I would like to start with the decor of the restaurant. It is almost like going back through time and arriving into the 1920s with its really bold and stylish features of art deco. I definitely think I would have liked this decade so where is that time machine?!
We started the lunch off with a couple of glasses of Prosecco, and why not? We then proceeded to order Ham Hock & Foie Gras Terrine and Hand Dived Scottish Scallops with Artichoke Puree, Crispy Kale for starters. The Ham Hock was so meaty and really took on the aroma of the vegetable it was prepared in such as carrot and leak. The Scallops were sweet and cooked to perfection while the puree and kale gave it the extra texture that melted and crunched in your mouth.
For me, the Steamed Cod Fillet with Brassica, Saffron & Mussel Veloute was nothing much to write home about but it was extremely tasty, however, the Gorgonzola Crusted Premium Irish Fillet Mignon was out of this world. Cooked just how I like it the blood was definitely a reminder that I am still a long way away from being vegetarian. The meat was well presented and had everything you needed to be crusted on the top making each bite a dream. Of course, chips had to be eaten with this dish and they were devoured with a hint of guilt. To accompany these mains we opted for a Merlot with the fish as it is well balanced and Malbec for the meat as it is full of flavour.
Once we got over our guilt of sharing fries we fell right back in with the dessert, Chocolate Cake and Key Lime Pie with Citrus Twirl, Lemon & Meringue Ice Cream. I usually find chocolate cake pretty heavy so had a little taste and appreciated its beauty but did very well almost finishing that superb key lime pie. The balance of citrus and sweat was just how, in my opinion, a dessert should be made.
The service can not be faulted. Approached by numerous staff members at all the right times meaning we never had to wait longer than a few minutes before we could order whatever it is we wanted. Our lovely waitress Marona was even on hand to take our photo (after we took ages to photograph our food of course) and when making our coffee she put a little heart in the froth. How thoughtful!
By Isabelle De Polla
