The following morning I’d say goodbye to animal products, but, I beg you, composure. There’s no need to dash to the nearest rib shack or pound down pints of ice cream. A farewell should be done well and my good friend Ron knew just the place.
The restaurant had a nice vibe when we walked in – a few large family-looking groups scattered and a few besotted couples occupying the tables by the gigantic front windows. It’s romantic but not cringeworthy soppy. A soft bit of music in the background helps keep an upbeat tempo for anyone not on a date and it’s the type of place you can relax and just enjoy ordering. We get welcomed the moment we walk in and the service is excellent, recommending drinks and selecting a good table.
Scallops, however, are not Vegan and if my last ones are to be from Korova then I’m happy. Nicely seared with a little glaze creeping over the top and presented with two different accompanying sauces – one red pepper and the other kiwi. The latter is not the typical ingredient that comes to mind when you’re pairing with a scallop, which is why I’m so chuffed it works well. Being unconventional on your flavour pairings isn’t something new or difficult, just look at any Hipster area and it’s wonderful array of wacko combinations. However, this wasn’t a random choice and it paid off.
The saffron risotto was creamy, drenched in flavour and had the bite that lets you know the timing’s on schedule in the kitchen. The ossobuco was cooked sous-vide – it fell apart and took on all the power of the risotto flavour. No regrets on the main course option, although Ron’s Garlic & Herb Poussin, French Fries & Aoili looked spot on.
Dessert was apple and rhubarb crumble, a notable favourite for us both. The fruity tang wasn’t too acidic and the crumble didn’t break your teeth. It was rich, warm and I could easily have attempted another. Finishing dessert and rocking back in my chair, sipping on a Korova Martini, I can see why the tables are taken up in the restaurant. It all feels so effortless and yet you know there’s been a lot of sleepless nights putting the whole ensemble together.
The family running the restaurant have young children, yet the Mr and Mrs don’t take the foot of the pedal, piling in the extra hours and graft to produce a quality restaurant. It’s a great example of how the crucial ingredient in a restaurant is the team behind it. Faultless and friendly. I’ll go back to campaign for Vegan options to make sure it stays a place I can visit regularly.