The Phenomenal Heliot Steak House at the Hippodrome Casino, London
January 31, 2019
Not even a minute walk from the Lecister Square underground we immediately saw the incredible building that is the London Hippodrome Casino, we were welcomed and asked for our id by the friendly doorman. We then made our way, surrounded by luxurious lighting and a buzzing atmosphere, upstairs to the Heliot Steak House front desk, where we were warmly greeted and taken to our table.
Our waiter Ciprian (who’s service was second to none throughout the meal) introduced himself and explained about the menu and also mentioned that the Executive Chef and Meatologist – Ioannis Grammenos would be personally cooking our food and coming to see us to answer any questions we had which I thought was a lovely touch and exciting opportunity!
We ordered a bottle of Prosecco, I went for the Salmon Sashimi with Yuzu sauce to start and my friend had the USDA Meatballs served with tomato, basil sauce and feta cheese. We were impressed by the presentation when our starters were served, the meatballs were served in a bone and the salmon looked stunning. Not only was the presentation 10/10 it tasted absolutely amazing! The meatballs were juicy, bursting with flavour and the salmon was perfectly complimented by pumpkin seeds, small triangles of poppadoms (which may sound odd but went incredibly well) and the citrus flavour of the Yuzu sauce.
For our main courses we both chose the 7oz fillet steak (medium-rare) with lobster tail, fries and green beans and again we were blown away with the mouth-watering flavour. The entire meal was seasoned perfectly, (even the green beans!) the fries were crispy and light and the steak melted in your mouth.
Meeting Ionnis Grammenos was a lovely experience, he was friendly and answered our questions before having to return to the kitchen to prepare more amazing dishes. We learned that the meat was sourced from America and are USDA (The United States Department of Agriculture, the department of the United States government that manages various programs related to food, agriculture, natural resources, rural development and nutrition. prime steaks, aged for between 4 and 6 weeks to develop tenderness and flavour.)
After one of the best meals I’ve experienced we HAD to order a dessert, by recommendation we chose the White Russian Cheesecake with Kahlua Caramel and Hazelnut ice-cream and the Almond Millefeuille with seasonal fruits and Mascarpone cream. Once again the presentation matched the taste, again 10/10! The Cheesecake arrived on a board filled with dry ice and the Millefeuille was light and delightfully sweet. Both tasted incredible!
I cannot wait to return here and would recommend to any steak lover or lover of high quality, beautifully presented food.
Thank you so much for hosting us!
Written by Jessica Chapman for Luxuria Lifestyle International