Anthony's, Leeds

[YKL]

ah. sorry to hear about the Red Lion - has always had such a good reputation.

Will strike it off my to-do list then ...

[silverbrow]

I'm depressed to say that I've got a table for this Thursday night at 8.30pm that I'm going to have let go unless anyone on here wants to take it. It's been booked for the best part of 3mths and only cliches like sick as a parrot or gutted, truly express how I'm currently feeling. If you're interested let me know.

[BertieWooster]

Can't do it, but if it's any consolation, I ate there on Saturday and it was lovely.

That's not actually much consolation is it?

[silverbrow]

er, no

[Gary Marshall]

Can't do it, but if it's any consolation, I ate there on Saturday and it was lovely.

That's not actually much consolation is it?

←

what did you have then bertie?

[BertieWooster]

I had the usual risotto and air, then the new extra salty cod, though not with the chicken hearts, and the journey by chocolate. My beloved had, uhhr, uhhr, new lamb for main, which was declared to be forlicking in her mouth. Can't 'member what she had for a starter. All very good obviously, though probably (as always) prefer the starter than the main--don't know why.

Holly was off, and Olga was 'womanning' the bar but getting very stressed about the service, so running downstairs. The usual three or four hours of 'recovery' upstairs allowed lots of chat with Anthony Sr, lots of raspberry beer and some fine cigars. Not sure about the new seating in the upstairs, it's very new leather rather than the comfy old chesterfields.

A couple of new things on the menu--we're back in a month for a similar fest.

[YKL]

A couple of new things on the menu--we're back in a month for a similar fest.

←

Is the new stuff on the menu on their website? couldn't spot it ...

am in on sat for lunch .... which should be good

[BertieWooster]

A couple of new things on the menu--we're back in a month for a similar fest.

←

Is the new stuff on the menu on their website? couldn't spot it ...

am in on sat for lunch .... which should be good

←

I think there are a couple of differences from the web menu. For the first time I didn't get a copy of the menu we ate from, so cn't be sure what, sorry. BUt as I had salt cod, and that's not there, we can safely assume there's at least onew different main and one different starter.

But, undootedly, it will be good!

[YKL]

and good it most certainly was!

Chose the crumble of baby squid with jersey royals and jabugo ham which was a stellar dish. The ham gave the dish real punch - and the overall effect was absolutely bl**dy delicious. It was also packed with baby squid which must have been individually prepared - so immense gratitude to whoever ended up doing all that hard work for my benefit and pleasure.

main course was roast monkfish with crab salad and avocado (cream I think - my memory is failing me), with lots of shisho leaves and other tiny herb leaves. Very good again - and its freshness was a great foil for the starter.

found room somehow for the lemon chiboust (just to make sure I'd covered all the bases) which was good, although I think I liked the barley icecream that accompanied it more. Of the P4s, the passion fruit jelly was my favourite (although curiously I couldn't detect the tobacco Olga told me about), not that the chocolate fudge or deep fried filo were bad!

Charming and efficient service as always - and good to know that Sat evenings are now booked until September. Looks like I need to get my diary out to plan my next trip!

Cheers

Yin

[Matthew Grant]

Is two starters still the way to go or have portion sizes increased to make that unfeasible?

[YKL]

umm ... well I was very very full - and only had dessert from utter greed so that would suggest portion sizes are well judged? IMHO, I think it's also linked to do with what dishes they are rather than the portion size. And perhaps also the pacing of the meal?

The Squid and Jabugo ham starter was very good - and a generous portion, but quite rich so that if you had something else that was butch - that might be too much. However, perhaps the langoustines (not tried those) - and the onion risotto might be ok?

Of course, you'd have to stop yourself demolishing the bread as well - a (half) loaf of bread can take up a lot of room!

However - thinking back to previous posts, I must be getting softer in my old age as I have previously been defeated by portion sizes elsewhere - e.g. no 3 york place. Seem to remember Gary Marshall saying that managing two tasting menus in one day was a sign that I'd made it!

That was of no help at all was it? sorry ...

[Matthew Grant]

Thanks YKL but indeed you are correct, that was no help at all

Mr Marshall, your assistance please

[Gary Marshall]

something will have gone horribly wrong if i've not had that squid dish by friday!

matt, two starters is a sensible strategy,if you didn't have the risotto/parmesan air last time you should really have that plus something else.

a growing lad like you would be able to do 2 starters, main, cheese, desert no prob

although there's plenty of amuses with the ALC.

cheers

gary

[BertieWooster]

Though I wouldn't do the dessert of 'journey by chocolate' after the two starters and the main.

Not if you want room for cheese anyway.

[Gary Marshall]

secret is to have cheese first, wash it down perhaps with some desert wine and then desert will be a mere formality.

gary

[YKL]

secret is to have cheese first, wash it down perhaps with some desert wine and then desert will be a mere formality. 

gary

←

(Yin takes note for future reference )

Sorry Matt - have now re-read my note after some sleep - and realised that I should have made more of my "pacing" comment. I.e. suspect two starters plus main plus dessert is probably fine if you take 3-4 hours for the meal - so probably easier over dinner than lunch? I seem to manage a tasting menu with no problems at all in April .... whereas lunch on Sat was only 2 hours or so .... including all the amuses. So very little time when I didn't have food in my mouth!!

