ravelda

An archive search reveals that it was was way back last February (oddly enough, I mentioned it in the Mich thread 2007). I know you're a fan though, as evidenced by the above link, so I'll assume it was an off night. ← I would say I am rather a fan - so much that I ended up working with them (and still do!) I would recommend another visit - we are working on a new menu now which I hope should be a cracker and later in the year we will be going through some major changes as well. Do PM me if you do decide to pop back - I really would hope it was a one-off odd night - but don't take my word for it, have a look at Charles Campions new book, the latest squaremeal magazine or indeed http://www.silverbrowonfood.com/silverbrow...pattersons.html and see what some other people think. And as I said, do let me know if you decide to give us another go - we certainly aren't perfect yet but many of the wrinkles we needed to iron out have gone and following our planned re-vamp this year it will be quite different again!

Naebody, I would be interested to know when your last meal at Patterson's was?

Prices for a lot of seafood spike at this time of year - I would guess supermarkets aren't p[repared to face the magin erosion by paying higher prices!

I went in August for dinner and had the tasting menu. I have to say I have always been impressed with my meals there, but this one was distinctly unimpressive. The amuses, canapes and petit fours, oh and the crazy pre-deserts were about the best things we had, them and the cheese board! It could well be that it was because Tom was away on honeymoon, but the dishes were rather dull and uninspiring. One thing that really surprised me was that on 3 of the plates the same garnish was used in the same way which to me is just lazy (especially when it was such an easy garnish to prepare!) Another surprise was that the same plates were used for all the courses bar the canapes etc. I can only describe the plates as simple white side plates - very dull and tiny! On 3 of the dishes the components were actually spilling off the plate as they were'nt big enough. All in all it was still an ok meal, but nothing really inspiring as it has been in the past. I would say it is probably still worth going though, as from past experience this certainly seems to be out of character for the restaurant.

I'm treating my good wife to a mini break to Amsterdam - the first visit for both of us. We would like to try and get in at least 2 high-end dinners, a couple of high-end lunches and tehn some not to be missed dniing on a more casual scale. So, my question to you good people is - where should we go - really appreciate your advice as I have seen so many conflicting recommendations! Thanks, David

We've been getting some for ourselves and some of the restaurants we supply from Rungis - there is definitely a shortge this year though!

Is it one of those events where you put your keys in a bowl and hope not to get the ugly person?

Well done that girl. She gets it. ← Really pleased to see Marina's review - now it is time for me to re-visit me thinks! I have to say looking back it was a mistake to go down in the first week - school boy error number one, and on top of that asking for the tasting mentu at lunch time when it was not actually on offer. Still, you live and you learn! ← Hang on - Marina's review is hardly glowing, you had a horrible experience the last time (less than a month ago) and it was horribly expensive. Why on earth do you want to go back so soon? ← I thought that . I am interested what has changed your mind Ravelda? A) It may not be the restaurant but you because you went on the first week and ordered the tasting at lunch? B) Your converted after Marina's review? C) You want it to be really good? D) You are a food masochist? ← A combination of the above! Actually, I am not going back until the new year anyway - not enough free time at the moment - I'm all booked out! I guess I do want it to be really good, so that is part of the reason, I clearly made school boy errors assuming that having been working in the kitchens for some time prior to the opening that they would be on form from the word go, and yes, I feel Marina has a good palette and so on her recomendation I do want to go again. Perhaps another reason for going back is that I am in the prverbial with the wife for not taking her, so think of the mileage I could get out of this if we go, I spend a small fortune and it is still well below par! I could use that against her for months!!

Well done that girl. She gets it. ← Really pleased to see Marina's review - now it is time for me to re-visit me thinks! I have to say looking back it was a mistake to go down in the first week - school boy error number one, and on top of that asking for the tasting mentu at lunch time when it was not actually on offer. Still, you live and you learn!

Thanks for the review Matthew - I havn't been for ages and was stuck between Moro and a couple of other places - on the back of your review think I will try and get down again

