tag:blogger.com,1999:blog-46207698296824487402024-03-10T22:08:43.465+00:00The London FoodieLuiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.comBlogger658125tag:blogger.com,1999:blog-4620769829682448740.post-55246630330249043172022-02-22T17:36:00.001+00:002022-02-22T17:36:50.299+00:0072 Hours in Helsinki: Where to Sleep, Eat and Play in the Finnish Capital<div><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;">Having recently spent 72 hours in the Finnish capital of Helsinki, I would like to bring this incredible Nordic city onto your travel radar.</span><div><span style="font-family: georgia;"><br /></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiFQqJc0BPFE9iKalwrrO0fynLEKFfNtHIHb_JH4oHUDjhItiVg9FnhsDE0Ur0CbdYzJ8qAKZNhBgi-G29FfQy3YKuaMfdBsor6ay3-RpfeAeMVPYTvRlFA8vrWdpFK_OsI62oa7TyoQEYcIhzaUWXImo0M_853z_aXH72h0iCcl-3_HFOLjWK4RgGf=s4032" imageanchor="1" style="font-family: georgia; font-weight: 700; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiFQqJc0BPFE9iKalwrrO0fynLEKFfNtHIHb_JH4oHUDjhItiVg9FnhsDE0Ur0CbdYzJ8qAKZNhBgi-G29FfQy3YKuaMfdBsor6ay3-RpfeAeMVPYTvRlFA8vrWdpFK_OsI62oa7TyoQEYcIhzaUWXImo0M_853z_aXH72h0iCcl-3_HFOLjWK4RgGf=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">All places listed on this post have been handpicked by @MyHelsinki (the City’s official Tourism Board) who hosted us on a 3-day visit, and are some of the BEST places to sleep, eat and play in the Finnish capital. So<b> *SAVE* </b>this post for your next visit to Helsinki and make sure to visit them.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj8iRmxCm09HdrW7Cpk-3_Wu2hNC7pt62PQjhTwCdPNhfJVB87xLhgUw3lAjjkj7UsJOa6H0sDOBW1R-APxWhuNOMsojFj6pyut6fRGm2amvW18kgXXLnIcu2_UNpASAlsFW9q6RNzDcSdmNKumOOLNckpOPHCs7HtvNJt3uPDvE_rSwhcvEVHII3XJ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj8iRmxCm09HdrW7Cpk-3_Wu2hNC7pt62PQjhTwCdPNhfJVB87xLhgUw3lAjjkj7UsJOa6H0sDOBW1R-APxWhuNOMsojFj6pyut6fRGm2amvW18kgXXLnIcu2_UNpASAlsFW9q6RNzDcSdmNKumOOLNckpOPHCs7HtvNJt3uPDvE_rSwhcvEVHII3XJ=w480-h640" width="480" /></a></div><span style="font-family: georgia;"><div><span style="font-family: georgia;"><br /></span></div>Helsinki has been getting a lot of good press recently, and rightly so as it is fascinating city. I was intrigued to read in The Observer that Finland has been named by the UN as the happiest nation in the world in April 2021 and while this up for discussion, there are many things British travellers should be excited about the country, some interesting facts about Finland:</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">👍 English is very widely spoken, English is spoken by everyone, everywhere;<br /><br />👍 Finland has the youngest ever world leader, Sanna Marin who became Prime Minister in 2019 at the age of 34;<br /><br />👍 Marin is the 3rd female Prime Minister of Finland leading a five-party coalition government, all headed by female leaders;<br /><br />👍 From a low-income family, Marin strives to make Finland a more egalitarian society with a strong welfare system and equal opportunities in education and work for all its citizens;<br /><br />👍 Education is compulsory until the age of 18;<br /><br />👍 Finland has pledged to become carbon neutral by 2035, 15 years ahead of the EU target;<br /><br />👍 Finland is green - 14.74% of the land is forested and the country has over 187k lakes larger than 500 sqm;<br /><br />👍 With a population of 5.5m people, Finland had one of the world’s lowest Covid mortality rates at about 1,300 deaths since the beginning of the pandemic;<br /><br /><b><u>Getting Around Helsinki</u></b></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Helsinki is an elegant city with wide, tree-lined roads and beautiful buildings. Transport is easily accessible via the underground system and an enviable tram network that can get you anywhere in the city in less than 15 minutes. All signage is in Finnish, Swedish and English so it is incredibly easy to get about.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjqYrxwh6ZQCZK63J5xdc2ezEb2RFDBPpnutwdQoKngEPcvKvtnarfB1kAIeLBXAW8-sXAqZXmOcUrFTVtEgcIPgOv9YHO8we_YYS8ved8SydnoMOvh4aLlhqa7NLpK1HbxuIYQ_H0QWQki_pUFn8C0GmQT1A_Y6Mtm3bPKU5BXWwZmmYlGHJkJyXMr=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjqYrxwh6ZQCZK63J5xdc2ezEb2RFDBPpnutwdQoKngEPcvKvtnarfB1kAIeLBXAW8-sXAqZXmOcUrFTVtEgcIPgOv9YHO8we_YYS8ved8SydnoMOvh4aLlhqa7NLpK1HbxuIYQ_H0QWQki_pUFn8C0GmQT1A_Y6Mtm3bPKU5BXWwZmmYlGHJkJyXMr=w480-h640" width="480" /></a></div><span style="font-family: georgia;"><div><span style="font-family: georgia;"><br /></span></div>The city’s HSL App (available to download free of charge) is a great tool to plot your route from A to B and to purchase the tickets, which can be a combination of single or day(s) tickets. CityMapper which also works in Helsinki.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhr6Xl8Rqjx9GZMh8ixZOV6CKnJPLRfd94IaW-MglU_bEnwCOhauVX03iyUhAmxLLiBnnbaPZ6Z4fGp3DUr59c8wDvUglrxGMofeS6mtj_5Ak0nSPclbFUTqXxhbsr-6qRBAAJbHeF078-9vxvjXUUhAHrdjPkUPNc8CTF770ckW0_9-qiZEv7UuvEs=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhr6Xl8Rqjx9GZMh8ixZOV6CKnJPLRfd94IaW-MglU_bEnwCOhauVX03iyUhAmxLLiBnnbaPZ6Z4fGp3DUr59c8wDvUglrxGMofeS6mtj_5Ak0nSPclbFUTqXxhbsr-6qRBAAJbHeF078-9vxvjXUUhAHrdjPkUPNc8CTF770ckW0_9-qiZEv7UuvEs=w480-h640" width="480" /></a></div><span style="font-family: georgia;"><div><span style="font-family: georgia;"><br /></span></div>We used the tram system to go everywhere, it is super fast, frequent and clean, I would highly recommend it.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><b><u>Where to Stay in Helsinki</u></b></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><a href="https://nolistudios.com/en/noli-sornainen-helsinki" target="_blank">Noli Studios Sörnäinen</a></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">The area of Sörnäinen, Helsinki's reputedly most hipster neighbourhood, is an old industrial part of town blending red-brick buildings and early 20th century architecture.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhZkBRrtC7DIlozgS4MLFsTM3r1KzmN1I4Nqy4HkTZ8vkcUxJ7g7c4MZcA_ruuFfCCjuiciefVikx_tlKFRcmGBq1Arut0LVt0zIjUw2GOWudUUsOal8A38uwkV6H9HQWd32RYPnhJTO--0ISXYWs27hw2P6OjbQZA3RRCXbvoz7u9RIQKLrUYCBmBb=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhZkBRrtC7DIlozgS4MLFsTM3r1KzmN1I4Nqy4HkTZ8vkcUxJ7g7c4MZcA_ruuFfCCjuiciefVikx_tlKFRcmGBq1Arut0LVt0zIjUw2GOWudUUsOal8A38uwkV6H9HQWd32RYPnhJTO--0ISXYWs27hw2P6OjbQZA3RRCXbvoz7u9RIQKLrUYCBmBb=w480-h640" width="480" /></a></div><span style="font-family: georgia;"><div><span style="font-family: georgia;"><br /></span></div>A mecca of Helsinki's urban arts community, the area is alive with galleries, cafés and bars. With easy access to public transportation, the metro station (as well as various tram stops) is just a few minutes away from Noli Sörnäinen.</span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjlLbp517RxEUs94XIqKlCuLhveKceqrtszCFTxpdo5-NaJwojIq9ynywzEYORKs37mWa6qmFiSU0cUh7lHwEpNV31ocH0JNw1iW8LkCheooKX6io_UyYm6gg-MKPF8E5dnB3-6R1C2o0DxtSOUXbCkeh3uXNGWJ67UZe2LzxoleVdYKDICCrvQxDkn=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjlLbp517RxEUs94XIqKlCuLhveKceqrtszCFTxpdo5-NaJwojIq9ynywzEYORKs37mWa6qmFiSU0cUh7lHwEpNV31ocH0JNw1iW8LkCheooKX6io_UyYm6gg-MKPF8E5dnB3-6R1C2o0DxtSOUXbCkeh3uXNGWJ67UZe2LzxoleVdYKDICCrvQxDkn=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://nolistudios.com/en/noli-sornainen-helsinki" style="font-family: georgia;" target="_blank">Noli Studios</a><span style="font-family: georgia;"> occupy a large building with views of the sea as well as of Helsinki’s sprawling city centre. There are 197 studios, a modern gym, sauna area, co-working and communal spaces with comfy sofas and chairs, snooker tables and coffee machines.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0rnQ5M8W08AZm6_PLnhs7vryyM79cBMkdJ8fX8val8oi3_nDTbUM0KnfesG4dpXhnoRNpu0OYsgX9UVZDYJLwL82JWczAhQ84XGqt9ONiMbzLomSOo5BrdE3-X9-0gEe2N9wfxpTpKdtH7klz4smubkwwd4sTQxajkv_UiTXDZiLv8FGE7LnzYWsh=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0rnQ5M8W08AZm6_PLnhs7vryyM79cBMkdJ8fX8val8oi3_nDTbUM0KnfesG4dpXhnoRNpu0OYsgX9UVZDYJLwL82JWczAhQ84XGqt9ONiMbzLomSOo5BrdE3-X9-0gEe2N9wfxpTpKdtH7klz4smubkwwd4sTQxajkv_UiTXDZiLv8FGE7LnzYWsh=w480-h640" width="480" /></a></div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><a href="https://nolistudios.com/en/noli-sornainen-helsinki" target="_blank">Noli Studios</a> has a mix of overnight guests and other residents who rent their studios on longer terms.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgWUzId5Us7qWoQnHrha9MG6ymlf3UUW55MFKyLoyWDGGPxVrko5dAnkd0GOAUqkaXePK_iXbwwfbv2D811RfiaAvSuFP73nDRjrh16Y25yPn3FQbwASembSr-PIqZD_thANJzZA75RjiN0uESKsUFs6uQZG_DnaCZKzgGuSARxduvtf_Z7aBaZssXt=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgWUzId5Us7qWoQnHrha9MG6ymlf3UUW55MFKyLoyWDGGPxVrko5dAnkd0GOAUqkaXePK_iXbwwfbv2D811RfiaAvSuFP73nDRjrh16Y25yPn3FQbwASembSr-PIqZD_thANJzZA75RjiN0uESKsUFs6uQZG_DnaCZKzgGuSARxduvtf_Z7aBaZssXt=w480-h640" width="480" /></a></div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">My studio was small but perfectly formed and ideal for my 72 hours in the city. It was immaculately cleaned, with a little fitted-kitchen featuring a dishwasher, fridge-freezer and washing machine.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgtXgSli3rQTWmVyTrFGaiWoA3EnxRPhu9AcPaBIh1YCTTgMYcspCyevYIrQXcZobNZyVkDT3zTPzqwAEk0vGaw1DnSIZwozx1n357A7SEXHedEamWj8IwbXd7jMPqw4RaLl5_67rbB1HKv0UK5fpxIh6jBqwDCShxerlSk3c4zwWzHfQa936MxTORa=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgtXgSli3rQTWmVyTrFGaiWoA3EnxRPhu9AcPaBIh1YCTTgMYcspCyevYIrQXcZobNZyVkDT3zTPzqwAEk0vGaw1DnSIZwozx1n357A7SEXHedEamWj8IwbXd7jMPqw4RaLl5_67rbB1HKv0UK5fpxIh6jBqwDCShxerlSk3c4zwWzHfQa936MxTORa=w480-h640" width="480" /></a></div><span style="font-family: georgia;"><div><span style="font-family: georgia;"><br /></span></div>The shower was hot and blissfully strong and the studio warm as toast, I could hardly tell it was -8C outside.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh5bjWeRjJrfhalHC5sJbe5dgXrTfBgB0G321VPb4bfjZErezgkj89Cr-EHBgv0h2Ro4WaDmRgapVqSmrVFf74ErQchnK-YPVLheAYCa2lUY805KoXkB_rsMyFcxAdc8DV6xx2H2Vsk_1IhtOJyVqAdvPZU02H0vfu9ZX78XD87t00CUWZqgtd0vqYa=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh5bjWeRjJrfhalHC5sJbe5dgXrTfBgB0G321VPb4bfjZErezgkj89Cr-EHBgv0h2Ro4WaDmRgapVqSmrVFf74ErQchnK-YPVLheAYCa2lUY805KoXkB_rsMyFcxAdc8DV6xx2H2Vsk_1IhtOJyVqAdvPZU02H0vfu9ZX78XD87t00CUWZqgtd0vqYa=w480-h640" width="480" /></a></div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhiUHUpVEQwIHoMOd7pNFIS0FTUEv97SRBmLfduDRm77AtUmZfKkHNHhNjKN5zupZpptkjTtvqtN1R_WEkSvbhOFe8ut8rMVzW8Kylf1umXYu_VpUphl3N0uMnpSiN5lTBpE7HDb2WziGWf_d1-kFwLBmLcunt7qlLnI4YxxE5N0K91bp9akkUJRciZ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhiUHUpVEQwIHoMOd7pNFIS0FTUEv97SRBmLfduDRm77AtUmZfKkHNHhNjKN5zupZpptkjTtvqtN1R_WEkSvbhOFe8ut8rMVzW8Kylf1umXYu_VpUphl3N0uMnpSiN5lTBpE7HDb2WziGWf_d1-kFwLBmLcunt7qlLnI4YxxE5N0K91bp9akkUJRciZ=w480-h640" width="480" /></a></div><br />Breakfast is not provided at Noli Studios, so you will need to make your own arrangements, or simply make your own at the studio apartment. There is a Lidl Supermarket on the ground floor for all your snacking and breakfast needs.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjyvXdtf4k_HKGxz0JvqONzJFIcOnTWF22fbmZKd0yoZlF9OvHIt2is2gUfRrBakZOt0Vvu7jTYznc88_0B6svLWllMBgmGyBk6xaSi7niHxiQzVPcZ8SGMQ9fgH7Sivx62BFgHR6s2ZQ-MCqoIzu4GTcPoYEGxaBK3oKf7thPHmWXG7kE97bGBcwHW=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjyvXdtf4k_HKGxz0JvqONzJFIcOnTWF22fbmZKd0yoZlF9OvHIt2is2gUfRrBakZOt0Vvu7jTYznc88_0B6svLWllMBgmGyBk6xaSi7niHxiQzVPcZ8SGMQ9fgH7Sivx62BFgHR6s2ZQ-MCqoIzu4GTcPoYEGxaBK3oKf7thPHmWXG7kE97bGBcwHW=w480-h640" width="480" /></a></div><span style="font-family: georgia;"><div><span style="font-family: georgia;"><br /></span></div>My studio was a ‘compact fully furnished studio with a view for up to 2 people, 18sqm’, and the rate for this room is currently €90/night.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><b><u>Where to Eat in Helsinki</u></b></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><b><a href="http://www.finnjavel.fi/en" target="_blank">Restaurant Finnjävel Salonki</a></b></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">One of the most celebrated restaurants in Helsinki right now and specially since being awarded its first-Michelin star in September 2021, <a href="http://www.finnjavel.fi/en">Finnjävel Salonki</a> is the brainchild of Chef Tommi Tuominen who heads the busy kitchen here bringing a menu inspired by Finnish home cooking, traditional methods, and Finnish ingredients at its fore.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjlOI6H3KDT7bu_LcNqvTp2sn-BiT_QBdUP9Cm-IqaiF4MK9mMMFp58yUhFRgKMKS48gVtpF16nHMM6pRVXy8hgT4655E1btrAmIzdCPai5TypwHz6SNw23ljrwtlP2phT-UGc3zE3q5VquhdTsprI0y34wS1aGv7mWE5SmNokAcmuvBo0PU6D49kgp=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjlOI6H3KDT7bu_LcNqvTp2sn-BiT_QBdUP9Cm-IqaiF4MK9mMMFp58yUhFRgKMKS48gVtpF16nHMM6pRVXy8hgT4655E1btrAmIzdCPai5TypwHz6SNw23ljrwtlP2phT-UGc3zE3q5VquhdTsprI0y34wS1aGv7mWE5SmNokAcmuvBo0PU6D49kgp=w480-h640" width="480" /></a></div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><a href="http://www.finnjavel.fi/en" target="_blank">Finnjävel</a> is made up of two restaurants occupying the same building – Finnjävel Sali (The Hall) a more casual, bistro-like dining experience and Finnjävel Salonki (The Salon) where a set, fine-dining menu is offered. We tried the latter.</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiC0jmNgJTflp843u2unjbOi_HPidkk21BGZ2H37EMA0RWgHHFohrwsYqgC44YbGgAf62hoX2ZNP9cYgUf3OxTc9wkTJxgYfyJDlElxmBmzc-3nqUpw6yhzl_FqdbTfyR7RdAzX5yoK5Fg-uymzmFFFiyViCSPHDpQv-lKq3NrwKkGH4_Av8khH6CT5=s3919" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3919" data-original-width="2939" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiC0jmNgJTflp843u2unjbOi_HPidkk21BGZ2H37EMA0RWgHHFohrwsYqgC44YbGgAf62hoX2ZNP9cYgUf3OxTc9wkTJxgYfyJDlElxmBmzc-3nqUpw6yhzl_FqdbTfyR7RdAzX5yoK5Fg-uymzmFFFiyViCSPHDpQv-lKq3NrwKkGH4_Av8khH6CT5=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">The 8-course menu was exceptionally good and beautifully presented:</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">A selection of exquisitely presented small bites including a fine tartlet filled with smoked reindeer mousse.