Toufas
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Posts posted by Toufas
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I actually called them for mine!
The phone would go to voicemail for a while, then no answer for a bit more, then 4-5 tries later (spread between 3-4 hours) and I got one.
Just asked me about allergies and that was it.
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Got a reservation for the 1st of july!
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I also agree that the current week is the best so far. Good chefs, good judge and food that looks really delicious.
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To be honest, tom kerridge's dish was like a sure one to get the points it got. It's like ticking every box for jason (asian, street food!)
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Since my first post about opera tavern I have been there 3 more times and last saturday was the last one. I really like this place, yes it is pricey but I find the food lovely. Last time we had all the meat dishes, the courgette flowers, 2 burgers and the squid + 2 bellinis and service and we paid 90 pounds for 3 people.
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Stumbled on This review and Video from Giles Coren. Its well worth a look.
Hm, they seem to be using some editing trickery on the video! At the last scene where he walks out, he is walking out from the booking bar restaurant to the platform where the famous Paul Day statue is (the actual booking office was here when the hotel was originally open, also this restaurant deals with the room service).
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I work in the hotel, and some of my colleagues have been already there as part of the trial run.
The general comments were that the food is simple but cooked really good.
The only thing I have seen is the kitchen. It's really outstanding, it looks like a space station!
I hope I get to go soon actually
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The dish basically is a salmon and haddock fishcake sitting on a chilli fried pineapple ring and some leeks with a bit of lemon infused oil. Salsa verde is on top of that, then a dehydrated pineapple crisp.
I don't have any pictures handy
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At the moment I have a fishcake dish with a salsa verde on top. The problem is that I don't like how it looks on the plate but the flavour is spot on. Any ideas on how to "improve" the salsa verde? I don't want to hide it underneath nor drizzle it around/on the side. I was thinking of a mousse or a sphere of the jelly? Any other ideas?
Thank you!
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By the way, the pork belly was accompanied by a loin chop, not cheek!
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ok here is my report then
The place looks really nice, very nice interior.
2 of us wanted to make a tasting menu while the other 3 wanted the basic starter main dessert.
Our waiter told us that we can do smaller sized main courses which brought a smile to my face!
We had the squid, foie and the quail from the starters, and we got the monkfish, lamb, pork and beef from the mains. Along with 2 puddings and 1 bottle of water we paid 55 pounds each, which I think it was really good.
The size of the starters was big apart from the squid(which was the one I liked the most!). All delivered on flavour, immaculate cooking. The least favourite from the mains was the monkfish with the paella, just because I am a meat person myself. The beef was really good, especially with that heavenly mash which I need to find out how they are making. Pork belly was really nice, only wanted a traditionally crackling and not the puffed up chicharon. Lamb was probably the best of them all. Portions were a bit more than half of their normal sized counterparts.
The puddings were lovely as well, really enjoyed the tiramisu.
They also had those goody bags for us to take home, a nice variant of the petit four.
I will definitely go again, and all 5 of us said the same.
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i am going with 6 more people tomorrow for lunch, but I am worried about the upgrade of some dishes from a starter/sharing to a main. Mainly the ox cheek and the pork belly
But I am not worried at all about the food. Maze was the place that I would go the most when he was there
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Going there next week! We are 8 of us and we can't wait.
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Will james durant be there as well?
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What's the number for the reservations? Or a website?
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I think i will go for either the chicken liver or the rice and flesh, and then for the beef royal
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any place where i can take my knives to be sharpened?
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I had lunch today with a friend
the 3 pinchos morunos, good, if not a bit chewy but that is not a bad thing. The pork was amazing.
pigs ears: some of them were very leathery
patatas fritas: i guess they will change this dish soon as the chips were inconsistent but enjoyable (some were not that crispy)
scallop with butternut squash puree, was really good
seabass ceviche, half of the dish was very good, the other half tasted very fishy. the orange was very very acidic
squid was good, it needed a touch of salt though (no salt shaker around)
iberico presa, amazing dish, i wanted more of it. If i have to be critical i would prefer the same size/cut they use in barrica, but as i said the dish was ace.
I will definitely go back though, it was an enjoyable meal,
the menu from friday 21/01
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I have a booking on the 10th of feb!
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gauthier soho maybe to get one?
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i had just finished some takeaway from sushi of shiori.
Had the negi-toro gungan and the the toro,eel and scallop nigiri
First time trying toro, wasnt overly impressed with it, but the scallop and the unagi were simply amazing.
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Viajante is defo worth a visit, I'd a good lunch here 2 weeks ago, Blueberry dessert was awesome.
Was that the offer for 45 pounds? Looks like lots of dishes
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i think tom has the final word on the subject in the end
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I saw them yesterday at a store on kentish town road. I know it's not that central though.
Have never tried them, are they good?
ROGANIC - London
in United Kingdom & Ireland: Dining
Posted · Edited by Toufas (log)
really solid meal, one of the best ones i had in london.
Kenny atkinson was there when i left, talking with simon rogan.
Front of house was absolutely charming, Sandia's other half must be really lucky