The Dysart Arms, Petersham
by Nick Harman - Friday August 23, 2013 12:08 pm
135 Petersham Rd Richmond, Surrey TW10 7AA www.thedysartarms.co.uk
I’ve walked past the Dysart Arms lots of times over the years on my way to Petersham Nursery, not that I’d go to that place now, not since Skye Gyngell left. Her long face looking out of the kitchen window like a disconsolate horse was never very cheering but the food was always interesting, if hellishly overpriced. Now it’s just hellishly overpriced..
The Dysart Arms is an old arts and crafts style pub that’s a pub no longer. Like so many it found it couldn’t survive on beer alone and so has changed hands and gone gourmet. A resulting internal refurb suffers a bit from the curse of Farrow & Ball, but they’ve resisted the temptation to paint absolutely everything cream. This means that it doesn’t feel like you’re sitting in branch of Daylesford Organic, a place that sends me into a frenzy of hatred even just thinking about it.
Large flagstones, naked wood tables, grand fireplaces and original leaded windows all create a feeling of cosiness. To add to the happiness the sun is streaming in ‘like butterscotch’ (thank you Joni) while the staff are breezing efficiently about and helping me chase wasps back out the window as I have a pathetic fear of wasps. The set menu is a very reasonable £19.95 for three courses, but we’ve heard head chef Kenneth Culhane is a bit good, a Roux scholar no less, so we hit the a la carte to see if the kitchen can cut it.
Little pre-nibbles that are, in young people’s eyes as naff as napkins and cutlery, are quite excellent, as is the soda bread. We wolf these down and wait for starters proper which immediately set our happy bells ringing when they arrive.
My veal sweetbread is exquisitely cooked, a little crusty on the outside and billowing on the inside. A black truffle vinaigrette blows heavenly wafts across the palate, while fresh almonds deliver a contrapuntal punch. The juices are dribbled and smeared, which again some people dislike seeing but remains the best way of making plates look good while spreading flavours around.
P has scallops, perhaps not on the surface an exciting choice but the squid ink dumplings, are clever and texturally interesting and deliver a colour contrast while the scallops themselves are well seared, plump and fresh. An insolia veloute comes as foam, again a bit old hat for some but it does deliver the flavours very efficiently to the taste buds even if it isn’t fashionable.
Service is relaxed but they know which dishes we are having, this may seem oxymoronic but it’s surprising how many good restaurants still do the embarrassing plate shuffle at table when all it takes is a decent memory, or even a piece of paper, to get it right first time.
The iridescent green of the herbal kaffir lime and green chilli sauce is hallucinogenic and sets off the beautifully crisped stone bass on its bed of sweet and nutty celeriac very well. P reports that the whole dish tastes sublime; so it’s not all presentation there is real method at work here as well, but then of course you’d expect no less from anyone who’s been in spatula range of a Roux.
My Wiltshire Heritage beef had been treated with loving respect so as to be properly pink and well rested. With this kind of quality ingredient you really just have to exercise old fashioned skill and resist the temptation to rush.
With my expert eye I quickly identified beetroot on the plate, then checking the menu discovered it was in fact heritage carrot, carrots once always being purple until the comparatively recent orange variety took over. Cut into disks and batons the carrot had the sweetness of old that got rather bred out along with the colour and so was captivating. The flavour of the meat set against the miso mustard sauce, rather an inspired sauce I felt, and the dusty sourness of sumac, one of my favourite spices was excellent.
As with my starter I was drinking the recommended bottled beer not wine, in this case a Goose Island IPA, and it was a revelation just how enjoyable a craft beer can be with well-crafted food. The joy of being able to take a good swallow, and not just sip, can’t be overstated.
We shared a Valrhona Jivra chocolate and praline bar partnered with fashionable salted caramel ice cream and grue de caco for dessert. I am not much for sweet things and I don’t really ‘get’ salted caramel, but this was again an elegant and enjoyable dish. Even better was the selection of cheeses, small but perfectly chosen and perfectly ripe.
Days before going to the Dysart Arms I was referring to it as the Dyson Arms. God knows why, because, as we found, it certainly doesn’t suck. See what I did there? Ah comedy. Seriously though, best lunch of the year, hands down.