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjTGDqbmGy_zzsqWECEoEI26Y66Pvkdbhj4ztDRf4ZIKO8_ZIYCBG0XtNqtI8jGHnfZpJeaZbNRvMXzoULFX6hhsBDKO2ZwG0IYwf41ZQn5Zvj3q5ufpYHU1NH2wveIbiV54a6dJKEMw9mIQ1BhutgIJfJ587PpMgTaK6KsxhFfNXLNdALaoKs-tQC1=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjTGDqbmGy_zzsqWECEoEI26Y66Pvkdbhj4ztDRf4ZIKO8_ZIYCBG0XtNqtI8jGHnfZpJeaZbNRvMXzoULFX6hhsBDKO2ZwG0IYwf41ZQn5Zvj3q5ufpYHU1NH2wveIbiV54a6dJKEMw9mIQ1BhutgIJfJ587PpMgTaK6KsxhFfNXLNdALaoKs-tQC1=s320" width="240" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiavuhO_BH15Rb5TCY7w61qarM3IyXZFpNCci50FKTgFOQ9_hKq6avc5ipePE20NcTyrdwGNZFo2tBkxPJf5jjQSjkD-MmhCNtJ6VRs-aXqjwoK9Gq-kd3RmqlK_5Riew6M63NP5IWK4F7a96sg1A5vudZ12fH6M4Jyi4CnOmT2cg2ingxogLMHWs5k=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiavuhO_BH15Rb5TCY7w61qarM3IyXZFpNCci50FKTgFOQ9_hKq6avc5ipePE20NcTyrdwGNZFo2tBkxPJf5jjQSjkD-MmhCNtJ6VRs-aXqjwoK9Gq-kd3RmqlK_5Riew6M63NP5IWK4F7a96sg1A5vudZ12fH6M4Jyi4CnOmT2cg2ingxogLMHWs5k=s320" width="240" /></a></div><br /></div><span style="font-family: georgia;">Head Cheese – glazed white deer (head meat), horseradish mayo served with thin slices of pickled veg (carrots, mooli, radish and edible flowers).</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj5v66ev4tb7jUCHpMFG-2QcNKDzkIDtq5s6p2ImhVVGXVIgJfUbabJOxL8XHPdnhK0XTJ62EE6HswgqFGWHEGd6bBcadWQ-mKzCA3rS4PSQQyAwl4wTLgk0nalk0BZ84xAuc2l6Y5DU-Z1rnuwhZi4KpNQmL4kjFjElsPXzgkak2-43fqhlqxw38yM=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj5v66ev4tb7jUCHpMFG-2QcNKDzkIDtq5s6p2ImhVVGXVIgJfUbabJOxL8XHPdnhK0XTJ62EE6HswgqFGWHEGd6bBcadWQ-mKzCA3rS4PSQQyAwl4wTLgk0nalk0BZ84xAuc2l6Y5DU-Z1rnuwhZi4KpNQmL4kjFjElsPXzgkak2-43fqhlqxw38yM=w480-h640" width="480" /></a></div><br /><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Finnish Archipelago bread – molasses, unctuously chewy bread, one of the highlights of our meal.</span></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiBhE57pRqcr0T9ZeS0jcTOXji5PsDCQzbRKDjeVew9HSoumukbIWKDfF4vEqZOCgMDRmamRVPs5SzzoVx0kfAEsy9uwgOzNaakj_EV_pzpmr4IGc3QiSAKNbgYhxI2E-nGyKlh0_5raz29F-9wp3FDl6XgzXZJE_7D_sHasK-vLi8Lqax2swFawdTA=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiBhE57pRqcr0T9ZeS0jcTOXji5PsDCQzbRKDjeVew9HSoumukbIWKDfF4vEqZOCgMDRmamRVPs5SzzoVx0kfAEsy9uwgOzNaakj_EV_pzpmr4IGc3QiSAKNbgYhxI2E-nGyKlh0_5raz29F-9wp3FDl6XgzXZJE_7D_sHasK-vLi8Lqax2swFawdTA=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Carrot Casserole – carrots in many ways, this was creamy and delicious and by general consensus, the STAR dish of our meal.</span></div></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0xaoOu1oARtvEY05CILnBPombKEd4iG_XyUkPpLeSA-399AZiR21gQ-vlSGzMjDiVDpqnYXLygmJvv94RBoPz7SI9NJwtT_ZOt-eD0tUlb0cx58g_3joVpJZHgw-KX6xQ-wT7eb7PpRUjOxwNhzx4lRvA3IzRY2VC1pO7MMgUm-q_YFmpXikL0SBn=s3915" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3915" data-original-width="2810" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0xaoOu1oARtvEY05CILnBPombKEd4iG_XyUkPpLeSA-399AZiR21gQ-vlSGzMjDiVDpqnYXLygmJvv94RBoPz7SI9NJwtT_ZOt-eD0tUlb0cx58g_3joVpJZHgw-KX6xQ-wT7eb7PpRUjOxwNhzx4lRvA3IzRY2VC1pO7MMgUm-q_YFmpXikL0SBn=w460-h640" width="460" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Baltic Herring Cutlet – poshest Finnish fish fingers one will ever try, with pickled onions and mustard sauce.</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEirX4TGPwK4sSCIIqwTg4NPhyGbSZ6cHO2EfRJwg8h_xZxD0Cq4e_sYADZFoPNvcm5mbke-tJ41HsGEXQUTFbx1lSK8C-VhkXzTEzzgq4Hb7zTvkA4gX4tOj4lHETgW-kDuVvt3xZqlSEPvkkh7pe7YPCgsNm4Fcw5CbIvUt6m8zDAnbaIiNR6GOswZ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEirX4TGPwK4sSCIIqwTg4NPhyGbSZ6cHO2EfRJwg8h_xZxD0Cq4e_sYADZFoPNvcm5mbke-tJ41HsGEXQUTFbx1lSK8C-VhkXzTEzzgq4Hb7zTvkA4gX4tOj4lHETgW-kDuVvt3xZqlSEPvkkh7pe7YPCgsNm4Fcw5CbIvUt6m8zDAnbaIiNR6GOswZ=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Reindeer Roast – tender and perfectly cooked, with a very light gameness to the meat and paired with earthy beetroot and Chanterelle mushrooms.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiqCWX_32TL06lO9QnwNfyJfN_YO6a8fh9WoVTWLw-lgY9VifBvEVBjHzEhevI6LFzdh1glwQ1zyPuK04Lw77tevWpDrD0sLUg2Azk6eMWXQXQvCrOP8Ibc-ZkOTlbCBNO3OmmrSRXg6N6bkSOdJG5na7snFZoNRrjNBY7HCzQ9f0jwzhFNZeolhDqQ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiqCWX_32TL06lO9QnwNfyJfN_YO6a8fh9WoVTWLw-lgY9VifBvEVBjHzEhevI6LFzdh1glwQ1zyPuK04Lw77tevWpDrD0sLUg2Azk6eMWXQXQvCrOP8Ibc-ZkOTlbCBNO3OmmrSRXg6N6bkSOdJG5na7snFZoNRrjNBY7HCzQ9f0jwzhFNZeolhDqQ=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Frozen Cranberry and Rice Porridge – pre- and dessert proper, these were light and a perfect ending to my introduction to Finnish flavours.</span></div></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiOnUz1vCAQl4DvSWhDFdLzffxxpSSMnuFsZQfaa6K1quhF_kpSS7oe51m-PgFb1-Uss6cV-Bc6R8f1loncDmu1pBdkN6sbFg9cXJHqDATzLFuOe0bMLcY0YsHXQJM6jlBSDQeyd70EoIF-mwWgtTaQEpub7xPvrHm2KPU3QP0SnDKSl_zUoXIYZ8Uv=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiOnUz1vCAQl4DvSWhDFdLzffxxpSSMnuFsZQfaa6K1quhF_kpSS7oe51m-PgFb1-Uss6cV-Bc6R8f1loncDmu1pBdkN6sbFg9cXJHqDATzLFuOe0bMLcY0YsHXQJM6jlBSDQeyd70EoIF-mwWgtTaQEpub7xPvrHm2KPU3QP0SnDKSl_zUoXIYZ8Uv=s320" width="240" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhetP8XJp5N2YjtK3IlGx2og90Td01Y7X6VSP-Io_M0wCHiinmeSkcNlxJsZ85y5rMt_9fg5siFB_f9ovzZZRm9GVssmdLk0dU7TraBzi9tsyjaizzT7oIQVQ_SEhtSGuG59dyfs6HeX_9CH4_67RjAPtXZXD8TOnXyTpZzeHqq02LjLINrOcqDeGCo=s3839" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3839" data-original-width="2879" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhetP8XJp5N2YjtK3IlGx2og90Td01Y7X6VSP-Io_M0wCHiinmeSkcNlxJsZ85y5rMt_9fg5siFB_f9ovzZZRm9GVssmdLk0dU7TraBzi9tsyjaizzT7oIQVQ_SEhtSGuG59dyfs6HeX_9CH4_67RjAPtXZXD8TOnXyTpZzeHqq02LjLINrOcqDeGCo=s320" width="240" /></a></div></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Since earning its 1st Michelin-star in September 2020, <a href="http://www.finnjavel.fi/en" target="_blank">Finnjävel Salonki</a> has become rather tricky to make a reservation, so advance booking is highly recommended.</span></div><div><span style="font-family: georgia;"><br /><b><a href="http://www.basbas.fi/bistro/en" target="_blank">Basbas & Kulma</a></b></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><a href="http://www.basbas.fi/bistro/en" target="_blank">Basbas & Kulma</a> is an American-style bistro with a comprehensive wine list and a huge charcoal grill where most of its meats, seafood and vegetables are cooked and served as small plates to share.</span></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgsAoKdS8ULa1wwMenvYEQUNS8LlYMLdI1NWdGMIn5Er6VZnXf_VIw4s9peaOp_rm0cfeKLdOf5-RkyyXIRKLEeNpmU_QBwBS_WoE13rkDSvCoGnKiL_olmiCqm21Cd0-SU-tUDFUoQdrRsAP_lm0cK2sYM7xbVRrLiC3N15q95EkdjKFv0C1Pp8a_W=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2894" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgsAoKdS8ULa1wwMenvYEQUNS8LlYMLdI1NWdGMIn5Er6VZnXf_VIw4s9peaOp_rm0cfeKLdOf5-RkyyXIRKLEeNpmU_QBwBS_WoE13rkDSvCoGnKiL_olmiCqm21Cd0-SU-tUDFUoQdrRsAP_lm0cK2sYM7xbVRrLiC3N15q95EkdjKFv0C1Pp8a_W=w460-h640" width="460" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">The restaurant is large, with low-lighting, exposed bricks and wooden tables. It was manically busy with a great atmosphere on the night we visited. Food is surprisingly affordable with starters priced at €10, mains €12-€15 and sides €6, though entry level wines start at around €60/bottle mainly due to Scandinavia’s high sin taxes.</span></div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">There is a great value set menu of 2 starters + 2 from the grill + 1 side + 1 dessert for €50/person. We loved the food here – highlights were:</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">White fish carpaccio, scallop crème & chives (€10).</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjedK4pVFr7mk51rX_UlixvZeKJ2kKgq8Lpu4bLmPAR8xjK__NhcLMl1HCcke6jO-Flml9Az3_2ZHUf_KyQU6n3bnXfeoxnlV6ovkREKIm1MfoCjhhbSGhrb_ZTWLQXpJLsWui-IZrw8cURNkay9nRQXKca1n8xKM8fylJV7bVJaNKFirGzBkQOfTSK=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjedK4pVFr7mk51rX_UlixvZeKJ2kKgq8Lpu4bLmPAR8xjK__NhcLMl1HCcke6jO-Flml9Az3_2ZHUf_KyQU6n3bnXfeoxnlV6ovkREKIm1MfoCjhhbSGhrb_ZTWLQXpJLsWui-IZrw8cURNkay9nRQXKca1n8xKM8fylJV7bVJaNKFirGzBkQOfTSK=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Beef tartare, daikon & gochujang mayo (€10). </span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgx_Shcvb2eGbATf6ynwjE_z_5Dwk4o25PHkF1HLdwkVf73LbQYWD4VoLr4I_tph6Pt6fYQa7aeesGYCn9AiJUAbyaexC1dQ52DOgl2Bu_qfjuHjr8Ttf3iWHxMJ1aMFBLegIW_cmeMHbeyxWk8wFn0jOiQ1i_kLfdQhTDh7FRPT4dgPJrfABqbhX5b=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgx_Shcvb2eGbATf6ynwjE_z_5Dwk4o25PHkF1HLdwkVf73LbQYWD4VoLr4I_tph6Pt6fYQa7aeesGYCn9AiJUAbyaexC1dQ52DOgl2Bu_qfjuHjr8Ttf3iWHxMJ1aMFBLegIW_cmeMHbeyxWk8wFn0jOiQ1i_kLfdQhTDh7FRPT4dgPJrfABqbhX5b=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Brioche bun, mortadella & truffle mayo (€10).</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-mjxOjpvDoG0wMCUE-OS_eShpNyKN2hxNMObj2CaigbqsPnsjrYpumRWlyU95W1iYBgaJCnap-uhoi_pe33aUk_hyp_kGx1GeV7TKF8jL6yQND1h-ehhAyDl9j5va5_bfKTBsCL7Oq_AxolUUjBuxJ6uFvs-ek2PT8vNyKg4PQL6rjpBhzfhdcFjI=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-mjxOjpvDoG0wMCUE-OS_eShpNyKN2hxNMObj2CaigbqsPnsjrYpumRWlyU95W1iYBgaJCnap-uhoi_pe33aUk_hyp_kGx1GeV7TKF8jL6yQND1h-ehhAyDl9j5va5_bfKTBsCL7Oq_AxolUUjBuxJ6uFvs-ek2PT8vNyKg4PQL6rjpBhzfhdcFjI=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Baltic Herring, Jerusalem artichoke, dill and horseradish butter (€12).</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjUjN2rRG3ARKfe9_X7xTsdJef_t5ZhTSrcQqfOEgqHjQKI5Vqj9PcmN4JgDpkx_OoSz5LWu6HfAzvcvxEtna8t7f59rnGgN3oKnK7VQhJ_CMhoe5L7RaA9L-OF1BjpI0OdxEFxRPCIPgSHZodBt3Xn7OU2T2PP5zVnS5puepqF7BQrbFb5mnG7Vogf=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjUjN2rRG3ARKfe9_X7xTsdJef_t5ZhTSrcQqfOEgqHjQKI5Vqj9PcmN4JgDpkx_OoSz5LWu6HfAzvcvxEtna8t7f59rnGgN3oKnK7VQhJ_CMhoe5L7RaA9L-OF1BjpI0OdxEFxRPCIPgSHZodBt3Xn7OU2T2PP5zVnS5puepqF7BQrbFb5mnG7Vogf=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Baby gem, pak choy, lime, garlic and herbs (€6) & Endive, apple & walnut salad (€6).</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjR7P-j-K59ZeO8at_Xqq-uKTXyUG9q1kZvMiRX8t8QRjAm9FkWuKchlw1yn0qNkzoKeFaFkl_BLt8spXVYoG7b8Pb-d5V-2Rbw6EDgvxUYH0ycaylX3ang2GLtwWR_UAuX6MXYCrC64kFfPX0H7j7Mo-AAjD7Ol2sFEL62XdziTH6oSvhYv2RgnVO-=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjR7P-j-K59ZeO8at_Xqq-uKTXyUG9q1kZvMiRX8t8QRjAm9FkWuKchlw1yn0qNkzoKeFaFkl_BLt8spXVYoG7b8Pb-d5V-2Rbw6EDgvxUYH0ycaylX3ang2GLtwWR_UAuX6MXYCrC64kFfPX0H7j7Mo-AAjD7Ol2sFEL62XdziTH6oSvhYv2RgnVO-=s320" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEg6YqAwNaMOmSl_RzsJgeTB0WOo-GdYU_GiwMCMaRlBh_ck7QW9pSMvfit96hpif8fmVPTl4zCxXZMc53mGnnc14KXPQGvsicoDJ0rtJN316qnyLkXO58-XzdIoNhO_oKAmYFLgc6ESuepSUf4-d2IdPUnYtjd1cCjbOfb6kM88N1GssAcSiP3eDKCF=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg6YqAwNaMOmSl_RzsJgeTB0WOo-GdYU_GiwMCMaRlBh_ck7QW9pSMvfit96hpif8fmVPTl4zCxXZMc53mGnnc14KXPQGvsicoDJ0rtJN316qnyLkXO58-XzdIoNhO_oKAmYFLgc6ESuepSUf4-d2IdPUnYtjd1cCjbOfb6kM88N1GssAcSiP3eDKCF=s320" width="240" /></a></div><br /></div><div><span style="font-family: georgia;">Grilled sea bass with Antiboise sauce (€12) (a tomato based sauce with olives, capers, shallots, garlic, olive oil & balsamic vinegar) plus shavings of fennel, Antiboise is a great pairing with grilled fish and seafood.</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhFcDH4xcYG9gDbxCNd7F5jUfG6b7u6-bubVXbiXzdukt0A27j1tMimFDWSfZ8QTxyy3YRo5Lwb3s5OFe42BqEMOTHaAGJLS10TjkTBsB31x4zAKY8hPVtutQUYCqCRIijonjUadzA1uT8JUPIkK0PCHZmbgzlsi8AiiR5hCJdODgnaXbcPQ_gyiFmL=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhFcDH4xcYG9gDbxCNd7F5jUfG6b7u6-bubVXbiXzdukt0A27j1tMimFDWSfZ8QTxyy3YRo5Lwb3s5OFe42BqEMOTHaAGJLS10TjkTBsB31x4zAKY8hPVtutQUYCqCRIijonjUadzA1uT8JUPIkK0PCHZmbgzlsi8AiiR5hCJdODgnaXbcPQ_gyiFmL=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Lemon Financier and pistachio ice cream (€9).</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjVgnL7ad4AJmjGRgPsONjh1yPS359_imgAb9hX8Vqxm2_BKkdpaqwuHk6UarPiHESe-ohRJA6xaAQeh0E4X5Zb7XWTnFfpsiNhbdrU6JBXmUnVmIFL1N1KR2vZvIfzXckj69xmYDB4l2-9qKXrHekf2HSgetLAq7GAuQvsO4BiiDnk2CmY4hQnuIJz=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjVgnL7ad4AJmjGRgPsONjh1yPS359_imgAb9hX8Vqxm2_BKkdpaqwuHk6UarPiHESe-ohRJA6xaAQeh0E4X5Zb7XWTnFfpsiNhbdrU6JBXmUnVmIFL1N1KR2vZvIfzXckj69xmYDB4l2-9qKXrHekf2HSgetLAq7GAuQvsO4BiiDnk2CmY4hQnuIJz=w480-h640" width="480" /></a></div><div></div><div><br /></div><div><span style="font-family: georgia;">I will definitely return to <a href="http://www.basbas.fi/bistro/en" target="_blank">Basbas & Kulma</a> on my next visit to Helsinki.</span></div><div><br /></div><div><span style="font-family: georgia;"><b><a href="http://www.yesyesyes.fi" target="_blank">Vegetarian Restaurant Yes Yes Yes</a></b></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><a href="http://www.yesyesyes.fi">Yes Yes Yes</a> is a fabulous vegetarian and vegan restaurant in the heart of Helsinki. </span></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgUF1yaCdEDE-coMw1xHS-ye0qvc3XEAt1I-t_BNKAGPwlFnp6e-PiS6LwTUXFO26NypNuQF5mnqhPq7FU4bzPvgoqUqLwWWl36UeqUyYkfLIKDQ7y4QA2AZzwlFZNCAsGoPbgMY67spcQXqKH9N8D3w9au1frOXgBj2pYguxQZmCZ5gikO78iO6RpI=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgUF1yaCdEDE-coMw1xHS-ye0qvc3XEAt1I-t_BNKAGPwlFnp6e-PiS6LwTUXFO26NypNuQF5mnqhPq7FU4bzPvgoqUqLwWWl36UeqUyYkfLIKDQ7y4QA2AZzwlFZNCAsGoPbgMY67spcQXqKH9N8D3w9au1frOXgBj2pYguxQZmCZ5gikO78iO6RpI=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">The decor is light and quirky with a central, long bar that dominate the main room plus an open plan kitchen with a large tandoor oven.</span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhlsRARilvhv5OzKLIGOCyVUEmtepik1AAfzNiIvwKBu5MlxUlz0KnJDGBfvzR_ccVNRogTX3Ml9wZKnZ8LUkkyfQGpJCuh_OAiXR_25Keojd1-B1oKbsFtxIX3__BIUMvgD56MKBSXbcMuq1LDfPWCrkI4Rh_VqyT4WcSRc4vWpqR5DZyiIgU48O7U=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhlsRARilvhv5OzKLIGOCyVUEmtepik1AAfzNiIvwKBu5MlxUlz0KnJDGBfvzR_ccVNRogTX3Ml9wZKnZ8LUkkyfQGpJCuh_OAiXR_25Keojd1-B1oKbsFtxIX3__BIUMvgD56MKBSXbcMuq1LDfPWCrkI4Rh_VqyT4WcSRc4vWpqR5DZyiIgU48O7U=w240-h320" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEji3Hc_PEE5GIgQGUFERDlEyEjclyd8mYLj-SXB5QeUFhnIajJYiqK3hjo_I4-W_a7aul0lrh4nJBu89ri9Fb0_AGttpRHu6qcUt654KWIyCEpZ_AE1aev-mUbjp6U_9PjiZml3X6k1wqPzilxPZwTjax6jONPf-20znvCXOmUQznPpFpuh4IlNwI7D=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEji3Hc_PEE5GIgQGUFERDlEyEjclyd8mYLj-SXB5QeUFhnIajJYiqK3hjo_I4-W_a7aul0lrh4nJBu89ri9Fb0_AGttpRHu6qcUt654KWIyCEpZ_AE1aev-mUbjp6U_9PjiZml3X6k1wqPzilxPZwTjax6jONPf-20znvCXOmUQznPpFpuh4IlNwI7D=w240-h320" width="240" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">The food here is fresh and bursting with umami flavour – think za’atar, yuzu, lemon yoghurt, vegetarian garum, miso, blue cheese… And the cocktails are also great!