This newbie on the street operates a farm to fork restaurant; Jar Kitchen seasonal menu uses locally sourced quality products. Where nothing goes to waste, every single thing is made from scratch. Jar Kitchen has been opened for over 3 months in Covent Garden Dury Lane. Owners Lucy and Jenny quit their jobs from publishing and model agent to a change of career of opening a restaurant. Lucy and Jenny can be seen working on the floor of the restaurant interacting with diners.
Jar Kitchen, why the name? Well there’s a collection of jars scattered around the restaurant with personal photos of the owners on the walls. The outside has navy painted walls with gold writing and the inside is set over two floors.
Dominik Modenhauer is head chef of Jar Kitchen, previously working at Heston Bluenthal’s Dinner. Invited down for dinner, I got to taste a selection of the dinner menu.
Firstly, a wooden board of toasted raisin bread arrived. Biting into the bread made a loud crunching noise, chicken liver parfait was incredibly smooth and a wee bit of smoky fig & onion jam does the trick to play with your sweet taste buds.
Next, scoops of cheese with finger slice earl grey smoked salmon appeared, tiny oat crisps with razor thin slices of radish with green drops of horseradish ricotta sauce. The earl grey flavour in the salmon is subtle but noticeable.
Moving on to the mains, we sampled a great selection of different meats ranging from lamb, pork and fish. This is where Jar Kitchen stands out; my two favourites were the pork belly and chicken breast.
Luscious juicy pork belly cooked so well and tender it literally melted in the mouth. Lying on top of peas puree bed, and pork scratching’s.
Now the other stand out dish, the chicken breast, so full of flavour and surprisingly not dry is oddly served with sweet potato crisp, but it works. A small dot of smoked onion mayo was everything.
The meat from the beef short rib falls off the bone when you drag your fork into it. The caraway mash served along with it, comes smooth and creamy with no lumps.
All of the mains were served well presented and you can tell the dishes were well thought out. A must have side dish, is the super addictive triple cooked chips, once you pop one in your mouth you can’t stop. Not an inch of grease comes off the chip and it stays crisps.
Moving onto desserts, the caramel sauce that comes with the mini doughnuts are so good you want to drink the stuff. Chocolate ganache is super smooth and yoghurt banana ice cream is perfect. The winner is the eton mess, done with vanilla in the cream.
Jar Kitchen menu has a great selection to cater everyone. Sustainable food, great prices with decent portions. The mains stood out the most and I look forward to what Dominik creates next.