Did you get your visit sorted?

Have noticed that the full alc menu is on their website now .. (is that more helpful?)

Edited June 7, 2005 by YKL (log)

[Matthew Grant]

I take it the ALC is still available at lunchtime? Is it my imagination or have prices gone up since last year?

[Gary Marshall]

I take it the ALC is still available at lunchtime? Is it my imagination or have prices gone up since last year?

←

yes, ALC is available at lunchtime.

no, it's just your imagination

but you have to make hay when the sun shines, especially when you can't turn tables and have limited covers.

[Matthew Grant]

I take it the ALC is still available at lunchtime? Is it my imagination or have prices gone up since last year?

←

yes, ALC is available at lunchtime.

no, it's just your imagination

but you have to make hay when the sun shines, especially when you can't turn tables and have limited covers.

←

I've no issue with the price rises if the quality is as good as the last time I went.

[Matthew Grant]

We took the trip up North Last Wednesday and I was pleasantly surprised to find the youth wearing baseball caps not flat caps and people driving around in cars! It's obviously a dangerous place for a Southern Softy like me to be so Gary Marshall kindly escorted us from the station to the restaurant and joined us for a quick glass of the Deus beer which reminded me of a really big/heavy champagne more than a beer and was not unappreciated by myself or Rachel but I think Gary needs a little more convincing.

There is nothing more that I can really add to the description of the dishes that have already been provided but favourites were the Langoustine with a heavenly fennel and Langoustine broth, a wonderful white onion risotto with a nice contrast provided by the hint of Espresso and a lovely balance kept to the dish by using a Parmesan air instead of incorporating the parmesan into the risotto itself. The Squab was also fabulous. Most "disappointing" of the starters was the Crab remoulade and even this was fantastic although I couldn't detect the Asparagus despite it being described to me.

The Salt Cod was beautiful, large meaty flakes and the cannelloni of pork belly is indeed made with pork fat rather than pasta and topped with a Gribiche sauce. The Duck with chocolate Bon Bons as previously described was selfishly kept by my better half and we finished with Raspberry beer and a reconstructed Apple Tatin. Once again I forget what Rachel had for dessert.

Our thanks to Anthony (Snr) who spent the afternoon entertaining us while we waited for our train home

Overall a fantastic meal that gave me the "buzz" so lacking in London at the moment. I can't wait to return once that tasting menu is up and running. Superb!

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I just wanted to remind you what I thought of this restaurant last time before you read this review. I have to say that I was mighty disappointed with my 2nd meal here.

We ordered from the ALC using the tried and tested " 2 starters" method of eating. Once again I ordered the Risotto of White Onion but, shock horror, what a disappointment, slightly watery with none of the white onion flavour that I remember before, subsequently that threw the rest of the dish off balance and the coffee powder dominated without the sweetness from the onion to balance it. The Parmesan foam seemed a little less powerful than last time. More successful was the Squid and Jabugo Ham Crumble with Jersey Royals. The Jabugo ham cleverly arranged like walls containing the Baby squid and potato. However the crumble topping seemed no more than bread crumbs and seemed only to be there to make the dish look interesting. A dressing around the outside was unexplained but seemed to consist of little pieces of plum but I may have been mistaken. Other starters at the table included a Braised rib ravioli and carrot Puree, exactly as it said and ironically coming after watching Ramsay make a Oxtail ravioli on Kitchen nightmares. Slightly dry meat nothing wrong with the dish apart from it being completely uninspired. The Roast Langoustines with Roast Water Melon and Horchata were covered in those little cress herbs that seem to be popular at the moment. Small Langoustines as well. The most successful starter was the braised pigs cheek, Maws and Lung, tender rich cheek, not quite sure how the maw and lung stuck together or which way round they were but they were very agreeable.

A a main course of Salt Cod, Fern Asparagus and Roast chicken Just came with crispy chicken skin, 3 morels an 3 chicken hearts. The hearts were a very firm texture and added nothing to the dish, the Cod was slightly too salty even for my (very) salty taste buds. Standard chicken jus finished the dish. What a disappointment, this was just a bog standard dish, Cod with chicken jus. The other two had the Whole Roast Squab Artichoke, Peanut and Cocoa Reduction. The breast was perfectly cooked and good quality, the leg was a little undercooked an lacked that falling off the bone texture you want from that joint. I didn't detect the peanut and the chocolate sauce is hardly original. The Artichoke came as a Mille feuille - not sure how this was prepared, it appeared to be raw or dried artichoke thinly sliced and rearranged, it was rather wooden.

The Journey of chocolate was a lolly with nuts containing what I presume should have been ice-cream but in fact was completely liquid by the time I bit into it spraying liquid all over the table. A chocolate fondant was very flat, the next was a sponge of some kind with a dark chocolate jelly and finally w "Ferrero Rocher" in a glass. Again, a little disappointing, the lolly in particular was way too thick. Another dessert of Apricot Rice pudding was a very ordinary tasting rice pudding, with a fanned apricot laid on top, not even a hint of vanilla in the pudding . I didn't get to taste the Lemon Chiboust.