</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi8P91R_zFHAJor8NuFjs5Kzcj9QPO61kBtv80QHpKnScFxi-sEY2zdb0c07b-zcgWxmhnq1Dbj4gKEuNWp65jOO3_rV0lVJ7uZbc8EISeCfp-97bnQzvZXckzAlVwsK9Yxu_0vcFVTWGz-Ex39fVoQsLjvzIiSDImB5m2zjxNCR8W1QYQ1ab6b9U-B=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi8P91R_zFHAJor8NuFjs5Kzcj9QPO61kBtv80QHpKnScFxi-sEY2zdb0c07b-zcgWxmhnq1Dbj4gKEuNWp65jOO3_rV0lVJ7uZbc8EISeCfp-97bnQzvZXckzAlVwsK9Yxu_0vcFVTWGz-Ex39fVoQsLjvzIiSDImB5m2zjxNCR8W1QYQ1ab6b9U-B=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEgBppiWqp706tLB5P_382bmfdj7ySfvT37Q3P2Duvfq8Grs06H2d_tnyQuEiaxjAxKgo9yggGBIFMxK_RYVaOShEjCkqk1ZRcCE5MwDd5UJ9bkIkJKFhUaKVUKLAS4XZ8CaQyCsW2CyMVKPqvkUBXZp8KEnh5hurbFPWPzamY_y7FOEatpcevY-AFr3=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgBppiWqp706tLB5P_382bmfdj7ySfvT37Q3P2Duvfq8Grs06H2d_tnyQuEiaxjAxKgo9yggGBIFMxK_RYVaOShEjCkqk1ZRcCE5MwDd5UJ9bkIkJKFhUaKVUKLAS4XZ8CaQyCsW2CyMVKPqvkUBXZp8KEnh5hurbFPWPzamY_y7FOEatpcevY-AFr3=w480-h640" width="480" /></a></div></div><div> </div><div><span style="font-family: georgia;">As with other Helsinki eateries, the food is surprisingly well priced however alcohol is much less so. Dishes are priced around €10-€13, cocktails €14 but wine starts at €60. We went for their ‘Complete Comfort’ set menu priced at €49/person for 7 dishes to share as follows:</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEh9JU-38sXaZjtSSGQjYEUZesChnZMZfhqmE4LOscRyaGGGJUE8VE-bnj1kFihqIH6j9wOIDWpjZrqobsYAN2_k12X9wez5lBhGh97Egs5JWDdES8Le-GHe_nVXIx-RlBFbIUDYy8KHXqOnYZlp5YucVkQzU96WO4247FENflf2XKHgNmIwM4kbwevi=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9JU-38sXaZjtSSGQjYEUZesChnZMZfhqmE4LOscRyaGGGJUE8VE-bnj1kFihqIH6j9wOIDWpjZrqobsYAN2_k12X9wez5lBhGh97Egs5JWDdES8Le-GHe_nVXIx-RlBFbIUDYy8KHXqOnYZlp5YucVkQzU96WO4247FENflf2XKHgNmIwM4kbwevi=w480-h640" width="480" /></a></div><br /></div><span style="font-family: georgia;">Halloumi Chips, lemon yoghurt, pomegranate, dill and honey.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjJD-WxYiJe1IkSfSShlfmKTHb7iK1iewwgDrudP1mk2DpBjhuJmVnxCwyyjJtLK22MIMpS4geXVuh_QOX6jHRdBGHa65DVru5NMsarBwTHF-ikAd39zY9hGtX9K2pveA-OuE2Ixy-GeH--nqNQ1lNDnS0BTVubqnabwlNOE8jE1HV7bWlUda6KNlFY=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjJD-WxYiJe1IkSfSShlfmKTHb7iK1iewwgDrudP1mk2DpBjhuJmVnxCwyyjJtLK22MIMpS4geXVuh_QOX6jHRdBGHa65DVru5NMsarBwTHF-ikAd39zY9hGtX9K2pveA-OuE2Ixy-GeH--nqNQ1lNDnS0BTVubqnabwlNOE8jE1HV7bWlUda6KNlFY=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Shishito pepper (similar to Padron peppers), fermented chilli, yuzu and garum.</span></div></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi-k8RR4DstalaiQxvnKFM67r01bkzevVuueXtJp8wPVXJUd6b3E3Vn-_KwxhGFt95KXjqXtBK_N9N3rRretMglh2rgFpFfQ9mp-FxgUaNSZkO3B3yt_xCUAczSP03QuoK56HGl1DeF-HoHx_GQICs4ZcSb0KI0DNL9ASfWG1tdgWC6UuJnntCzk60Q=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi-k8RR4DstalaiQxvnKFM67r01bkzevVuueXtJp8wPVXJUd6b3E3Vn-_KwxhGFt95KXjqXtBK_N9N3rRretMglh2rgFpFfQ9mp-FxgUaNSZkO3B3yt_xCUAczSP03QuoK56HGl1DeF-HoHx_GQICs4ZcSb0KI0DNL9ASfWG1tdgWC6UuJnntCzk60Q=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Grilled Hokkaido pumpkin, saffron hollandaise, blood orange, pumpkin seeds, sage.</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjADrk7rSIVkLbaVjbBMnIxL46H8XTNZCKFGZm_SAJPRmFL4sqc_7rTwbxJs_XfU7wyUZ0_ZlBDZ7w5NGryQHZrPYSPzprK7ELcMcn76TBWWUnCv7LOGQUP5qpAx37weS-pOrvStR5DchfYSVCiDLSETJLif1PUMMN_uX-cdCg0t7ftxDbpYlc6xKMP=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjADrk7rSIVkLbaVjbBMnIxL46H8XTNZCKFGZm_SAJPRmFL4sqc_7rTwbxJs_XfU7wyUZ0_ZlBDZ7w5NGryQHZrPYSPzprK7ELcMcn76TBWWUnCv7LOGQUP5qpAx37weS-pOrvStR5DchfYSVCiDLSETJLif1PUMMN_uX-cdCg0t7ftxDbpYlc6xKMP=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Lemon tahini, spiced fig, pomegranate za’atar, beetroot chips.</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhSu9jJ9PJ2v5qv-Zz1k5YCf8ZUslEU4HhHrXNw7eRfjLIIYCadU63wVBmKfOWaM-FZC0jyOWAX1L7ON5eI7SsXNsSm0eJHFa54crpwwc8e7h-Ji_M2Yl-iOfIQV-DLdoH2kTceTKwpsB6gipMQ6i3vNLNDmnIdl6F_XZnpAHS5LqB9oqqtjqraQawm=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSu9jJ9PJ2v5qv-Zz1k5YCf8ZUslEU4HhHrXNw7eRfjLIIYCadU63wVBmKfOWaM-FZC0jyOWAX1L7ON5eI7SsXNsSm0eJHFa54crpwwc8e7h-Ji_M2Yl-iOfIQV-DLdoH2kTceTKwpsB6gipMQ6i3vNLNDmnIdl6F_XZnpAHS5LqB9oqqtjqraQawm=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Heart of palm, Alberg greens, broccoli, ginger, chili, miso, truffle, Parmesan.</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEig2T4ZgybDX0zKFjokHWWxzrvlRZZ9rPIRE2OMPPza6Uml7gehG4_Mf-8aDnT65RtOjtnzlT7_Fhuah7RMSYMAMN-YvgmQm_6O_eoScUeA_iS0JTbba9moC9-4MBw33jufyXVpi8OiUASEoJCLAIIhEbappaWNGQlyNuWY4uOye7T1CsmU36OgroTz=s3806" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3806" data-original-width="2884" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEig2T4ZgybDX0zKFjokHWWxzrvlRZZ9rPIRE2OMPPza6Uml7gehG4_Mf-8aDnT65RtOjtnzlT7_Fhuah7RMSYMAMN-YvgmQm_6O_eoScUeA_iS0JTbba9moC9-4MBw33jufyXVpi8OiUASEoJCLAIIhEbappaWNGQlyNuWY4uOye7T1CsmU36OgroTz=w484-h640" width="484" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Risotto of local beetroot, Sanit Agur cheese, pickled red kale.</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiITY5aY0GS9XZrWav9K2MVsv9aj7DO5Jpk1z9uOZo0GEOb6KXuLdhzr7-tlr3S43gIuSjYIGe79IxRekyJgRsmgvSzsYCuyTsJr8KrCe7RThvfb7DzMcgSVwMLoCO2EwZGO2CctKcaROeL25QcThqxtNONzG0vpXFySEvdY10oAtMlOlczKFDMW5G4=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiITY5aY0GS9XZrWav9K2MVsv9aj7DO5Jpk1z9uOZo0GEOb6KXuLdhzr7-tlr3S43gIuSjYIGe79IxRekyJgRsmgvSzsYCuyTsJr8KrCe7RThvfb7DzMcgSVwMLoCO2EwZGO2CctKcaROeL25QcThqxtNONzG0vpXFySEvdY10oAtMlOlczKFDMW5G4=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">We really loved the food at <a href="http://www.yesyesyes.fi">Yes Yes Yes</a>, portions were incredibly generous, but most importantly, every dish had tons of flavour. Staff only spoke in English surprisingly even to Finish customers. I highly recommend this restaurant in Helsinki.</span></div><div><span style="font-family: georgia;"><br /><b><a href="https://www.flathelsinki.fi/">Café Flät No. 14</a></b></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">In the heart of Kallio in Central Helsinki, <a href="https://www.flathelsinki.fi/">Flat 14</a> is a cozy restaurant and bar serving a day-time menu available from breakfast and throughout the day. An evening menu is also available.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjfXpfgasycf1COhGXdZLQJo7LnrNzL_xasLeQTqfa5Rdz0QDDP8nYxnPMAOmVRpMpM92yleRfTsJZ8ME0xMvTXj4VuT8Sz4ZrxDVs233L-SzRTyGnALKm-SeZfMxZplF9-YICWzozDaLxYpAl1g7GbHuf3nS5NElc60AMpwezqzznX9k-s2cRVE2qu=s3838" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3838" data-original-width="2879" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjfXpfgasycf1COhGXdZLQJo7LnrNzL_xasLeQTqfa5Rdz0QDDP8nYxnPMAOmVRpMpM92yleRfTsJZ8ME0xMvTXj4VuT8Sz4ZrxDVs233L-SzRTyGnALKm-SeZfMxZplF9-YICWzozDaLxYpAl1g7GbHuf3nS5NElc60AMpwezqzznX9k-s2cRVE2qu=s320" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEhhlntOB12Ffp3jVHUx9dXSOxdVFJ0oP6PmSWI8-y8_NXgp67k4dodEfvzsIhfpOXGPCeDrIxI8ry3ADE2I-4-p-_IFn5zdqeM22YK8_E_z_3gStQ2lPDJXtR2I1aq3sX7_IYzujm_JFxAJ_6Wy-nsBhPvtXfEh7HMhKlH4MFPcACmsnG2j5yiOmSuZ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhhlntOB12Ffp3jVHUx9dXSOxdVFJ0oP6PmSWI8-y8_NXgp67k4dodEfvzsIhfpOXGPCeDrIxI8ry3ADE2I-4-p-_IFn5zdqeM22YK8_E_z_3gStQ2lPDJXtR2I1aq3sX7_IYzujm_JFxAJ_6Wy-nsBhPvtXfEh7HMhKlH4MFPcACmsnG2j5yiOmSuZ=s320" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">From the 11 items on the day menu, you can build your own set - €12 for 3 dishes, €19 and €25 for 5 and 7 dishes respectively, each set comes with thick slices of freshly baked sourdough bread.</span></div></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjemS74f5HcCJx6iECtCZjxbVgHQjYqfRE48gUt-L5K--8qKMAK2r7lUXzbSORXBJ0rHVWZw44GSevYiEjNsHpOIZmRNe-dYfnoYli3ayK_ooyLxzIJ2fcWc5TMf_clrq7hT4pdRfzPU83S4YEkEOFNycA7pq9Gy-8ol50w-an60bkJPwKh82lzICaF=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjemS74f5HcCJx6iECtCZjxbVgHQjYqfRE48gUt-L5K--8qKMAK2r7lUXzbSORXBJ0rHVWZw44GSevYiEjNsHpOIZmRNe-dYfnoYli3ayK_ooyLxzIJ2fcWc5TMf_clrq7hT4pdRfzPU83S4YEkEOFNycA7pq9Gy-8ol50w-an60bkJPwKh82lzICaF=w480-h640" width="480" /></a></div><div></div><div><br /></div><div><span style="font-family: georgia;">Among us all, we managed to order the entire menu – my highlights were the cold smoked reindeer mousse (a must-have in Finland), the kale, beets and chervil salad which was crunchy and refreshing, and the lingonberry pancake & Nutella.</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEheCakhJ-e2CiGJiYMCwiekSFWZhHYBTOqM1wv03Duyeg64urI41gSFK1Il5rL2lVjGEgFTI3JKYUigABEmafk-jIgmsm6IFYNN8KofUiHVwttGo2j3nmqYz0XeTP3AY6AY_T2wxEyMwr1paCEGaDQTDqslFYo9qCN-Gvn1or7oQIqZOpEIb27xH6_N=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEheCakhJ-e2CiGJiYMCwiekSFWZhHYBTOqM1wv03Duyeg64urI41gSFK1Il5rL2lVjGEgFTI3JKYUigABEmafk-jIgmsm6IFYNN8KofUiHVwttGo2j3nmqYz0XeTP3AY6AY_T2wxEyMwr1paCEGaDQTDqslFYo9qCN-Gvn1or7oQIqZOpEIb27xH6_N=s320" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEhin7fVzuhatyDuhpiqKfN4NrI1cypdRQpQ-UFnsAur6BawtQOkbIhzpU-TDbR4vzcdbwMTfAl8HEIe4WzK3_2izT7BeUVh5AnV8_hCsVRjA9kAFrjP-nOl2xhIylvKyRVBFZhS8E2ySE17RUDTpqBLFjJzOp8Izt7w01O5Y8m87qpsmUC0AycfQ_W4=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhin7fVzuhatyDuhpiqKfN4NrI1cypdRQpQ-UFnsAur6BawtQOkbIhzpU-TDbR4vzcdbwMTfAl8HEIe4WzK3_2izT7BeUVh5AnV8_hCsVRjA9kAFrjP-nOl2xhIylvKyRVBFZhS8E2ySE17RUDTpqBLFjJzOp8Izt7w01O5Y8m87qpsmUC0AycfQ_W4=s320" width="240" /></a></div></div><div><br /></div><div><span style="font-family: georgia;">The coffees were well made and strong, the sofas big and comfy, and the food spot on – all in all <a href="https://www.flathelsinki.fi/" target="_blank">Café Flät No.14 </a>is a great breakfast place and start to our day in Helsinki!</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEie8LBO-qOiT37gkSaJdej3yYXh9gDOlxT5UZVinlXJI310H9o3SE5XHP5wRDJ6_Nuikr7ZUezKWBHzF4tplMC17nH-s1a7G0r2_jMCY_LDXv9ZNEKf1HXbW7MKcDdW_gd-FZvEbZJv8vcccdadravhweV-W0-AXf5UOHqEFNgACgbStlTxF-YrmQ9N=s3948" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3948" data-original-width="2774" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEie8LBO-qOiT37gkSaJdej3yYXh9gDOlxT5UZVinlXJI310H9o3SE5XHP5wRDJ6_Nuikr7ZUezKWBHzF4tplMC17nH-s1a7G0r2_jMCY_LDXv9ZNEKf1HXbW7MKcDdW_gd-FZvEbZJv8vcccdadravhweV-W0-AXf5UOHqEFNgACgbStlTxF-YrmQ9N=w450-h640" width="450" /></a></div><div></div><div><br /><b style="font-family: georgia;"><a href="https://www.relove.fi/" target="_blank">Relove Freda</a></b></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><a href="https://www.relove.fi/" target="_blank">Relove Freda </a>is a lovely second-hand clothing shop with a Café serving breakfast and light lunches. Breakfast sets are priced at €19.90 while lunch ones are €13.90.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiZu-l808gHA9ORWBecINWgFWaCCZd2SVZT7vg1Qr_EXM3gT1Q4tyaQ-O-hHCPYIcqISYCs5B__GF3lxUyODmr2xlEWOLqTW2UR8bQaDh3lJhWwPBbBbn_QjQl54RG1_vVC_5-llsj8fa4wr9lCpy5IxsX7wq4N_LaP4enuco7OBEL17Yb8mB1N-TKu=s3915" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3915" data-original-width="2936" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiZu-l808gHA9ORWBecINWgFWaCCZd2SVZT7vg1Qr_EXM3gT1Q4tyaQ-O-hHCPYIcqISYCs5B__GF3lxUyODmr2xlEWOLqTW2UR8bQaDh3lJhWwPBbBbn_QjQl54RG1_vVC_5-llsj8fa4wr9lCpy5IxsX7wq4N_LaP4enuco7OBEL17Yb8mB1N-TKu=s320" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEiIZlIzFRx_xEjJpnGDg2ROgG50ChtBIAiYwxXgHN9zRxqBrymBMI0m9G7zOGRkiiL_K4vIPxKiey8PDNmhVN68x69ca8FpAhevUE3plF_0ONimQaTdIKFbBOjUm7jUopbz-PrEwXk514i5URGOUd4YE3160Q8jRP8tGLMwgScPMjRW2-snJYyFAK9c=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiIZlIzFRx_xEjJpnGDg2ROgG50ChtBIAiYwxXgHN9zRxqBrymBMI0m9G7zOGRkiiL_K4vIPxKiey8PDNmhVN68x69ca8FpAhevUE3plF_0ONimQaTdIKFbBOjUm7jUopbz-PrEwXk514i5URGOUd4YE3160Q8jRP8tGLMwgScPMjRW2-snJYyFAK9c=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: georgia;">I went for their Otsamo Breakfast Set which included a croissant filled with avocado & egg, a green smoothie, banana bread with whipped cream & granola and organic coffee (or tea).</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgH71BS3bzvs10Oe2zXGBYq7XQ3oUB_hXYo4gy-hO8KMHmqtT46z3Z3mfOHiIYr88iawL0C2xB5gCDUxNfXCJWDrVrIHGHA8pVO9AuhAzR1U3H-gY_uiytvnyOPPhFwz_VIyts8LesT8WlSwYTb_KTRBZ6J-l-DDFBjfvlY3lUZm8euR6fbViVrijAP=s4031" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4031" data-original-width="3023" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgH71BS3bzvs10Oe2zXGBYq7XQ3oUB_hXYo4gy-hO8KMHmqtT46z3Z3mfOHiIYr88iawL0C2xB5gCDUxNfXCJWDrVrIHGHA8pVO9AuhAzR1U3H-gY_uiytvnyOPPhFwz_VIyts8LesT8WlSwYTb_KTRBZ6J-l-DDFBjfvlY3lUZm8euR6fbViVrijAP=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEibATPADPWmkN4zmg5HtsSalHrxp2JMwShv8N4hR0FStmsfywmIx-1Wm1W-gxmkWX2YnQc3wRIA7o7aCzjCBrGOiTeL5_yhdJ5J_Q2KFbxUAIx74A301DxhDROfttrd8SmPCAEodEMWGqCuQKg_iY_1soD91ulGwyDz3XQzx_8L6K2VwCKeBjFBW-6g=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEibATPADPWmkN4zmg5HtsSalHrxp2JMwShv8N4hR0FStmsfywmIx-1Wm1W-gxmkWX2YnQc3wRIA7o7aCzjCBrGOiTeL5_yhdJ5J_Q2KFbxUAIx74A301DxhDROfttrd8SmPCAEodEMWGqCuQKg_iY_1soD91ulGwyDz3XQzx_8L6K2VwCKeBjFBW-6g=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">The food was fresh and well-made, the service attentive and friendly. I thoroughly enjoyed my breakfast here and would recommend <a href="https://www.relove.fi/" target="_blank">Relove Freda</a> in Helsinki.</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjc-XSMZF2fActVJ7MpC0d6jMqym78jVYvAlnrc_aSWQZYU3WrsjVUEAQjcV_2SNallFX16zVhs8PQ3IeKl6N1CxpcwJjHDgGVFUEJwU70PAtDfjbkQRrpP4las5c07i6cP6qvhII3MxPPz_tx9dTxcNH0VUrDa0U0kjrAofSzey06pEjLxEGgzNnAj=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjc-XSMZF2fActVJ7MpC0d6jMqym78jVYvAlnrc_aSWQZYU3WrsjVUEAQjcV_2SNallFX16zVhs8PQ3IeKl6N1CxpcwJjHDgGVFUEJwU70PAtDfjbkQRrpP4las5c07i6cP6qvhII3MxPPz_tx9dTxcNH0VUrDa0U0kjrAofSzey06pEjLxEGgzNnAj=w480-h640" width="480" /></a></div><div><span style="font-family: georgia;"><br /><b><u>Where to Play</u></b></span></div><div><br /></div><div><span style="font-family: georgia;"><b><a href="https://allasseapool.fi/allas-restaurants/?lang=en">Finnish Sauna & Outdoor Swimming at Allas Sea Pool</a></b></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">The <a href="https://allasseapool.fi/allas-restaurants/?lang=en" target="_blank">Allas Sea Pool</a> complex is right in the heart of the city centre by the Market Square and next to the SkyWheel. It consists of three separate saunas (women’s, men’s and mixed) which are opened from morning to night as well as two open-air swimming pools, one heated at 27C and another with fresh Baltic Sea water.