Ganymede Belgravia just celebrated its first anniversary, so it was high time we checked it out.

Located on Belgravia’s Ebury Street, Ganymede serves elegant modern British dishes in a relaxed bar and dining room. Named after the largest moon of Jupiter, Ganymede is the second pub from Oliver Marlowe and Hubert Beatson-Hird, who brought a popular gatsropub The Hunter’s Moon to South Kensington.

The two venues have different menus with a few similar dishes that they both feature. These dishes have been on the menu since opening, as explained by our waiter, due to their popularity. One of these dishes is scallop ceviche, which I ordered.

It was a flawless plate with vibrant colours of wasabi green swirls, fuchsia pinks of thinly sliced radish disks and the ivory scallops comfortably sitting on pickled ginger and truffled ponzu infused dressing.

The starter felt very fresh and light. A generously sized portion too, given it was scallops and the price was a reasonable £14.50. The ingredients were ideal, each complimenting the other carefully. You needed to pick a tiny bit of each on the folk to appreciate it fully.

My guest went for a starter from the sea too – confit trout with smoked cod’s roe souffle, which looked quite a lot taramasalat. The trout was served on a bonito potato and herbs veloute with a crouton.

fallow deer ganymede

Well the menu said crouton, but it was more of an exquisitely sliced crispy bread thin, perfect for the cod’s roe souffle. My guest loved the variation of textures in the soup – the veloute to crispiness of the crouton.

You get a bit of everything a creamy soup, quality protein and some bread to put the taramasalata soufflé on.

Our mains followed shortly and like starters they were exemplary. Since it is game season right now and we both love game we went for fallow deer mains. It was new for the December menu.

The deer was served with red cabbage, dauphinnouse potato, roast endive another variety of chicory from the family of cichorium and red wine jus.

I just realised chicory the popular alternative to coffee, and chicory the salad plant come from the same species. I am very familiar with both plant varieties, a jar of roasted chicory powder with little blue flower label was always present in our kitchen when I was growing up.

While chicory greens are no stranger to restaurants and supermarkets in the UK, I somehow never put the two together despite their name. The drink is made from the root of cichorium intybus, while the salad version of chicory comes from puntarelle, cichorium endivia and even the purple radicchio.

pineapple carpaccio ganymede

If you haven’t tried a roasted chicory drink, definitely give it a go. It tastes a little bit like coffee but it is in fact caffeine free and with far more palatable tones, including malty hints.

Unlike the drink the endive did not come in a liquid form instead it was steamed with a pleasant meaty texture and a slight chicory bitter note to it. While red cabbage was pleasantly sweet with a tad of burnt sugar.

The star of the plate was fallow deer, the meat was incredibly tender and not overpowering. I find deer can sometimes be a little too gamey or earthy and slightly overpowering.

However, this was just faultless, the sweet delicately creamy dauphinois potato was probably the best side you can have with a rich meat like deer or venison.

We also had a side of spring broccoli with creamy harrisa yogurt, a simple yet delicious dish. The yogurt took away the spice from harrisa, which was perfect for the occasion. You don’t want a mouth on fire interfering with all the lovely flavours.

We promptly finished our mains and moved onto desserts. The dishes are comfortably large enough to be filling yet enough to allow space for a three course.

Chocolate fondant genymede belgravia

The only slight imperfection during our visit was the impressive looking warm fondant with pistachio ice cream that my guest ordered. It looked tall and proud with spongy texture and chalky looking pistachio, which my guest absolutely loved.

She however, mentioned the sides of the fondant were just a little bit dry. The inside was warm and gooey. She made it work though, melting ice cream mixed with a bit of the center of the fondant acted like a sauce for the sides.

I on the other hand opted for a light dessert – spiced pineapple carpaccio with kefir lime and coconut ice cream. I was a little concerned spiced would mean too spicy but it was just what I needed, light, refreshing and healthy with a mild sweetness to it.

It was a great evening in welcoming setting with beautifully plated yet unpretentious dishes. Ganymede is a gem you should visit, a hard to find especially in central London and so close to untidy Victoria station.

Ganymede Belgravia, 139 Ebury St, London SW1W 9QU