, even mild, with the foie gras bite standing out as the strongest element. Things escalated quickly from there: a beetroot gazpacho in granita form was refreshing and beautifully executed, followed by English sourdough with Scottish butter — simple, but well made.
Among the seafood courses, two dishes were particularly impressive. The lightly grilled wild Scottish tuna was tender and beautifully paired with its condiments, while the sardine sashimi glazed with chrysanthemum vinegar, served with a foamy sardine-and-whisky broth, introduced an unexpected and bold twist.
Then came the star:
Raw Orkney Scallop with black winter truffle, hazelnuts, clementine, smoked roe gel and chestnut mushrooms — passionate yet delicate, luxuriously fragrant, and without question the dish of the day. It was followed by Hazelwood-grilled line-caught squid with leeks and roulette pepper sauce, one of the most refined squid preparations I’ve ever tasted — sophisticated, confident, and richly layered.
Not all servers described the dishes with the same depth — some provided extensive detail, others only the basics — but all were sincere, warm, smiling, and exceptionally courteous.
The momentum continued with a beautifully prepared Cornish red mullet with rare citrus beurre blanc and rockfish sauce — a superb contrast of two sauces enveloping silky fish (a clear top-two dish). The Roast Maison Garat chicken with toasted hay sauce, shiitake, and Istrian white truffle demonstrated how indulgent and far from “ordinary” a chicken course can be.
The Aynhoe Park venison — accompanied by a standout venison sausage — offered lovely flavours and textures, though not the best venison I’ve ever had; still, the execution was impressive.
The dessert sequence brought playfulness:
Amalfi lemonade with fizzy lemon mousse and Kampot pepper ice cream was an excellent palate cleanser.
A warm potato mousse with caramel ice cream and black truffle was unique, unusual, and difficult to categorize — memorable in its own way.
In conclusion:
The Clove Club delivers an experience built around ingredients, craftsmanship, and quiet confidence. While some dishes are understated and the décor leans toward minimalism, the highlights are extraordinary, the staff are genuinely gracious, and certain plates — especially the Raw Orkney Scallop, the squid, and the red mullet — are world-class. A visit worthy of its Top 100 ranking, and one I’m glad I made.