</span></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgITOFs17c_xuQJtFnpn9_3epdWKuFrY69GuY-L1y3WRKW8IUgQPh4WFyHOolZPqPbZynHuTru69poRATt3hfVGxfzE_4GiVYpOH-YJvgH9fAKXbfdV2I5RLE82jZ6t7RZF4sEyJVjXrdpTlrvLt_gg7kdkHTZi44AFHVMuFzODEinNy6iEPR-n9bMM=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgITOFs17c_xuQJtFnpn9_3epdWKuFrY69GuY-L1y3WRKW8IUgQPh4WFyHOolZPqPbZynHuTru69poRATt3hfVGxfzE_4GiVYpOH-YJvgH9fAKXbfdV2I5RLE82jZ6t7RZF4sEyJVjXrdpTlrvLt_gg7kdkHTZi44AFHVMuFzODEinNy6iEPR-n9bMM=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKkuzuLdgflct-dkfO2UjmEkxRuqPrIsKeyJKygwmqopwPUhnaN2pZSLk7I4JSkPnFeH4jpVaU3_L6HTn74oD5uAWFW3xGC0XcofbE9tzy0PkWOalwut8VJuDlegAhkRpfnzpDmdgXQtSM1epcjRcCyn8E46GSopH4rGapdkqX16DSNf2pS4ueIATE=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKkuzuLdgflct-dkfO2UjmEkxRuqPrIsKeyJKygwmqopwPUhnaN2pZSLk7I4JSkPnFeH4jpVaU3_L6HTn74oD5uAWFW3xGC0XcofbE9tzy0PkWOalwut8VJuDlegAhkRpfnzpDmdgXQtSM1epcjRcCyn8E46GSopH4rGapdkqX16DSNf2pS4ueIATE=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">You might think it is insane to swim outdoors when December temperatures were about -6C to -8C, but Allas Sea Pool was one of the most exciting things we did whilst in Helsinki. After 5-10 minutes in the super hot sauna, our bodies were just warm enough for us to rush from the sauna room and through the icy walkway to the heated pool before plunging in!</span></div></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjt2dgFVLcwREUSkYApC63eKtCRh14mf3B4EjpMbKhPFkAf4RmUEAlFQ_ZnWuw72XhKOu32yKqqq2C3FxEo5klQa4ia48_DKDRpovoMeeoOigIAEazpvRGAfOLzNLSnRmcO1J_84nNsQr5QdEVugTWbqGLp9pVn1CKFuFa70Gl9bigfNvphwZWni3Wp=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjt2dgFVLcwREUSkYApC63eKtCRh14mf3B4EjpMbKhPFkAf4RmUEAlFQ_ZnWuw72XhKOu32yKqqq2C3FxEo5klQa4ia48_DKDRpovoMeeoOigIAEazpvRGAfOLzNLSnRmcO1J_84nNsQr5QdEVugTWbqGLp9pVn1CKFuFa70Gl9bigfNvphwZWni3Wp=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">The adult ticket is priced at €15 which gives access to a locker in the changing room, the pools and sauna. Towel hire is extra at €8.50. I would highly recommend bringing your own rubber slippers and perhaps a bathrobe.</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEisbmGLhbw-OwNSnfnV_5GrdteyXCfMX9gSZprcKVdWakVw4D7KxMkpmzrh7DrjMvmhYD7dCtz1ZXBShVY-dGMI8JQK89nCNQ8RQla2yIFRzd8JOsgTZJlYgIWwS3u414fx6Xp6ThYShcVZvpF65wtK-ivddZuKc6yB3-GbLF8YEYLk7e0Y_Yx12plL=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEisbmGLhbw-OwNSnfnV_5GrdteyXCfMX9gSZprcKVdWakVw4D7KxMkpmzrh7DrjMvmhYD7dCtz1ZXBShVY-dGMI8JQK89nCNQ8RQla2yIFRzd8JOsgTZJlYgIWwS3u414fx6Xp6ThYShcVZvpF65wtK-ivddZuKc6yB3-GbLF8YEYLk7e0Y_Yx12plL=w480-h640" width="480" /></a></div><div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">There are three eateries at <a href="https://allasseapool.fi/allas-restaurants/?lang=en" target="_blank">Allas</a>, a café, a bistro and a bar, serving food and drinks from breakfast through to dinner. Unfortunately these were not opened on the evening we visited.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div></div><div><span style="font-family: georgia;">The views from the pool are stunning overlooking the City skyline and the Baltic Sea. Swimming at <a href="https://allasseapool.fi/allas-restaurants/?lang=en" target="_blank">Allas Sea Pool</a> was one of those experiences I will never forget and I highly recommend it to anyone visiting Helsinki.</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjt2N-qcCWNTGEfkKLjDbqvjkwAf2ietusy5q_rEiSI_wUyIvIxetaMQkYl_5PFe6wdJXpYQfvh1k1AoxTFecomr56J4gE8oKV9_a2_YJluZgFDORk3LtLBsG8zz-ud7ei5R5mxskfpyGaSZkcDJ8AA9LpPDM7A7vCGqLjymX3ad9av2aYAnk9VNJHE=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjt2N-qcCWNTGEfkKLjDbqvjkwAf2ietusy5q_rEiSI_wUyIvIxetaMQkYl_5PFe6wdJXpYQfvh1k1AoxTFecomr56J4gE8oKV9_a2_YJluZgFDORk3LtLBsG8zz-ud7ei5R5mxskfpyGaSZkcDJ8AA9LpPDM7A7vCGqLjymX3ad9av2aYAnk9VNJHE=w480-h640" width="480" /></a></div><div></div><div><br /><b style="font-family: georgia;"><a href="https://tuomaanmarkkinat.fi/en/">Traditional Christmas Market at Market Square</a></b></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">If you happen to be in Helsinki in December as we were, a visit to the <a href="https://tuomaanmarkkinat.fi/en/">Helsinki Christmas Market (Tuomaan Markkinat)</a> is simply a must. </span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhf9B87CY3hHsFWZodN7ZZLXUWv7kNYG_9Q-VzCdyzhQoA5XFo6J-D91EDiNxXtNEpFX59LFN3tCuQQ-zkGek31hgkJdilTnG7pTqAZsyV3RvYGvs75LpFyDLPPaLoOpzgP4lpSb-UIVBATfrazIn1ivNbkrwkMflTVxBcaqHYrkS5lUCRV5i24Wars=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhf9B87CY3hHsFWZodN7ZZLXUWv7kNYG_9Q-VzCdyzhQoA5XFo6J-D91EDiNxXtNEpFX59LFN3tCuQQ-zkGek31hgkJdilTnG7pTqAZsyV3RvYGvs75LpFyDLPPaLoOpzgP4lpSb-UIVBATfrazIn1ivNbkrwkMflTVxBcaqHYrkS5lUCRV5i24Wars=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjW2NV3XqDGNeTENbx0wq_T0iZ4dRvX_vKsOG4hxQoC-n7oM1NvIETCMVYH70zepKC20hxESYGJPsOwDn6F1KdxlCgGKU0UnKZ6YIphX01UjyZo90hE2yTUaowbcigGmooKgpL7d157ETjjXemxPJEUkjpmZmC2RsIavHTije5CbfXm5DSZe8mFegdG=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjW2NV3XqDGNeTENbx0wq_T0iZ4dRvX_vKsOG4hxQoC-n7oM1NvIETCMVYH70zepKC20hxESYGJPsOwDn6F1KdxlCgGKU0UnKZ6YIphX01UjyZo90hE2yTUaowbcigGmooKgpL7d157ETjjXemxPJEUkjpmZmC2RsIavHTije5CbfXm5DSZe8mFegdG=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="font-family: georgia;">This is a great place to soak up the Christmas atmosphere and try out some of the local specialties like glögi, the Finnish take on mulled wine with added brandy. Served hot, glögi was truly delicious and deceptively strong.</span></div><div><span style="font-family: georgia;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhI8bp0xkpVD8zcnEgX56B9-Yg77pgNJzZEjD7lNSV5VAp7T0K61BcXDY7vwDM5RiiXERsMXtZ01QSXV7OMcBnCzcgX9HHmqEKdYJt1RidRwQGY-sO-9J09Q0hyNnfLaMZvubDIkV2phbrAp3hVqyIhsFFYGltlmzjZReDfLQ6y7Ur4qHnbi0GxDxBO=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhI8bp0xkpVD8zcnEgX56B9-Yg77pgNJzZEjD7lNSV5VAp7T0K61BcXDY7vwDM5RiiXERsMXtZ01QSXV7OMcBnCzcgX9HHmqEKdYJt1RidRwQGY-sO-9J09Q0hyNnfLaMZvubDIkV2phbrAp3hVqyIhsFFYGltlmzjZReDfLQ6y7Ur4qHnbi0GxDxBO=w480-h640" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgorcSunOeZlQfR1lTXC_C58p0__vYO_qB6vMN0jpQxqr2edUX3lIfdzhHjtyyLzGfsVvKN3ls1VIvO84vGBY8nZNqxMjacwwo8OJ1M4BvVVyP6XaW20I4WuM7DGKuE-7ilO1Z1rgW_M3bS4jiJHu32_JZn2n3jUKrP00mOKS1Cjdq8o7JRsUnknQsc=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgorcSunOeZlQfR1lTXC_C58p0__vYO_qB6vMN0jpQxqr2edUX3lIfdzhHjtyyLzGfsVvKN3ls1VIvO84vGBY8nZNqxMjacwwo8OJ1M4BvVVyP6XaW20I4WuM7DGKuE-7ilO1Z1rgW_M3bS4jiJHu32_JZn2n3jUKrP00mOKS1Cjdq8o7JRsUnknQsc=w480-h640" width="480" /></a></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">There is also a Food Yard which features some of the city’s leading restaurants, seasonal treats and a programme of events. </span></div><div><span style="font-family: georgia;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEim6dQhw7w7Ur_S-0dnknuxq5mXvRtn5PAx7aQG6ESZdDM_0iAkv4FDadyy385pYxG4HskZAVenI9C2_dsvZBwQ3vwmI9_YHiH6ayTXDl6q60tS7DLuuArOR-zfvwtk6o2HslKZowCXyKNEjfOfc8FJGLYp29fwXXSOvThva_uPsn3IkuHnVfe6vnMI=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEim6dQhw7w7Ur_S-0dnknuxq5mXvRtn5PAx7aQG6ESZdDM_0iAkv4FDadyy385pYxG4HskZAVenI9C2_dsvZBwQ3vwmI9_YHiH6ayTXDl6q60tS7DLuuArOR-zfvwtk6o2HslKZowCXyKNEjfOfc8FJGLYp29fwXXSOvThva_uPsn3IkuHnVfe6vnMI=w480-h640" width="480" /></a></div><div style="text-align: center;"><br /></div><div><span style="font-family: georgia;">There is a vast number of traders selling everything from woolly hats to scented candles and every other possible trinket one might think of.</span></div><div><span style="font-family: georgia;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEitA9mCm-_RrYaOGkMnzoXSty_Zojd-GDIQ3HzTCmE0Vz6PqSxLuok5GkeQLS_6XcOHi2IDCfXfdWAqUZnS4Z5j3ZstPaA_dX7Is4CBkSMwaCQlhISurvgDmIvTVBy6o-lA2wKsyx_yo3cxSuXkdY3TjAfrM4EZS-AY3VoBGcsjKdRrq9bv5Dwzfitd=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEitA9mCm-_RrYaOGkMnzoXSty_Zojd-GDIQ3HzTCmE0Vz6PqSxLuok5GkeQLS_6XcOHi2IDCfXfdWAqUZnS4Z5j3ZstPaA_dX7Is4CBkSMwaCQlhISurvgDmIvTVBy6o-lA2wKsyx_yo3cxSuXkdY3TjAfrM4EZS-AY3VoBGcsjKdRrq9bv5Dwzfitd=w480-h640" width="480" /></a></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">The wind was bitingly cold though, so do come wearing plenty of layers, a thick hat that covers your ears (I didn’t bring mine from London as I look hideous in it, big mistake!), gloves, and very warm socks.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjIiicdcjo-CdGTYJW5KNO4gsSCWWx7UzTL5_uEaQ_wBUNuDnMNcupW-NubCatr6XuhR_FhpwjeaPGj5ZDK8wK2VWLq8skNmjvrjgZe10iHlIzR7utRHKLvyD4phhQoBKI0eg4nO6mtDLafbGZU30OU5DfJ6sB4g-UxLFx9xqXnzbH7CN8_vcYX9vIl=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjIiicdcjo-CdGTYJW5KNO4gsSCWWx7UzTL5_uEaQ_wBUNuDnMNcupW-NubCatr6XuhR_FhpwjeaPGj5ZDK8wK2VWLq8skNmjvrjgZe10iHlIzR7utRHKLvyD4phhQoBKI0eg4nO6mtDLafbGZU30OU5DfJ6sB4g-UxLFx9xqXnzbH7CN8_vcYX9vIl=w480-h640" width="480" /></a></div><div style="text-align: left;"></div><span style="font-family: georgia;"><div><span style="font-family: georgia;"><br /></span></div><b><a href="mailto:visitfazer@fazer.com" target="_blank">Visit to Fazer Chocolate Factory</a></b></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">You can turn Helsinki into your own ‘Charlie and the Chocolate Factory’ moment by taking a 1-hour guided tour of the exhibition at the <a href="mailto:visitfazer@fazer.com" target="_blank">Fazer Experience Visitor Centre</a>.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9smbf9jTzG_PQpYnIZfP8YaHVyKzeSIFz9b4G3F2gQSiiQkPoAF0jk8KYOzVKCLqdl1zTHyKrzB9Wykr4sugzZJbRVbwkpqGfo3PDL_0bl5mwPOH7GhyhEn3P16WZ9detr94FotE3vf8HtKsB5TW5r_wDAKrVyxSZgKFjbiHTHDYW923rcB90pS8M=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEi9smbf9jTzG_PQpYnIZfP8YaHVyKzeSIFz9b4G3F2gQSiiQkPoAF0jk8KYOzVKCLqdl1zTHyKrzB9Wykr4sugzZJbRVbwkpqGfo3PDL_0bl5mwPOH7GhyhEn3P16WZ9detr94FotE3vf8HtKsB5TW5r_wDAKrVyxSZgKFjbiHTHDYW923rcB90pS8M=s320" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEhAFKHxMmvDjj8m9SbRx1vLa7aAJC8dIuMXy9WbjXqLmdoe6qmEbW5kPZGf8NEZV29XKRkicK0wTpiQOYKOO4xA-Rdf0QQIMcFwDx9IS-RYVEoLftGcth62jOmFO-0rFEvFWiS-VnQgPtXv_zvu4yINsaFGBgYE6An8VI4s64B9_UFu5mk8vmC9Q31F=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhAFKHxMmvDjj8m9SbRx1vLa7aAJC8dIuMXy9WbjXqLmdoe6qmEbW5kPZGf8NEZV29XKRkicK0wTpiQOYKOO4xA-Rdf0QQIMcFwDx9IS-RYVEoLftGcth62jOmFO-0rFEvFWiS-VnQgPtXv_zvu4yINsaFGBgYE6An8VI4s64B9_UFu5mk8vmC9Q31F=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="font-family: georgia;">The exhibition takes you through Fazer’s extensive product range, its history from the start of the family-owned company to its present day activities, ending with a well-deserved product tasting. Single tickets are priced at €13 and a generous goodie bag is gifted at the end of the tour.</span></div><div><span style="font-family: georgia;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjH5is6C0P_KABbA1_5TG1pSHRtI7jbJBsYuqMr-eKlhqu4QDL-W2VdikXCOEiz5ngOqF_h0WLvx7d1f8WafKaXEAkPJdozPw57Qa95i48jVqEPy2KdroZXE3nzFZSbNVDoyYnJ9icC32FBSeQK1i8a2in0v8JxB8VCka11l9QWAYshfIhl_7AM00eh=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjH5is6C0P_KABbA1_5TG1pSHRtI7jbJBsYuqMr-eKlhqu4QDL-W2VdikXCOEiz5ngOqF_h0WLvx7d1f8WafKaXEAkPJdozPw57Qa95i48jVqEPy2KdroZXE3nzFZSbNVDoyYnJ9icC32FBSeQK1i8a2in0v8JxB8VCka11l9QWAYshfIhl_7AM00eh=w480-h640" width="480" /></a></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">There is a gorgeous café (Fazer Café Fazerila) open to visitors and a very well stocked Fazer Experience Shop with the full range of chocolate boxes, liquorice bars and more.</span></div><div><span style="font-family: georgia;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrtFwJWe1sD1stmhpqiz_vrRJDeMF4zhwmxNfN28TNGNkMnNHvZV1vy6p2iih4cEGq9Q2-qDz7PtGQGxybPqrME0R_LDKLMouuJgjhZ2XishZcDr72x6p-vtds58kV7M6eyl1eBiuo_5FSU_hL4DrqVXAGUgMQBNFpHQ7pkcBdH-9HxCEXi-0kFJ4x=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrtFwJWe1sD1stmhpqiz_vrRJDeMF4zhwmxNfN28TNGNkMnNHvZV1vy6p2iih4cEGq9Q2-qDz7PtGQGxybPqrME0R_LDKLMouuJgjhZ2XishZcDr72x6p-vtds58kV7M6eyl1eBiuo_5FSU_hL4DrqVXAGUgMQBNFpHQ7pkcBdH-9HxCEXi-0kFJ4x=s320" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEgtCXB_8idJDnzmD0FRfvnJQzn-jxjaINz1RTEthlb5cvQWIRqfKssYWiisPAWqFzw-IEMPicGRCKV0GvMfOnpXZ6sM3yzPpD9kGKZLIzNrkQcHRXJKME0uIcVWiM3CTB-SNPFnfkQlTiFKW4fvcFQfl17TYTNqSBRWUxx2EP5Y3a2_-KWvP-u2hPHd=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgtCXB_8idJDnzmD0FRfvnJQzn-jxjaINz1RTEthlb5cvQWIRqfKssYWiisPAWqFzw-IEMPicGRCKV0GvMfOnpXZ6sM3yzPpD9kGKZLIzNrkQcHRXJKME0uIcVWiM3CTB-SNPFnfkQlTiFKW4fvcFQfl17TYTNqSBRWUxx2EP5Y3a2_-KWvP-u2hPHd=s320" width="240" /></a></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Booking is essential for all group tour visits, tours are offered both in Finnish and English.</span></div><div><span style="font-family: georgia;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8vnVV0vZ1srPJbxHURljl7mOp9ztWe-YSUxZ9RVopp5SK64dZm4Th8FKb8Qq_ZWm0QN-9gcbG_oYL9ik_oZLSZbyXYasOd2s_HSFtWfbeqn2psoOjqc3ejscFZAVjyN0MlMjnoy1FuqlKhDbmF3auz3Ia_EgEyYrtYHz2tPtcpOrwgLVjfxk2mdrM=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8vnVV0vZ1srPJbxHURljl7mOp9ztWe-YSUxZ9RVopp5SK64dZm4Th8FKb8Qq_ZWm0QN-9gcbG_oYL9ik_oZLSZbyXYasOd2s_HSFtWfbeqn2psoOjqc3ejscFZAVjyN0MlMjnoy1FuqlKhDbmF3auz3Ia_EgEyYrtYHz2tPtcpOrwgLVjfxk2mdrM=w480-h640" width="480" /></a></div><div style="text-align: center;"><br /></div><div><span style="font-family: georgia;"><i><b>Disclaimer: </b>This press trip was created and sponsored by The PC Agency in partnership with My Helsinki. The London Foodie maintains full editorial control over all content published on this site as always.</i></span></div><div><span style="font-family: georgia;"><i><b><br /></b></i></span></div><div><b style="font-family: georgia;"><i>Huge thanks to My Helsinki and the The PC Agency for hosting and showing us the very best of Helsinki!