As seen in The Art of Luxury on 26 May 2021
Review – One Fine Dine by Antony Holter
I recently had the pleasure of testing out the May menu from fine dining delivery brand, ‘One Fine Dine’ to see if it is truly possible to achieve a fine dining experience at home.
With the promise of Michelin-worthy meals delivered to your door, One Fine Dine believe they can offer you a unique home dining experience. So, after spending an age looking over the mouth-watering May menu, I decided to go for a selection of different dishes including whipped Ashlynn goats’ cheese, heritage beetroot salad and line caught Cornish Sea bass.
When the package arrived, each dish was contained in individual boxes with a clear colour system, so you knew exactly what components went with each dish. When it comes to putting the dishes together you can either opt to follow some online video tutorials or make use of the meal cards that come with the dishes, again colour coded for each meal.
Before the package arrived, I was slightly concerned about the amount of time it would take to prepare the meal. From previous experiences when cooking a large meal, it can sometimes be rather stressful, which then makes the meal less enjoyable. However, I must say on this occasion that was not the case! Each dish took minutes to prepare and using the guide provided I was able to create some beautiful plates of food while not spending an age in the kitchen.
Overall, the whole experience was outstanding, from the service on delivery, the detail of thought given to the customer, to the outstanding quality of food. The entire evening was an absolute joy and for anyone looking for a fine dining home experience I would highly recommend One Fine Dine.
One Fine Dine have just released their June menu which you can view here – www.onefinedine.com/products/june-menu
Menu Choice:
Starter:
Whipped Ashlynn goats cheese – Heritage beetroot salad – Candied Pine nuts – Compressed grapes
Main Course:
Tamarind roasted aubergine – Barbecued tender stem broccoli – Pak choi – Satay sauce – Lime salsa
Line caught Cornish sea bass – Fricassee of Hampshire asparagus, Broad beans & peas cooked in a saffron velouté – Confit purple potatoes
Desserts:
Elderflower crème – Champagne poached strawberries – Meringue & oat crunch
Roasted white chocolate cheesecake – Salted caramel – Peanut & banana brittle