Ten out of ten for The Ninth

In the middle of Fitzrovia’s Charlotte Street – a hub of lauded restaurants – The Ninth sits both unassumingly and invitingly. With a kitchen led by chef Jun Tanaka, the restaurant had been high on my to-try list for some time.

Taking a look at the menu, I could’ve ordered the whole lot, so it took a bit of time to whittle down my decisions. Recalling some pre-visit reading, past diners had raved about The Ninth’s venison scotch egg so naturally, I needed to see what all the fuss was about. The scotch egg came with a tzatziki sauce, which brought an unexpected freshness and a certain delicacy to the dish. Off to a great start…

Moving on, then, to the langoustine ravioli. The sweetness of the Daterinni tomatoes paired perfectly with the richness of the langoustine filling and bisque. The pipe rigate, winter truffle and egg yolk came next. Although this was expectantly tasty and indulgent, it wasn’t quite at the same level as the first pasta dish for me.

Then, the fish course – grilled sea bream, preserved lemon and white miso. This was a lovely, lighter dish between the richness either side. And saving the best ‘til last, roe deer in salt crust with cavolo nero and hazelnut pesto to balance the meat. The meat was cooked beautifully, and the brilliant combination of flavours created a last hurrah I’d hurry back to taste again.

I can’t forgo a mention of the service, which was the cherry on top of such an enjoyable meal. Attentive but not overbearing, with a gentle humour that put us at ease instantly. Overall, The Ninth was an elegant but cosy spot for a special occasion and despite its name, our dinner deserved no less than ten out of ten.