Sketch is the clever brainchild of restaurateur Mourad Mazouz and celebrated Michelin-rated French master chef Pierre Gagnaire. Hidden behind the scenes in a kitchen consistently whipping up the most incredible pastries and mouthwatering teatime recipes, we find a multinational group of chefs, as well as a small cache of French executive chefs who have crossed the English Channel, determined to add their twist to an established British classic.
The menu is seemingly endless and ever changing, with recipes to appeal to all tastes and ages, and yes, there is even a simple children’s menu. Traditional favorites are corn-fed coronation chicken and crisp cucumber sandwiches, smoked salmon with Jacob’s tarragon cream, and Comté de cheese with pesto on panini.
The first to arrive, however, is Egg and Soldiers, complete with a mother-of-pearl spoon filled with creamy sturgeon caviar. This is a dish with history, and not a usual addition on tea menus. The Sketch menu says that Soldiers derives from “shoulders,” referring to the classic setup showing the soft-boiled egg in the center with toast fingers plated right and left, looking like a head and shoulders.
Pastries include more surprises, like chocolate and mint gâteau, Malabar marshmallow, calamansi (kumquat) meringue, passionfruit tartlets, and fragrant pistachio-, violet-, and raspberry-filled choux. Ending the feast is one last slice of delicious, light-as-air Victoria sponge from the cake trolley.