</i></b><span style="font-family: georgia;"><i><b><br /></b></i><br /><b><u>Travel Essentials</u></b></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><b>My Helsinki<br /></b><a href="https://www.myhelsinki.fi/en/your-local-guide-to-helsinki">https://www.myhelsinki.fi/en/your-local-guide-to-helsinki<br /></a><br /><b>Noli Studios Sörnäinen <br /></b><a href="http://www.nolistudios.com/en/noli-sornainen-helsinki">www.nolistudios.com/en/noli-sornainen-helsinki<br /></a>Hämeentie 33, 00500 <br />Helsinki<br />Tel. +358 20 144 1050 <br />sornainen@nolistudios.com <br /><br /><b>Restaurant Finnjävel Salonki<br /></b><a href="http://www.finnjavel.fi/en">www.finnjavel.fi/en<br /></a>Ainonkatu 3, 00100<br />Helsinki<br />Tel. +358 300 472 340<br />salonki@finnjavel.fi<br /><br /><b>Basbas & Kulma<br /></b></span><span style="font-family: georgia;"><a href="http://www.basbas.fi/bistro/en">www.basbas.fi/bistro/en</a></span></div><div><span style="font-family: georgia;">Address: Tehtaankatu 27–29<br />00150 Helsinki<br />Tel: +358 50 467 3400<br />ryhmat@basbas.fi<br /></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><b>Vegetarian Restaurant Yes, Yes, Yes<br /></b></span><span style="font-family: georgia;"><a href="http://www.yesyesyes.fi">www.yesyesyes.fi</a></span></div><div><span style="font-family: georgia;">Address: Iso Roobertinkatu 1<br />00120 Helsinki <br />Tel. +358 9 6128 5130 <br />bookings@yesyesyes.fi<br /></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><b>Café Flät No. 14<br /></b></span><span style="font-family: georgia;"><a href="https://www.flathelsinki.fi/">https://www.flathelsinki.fi/</a></span></div><div><span style="font-family: georgia;">Viides linja 14<br />00530 Helsinki<br />Te: + 358 44 9783067<br /><br /><b>Relove Freda<br /></b></span><span style="font-family: georgia;"><a href="https://www.relove.fi/">https://www.relove.fi/</a></span></div><div><span style="font-family: georgia;">Address: Fredrikinkatu 25, <br />00150 Helsinki <br />Tel: +358 50 462 5151<br />info@relove.fi<br /><br /><b>Allas Sea Pool<br /></b></span><span style="font-family: georgia;"><a href="https://allasseapool.fi/allas-restaurants/?lang=en">https://allasseapool.fi/allas-restaurants/?lang=en</a></span></div><div><span style="font-family: georgia;">Katajanokanlaituri 2 A<br />00160 Helsinki<br />Finland<br />Tel: +358 40 565 6582<br />info@allasseapool.fi<br /><br /><b>Helsinki Christmas Market (Tuomann Markkinat)<br /></b><a href="https://tuomaanmarkkinat.fi/en/">https://tuomaanmarkkinat.fi/en/</a><br /><br /><b>Fazer Experience Visitor Centre<br /></b></span><span style="font-family: georgia;"><a href="mailto:visitfazer@fazer.com">visitfazer@fazer.com</a></span></div><div><span style="font-family: georgia;">Fazerintie 6<br />01230 Vantaa<br />Finland<br />Tel: +3589 876 2040<br /></span></div><div><span style="font-family: georgia;"><br /></span></div></div>Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com2tag:blogger.com,1999:blog-4620769829682448740.post-30493778422362149532022-01-20T14:42:00.003+00:002022-01-20T15:33:22.322+00:00Yeni London - Fine Turkish Cooking Like You Have Never Tasted Before!<p style="text-align: left;"><span style="font-family: georgia;"><b> Name:</b> <a href="https://www.yeni.london/" target="_blank">Yeni London</a></span></p><p style="text-align: left;"><span style="font-family: georgia;"><b>Address: </b>55 Beak Street, W1F 9SH, Soho, London, <a href="https://www.yeni.london/" target="_blank">https://www.yeni.london/</a></span></p><p style="text-align: left;"><span style="font-family: georgia;"><b>Cost:</b> 10-dish Carte Blanche Tasting Menu at £79pp.</span></p><p style="text-align: left;"><span style="font-family: georgia;"><b>About: </b>Chef Civan Er is the chef-owner of Yeni Lokanta (https://www.yenilokanta.com/), an established fine dining restaurant in Istanbul. He opened Yeni London in Soho in 2019 aiming to bring a more sophisticated style of Turkish cooking to London but in a casual, sharing plate-type restaurant.</span></p><p style="text-align: left;"><span style="font-family: georgia;">And indeed, <a href="https://www.yeni.london/" target="_blank">Yeni London</a> was nothing like what I had tried at other Turkish restaurants in the UK. Living in North London, I am lucky enough to have a plethora of fantastic Turkish restaurants on and around Green Lanes, N4, which I frequent often. But nothing here comes close to our experience at Yeni London.</span></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiwSZznSlRIqJTMlynsgy5-lqTlbwK1Y37wBFkWXB_QcyFb0Yqe88IfQIEDr8Tpc7k8kuHDcHFi89SDq4bsPjuB-Yc1059FcBU5l14cVu-A8y3xKjCz_I6cQfeakb41mG9A7AypBRD1Okt4GmiflFJ30gthvBrZkPjKUGixybHu0DdfgiSRmivRzmTs=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="429" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwSZznSlRIqJTMlynsgy5-lqTlbwK1Y37wBFkWXB_QcyFb0Yqe88IfQIEDr8Tpc7k8kuHDcHFi89SDq4bsPjuB-Yc1059FcBU5l14cVu-A8y3xKjCz_I6cQfeakb41mG9A7AypBRD1Okt4GmiflFJ30gthvBrZkPjKUGixybHu0DdfgiSRmivRzmTs=w640-h429" width="640" /></a></span></div><span style="font-family: georgia;"><br /><a href="https://www.yeni.london/" target="_blank">Yeni London</a> occupies an enviable spot with plenty of natural light and very high ceilings on Beak Street, Soho. With exposed bricks on the walls, wooden flooring and leather banquette, we loved the elegant and yet casual setting of this restaurant.</span><p></p><p><span style="font-family: georgia;">The service on the night we attended was nothing short of outstanding – the British-Turkish waiter helping us was more than happy to be quizzed about every single dish he served me, I learnt a lot from him on that night, and it was refreshing for me to meet staff who were obviously knowledgeable and proud of what they were doing. It really added to my appreciation of the food.</span></p><p><span style="font-family: georgia;"><b>What We Ate: </b>We opted for the Carte Blanche tasting menu at £69 pp, this is a 10-dish menu featuring some of the restaurant’s star dishes chosen by the chef himself. Many of the dishes were on the menu, some were not, but every dish was a surprise. I loved the variety of dishes but also the generosity of the menu – we nearly had to be rolled out of the restaurant at the end of our meal, put simply, you will not go hungry on this menu! This is what we had:</span></p><p><span style="font-family: georgia;">1. Yeni’s home cured beef pastrami (not on main menu) served with toasted, warm Turkish flatbread.</span></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhFcTsTMlb99gGsMy6hj0J11tDV9MvR7RH20m09D38XArYBQ-v_fyv_mGpiZWBz6xvXfIOib036Lw6Lelv6GGlyhx1PEdlaXZ0GW-HH25U55tQmgabwIe7TB4_fePUl_mQvsbd5LlctnqgTaOexudRipmWRJBaCufuqC5XnknfnAh0SSmijlPvs7Qvd=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhFcTsTMlb99gGsMy6hj0J11tDV9MvR7RH20m09D38XArYBQ-v_fyv_mGpiZWBz6xvXfIOib036Lw6Lelv6GGlyhx1PEdlaXZ0GW-HH25U55tQmgabwIe7TB4_fePUl_mQvsbd5LlctnqgTaOexudRipmWRJBaCufuqC5XnknfnAh0SSmijlPvs7Qvd=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />2. The most scrumptious dish of grilled aubergine, Colston Bassett stilton, figs, Port and smoked almonds. This was smokey, and aromatic with luscious figs and the STAR dish of our meal.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhyN_5dwLqxhihaqsQ7pZkNgpvt_vKuFfJvYoTkAfd2mm_jaA2S6DelBTGyAaNEuva8RQtzW213bne7kBRPteLYymgbpRlOCwVAuM2lmNoFQ0pbRMAgS8R4XiSheUKBGorY2FzSvbHf9z9bdEZEwCuA48Mc6Xt_el8sr8BnPbidh-Hrxi9OpmsQapbA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhyN_5dwLqxhihaqsQ7pZkNgpvt_vKuFfJvYoTkAfd2mm_jaA2S6DelBTGyAaNEuva8RQtzW213bne7kBRPteLYymgbpRlOCwVAuM2lmNoFQ0pbRMAgS8R4XiSheUKBGorY2FzSvbHf9z9bdEZEwCuA48Mc6Xt_el8sr8BnPbidh-Hrxi9OpmsQapbA=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />3. Tempura of feta cheese wrapped in vine leaf, served over red pepper purée, with chilli, cumin and honey. Light, crispy, excellent.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjoJMPvQzLG6YVETvP1Mxf7sHLOB9wDTB7GhPPEl45j2KJFWlGsiIY2IL8OahbQBho2yOemxJrGWGf8oZKxkAEMIWSV1L9WdvTb5yFpcUPZC5QpNodmzMA2WqYawWbbPIUa0pesTT19bymBUaaZGAe83_TUW7-pDEY5eY-6cHF5d4bMI382aObfyQSG=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjoJMPvQzLG6YVETvP1Mxf7sHLOB9wDTB7GhPPEl45j2KJFWlGsiIY2IL8OahbQBho2yOemxJrGWGf8oZKxkAEMIWSV1L9WdvTb5yFpcUPZC5QpNodmzMA2WqYawWbbPIUa0pesTT19bymBUaaZGAe83_TUW7-pDEY5eY-6cHF5d4bMI382aObfyQSG=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />4. Fine green beans in a zing dressing of coriander, sesame and sivri biber (Turkish long, hot green pepper), with red grapefruit and coconut flakes.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKgyZDzSK_1SITKrQ2PQrcG9HKtzyEP0JCNMlRJYsSYtnN7jMzukVkCHc-Ps-p0NA5X3RvZS8SuubDhluyQySYJrwQzMJwHBViVEEvlq0BMnyzquhpSvPTFXCL-uoN4vKoHZVwKXcijU6X8I0IInYktOw422vKmKFBWClc_qSGSKR5pl2v4b4YKzfk=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKgyZDzSK_1SITKrQ2PQrcG9HKtzyEP0JCNMlRJYsSYtnN7jMzukVkCHc-Ps-p0NA5X3RvZS8SuubDhluyQySYJrwQzMJwHBViVEEvlq0BMnyzquhpSvPTFXCL-uoN4vKoHZVwKXcijU6X8I0IInYktOw422vKmKFBWClc_qSGSKR5pl2v4b4YKzfk=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />5. Manti dumplings filled with dried aubergine in a wonderfully nutty broth of double fermented yoghurt with chilli and chlorophyl oils. And this really highlighted the beauty of the Carte Blanche menu – manti in yoghurt sauce would not have been my first choice on their menu, but I am so glad I was served it.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEixKhbvhUe5pPLbbcjw5RypIrSQMGI82rdIc9tWyo__-O7UXO3By-Q_fxg-2jGU5sQY5CH9ZCSRAIAPscKslx9xfaZmO9IpUCAWqYrEns2sYx0fPyFbEtnrIA8l_m-_ZkctC_egdcM6NfhUxJTdazD742kjmpUu_858J-rnB_Vkqmm49L42pyke5CPO=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEixKhbvhUe5pPLbbcjw5RypIrSQMGI82rdIc9tWyo__-O7UXO3By-Q_fxg-2jGU5sQY5CH9ZCSRAIAPscKslx9xfaZmO9IpUCAWqYrEns2sYx0fPyFbEtnrIA8l_m-_ZkctC_egdcM6NfhUxJTdazD742kjmpUu_858J-rnB_Vkqmm49L42pyke5CPO=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />6. Scottish langoustine in Raki sauce (not on main menu) - tender langoustines served in a rich, bisque-style sauce with a touch of aniseed from the Turkish raki (grape spirit).</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhe1phy09JtInmnAGZkBspKfyjvvz0UlZUUvthyn8dTsDDv5o_cZT7wFz5-4qHwkh_dLSr1Tf0k8vLqf02NkatxInNRo_ycw6PGtpQL1zIT2z9_g6tk2bcQ5wZ7nTgHwqJe8rJMjwxArkHl2ykUTKCUe-21eHQCSx7B-eeAixHzf1RwVvDjYLkueKNH=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhe1phy09JtInmnAGZkBspKfyjvvz0UlZUUvthyn8dTsDDv5o_cZT7wFz5-4qHwkh_dLSr1Tf0k8vLqf02NkatxInNRo_ycw6PGtpQL1zIT2z9_g6tk2bcQ5wZ7nTgHwqJe8rJMjwxArkHl2ykUTKCUe-21eHQCSx7B-eeAixHzf1RwVvDjYLkueKNH=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />7. A refreshing salad of citrus fruit including pomelo, grapefruit and orange with slices of fennel and finely chopped dill topped with a spicy sour cherry sorbet. This was simply heavenly.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjflRyWyQ4xzyf6ERoEhVtbK9GEcaeoby7aKbSJjSgPN4bKnUM0jYLCe4vdYwF7AE6veI4i4eE-_LmZvR6H39zbLW_TwyKf6DG11dDS7RpW-4SqSDZIlLe0TfEavomtb-LQmwYNpHCVkslzv5ZSVJ1UM6V262ME0XfKhv4Gp5tYSLqbbDjlWCPuZPSb=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjflRyWyQ4xzyf6ERoEhVtbK9GEcaeoby7aKbSJjSgPN4bKnUM0jYLCe4vdYwF7AE6veI4i4eE-_LmZvR6H39zbLW_TwyKf6DG11dDS7RpW-4SqSDZIlLe0TfEavomtb-LQmwYNpHCVkslzv5ZSVJ1UM6V262ME0XfKhv4Gp5tYSLqbbDjlWCPuZPSb=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />8. And when we thought this could not get any better, we were served our main – a whole, organic, slow-roasted salt-marsh lamb neck, served with cavolo nero, tamarind and wild mushrooms. </span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgX-OxFf4RMvzYkTB-ww2tO4vBUymg65Lo_gd-n7Ucm2PUxRWmgfHdFs1jZOdI48HFjanRx4GprEEU99UoH4sf_z4zILQ5IkESbv3AKh_l4AyIYW7xQ80VYpZd0HnqekrN2Hp-cH1b5oPO7e6porfISq8DE_4C6m_ivR4WOG3ahm8YJ1LwZsqbLaE9H=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgX-OxFf4RMvzYkTB-ww2tO4vBUymg65Lo_gd-n7Ucm2PUxRWmgfHdFs1jZOdI48HFjanRx4GprEEU99UoH4sf_z4zILQ5IkESbv3AKh_l4AyIYW7xQ80VYpZd0HnqekrN2Hp-cH1b5oPO7e6porfISq8DE_4C6m_ivR4WOG3ahm8YJ1LwZsqbLaE9H=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />As with many meats cooked on the bone (especially when done properly), this was succulent, meltingly tender and intensely flavoured.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0ilNP3NT2QH62cxmPuc0tpt-I8JOibh0MI7fuDvCmgFuPXLa-PRMNhvLFygY_qhvuxXRizofMbfwVys4blqcONaM8FK9JC3naR7gmuh6Xza3s_z-h9NhtSUPatnxExxYE5oSCeb66vJlgkgypQUo-JIQOUKJ1tfNWfWZcHlmO9VV3RdW40jNqEXJK=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0ilNP3NT2QH62cxmPuc0tpt-I8JOibh0MI7fuDvCmgFuPXLa-PRMNhvLFygY_qhvuxXRizofMbfwVys4blqcONaM8FK9JC3naR7gmuh6Xza3s_z-h9NhtSUPatnxExxYE5oSCeb66vJlgkgypQUo-JIQOUKJ1tfNWfWZcHlmO9VV3RdW40jNqEXJK=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />9. Pre-Dessert of Turkish Kadayif fried dough filled with cheese custard and served with pistachio ice cream.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivz2N833n0PsVsuYmjhUdpzVByaqqTOW-97wwINeKU2TGmr3zj1V6wpyJZ239pCfprDLh8wrjOcPAttaFzbWTJ2xUkw_C_ZJ4qu4_bHF1TsoFIdmRlqnU-AZNHvwg62SlsbdRHZKI_jqQgBeM8KetLk2MZkYBPTblP0rdNT1oFumK-XX5FXDJxW0K_=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEivz2N833n0PsVsuYmjhUdpzVByaqqTOW-97wwINeKU2TGmr3zj1V6wpyJZ239pCfprDLh8wrjOcPAttaFzbWTJ2xUkw_C_ZJ4qu4_bHF1TsoFIdmRlqnU-AZNHvwg62SlsbdRHZKI_jqQgBeM8KetLk2MZkYBPTblP0rdNT1oFumK-XX5FXDJxW0K_=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />10 . Dessert of Hazelnut Panna Cotta with pumpkin sauce, wafer with hazelnut cream.</span><p></p><p><span style="font-family: georgia;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnACmxooKHTy-cl38P_9P_yJo_yt2y3N9JIgQ9uGT5pf4Tvya4_eKS03E8x-TJl12OJHe3R3_AAsgnvcCfgvbfdJLG2nCKOm3vPyadALtsy2dAOfKcuFNnfzW5_DyYeUBv__lDzjWDNyL_SbTdUW6Plgr05-TyEyaFj4Pa_9YEwe_8vG2hST8GCylP=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnACmxooKHTy-cl38P_9P_yJo_yt2y3N9JIgQ9uGT5pf4Tvya4_eKS03E8x-TJl12OJHe3R3_AAsgnvcCfgvbfdJLG2nCKOm3vPyadALtsy2dAOfKcuFNnfzW5_DyYeUBv__lDzjWDNyL_SbTdUW6Plgr05-TyEyaFj4Pa_9YEwe_8vG2hST8GCylP=w480-h640" width="480" /></a></b></span></div><span style="font-family: georgia;"><b><br />What We Drank: </b>We enjoyed a couple of cocktails before our dinner – in-house made tonic and gin (£10) and Negroni (£10.50) were well-made and strong.