As the restaurant has just opened there's a butt load of staff, everyone's very attentive and we we're treated really well. Our waiter reminded me of the butler from Mr. Deeds (Adam Sandler movie) "Very, very sneaky...". He would sort of appear in the corner of my eye, crouched down promptly filling up my glass and asking if we were ok. It was really nice actually, they're on the ball, slightly creepy.. but on the ball.
ART
This is the bar upstairs, fantastic cocktail menu, cool decor & a friendly head barman.
It's got a fucking glow stick in it.
Gin & Dill, HIYA!
MORE ART
Lovely light french Pinot Noir.
Duck "Ham, Egg & Chips"
This was so tasty, the chips were duck fat and really crispy and fluffy, the egg was runny and the duck tasted great. Really into this.
Steak tartare.
My friend wasn't a fan as it was too cold and the flavours were too full on.
Lamb neck, potato, garlic & parsley.
Sous vied lamb neck was great, soft, tasty and just fell apart. The potato was smooth and clean, the parsley and garlic came through heavily throughout the dish & i really enjoyed it.
Roast Cornish cod, kombu, mousseron, baby gem, cockles & cream.
The Cod was cooked to perfection but the sauce was apparently too strong and too salty.
London honey almond sponge, goat's curd ice cream & orange.
For my pal this was the winner of the night. Everything about it was really delicious. Sharp orange puree, a sweet orange jelly, a perfectly made goats curd ice cream with a soft moist almond sponge.
Lemon curd.
What can i say, it was lemon meringue, deconstructed. Pretty nice.
I've got a lot of time for a good bathroom.
The special entrance to the upstairs cocktail bar.
All in all, lovely spring menu, well executed, cool decor and vibe & amazing bar upstairs. The wine's are mainly french and the food is modern french, i'm looking forward to going back once the season changes. My only critical comment is the weird staff uniform, very amish.
You should probably go.
