Kai Mayfair's warm salad of lily bulbs, garlic sprouts and bamboo stalks
While it doesn't always feel like it, winter is nearing its end and spring is just around the corner. Or, as the case may be, it's at the beautiful Chinese Kai Mayfair, where chef Alex Chow is turning spring into dinner with a three-course menu starring edible flowers March through May.
The inventive menu begins with a warm salad of lily bulbs, garlic sprouts and bamboo stalks stir-fried in aromatic oils (£14), followed by braised lobster with shiitake mushrooms and Broccolini blossoms in a safflower reduction (£27) and ending with a lime sorbet with chrysanthemum petals and apple jelly (£8). And if that wasn't floral enough for you, the entire meal is complemented with lavender-and-jasmine tea (020-7493 8988).