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-4oylieD4TXiRg3rzlZJWU4LDxwR5EdfpXdtR9D3uG4dbdi7CNl7PSULk8MmTALYwhleJeHF9cy6WHGUIib0g4MixTjCEmY-3x_jDyi3wi5VOBFOr826H-TQ-3csowKfkY97IE0wQQAOa8kVhnjHOhIBO9SGkrFFjyGW1NlsEspg1YQlX3_w21qgL=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-4oylieD4TXiRg3rzlZJWU4LDxwR5EdfpXdtR9D3uG4dbdi7CNl7PSULk8MmTALYwhleJeHF9cy6WHGUIib0g4MixTjCEmY-3x_jDyi3wi5VOBFOr826H-TQ-3csowKfkY97IE0wQQAOa8kVhnjHOhIBO9SGkrFFjyGW1NlsEspg1YQlX3_w21qgL=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />With our meal, we shared a bottle of Kara Sevda Papaskarasi, Chamlija, Turkey (£56), made from 100% Papaskarasi grape, a native Turkish varietal, which was highly recommended by our server. Lightly coloured but with great acidity and plenty of soft tannins, this was a great complement to our food. Sound recommendation.</span><p></p><p><span style="font-family: georgia;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjvX-Cj117aEeE2EyspJyG_KvDj5xYGfiKKsAaq4a0lfGkoBqXITqkF4C8h-k8TxxCUsqUVD_gO6O0pONezrrYogGdyLPpoEoM683cdL-C5vI5EjNgVXUhvxutxszfWAeQznG1XUZP4-VUkWnulUBmV4a_FtNKjqHm-byax5_34jk52D_BnM9F9vnOX=s3790" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3790" data-original-width="2842" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjvX-Cj117aEeE2EyspJyG_KvDj5xYGfiKKsAaq4a0lfGkoBqXITqkF4C8h-k8TxxCUsqUVD_gO6O0pONezrrYogGdyLPpoEoM683cdL-C5vI5EjNgVXUhvxutxszfWAeQznG1XUZP4-VUkWnulUBmV4a_FtNKjqHm-byax5_34jk52D_BnM9F9vnOX=w480-h640" width="480" /></a></b></span></div><span style="font-family: georgia;"><b><br />Likes:</b> *that* grilled aubergine was to die for, as was the manti in double fermented yoghurt, the citrus salad with fennel and the slow-roasted whole neck of lamb. Great service and atmosphere.</span><p></p><p><span style="font-family: georgia;"><b>Dislikes:</b> None.</span></p><p><span style="font-family: georgia;"><b><i>Verdict: For Turkish food like you have never experienced before, <a href="https://www.yeni.london/" target="_blank">Yeni London</a> is the place to be. Fantastic food, great service and one of the best aubergine dishes I have ever eaten. I can’t wait to return. Highly recommended.</i></b></span></p><p><span style="font-family: georgia;"><b><i><br /></i></b></span></p>Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com1tag:blogger.com,1999:blog-4620769829682448740.post-53822780068003393342021-11-01T15:44:00.000+00:002021-11-01T15:44:13.245+00:00MiMi Mei Fair: Fabulous Chinese-Singaporean Food, Cocktails & Possibly the Plushest London Restaurant Right Now!<p><span style="font-family: georgia;"><b>Name:</b> <a href="https://mimimeifair.com/" target="_blank">MiMi Mei Fair</a></span></p><p><span style="font-family: georgia;"><b>Address:</b> 55 Curzon St, London W1J 8PG, <a href="https://mimimeifair.com/">https://mimimeifair.com/</a></span></p><p><span style="font-family: georgia;"><b>Cost: </b>£50 plus per person for a 3-course meal on the a la carte menu, check the menu - <a href="https://mimimeifair.com/files/MIMI-MEI-FAIR-A-LA-CARTE.pdf">https://mimimeifair.com/files/MIMI-MEI-FAIR-A-LA-CARTE.pdf</a></span></p><p><span style="font-family: georgia;"><b>About: </b>Few new London restaurants have caused such a buzz since their recent opening than MiMi Mei Far – and of course we had to check it out.</span></p><p><span style="font-family: georgia;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhC_p7gyD9VYfPVvhRm_3HI-HHCPPBRW27ZALlV5XCGzc4yZTmPMcYTY6LK_IIGE5Nxl9P8MVVmKn-Pc7Q2AjfGp3qfgRemSNQxqCDFgp-e_riIYSYWD0CfRkqi6fjEKIBPHMEIeiiNzliySxnV4fvUv4M0jIg8qDlGrf_3_OUkocEDnmUxLHJd06CG=s2048" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1353" data-original-width="2048" height="422" src="https://blogger.googleusercontent.com/img/a/AVvXsEhC_p7gyD9VYfPVvhRm_3HI-HHCPPBRW27ZALlV5XCGzc4yZTmPMcYTY6LK_IIGE5Nxl9P8MVVmKn-Pc7Q2AjfGp3qfgRemSNQxqCDFgp-e_riIYSYWD0CfRkqi6fjEKIBPHMEIeiiNzliySxnV4fvUv4M0jIg8qDlGrf_3_OUkocEDnmUxLHJd06CG=w640-h422" title="Photo by @stevenjoycephoto" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i>Photo by @stevenjoycephoto</i></span></td></tr></tbody></table><br />Glad to report we had an EPIC meal at <a href="https://mimimeifair.com/" target="_blank">MiMi Mei Fair</a> - we loved the strong & well-made cocktails, the impeccable service and the plush and sexy décor (possibly one of the most beautiful restaurants in London right now), but it was Chinese-Singaporean Chef Peter Ho's food (of HKK and Hakkasan fame) that really stole the show for us.</span></p><p><span style="font-family: georgia;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjS1ThqOIWZiPmpq_ZmSnOyZnmf-7iSj8sQGA1P9x9nJGJtXBpZGtuLtpZ8kZKdfqWl-WptKpuxX9HSk8z21k95nUPQp9-HhcCSbk3xjON56ibr4Ar8fkeC4UY_zWMDKHeyMVj0EQUu6Ec-dpbB1JkI_e92ZKa-vdn82NpkukZpu7tpPug6wgt4N572=s2048" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1331" data-original-width="2048" height="416" src="https://blogger.googleusercontent.com/img/a/AVvXsEjS1ThqOIWZiPmpq_ZmSnOyZnmf-7iSj8sQGA1P9x9nJGJtXBpZGtuLtpZ8kZKdfqWl-WptKpuxX9HSk8z21k95nUPQp9-HhcCSbk3xjON56ibr4Ar8fkeC4UY_zWMDKHeyMVj0EQUu6Ec-dpbB1JkI_e92ZKa-vdn82NpkukZpu7tpPug6wgt4N572=w640-h416" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i style="font-size: x-small;">Photo by @stevenjoycephoto</i></td></tr></tbody></table><br />Inspired by Empress MiMi’s travels across Hong Kong, Singapore and the provinces of mainland China in particular Guangdong, Sichuan, Fujian and Hunan, Chef Peter Ho's menu brings to life dishes like roasted Cantonese char siu pork, Hunanese crispy fish, and Hokkien seafood noodles to name just a few, all under one gorgeous roof.</span></p><p><span style="font-family: georgia;"><b><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLU_TXWGy7x8NBKviRYQEsROwm-s-CA8xt4mIOyT1aX8TFjLFMiByY72ITVDOTSz08R3MwhM3ugnkqR0RkWZgps8NxExE_r1WVt1UzoqqQv0h7ufvdvonaBIttOh1mCx_gtcm1ATZn2qnq_smT_TDqLYKmiSsbrZbHWZ5KiQ7pGVjcRv5XdXRLJvj2=s2048" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLU_TXWGy7x8NBKviRYQEsROwm-s-CA8xt4mIOyT1aX8TFjLFMiByY72ITVDOTSz08R3MwhM3ugnkqR0RkWZgps8NxExE_r1WVt1UzoqqQv0h7ufvdvonaBIttOh1mCx_gtcm1ATZn2qnq_smT_TDqLYKmiSsbrZbHWZ5KiQ7pGVjcRv5XdXRLJvj2=w426-h640" width="426" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i style="font-size: x-small;">Photo by @stevenjoycephoto</i></td></tr></tbody></table><br />What We Ate: </b>There were many highlights - Chong Ching chilli chicken with Sichuan peppercorn and dried chilli (£14) was wonderfully crispy and aromatic with the mouth-numbing spice. </span></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrQIsiGUBZ2MLhziQ_xn8bGWGlxjSu9A2X1yujG4ooNf01JQ9vEg4DRMlQMq_7zCHvPk-boErScA5MiSpuofp5tTzhzeUCUh8Ym4y0EvMFd0dbyvrF-B_xzgH1eVwXU2LdiOU5F3y0HqNOSbFT5ireyMI0vAq85gzSkv7-qgY6u8lf4VUHUn6qQEFJ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrQIsiGUBZ2MLhziQ_xn8bGWGlxjSu9A2X1yujG4ooNf01JQ9vEg4DRMlQMq_7zCHvPk-boErScA5MiSpuofp5tTzhzeUCUh8Ym4y0EvMFd0dbyvrF-B_xzgH1eVwXU2LdiOU5F3y0HqNOSbFT5ireyMI0vAq85gzSkv7-qgY6u8lf4VUHUn6qQEFJ=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />Roasted Cantonese char siu Ibérico black pork with wildflower honey (£15) was beautifully marbled, tender and sweet, and what a treat to have Iberico pork in London.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEitfeahzsKO6rngD3ZLea7cQlJFbLHs_edjNFavGDuFdPLuPGdUu-1NOc6VcReJDKi0hV5ixy4v85h6MfP8HDmqzIj_nXrw-yX8kJ9nyVdT_y7AAPQ6Pl4HMv4c6vozWorz2tb4RzoqIiN3IOuYslifsNQacinmzW0klvhbA8FUPUWWaOZl_BtBtHzK=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1509" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEitfeahzsKO6rngD3ZLea7cQlJFbLHs_edjNFavGDuFdPLuPGdUu-1NOc6VcReJDKi0hV5ixy4v85h6MfP8HDmqzIj_nXrw-yX8kJ9nyVdT_y7AAPQ6Pl4HMv4c6vozWorz2tb4RzoqIiN3IOuYslifsNQacinmzW0klvhbA8FUPUWWaOZl_BtBtHzK=w472-h640" width="472" /></a></span></div><span style="font-family: georgia;"><br />Better still was a platter of simple steamed okra topped with their homemade XO, shallot and mushroom crumble (£11.50), this was my favourite starter.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgZ1T2buhPFModjkzOAOHcqdl1Q4ceSX5Q3af6Tg0JrOUltGac6awrJbPKkZW3i3KNPFw1CZXrpG_0iJaG8aVCx8dOepJktUzdNrLmrn6znVjoFVnNY6bWK8J-RIvB7U40aEoJ2vA2RY41wcX-H83eDRtOa9E-ZWP9VZOnb1ijt1_fzmw9OpRtzCNuG=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgZ1T2buhPFModjkzOAOHcqdl1Q4ceSX5Q3af6Tg0JrOUltGac6awrJbPKkZW3i3KNPFw1CZXrpG_0iJaG8aVCx8dOepJktUzdNrLmrn6znVjoFVnNY6bWK8J-RIvB7U40aEoJ2vA2RY41wcX-H83eDRtOa9E-ZWP9VZOnb1ijt1_fzmw9OpRtzCNuG=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />Crispy golden langoustine with Perigord Truffle (£22) were deliciously crispy yet soft and creamy inside.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-i8sPV6bTl-EUo7YfpNZ2aF9kJ5my5rIT98BCbkSNXScoBB9Bs2YFS5g115J3oNWJYXhKiUIbZNIjWzy9lGd1zhEdb_aUaQ60O4c3AGdeXuRc_D7jJYzgU3_4CV5KrBExzL7Wjj7pBrBY22rEoSal-8f1-HJrZDYWcqgSbPVKHji_RLYkgKomcrHo=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-i8sPV6bTl-EUo7YfpNZ2aF9kJ5my5rIT98BCbkSNXScoBB9Bs2YFS5g115J3oNWJYXhKiUIbZNIjWzy9lGd1zhEdb_aUaQ60O4c3AGdeXuRc_D7jJYzgU3_4CV5KrBExzL7Wjj7pBrBY22rEoSal-8f1-HJrZDYWcqgSbPVKHji_RLYkgKomcrHo=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />We also enjoyed MiMi’s Xiao long jewels – a selection of XLB (Shanghainese soup dumplings) filled with chicken, chilli crab, king prawn, purple yam and pork (£20). They were very flavoursome though we felt they could have been a tad more soupy and the skin more delicately thinner.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgsBLTAdqQ2vSTGOVadtC8VAEqJIY0UDfpILBc4l55nbKgUMydiAvoEV0reWcMClBMcSMy0e3Nzzm7OlqxRxOvGF3PKrvIclOBx2HtQh-LqycELlrEUQwgaQzE6JmPolpfEDgDac9IOVaCgvgqfV3P5wn0twNTofaVHqeQFu99v03fpzcVr7-MOgYjU=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1501" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgsBLTAdqQ2vSTGOVadtC8VAEqJIY0UDfpILBc4l55nbKgUMydiAvoEV0reWcMClBMcSMy0e3Nzzm7OlqxRxOvGF3PKrvIclOBx2HtQh-LqycELlrEUQwgaQzE6JmPolpfEDgDac9IOVaCgvgqfV3P5wn0twNTofaVHqeQFu99v03fpzcVr7-MOgYjU=w470-h640" width="470" /></a></span></div><span style="font-family: georgia;"><br />For mains, the star dishes were Hunanese crispy Atlantic seabass with a heady sauce of red chilli, coriander and lotus root £47 – this was a whole deep-fried seabass served on a Chinese platter and finished off at the table, a stunning dish.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEixiefCf4WvjwBnuJlCFhpJK2XM4L9pg_CR3nM1Fsazgqwsv-5CLNpWMiHCfEmhJ9NtHdbrYzHDbdP42myERmElDQeXNxhvlOa8iENC0wnvNy6cW7yLzEgo_uYZAVdyFa55kuOYW-GbsZyfO3njemHoNbdXYjieSkOmlXHUEab-uac8cb0UClInG5yF=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEixiefCf4WvjwBnuJlCFhpJK2XM4L9pg_CR3nM1Fsazgqwsv-5CLNpWMiHCfEmhJ9NtHdbrYzHDbdP42myERmElDQeXNxhvlOa8iENC0wnvNy6cW7yLzEgo_uYZAVdyFa55kuOYW-GbsZyfO3njemHoNbdXYjieSkOmlXHUEab-uac8cb0UClInG5yF=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhx63SDnjgLLY6WyQC-K25ebeo3S6e7_iEkDWYD-fbtOkRJBQvtb0xC2noOMgfA694FZHi53TKT82auwT8YaLQlYTWUP605R2_DCz0y7zfeXnoe2WMC354FJ8O0HctaI__2VfB0Pr97STAlxGChtmeI84rZvvxmwOGTHAuKbwRrZH5_CpauxQPWbPIn=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1315" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhx63SDnjgLLY6WyQC-K25ebeo3S6e7_iEkDWYD-fbtOkRJBQvtb0xC2noOMgfA694FZHi53TKT82auwT8YaLQlYTWUP605R2_DCz0y7zfeXnoe2WMC354FJ8O0HctaI__2VfB0Pr97STAlxGChtmeI84rZvvxmwOGTHAuKbwRrZH5_CpauxQPWbPIn=w410-h640" width="410" /></a></div><br />Hokkien seafood noodles with scallop, prawn and sambal paste £17 was again delectable and a surprisingly generous portion bursting with umami flavours from the sambal.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj70EcoHhOtih5qDF6DOuQ0KgltdGVfmsnHAn-ZeXzBkycehUYa05-5dpxMVNaYZPjqVxOnu_PTPf4y1nmjhbRFW6ForXXwaB3mpZZvfyujQLgU2JGzVJmwcTiug_KjYkQY9MILbDyPe7Yls68X0shn8DiAA2G3Lx9kK5IB7LkcxVXOZ1WCSaKT7IEo=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj70EcoHhOtih5qDF6DOuQ0KgltdGVfmsnHAn-ZeXzBkycehUYa05-5dpxMVNaYZPjqVxOnu_PTPf4y1nmjhbRFW6ForXXwaB3mpZZvfyujQLgU2JGzVJmwcTiug_KjYkQY9MILbDyPe7Yls68X0shn8DiAA2G3Lx9kK5IB7LkcxVXOZ1WCSaKT7IEo=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />Claypot slow-cooked leg of Welsh lamb was meltingly tender with hints of star anise and cinnamon (£32). We enjoyed this gentle yet flavoursome dish though we felt this was not the best main option to follow the full-on spicy Hunanese fried fish.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg68avV4QOprdHinIo4v-Pp7MC6jYBRbZoOMYoEq9CUeN2JZB77JNsC-WLxqE8qqbkKyELS52dK1-HOpmKU52e-L-191amFR9Q8Ks4Ba0CiY5_lJgYX801CRI6UsxT_UHcTBfblJEJXScVc20AfogLYAfNeJHgvn3HLvQ0lrBbyFjXQV9YVzNBUdmSg=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg68avV4QOprdHinIo4v-Pp7MC6jYBRbZoOMYoEq9CUeN2JZB77JNsC-WLxqE8qqbkKyELS52dK1-HOpmKU52e-L-191amFR9Q8Ks4Ba0CiY5_lJgYX801CRI6UsxT_UHcTBfblJEJXScVc20AfogLYAfNeJHgvn3HLvQ0lrBbyFjXQV9YVzNBUdmSg=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />Side of Claypot black bean aubergine, chilli, garlic and spring onion (£13) much akin to a Sichuanese fish fragrant aubergine, the lusciously velvety vegetable was both tangy, savoury and spicy.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiCVAL9MLgY3MCH36dENwoY0uqFPACny-nvaSqjJSpDhPbGM2o9rL_eKZw4JBleo6UJcT6UtEr9YeHgkg7kGxGzvlNNBayzl4JY-fFHN0rVOMa2ysv1Cw4jiXp6y9_cP3ktTeIuGMZ1kmHIi0dFQeWg1hEK6WcheHp4BlY83N_J-5clb1-x5HYFPvq2=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiCVAL9MLgY3MCH36dENwoY0uqFPACny-nvaSqjJSpDhPbGM2o9rL_eKZw4JBleo6UJcT6UtEr9YeHgkg7kGxGzvlNNBayzl4JY-fFHN0rVOMa2ysv1Cw4jiXp6y9_cP3ktTeIuGMZ1kmHIi0dFQeWg1hEK6WcheHp4BlY83N_J-5clb1-x5HYFPvq2=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />Brazed truffled trio of 3 mushrooms (shimeji, shiitake, eryngi - £17) was delicately flavoured with a strong scent of truffles, this was light yet full of flavour.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi4lRbxARJffFpf65hm-afmD5ETaglKndb5AT22KsK3nGDWBqOxm4dyzkX8c0OLfWAtkTSXnfS8_K_1WYQHDQD9-inT-CrJtM1zIHXo5uio2TK1iRo5waLWT5Khk83U3K4Dqbcsz4jWyTkPyXSYItb7rtXMou7jHWm2zpz2EK_oX8i_Fo19mR9hkJwm=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1438" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi4lRbxARJffFpf65hm-afmD5ETaglKndb5AT22KsK3nGDWBqOxm4dyzkX8c0OLfWAtkTSXnfS8_K_1WYQHDQD9-inT-CrJtM1zIHXo5uio2TK1iRo5waLWT5Khk83U3K4Dqbcsz4jWyTkPyXSYItb7rtXMou7jHWm2zpz2EK_oX8i_Fo19mR9hkJwm=w450-h640" width="450" /></a></span></div><span style="font-family: georgia;"><br />For dessert, Baiju Baba with green cardamom, and kumquat (£10) was beautifully made and soaked in the Chinese liqueur, it was an excellent ending to a fabulous meal.