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Pollen Street Social.

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93 replies to this topic

#91 david goodfellow

david goodfellow
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Posted 29 January 2012 - 05:09 AM

I really have become lazy of late, blame it on Xmas. Its great to go out for a nice meal but sometimes it is too time consuming to write it up.

Note to self.......... Must try harder.

The dish mentioned above was on the menu when we visited, and I wanted to eat the dish myself but as ever the gentleman, the lady had the first choice.

pollen street social 091.JPG

It has to be said that she thoroughly enjoyed the dish, and a clean plate went back into the kitchen. My couple of nibbles that I ate were enough to convince me that the ragu, although deep and rich, worked in tandem with the other ingredients. Having said that I could have quite happily eaten the ragu mixed in with some fresh egg pasta.

#92 olicollett

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Posted 29 January 2012 - 01:15 PM

Is anyone booked in to the Singapore night with Sat, Claude and Jason on 26th Feb? I'll be going :)


#93 confiseur

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Posted 04 February 2013 - 10:00 AM

Went on Saturday with other half, early sitting ( 6.15 pm ). Not very discretely let them know I used to work together at Browns with their Shanghai offshoots head chef, him in the larder, me in the pastry. 2 glasses of Nyetimber 2006 immediatley arrive..result lol...
Mrs, well pleased to see the man himself on the pass.
Me , scallops and beetroot to start, wife had some-such with a quails yug, enjoyed immensely.
Both had angus beef for mains, asked for medium, both came rare but the quality was superb. Wonderful side dish of celeriac potatoes, only criticism is it was not enough for 1 person let alone 2.
Nice pre-dessert with frozen pear/pear espuma
Dessert of Apple tatin with a smoked whisky ice cream for me, the wife had a the chocolate ganache. Both quite heavy but very tasty indeed.
The bill came with some warm rhubarb madeleines....I liked that.
Less than £100 per person with 2 glasses of wine and another 2 Nyetimber.
B****y good value indeed imho and so much more than 1*cooking . Been to Maze ...not so long ago...and this was better.

#94 MaLO

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Posted 04 February 2013 - 02:27 PM

Nothing on this thread for a year then twice in a day. I had lunch here a couple of weekends ago. Only been one before and had the lunch menu. This time we had a variation on the tasting menu. The standard tasting is not served at lunch time so we got a selection from the lunch menu and some from the tasting.

To start we got some nibbles; olives, brandade, pork cracking and apple purée.

First course was Crab, nashi pear with cauliflower. Good flavours, light and fresh. I could have eaten much more of this one.

crab pss.jpg

Tartare of fallow deer with beetroot followed. Another light, flavourful dish. The beetroot had gone through a number of processes before it ended up on the plate. It was good although it would have been interesting to try some 'plain' to see if it was worth the effort.

deer beetroot pss.jpg

Slow cooked egg, bacon, parsley and salt cod came next. This was one of the starters from the lunch menu. A more substantial plateful than the full English served on the tasting. It was good. No particular surprises except for a little fish bone. Bacon and egg, it'll never catch on.

egg baco salt cod pss.jpg

Next was Turbot with cauliflower cheese purée, clam, roast carrot and cauliflower / clam chowder. Turbot is a big favourite of mine and this was very nice, a good depth of flavour to the sauce and a nice bit of fish. A few more clams wouldn’t have gone amiss though.

turbot pss.jpg

We opted for one of each meat mains so we got Best end of salt marsh lamb, braised shoulder with lamb floss, chervil root, black cabbage, truffle purée

Lamb pss.jpg

and Black Angus fillet, miso egg plant, roasted salsify, charred onions. They brought side plates and we shared.
I think I preferred the lamb. The truffle purée was particularly good. I dont remember there being any egg plant with the beef but there was some very nice oxtail served in the bone.

beef pss.jpg

First dessert was Pear sorbet, aerated poire william, walnut powder.

Final course was 70% Chocolate ganache, banana ice cream, sesame crumble, Pedro Ximenez, chocolate coral. This was quite a plateful. Quite a few textures and flavours. Very enjoyable.

Chocolate pss.jpg

We drank by the glass and let the sommelier choose for us. We had some house Anjou, dry furmint, a delicious white burgundy and finally a Pinot noir. All in all very good.