Petit Fours - what on earth is the filo with Marigold all about, I felt like asking for a bowl of milk to put it in, no flavour other than that of shredded wheat (in my case complete with what appeared to be a small caterpillar)

Overall this felt like a dumbed down version of the meal I had last year. The dishes were cooked well but it lacked in invention and felt like any number of restaurants in London. Minus points also for subjecting us to a dire soundtrack including the excruciating Texas, I don't mind some background music but somebody needs to offer some advise in that area. In my opiniona this meal was no different to dozens of London restaurants and wasn't worth the trip up top Leeds. Given the prices tha they are now charging it is only fair to compare it to a lot of London restaurants and I have to say that this meal wouldn't have stood out at all.

[daw]

I just wanted to remind you what I thought of this restaurant last time before you read this review. I have to say that I was mighty disappointed with my 2nd meal here.  

Matthew

I am sorry to read this - my perception is different but I don't get as much chance as I would like to compare Anthony's with other places, more's the pity.

I was last there a week ago for lunch with my parents.

They were very impressed with the whole experience as I expected they would be. The set lunch at present is excellent with wood pigeon breast or pea velout and the braised rib eye is succulent and tasty. The pineaple consome with malt loaf is strange but the petit fours went down a treat, even the filo with Marigold which provided an interesting foil to the fantastic mango jelly cube and the chocolate.

I will be back for the ALC in early August, I hope it lives up to our expectation.

Please don't wait a year before you sample it again.

David

[Gary Marshall]

Overall this felt like a dumbed down version of the meal I had last year. The dishes were cooked well but it lacked in invention and felt like any number of restaurants in London.

In my opiniona this meal was no different to dozens of London restaurants and wasn't worth the trip up top Leeds. Given the prices tha they are now charging it is only fair to compare it to a lot of London restaurants and I have to say that this meal wouldn't have stood out at all.

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bit harsh to have 2 courses off the set lunch and then complain that food is dumbed down and expensive no?

didn't you have any interesting cocktail amuses / pre starters that were unlike anything available elsewhere?

i continue to wrack my brains for any london restaurants that would have the balls to put pigs lungs and chicken hearts on the menu, never mind jambugo and squid, horchata, roast water melon, parmesan air, mangosteens & sweet cucumber cannelloni for example on any menu.

the menu is changing frequently too, the squab dish you had wasn't on the menu when i went 3 days previously. I'd rather have a regularly changing menu and risk a few 'misses' than them simply turn out favourites for months on end.

[Andy Lynes]

Matthew posted that he ordered from the a la carte menu, and the dishes he mentioned are listed as such on the website. If I'm reading him correctly, the greedy so and so had 2 starters, then a main course then the chocolate charabang, so I think that's a pretty decent basis on which to make a comparison to an earlier meal.

[Gary Marshall]

from the anthonys LUNCH menu on the website

Braised Beef Rib Ravioli

Carrot Puree

Potato Veloute

Salt Cod

~0~

Pan Fried Bream

Crushed Jersey Royals

Roast Quail

Cassoulet of Beans

~0~

Rice Pudding

Poached Apricot

Selection of Local and British Cheeses

0~

Coffee and Petit Fours

£2.95

2 Courses £18.95. 3 courses £22.95

apology accepted.

edit:

for the record, the A LA CARTE

Roast Langoustines

Roast Water Melon, Horchata

£11.50

Risotto of White Onion

Espresso, Parmesan Air

£7.25

Squid and Jabugo Ham Crumble

Jersey royals

£11.50

Braised Pigs Cheek

Maws and Lung

£8.50

~0~

Whole Roast Squab

Artichoke, Peanut and Cocoa Reduction

£24.50

Salt Cod

Fern Asparagus, Roast Chicken Jus

£22.95

Roast Monkfish

Fresh Crab, Avocado Mousse

£23.50

New Season Lamb

Quinoa, Fresh Mangosteen

£25.00

Sweet Cucumber Cannelloni

Cream Cheese Mousse

£6.45

Lemon Chiboust

Barley Ice Cream, Sumac Caramel

£6.45

Journey of Chocolate

£12.95

Selection of Local and British Cheeses

Five Cheeses £ 8.00

Seven Cheeses £ 11.00

~0~

Coffee and Petit Fours

£2.95

Edited June 17, 2005 by Gary Marshall (log)

[Andy Lynes]

The dishes that Matthew actually ordered for himself were from the a la carte so it appears that someone else has the set lunch that day.

It's OK for someone to have had a less than stellar experience isn't it? Disappointing for that person of course, but with somewhere like Anthony's that is quite challenging and does change the menu around a lot, there is always an increased risk of not nailing it everytime for everyone. I really am going to have to get my act together and book a table at this restaurant soon so I can speak with at least some authority on this subject. I can't believe I'm still an Anthony's virgin - how can I hold my head up in polite society while that situation still persists?