I went a couple of weeks after opening and was fairly impressed - the room is nicely set out, nothing over the top, but perfectly in keeping with the type of restaurant, and great loos! The only issue I had with the space was the lack of soft furnishings meaning that the acoustics of the room are not ideal - I fear it will be pretty hard to have a conversation when the place is full as there is nothing to absorb the sound. Even with a half empty restaurant it was pretty noisy. I have to say, Tom is pretty brave operating with such an open kitchen (one of the most open I have seen!) and with only 2 in there cooking, the pressure will really be on as the restaurant gets busier. Food-wise it is very much in a similar boat to the St. John but with less offal. It is stripped back to basics cuisine using well sourced produce to form a pleasant neighbourhood restaurant. I wont comment too much on the food as Scott has done so above. A couple of things that surprised me a little was not taking orders for the oxtail until 8pm and then there being a 45 minute wait for it. I feel that if you are going to put a dish on your menu, it should be available as soon as the restaurant opens, albeit with a time delay. I was doubly disappointed as I saw a lucky couple eating it as we left and it looked superb. The gifted pork and pigeon terrine was very pleasant, well seasoned but lacked much pigeon flavour being rather overwhelmed by the piggy flavours. The pickles were a thing of utter joy, both piquant and sweet all at the same time - I could have eaten a whole bowl of them! Starters were perfectly pleasant if uninspiring. I was a bit disappointed in the potted crab as, although it was lovely crab, there was none of the mace and other spice flavours you would associate with potted shrimp etc, rather it tasted like a dressed crab mayonnaise with a thick butter top. I also thought it was served too cold as the butter on top was absolutely solid. The sweetbreads were also perfectly fine, a couple were a bit overcooked perhaps, but no major gripe. The green beans they were served with were dressed in a vinaigrette with a fine julienne of mint and provided a nice contrast in flavour and texture, cutting through the richness of the sweetbreads and lightening up the dish. (As you would expect for the price the sweetbreads were lamb, not veal). The mains were by far the highlight of the meal for me (if you ignore the looooong waiting time between starter and mains!). The rack of lamb was a good sized portion, cooked perfectly pink and with a good lamby flavour that is so often lacking in inferior produce. The celeriac mash paired nicely with the lamb, however it would have been nice to have seen some more vegetables (I would have ordered them as a side dish if side dishes had been offered!) and a jus or gravy to accompany the meat. The funny thing is that we nearly didn't get offered this dish - the waiter forgot to mention that it was available as a special until we had ordered! The middlewhite was absolutely fantastic, possibly one of the best bits of pork that I have tasted this year - moist and juicy and working well with the accompaniments, and best of all, a lovely tooth-breaking crackling. The grouse looked fine, although for me it was far too over-cooked and needed some form of sauce. Again, like the other dishes I felt that this needed something else on the plate of vegetable origin (other than the red cabbage that it came with). I am not a big desert fan at the best of times, usually opting for cheese, but at £5.50 per cheese I thought better of it - pity, I would have liked to try them. The deserts were fine, nothing to light the world on fire but with the exception of the fig tart, all passed muster. Would I visit again - yes if I was nearby and prices remain reasonable, but I would still rather travel to somewhere like Great Queen Street rather than here as it ticks more boxes for me. That said, it is still early days and I am sure Tom will continue to refine the operations so I will pop in again in a few months to see how it has developed. One thing I will say is that value-wise it was very good indeed, 3 bottles of wine, water, service and 3 courses for around £90 - not sure this will last though! Good wine list too with the whole value spectrum covered.

Hmm, have heard a rumour about the location for the brasserie - from, the sounds of the early plans I think it will be well received. Interesting too that so many reputed chefs are taking the bresserie option - Heston is apparently planning on opening one in London, along with scrapping his alc menu at the Fat Duck and rather opting for his famous tasting menu and a second tasting menu that will focus on royal banquests from the 1800's! Certainly quite a split in style!

Fromages.com are also worth a look!

Agree with Jon on East India club - food is decently reliable, pretty traditional English fair with a few exceptions such as curry. High Road House falls in the same camp with traditional bistro food done well - service is the let down there, but they do really good chips!! Morton's is good as ever, RAC club hit and miss, most of the time average pedestrian but safe food. I've had some very good meals at the IoD. Went for the opening of the Caledonian club's new dining facility and that too was pretty good by club standards - I believe the chef is ex Savoy group. Hmm, that's all I can think of that haven't already been covered above - will post again if I think of any others!

I don;t think anyone wants that zoticus, I certainly didn't and will certainly make a return visit in the new year to see if it has improved. I don't think I've noted one post where anyone has shown any type of vitiol about the opening. It is merely that it is not, as yet, up to scratch

Got mine this morning too

I already have and it bloody hurt Jamsie!

Good call Matthew - I really think it will improve in time (it will have to!), but on the basis of my meal the other week and subsequent reviews it is clearly missing the mark by some distance!

Or indeed Magdalen - top place!

How about Foliage - £29 for four courses which you select from a fairly broad selection. Chris staines has some very interesting plating techniques and pairs flavours and textures extremly well - certainly not your normal hum-drum meal. If you want more courses I think they are and extra £8.50 each. Otherwise Bacchus is wort thinking about for something a bit different. Equally the recently opened Hibiscus.

don't do it Balex - save your money and go to Hibscus or anywhere else for now and go when th have settled down a bit!

I'lltry and get my detailed review up later today. My stomach still shudders at the thought of it - it took me 4 rennie just to get through it and I usually have a stomach of cast iron!

Naebody, that was exactly my thoughts when I was there - either Ducasse has under estimated the British dining audience (and totally mis jusdged the dishes), or he has gone bonkers, or he is just having a bloody great laugh at our expense!

Had lunch here today - total disapointment, the menu faineld on pretty much every level. I will write more later once I have my thoughts together. The one upshot was that the Maitre d' was so embarassed that he insisted on comp'ing everything and commented that he agreed with pretty much all the negative comments we had.