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Everything posted by Scottf

  1. Is it common for you to record dish desciptions David and have you been refused elsewhere? Be interesting to cross reference against any other negative posts
  2. Yesterday. I found it lacklustre and a little strange. It's a contemporary restaurant serving an outdated style of cuisine. The plates were too busy, too many ingredients, limited cohesion and balance. The style on the continent is now more minimalist (and ingredient focused) with a central ingredient supported by its accompaniments not overwhelmed by them. Gone are the days of reductions, streaks and blobs everywhere. Also I found £80 expensive considering the cheap ingedients used. FOH staff, particularly Emily, were great.
  3. The ham at José's half a portion to make it more accessible and more inline with the rest of the menu prices
  4. I'd be a little harder than Gary. I found it a disappointing meal regardless of the hype surrounding the opening. From the tapas, the salt and pepper red prawns were well prepared and tasty, the clams small and undistinguishable and the chipirone were quite poor; the batter was too thick and they lacked the texture of the freshest versions you find so easily on the continent. Also at £6.50 a plate hardly generous. The miso tar with the scallops and mackerel tartare was jarringly sweet, like liquid toffee, totally ruining the dish. The foie gras was quite good, though with no discernable smokiness however the golden raisins were oversmoked, so make of that what you will! I agree with Gary, DOTN was the Quail, which was well prepared and cleverly integrated with the other ingredients taste and texture wise. "English Breakfast" was a travesty, the other ingredients totally overpowered by the tomato that tasted like cheap supermarket pizza base. Cauliflower and Squid utilised good technique but the flavours were muted, including the consommé. The dish,like many, lacked punch and was a clear few steps behind The Ledbury version. The Red Mullet was nicely cooked; the rest of the dish blah. We had to ask for salt during the meat plates as all were underseasoned. All were also lukewarm and cooled quickly. Firstly, gloopy mustard mash swimming in a layer of melted butter. Onglet was wasily our favourite, well cooked and flavoursome meat (as Onglet should be!). Pork belly suffered from rubbery skin but again had good flavour. I guess the pig and ox cheeks prove sous vide hasn't yet had its day. Desserts as described by Gary looked attractive but underwhelmed on all fronts. So, as mentioned above, a disappointing meal almost from beginning to end. There was too many faults in conception and execution for me and with the chef twittering how the kitchen is on fire and charging full prices from the off they don't get a pass from me. Perhaps things will improve as the restaurant and kitchen develops but at the moment I can't recommend.
  5. From the man with his photo and signature printed on his plates
  6. You've got to be pulled up for that; ever thought about writing a blog
  7. Rather than crying about it on the internet wouldn't you have been better served taking it up with the restaurant on the night in question?
  8. It's always been one of the better lunch deals but unfortunately only M-F.
  9. Agreed. Apart from a couple the standard's been dire. No wonder it's such hard work getting a decent restaurant meal in this country.
  10. What do you mean by "complete experience" and what are the other restaurants in your handful?
  11. I rate Fort as a judge but the other two are appalling for this competition. I've given up with it.
  12. Very beautiful plates indeed, but you have to wonder why the foodie community aren't talking about and heading to the restaurant in any great number. My guess? His food suffers from blandness due to his over focus on the nutritional side.
  13. To be fair they weren't given away and until they're received who knows if they'll like them or not?
  14. Yes, thank you Gary, you're a very generous dining companion
  15. Is anybody aware of a bar in Bilbao that sells old rioja and is prepared to give up their secret?
  16. The whole lot. I can see a few Passard touches on the online menu too though I guess there are worse influences to have. I may be mistaken but I reckon there's some LCS in there too.
  17. Chef been to L'Arpege recently?
  18. Cream of Pheasant and Parsnip Soup, Pheasant and Chestnut Sausage Roll East Coast Cod, Jerusalem Artichokes, Spinach, Young Leeks, Cockles Granny Smith Apple Tarte Tatin, Vanilla Ice Cream
  19. Bingo! Was in Barcelona a few weeks ago and had the tasting menu there on my first night, absolutely fantastic place, highly recommended. You're up Scott. ← Where else did you go? I prefer Hisop in central Barcelona for a well priced modern tasting menu experience.
  20. Cinc Sentits in Barcelona? Ate there a few years back and though didn't have these dishes the style is familiar.
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