In the Iberico pork and foie gras slider, the texture of the meat patty reminded me a bit of some of the smoother LIon's Head meatballs from Shanghainese cooking -- smooth, without any nubby bits, probably from mixing in a good proportion of fat and nicely juicy. Flavour was fine, savoury and meaty, but the richness of foie gras hard to find. Balanced with some savoury sweetness from an onion marmalade. Not bad, but at £6.50 for a slider it's a poor deal, especially since one could get a massive iberico pork burger for £12ish at Pizzaro (often a special on weekends) and that comes with chips and a superior aioli.
Fried courgette flowers stuffed with goat cheese and drizzled with honey relies on classic flavour combinations -- honey against goat cheese, and sweetness to counteract the richness from deep frying. The soft oozy goat cheese was very nice, but the courgette flowers weren't always full sized -- one of them was among the tiniest I've seen -- a bud about an inch long.
Loved the single grilled prawn with char and smoke from the grill, a ripe and sweet tail that ripped deliciously, full of the flavours of its shell, the head full of richness, enhanced a little by some saffron aioli.
The iberico pressa -- medium-thin slices of seared pork, firm and tender -- was bathed in a tangy meaty nearly beefy sauce and brightened with capers, an excellent dish.
OK on the whole with some hits and misses.
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