</span><p></p><p><span style="font-family: georgia;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhL7FeaWpXYkYTN_8uIe2YZy4YFgRK_frrv8XTbGJ8wzL6XqBEInbRGNscw9lAjdjuSvBTYb2gUexN9U2PicO2eRigclzE8REvGNaHyeHnVXix-byQLBPrFk0LuwX_UxJ6vgusxRbKtOz3M7MrF4TJie0Li7a49oaHogWrCAd3LOz6xV1Z4GPh80oDF=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhL7FeaWpXYkYTN_8uIe2YZy4YFgRK_frrv8XTbGJ8wzL6XqBEInbRGNscw9lAjdjuSvBTYb2gUexN9U2PicO2eRigclzE8REvGNaHyeHnVXix-byQLBPrFk0LuwX_UxJ6vgusxRbKtOz3M7MrF4TJie0Li7a49oaHogWrCAd3LOz6xV1Z4GPh80oDF=w480-h640" width="480" /></a></b></span></div><span style="font-family: georgia;"><b><br />What We Drank: </b>Mimi of Mei Fair has a selection of well-made and strong cocktails, we loved ‘Chestnut Sour’ (£14) their version of an Amaretto sour flavoured with China’s symbolic Chrysanthemum flowers and chestnuts, it was nutty and bittersweet.</span><p></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhsjDwuTW7-kqE8EqzOdg2WCV6kiRyF3UBK8zfNXswDXt537wENMmfLaGCku_bRt9RHW4TmUT913X5ZevScX5GRfeuF8ZZqhpGCR4ozajc1IS4O8xVIBzK_OJ7OGK8226AUedeS2n17keWLCZ-JW3KoqNEIfBDuH7ejiydxlwKPcrQh-Xf3WTD3BKma=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhsjDwuTW7-kqE8EqzOdg2WCV6kiRyF3UBK8zfNXswDXt537wENMmfLaGCku_bRt9RHW4TmUT913X5ZevScX5GRfeuF8ZZqhpGCR4ozajc1IS4O8xVIBzK_OJ7OGK8226AUedeS2n17keWLCZ-JW3KoqNEIfBDuH7ejiydxlwKPcrQh-Xf3WTD3BKma=w480-h640" width="480" /></a></span></div><span style="font-family: georgia;"><br />Also excellent was the Qi Pao (£13), named after the traditional Chinese long-necked fitted dress, this hard shaken, yuzu-infused Daiginjo sake based cocktail is made of a combination of bitters, blue tea and purple shiso leaf, it was lovely bitter and floral.</span><p></p><p><span style="font-family: georgia;"><b>Likes: </b>we loved the food (that Hunanese fish is the thing of dreams!), the gorgeous décor and the impeccable service.</span></p><p><span style="font-family: georgia;"><b>Dislikes:</b> the low lighting was great for the sexy ambience but it really didn’t help my images, so apologies for the grainy pics!</span></p><p><span style="font-family: georgia;"><b><i>Verdict: <a href="https://mimimeifair.com/" target="_blank">MiMi Mei Fair </a>is the perfect place to take someone you really want to impress; it is also where you go when you want to treat yourself, because we all need it sometimes. We loved the food, the service and the gorgeous location and décor. Highly recommended.</i></b></span></p>Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com055 Curzon St, London W1J 8PG, UK51.5073076 -0.14544723.197073763821152 -35.301697 79.817541436178843 35.010803tag:blogger.com,1999:blog-4620769829682448740.post-68101059490267357772021-05-07T10:25:00.002+01:002021-05-07T10:28:28.944+01:00Keto Bread Rolls with Olive Oil and Paneer & Why a Low-Carb Diet Is the Best Weight Loss Approach for Me<p><span style="font-family: georgia;">This steak sarnie is why I think a low-carb, no-sugar diet is the best weight loss approach for me. I LOVE carbs and couldn’t possibly live without good bread or pasta, but every year, I take the plunge and try and lose those extra pounds.</span></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6Fc3fe6ssHjSF5gp9EhSLxDttwyaUfikisgZ0bSnmGTIOphF2j0WOFZLwMy6i7ToYp4bWgln-zuim_peLG8-wJZ-rjNSNgSS-4fUVEAP2NUYJ_0qinlF1vFc7h6QSr-6E4P1rqEDoLo/s2048/IMG_9287+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6Fc3fe6ssHjSF5gp9EhSLxDttwyaUfikisgZ0bSnmGTIOphF2j0WOFZLwMy6i7ToYp4bWgln-zuim_peLG8-wJZ-rjNSNgSS-4fUVEAP2NUYJ_0qinlF1vFc7h6QSr-6E4P1rqEDoLo/w480-h640/IMG_9287+2.jpg" width="480" /></a></span></div><span style="font-family: georgia;"><br />Living and breathing food, my weight fluctuates massively, and with Covid, I thought I ought to do something about it. I find a low-carb, no-sugar diet is the least restrictive regimen for those who enjoy food – yes, there is plenty of good fat, butter, cheese and cream, as well as meat and fish, but there is also loads of green vegetables.</span><p></p><p><span style="font-family: georgia;">The weight does fall off on a low-carb diet, but it is far from being a perfect solution – I get incredibly irritable within a few days, and while on ketosis it feels like I am on meds – rather like being on Pro Plus, those caffeine tablets I used to take at university to cram for exams, this means I am fully awake at around 5-6am every morning. Alcohol tolerance is also greatly diminished, I get very tipsy with just a glass of wine, and if I drink any more I just fall asleep!</span></p><p><span style="font-family: georgia;">In the last year, I have been experimenting with Keto baking and came up with this gluten-free recipe for keto bread rolls using Paneer cheese as a base for the dough. The only odd ingredient here is the psyllium husk, but I am afraid it is necessary – I tried to substitute it with less successful results. Psyllium husk will expand in contact with water giving out volume to the dough, while also acting as a binding agent. Psyllium husk is the husk of the plantago ovada plant’s seed, it is 100% fibre so has zero net carbs. Most importantly, it works as mild laxative which is great for those on Keto who for the lack of fibre, may be a tad constipated, another less desirable side-effect of the diet. You can buy psyllium husk on Amazon.</span></p><p><span style="font-family: georgia;">These keto rolls are the closest I could get to something resembling proper bread – I have been baking my own sourdough bread for years, so being on low-carb is a real challenge on that front. The rolls will be at their best while fresh but will toast nicely if a day or two old. They hold their shape really well, so they work nicely for burgers and steak sarnies. Best of all, they are only 2g of net carbs per roll and take about 15 minutes to prepare.</span></p><p><span style="font-family: georgia;">I would be interested to hear about your experiences with a low-carb diet, so please let me know in the comments below. PLEASE NOTE - I am not trying to get anyone here to do a #keto or #lowcarb diet, I am simply describing my experiences with weight-loss and keto baking.</span></p><p><b><u><span style="font-family: georgia; font-size: large;">Keto Bread Rolls with Olive Oil and Paneer</span></u></b></p><p><span style="font-family: georgia; font-size: x-small;">(8.1g total net carbs – 1.35g per roll/6 rolls or 2.1g/4 rolls)</span></p><p><b><u><span style="font-family: georgia;">Ingredients:</span></u></b></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia;">100g Paneer (1.5g net carbs)</span></li><li><span style="font-family: georgia;">50g almond flour (3.5g net carbs)</span></li><li><span style="font-family: georgia;">1 tsp baking powder (1.3g net carbs)</span></li><li><span style="font-family: georgia;">4 tbsp psyllium husk (0 net carbs)</span></li><li><span style="font-family: georgia;">1/2 tsp salt (0 net carbs)</span></li><li><span style="font-family: georgia;">3 eggs (1.8g net carbs/0.6g per egg)</span></li><li><span style="font-family: georgia;">15ml (1 tbsp) Apple cider vinegar (0 net carbs)</span></li><li><span style="font-family: georgia;">60ml (4 tbsp) boiling water (0 net carbs)</span></li><li><span style="font-family: georgia;">15ml (1 tbsp) extra virgin olive oil (0 net carbs)</span></li><li><span style="font-family: georgia;">Sea salt flakes (0 net carbs)</span></li></ul><p></p><p><b><u><span style="font-family: georgia;">Method:</span></u></b></p><p></p><ol style="text-align: left;"><li><span style="font-family: georgia;">In a food processor, blend the paneer, almond flour, baking powder, psyllium husk and salt until uniform but finely crumbly.</span></li><li><span style="font-family: georgia;">Transfer the mixture to a bowl. Add the eggs, one at a time, and the apple cider vinegar, mixing well with a spatula to incorporate. Mix the boiling water and olive oil and add this to the bowl, mixing it well. Let it rest for 10 minutes.</span></li><li><span style="font-family: georgia;">Weigh the dough and divide into 4 or 6 equal sized buns, lightly flatten them so they are just about ½ inch thick. Lightly brush the top with a little water and sprinkle with some sea salt flakes. Place them in a 175C pre-heated oven (or the Aga’s lower oven) and bake them for 30 minutes. Let cool down for at least another 30 minutes before eating.</span></li></ol><p></p><br /><p></p>Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com1tag:blogger.com,1999:blog-4620769829682448740.post-53054032874801364732021-04-30T17:16:00.000+01:002021-04-30T17:16:33.630+01:00Italian Sourdough Bread and Cabbage Soup with Sage Butter<p><span style="font-family: georgia;">If you’ve been baking to your heart’s content through all the lockdowns, and are now wondering what to do with your leftover sourdough - I have a good suggestion for you – make it into this scrumptious Italian soup. This is a recipe adapted from the fab cookbook ‘Jamie at Home’ by Jamie Oliver. I have been making this soup since 2007 when I bought his book, but I have had to adapt it over the years, and I share my findings with you here.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWiSaXUeke7C-I-PeuD4Ntnoj_1I5HmcbkxFPbXwNiExEyW3erJNu4HRJ_E8X1bl_90IF0GGszpRn3VeGZe4mSch79ct4LmaKOoZcONjK4_ugU6bmaFbtJnqb_Tm9O1pHWfFzGgLt6Ic/s2048/IMG_8238.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="639" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWiSaXUeke7C-I-PeuD4Ntnoj_1I5HmcbkxFPbXwNiExEyW3erJNu4HRJ_E8X1bl_90IF0GGszpRn3VeGZe4mSch79ct4LmaKOoZcONjK4_ugU6bmaFbtJnqb_Tm9O1pHWfFzGgLt6Ic/w480-h639/IMG_8238.jpg" width="480" /></span></a></div><p><span style="font-family: georgia;">This Italian soup is layered like a lasagne, with grilled slices of sourdough bread rubbed in raw garlic, cabbage and chicken stock. As it cooks, the bread plumps up just like a savoury Bread & Butter Pudding!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfVddVKhtqMT0h5zzfH_oQXjrhhSQuKSe3xIic5mgyT39FEFT8hLcIRvA0tQZqmnhmiYqOOmY7xBsD75e-ALczCFl4VB-g6bkUDyB4mFubiX469FrSNpV-wM8POaj1n8v_6k_OGXJh9Q/s2048/IMG_8217.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfVddVKhtqMT0h5zzfH_oQXjrhhSQuKSe3xIic5mgyT39FEFT8hLcIRvA0tQZqmnhmiYqOOmY7xBsD75e-ALczCFl4VB-g6bkUDyB4mFubiX469FrSNpV-wM8POaj1n8v_6k_OGXJh9Q/w480-h640/IMG_8217.jpg" width="480" /></span></a></div><span style="font-family: georgia;"><br />For me, the combination of 3 important ingredients with super high concentration of umami (glutamates) is what makes this soup so utterly special – anchovy, bacon and cheese (Cheddar/Parmesan).</span><p></p><p><span style="font-family: georgia;">Even the humble cabbage, you may be surprised to know, is a vegetable with good umami content (50mg/100g glutamates) adding its own flavour and richness to the dish. Cabbage is one of the most popular vegetables in Japanese cooking and at our home. I love it simply blackened under a very hot grill and then doused in Gomadare (a wonderfully creamy Japanese sesame dressing). Heavenly.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5dOfDoE8BS2pYraD4PqFPOznHxoR1-3fENIvGXTTEnUkF6Q6ntyj_U0oXk7Cq2Qi3iAxQr1yZAZ9KgjmLDoeHHojffM2n0J9UYy9ncnHDpvu7hSfvBxIzrGcS3k-9ECBMH-o9UbbRVM/s2048/IMG_8193.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5dOfDoE8BS2pYraD4PqFPOznHxoR1-3fENIvGXTTEnUkF6Q6ntyj_U0oXk7Cq2Qi3iAxQr1yZAZ9KgjmLDoeHHojffM2n0J9UYy9ncnHDpvu7hSfvBxIzrGcS3k-9ECBMH-o9UbbRVM/w480-h640/IMG_8193.jpg" width="480" /></span></a></div><span style="font-family: georgia;"><br />This is my adapted version of Jamie’s recipe:</span><p></p><p><b><u><span style="font-family: georgia; font-size: large;">Italian Bread and Cabbage Soup with Sage Butter</span></u></b></p><p><b><u><span style="font-family: georgia;">Ingredients:</span></u></b></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia;">3 litres of chicken or vegetable stock (Note A)</span></li><li><span style="font-family: georgia;">2 Savoy cabbages, outer/harder stalks removed, washed and roughly cut (Note B)</span></li><li><span style="font-family: georgia;">16-24 slices of stale sourdough bread (Note C)</span></li><li><span style="font-family: georgia;">4-6 garlic cloves, unpeeled (Note D)</span></li><li><span style="font-family: georgia;">90ml (6 tbsp) extra virgin olive oil + more for assembling the dish</span></li><li><span style="font-family: georgia;">14 slices of pancetta or good quality smoked streaky bacon, sliced</span></li><li><span style="font-family: georgia;">2x 50g tin of anchovy fillets in oil (100g in total)</span></li><li><span style="font-family: georgia;">5 fresh rosemary sprigs, leaves picked out and very finely chopped (Note E)</span></li><li><span style="font-family: georgia;">200g mature cheddar cheese, grated (Note F)</span></li><li><span style="font-family: georgia;">150g Parmesan cheese + a little more for serving, grated</span></li><li><span style="font-family: georgia;">150g unsalted butter</span></li><li><span style="font-family: georgia;">16-24 fresh sage leaves</span></li></ul><p></p><p><b><u><span style="font-family: georgia;">Method:</span></u></b></p><p><span style="font-family: georgia;">1. Pre-heat the oven to 180C. In a large pan, bring the stock to a boil, add the cabbage and cook for a few minutes until just softened. Remove the cabbage to a large bowl leaving the stock in the pan.</span></p><p><span style="font-family: georgia;">2. Toast all but 5-6 slices of sourdough breads on a hot griddle pan or in a toaster then rub them on one side with the garlic cloves and put aside. The untoasted slices will go on the top of the dish, so choose the best-looking ones and make sure they will cover the entire surface of your pan.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_k-u5xQiFeqCvdifnZWTNlUk1fbyTeMHVtZL1p8iqfqd0uZShWYDCvXFigoTFbBcNNQ1nu1TfyPx0dIicC3xvfYWCEUcu-KAb-bcF-E2SnQu-jmm74vt8ryP8K8mBp68-5bKasnOLqQY/s2048/IMG_8197.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_k-u5xQiFeqCvdifnZWTNlUk1fbyTeMHVtZL1p8iqfqd0uZShWYDCvXFigoTFbBcNNQ1nu1TfyPx0dIicC3xvfYWCEUcu-KAb-bcF-E2SnQu-jmm74vt8ryP8K8mBp68-5bKasnOLqQY/w480-h640/IMG_8197.jpg" width="480" /></span></a></div><span style="font-family: georgia;"><br />3. Next, heat a large 12cm deep oven proof casserole pan (I use a 26cm x 12cm cast iron pan) on a medium heat with the EVOO, add the pancetta or bacon and the anchovies, mix well. When the pancetta is golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all these wonderful flavours. Turn off the heat and transfer the mixture and all its juices into a large bowl.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLKs0TGSJYERgp39OxkeQQLeEjh_MWUrtZFqRLqoiCsifkykGcOgpzJWCiBzjdyEyllpGpulB4M1U_fDWF6qJcb66lW9vJWBLPHhSar4TiLCXyvQULW0CFCBq357Zmp6pjulX0tm1iks/s2048/IMG_8192.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLKs0TGSJYERgp39OxkeQQLeEjh_MWUrtZFqRLqoiCsifkykGcOgpzJWCiBzjdyEyllpGpulB4M1U_fDWF6qJcb66lW9vJWBLPHhSar4TiLCXyvQULW0CFCBq357Zmp6pjulX0tm1iks/w240-h320/IMG_8192.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNnVkI7G2s_Gor9lhZYC_uweldASQrqTNPozbVduygihrPZ5RoHIr5wEWBXvnKPdr2wGHavPm3YVpL4k0NOsirz21kB_6USObwJb5KYI2CONv7GmLh43_Fqv_Zgcp-YhnLtPo3Bp-l0k/s2048/IMG_8196.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNnVkI7G2s_Gor9lhZYC_uweldASQrqTNPozbVduygihrPZ5RoHIr5wEWBXvnKPdr2wGHavPm3YVpL4k0NOsirz21kB_6USObwJb5KYI2CONv7GmLh43_Fqv_Zgcp-YhnLtPo3Bp-l0k/w242-h323/IMG_8196.jpg" width="242" /></a></span></div><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;">4. You will need to have all the above ingredients grated, chopped or prepped and in separate bowls before assembling the dish. To assemble, we will do this as we would a lasagne. Cover the bottom of the pan with enough slices of toasted sourdough bread in one full layer. </span><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEpX5PDpS5qEhIozlk4c3eci0xMYwOR_9AxLeTMAyV-U4nTaPg30g2e3yBcojPzohLf6Age27pXbLBDKMLccMcK2HbjrH9LWzl6kYk-9dVLPPqbhJuwCc30jB1et5-ECaWmtKGvPdm-c/s2048/IMG_8210.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEpX5PDpS5qEhIozlk4c3eci0xMYwOR_9AxLeTMAyV-U4nTaPg30g2e3yBcojPzohLf6Age27pXbLBDKMLccMcK2HbjrH9LWzl6kYk-9dVLPPqbhJuwCc30jB1et5-ECaWmtKGvPdm-c/w480-h640/IMG_8210.jpg" width="480" /></span></a></div><span style="font-family: georgia;"><br />5. Spread over 1/3 of the cabbage leaf mixture, sprinkle over 1/4 of the grated cheddar and parmesan cheeses, and add a drizzle of extra virgin olive oil. Repeat this twice. Pour in all the juices remaining in the bowl and end with a layer of un-toasted bread on top, push down on the layers with your hands.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YypzDO-c943OmS-WAzCFuRJfPHAPneabI4WBXIWbzuBYcp87T-SzSTcOab7PE7EZhuCIS08a40zaJu8Vwx5PkX9EZTc3Hw61gWjhpwHxQ0T_jtTqGXo2JvSZtZIFF8zu63_tMs53ISs/s2048/IMG_8215.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YypzDO-c943OmS-WAzCFuRJfPHAPneabI4WBXIWbzuBYcp87T-SzSTcOab7PE7EZhuCIS08a40zaJu8Vwx5PkX9EZTc3Hw61gWjhpwHxQ0T_jtTqGXo2JvSZtZIFF8zu63_tMs53ISs/w480-h640/IMG_8215.jpg" width="480" /></span></a></div><span style="font-family: georgia;"><br />6. Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining grated cheddar and parmesan cheeses. Add a good pinch of freshly ground black pepper and a final drizzle of extra virgin olive oil. Bake in the preheated oven, uncovered, for around 30 minutes or until crispy and golden on top.</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfVddVKhtqMT0h5zzfH_oQXjrhhSQuKSe3xIic5mgyT39FEFT8hLcIRvA0tQZqmnhmiYqOOmY7xBsD75e-ALczCFl4VB-g6bkUDyB4mFubiX469FrSNpV-wM8POaj1n8v_6k_OGXJh9Q/s2048/IMG_8217.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfVddVKhtqMT0h5zzfH_oQXjrhhSQuKSe3xIic5mgyT39FEFT8hLcIRvA0tQZqmnhmiYqOOmY7xBsD75e-ALczCFl4VB-g6bkUDyB4mFubiX469FrSNpV-wM8POaj1n8v_6k_OGXJh9Q/s320/IMG_8217.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKotqM7z6hIZNyYZ5vqFwH09MM8o2eb8Tp6D0xJX4V1COt_MrtINRjx5aDSO-SmQCuJJvsOkL5-5nAHTkK714FZCjVW0tyaXJp4KEfCH7NrlLXyCNakdipna15Efx9F6EmZvah3PGrP1k/s2048/IMG_8219.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKotqM7z6hIZNyYZ5vqFwH09MM8o2eb8Tp6D0xJX4V1COt_MrtINRjx5aDSO-SmQCuJJvsOkL5-5nAHTkK714FZCjVW0tyaXJp4KEfCH7NrlLXyCNakdipna15Efx9F6EmZvah3PGrP1k/s320/IMG_8219.jpg" /></a></span></div></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">7. A couple of minutes before the soup comes out of the oven melt the butter in a small frying pan and quickly fry the sage leaves until they are just crisp and the butter is lightly golden, keep warm.</span></div><p></p><div class="separator" style="clear: both; text-align: center;"><p><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix13KHgxc3eZa4FVHBKHXm1RsXJrYq7q-1ZwKCtTCoqE3or3bFn5OUZtN6ZtG16yWmYNxsT7YQ0H1IVDsVmFVO0kgcGjDu2H00pCD20AaBEbl61BUYBLJ0KeERM-8pZ8eoKIXLm5nOFRg/s2048/IMG_8221.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix13KHgxc3eZa4FVHBKHXm1RsXJrYq7q-1ZwKCtTCoqE3or3bFn5OUZtN6ZtG16yWmYNxsT7YQ0H1IVDsVmFVO0kgcGjDu2H00pCD20AaBEbl61BUYBLJ0KeERM-8pZ8eoKIXLm5nOFRg/s320/IMG_8221.jpg" /></a><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSH9rhCgW2OSHlKM9LfeuTww4I3Nf8B0M7UeSIhRx94wUKTQ-6fSwdu7tx97Ao8kRhD-pi_XT3vHnVI7GX5Z0hUqbbi5VhfbG85PF_e1jB5NE7LwXAychouVoyWcx5OmgdRe8NltH3MA4/s320/IMG_8230.jpg" style="text-align: center;" /></span></p></div><p style="text-align: left;"><span style="font-family: georgia;">8. When the soup is ready divide it among the number of bowls needed. For presentation, I like topping each bowl of soup with a small piece of the toasted cheesy bread from the top layer, so apportion it wisely. Spoon a bit of the flavoured butter and sage leaves over the that and add another grating of parmesan. Enjoy!</span></p><p><span style="font-family: georgia;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakn_IY9O1zOZCIbC-kPBPdY3Vxpks73P-uT4WLU-08RnJH9IkyEWfl10qdfv6yOzncUu6G0DWGCIaxnJ1DeZya7WNi-ohJRhpfMwVXbFJeCRMgrkqbbBoR4R1gq6QriduQcdijTibOsE/s2048/IMG_8243.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakn_IY9O1zOZCIbC-kPBPdY3Vxpks73P-uT4WLU-08RnJH9IkyEWfl10qdfv6yOzncUu6G0DWGCIaxnJ1DeZya7WNi-ohJRhpfMwVXbFJeCRMgrkqbbBoR4R1gq6QriduQcdijTibOsE/w480-h640/IMG_8243.jpg" width="480" /></span></a></b></div><b><span style="font-family: georgia;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaiRELamssvVMBD5fTmGwh91KV1VqIrrp2pNsTh94EokgPd-JNdsRE29teEkN8udchkfo_CUuzsYwh79ealjfThDvr6n97q0lkkKg9SSXSPu2-aXpLH9vUX_iyHuEShG87izq_8Rchs0/s2048/IMG_8241.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaiRELamssvVMBD5fTmGwh91KV1VqIrrp2pNsTh94EokgPd-JNdsRE29teEkN8udchkfo_CUuzsYwh79ealjfThDvr6n97q0lkkKg9SSXSPu2-aXpLH9vUX_iyHuEShG87izq_8Rchs0/w480-h640/IMG_8241.jpg" width="480" /></a></div><br /><div style="text-align: left;"><b><span style="font-family: georgia;"><u>Notes:</u></span></b></div></span></b><p></p><p style="text-align: left;"><span style="font-family: georgia;">A. Fresh, good quality stock is always the best option, but I have used Knorr cubes on numerous occasions for this recipe with similarly good results.</span></p><p style="text-align: left;"><span style="font-family: georgia;">B. Jamies uses a mixute of 2/3 Savoy and 1/3 Cavolo Nero, I do too at times but if I only have Savoy in my fridge that is what I use. Cavolo Nero is harder than Savoy cabbage so soften them separately as they will cook at different speed. As for the roughly chopping, you want pieces of cabbages as opposed to chopping it to smidgens.</span></p><p style="text-align: left;"><span style="font-family: georgia;">C. The number of slices will depend on the size of your bread and pan – I use a cast iron pan that is 26cm in diameter and 12cm in depth which takes about 20 slices and all other ingredients perfectly. You will want a good-looking pan to serve the soup at the table to your guests, the soup looks gorgeous straight out of the oven so choose an equally lovely pan.</span></p><p style="text-align: left;"><span style="font-family: georgia;">D. Jamie calls for 1 garlic clove in his recipe which is far from being enough, I need about 5 at least, but in the unlikely event that you have any cloves leftover, just pop them in a bag and use them later for something else.</span></p><p style="text-align: left;"><span style="font-family: georgia;">E. To avoid having hardy leaves of rosemary in your mouth when eating, do chop them finely. You will get more flavour out of them with none of the discomfort.</span></p><p style="text-align: left;"><span style="font-family: georgia;">F. Jamie calls for Fontina cheese, though I was only able to find it a couple of times from specialist shops in the UK. Perhaps I haven’t been looking hard enough, but I find that cheddar is a great substitute here.</span></p><p><br /></p><p></p></div></div></div></div>Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com0tag:blogger.com,1999:blog-4620769829682448740.post-86680994349055530242020-08-26T10:34:00.001+01:002020-08-26T10:34:53.728+01:00Flat Three's *Exquisite* Japanese, Korean & British Inspired 5-Course Menu <p><span style="font-family: georgia;"> <span face="" style="background-color: white; color: #201f1e;"><b>Name</b>: <a href="https://flatthree.london/" target="_blank">Flat Three</a></span></span></p><p><span style="font-family: georgia;"><span face="" style="background: white; color: #201f1e;"><b>Address</b>: 120-122, Holland Park Ave, Notting Hill, London, W11 4UA, </span><span face=""><a href="https://flatthree.london/" style="color: #954f72;">https://flatthree.london/</a></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background: white; color: #201f1e; font-family: georgia;"><b>Cost</b>: 5-course tasting menu (with 2 additional appetiser courses) at £59pp with an optional sake and wine pairing for £49pp. There is a lunch menu priced at £33pp on Fridays and Saturdays (when you are welcome to bring your dog(s) with you).</span></p><p class="MsoNormal" style="margin: 0cm;"><b style="color: #201f1e;"><span style="font-family: georgia;"><br /></span></b></p><p class="MsoNormal" style="margin: 0cm;"><span style="font-family: georgia;"><b style="color: #201f1e;">About</b><span face="" style="background-color: white; color: #201f1e;">: Opened in 2015 by Juliana Moustakas, a Korean-American and former London City banker, </span><a href="https://flatthree.london/" target="_blank">Flat Three</a><span face="" style="background-color: white; color: #201f1e;"> is a restaurant that is tricky to label – think top notch British produce with touches of Japan, Korea and Scandinavia and you are in the right direction, but </span><a href="https://flatthree.london/" target="_blank">Flat Three</a><span face="" style="background-color: white; color: #201f1e;"> is much more than just a label.</span></span></p><p class="MsoNormal" style="margin: 0cm;"><span style="font-family: georgia;"><br /></span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background: white; color: #201f1e; font-family: georgia;">Flat Three refers to Juliana’s home in Holland Park where she used to host her supper club. It was here that Juliana developed her ideas and recipes and hatched her plan to open <a href="https://flatthree.london/" target="_blank">Flat Three</a> a year after leaving investment banking. Today, Head Chef Joseph Timarchi, a Peruvian who grew up in the USA, leads the kitchen while Juliana oversees the front of house and the wine and sake offerings. More on the exceptional wine and sake pairing in the What We Drank section below.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background: white; color: #201f1e; font-family: georgia;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYx2fw5Y2cox8EoqEcxon_FP3bPW3w9sQGH4XK_coRdbWe_plJ2kkGRAMFRbOgNLhOuIUJ7AgK7uEsxEjw5T6ZOkRD4Af28I9oItkLNwTz5p6WWs06FEzXaud4InW-qyrEawYPx9aFFw/s2048/IMG_4351.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYx2fw5Y2cox8EoqEcxon_FP3bPW3w9sQGH4XK_coRdbWe_plJ2kkGRAMFRbOgNLhOuIUJ7AgK7uEsxEjw5T6ZOkRD4Af28I9oItkLNwTz5p6WWs06FEzXaud4InW-qyrEawYPx9aFFw/s640/IMG_4351.jpg" /></span></a></div><span style="font-family: georgia;"><br /></span><p class="MsoNormal" style="margin: 0cm;"><span style="font-family: georgia;"><span face="" style="background-color: white; color: #201f1e;">Timarchi is an avid forager and is the man responsible for much of the fermentation taking place at </span><a href="https://flatthree.london/" target="_blank">Flat Three</a><span face="" style="background-color: white; color: #201f1e;"> – they make their own miso, natto, garum (fish sauce) and vinegars and countless number of pickles. In fact, Kathrin, the restaurant manager, tells me that there was little if any wastage of ingredients as lockdown was announced – mushrooms were dehydrated, vegetables were fermented into pickles, vinegars were created and aged. Incredible.</span></span></p><p class="MsoNormal" style="margin: 0cm;"><span style="font-family: georgia;"><br /></span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background: white; color: #201f1e; font-family: georgia;">The food at <a href="https://flatthree.london/" target="_blank">Flat Three</a> is innovative and thought-provoking – I love Timarchi’s lightness of touch, and how he incorporates Japanese and Korean ingredients into his non-Asian cooking where nothing seems forced or out of place. Though the ingredients are the real star here - they take pride in sourcing some of the best produce available in the UK, and rightly so, as the quality really shines through.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0cm;"><span style="font-family: georgia;"><br /></span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background: white; color: #201f1e; font-family: georgia;">If you are one of those culinary purists who think everything should taste like your granny’s cooking, perhaps <a href="https://flatthree.london/" target="_blank">Flat Three</a> is not for you. But if you have an interest in knowing about your shoyu from your Italian garum or your Korean kimchi from your Japanese dashi in dishes that combine them in perfect harmony, you will be in for a treat at <a href="https://flatthree.london/" target="_blank">Flat Three</a>.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0cm;"><span style="font-family: georgia;"><br /></span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background: white; color: #201f1e; font-family: georgia;"><b>What We Ate</b>: We opted for the 5-course tasting menu with the wine and sake pairing. Menus change seasonally and most of the below dishes plus many others are also available a la carte.</span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="color: #201f1e; font-family: georgia;"><br /><span style="background: white;">We started with a delightful tartlet made of Japanese kombu and buckwheat flour topped with a brunoise of raw yuzu-marinated courgette, marigold dressing and Shungiku leaves (edible chrysanthemum). The pastry was crisp, toasty and delicate, the yuzu marinating subtle.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="color: #201f1e;"><span style="background: white; font-family: georgia;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTE_VNZWRWpUMCeQV6uuNzvGV44YIrq_po79x3wTsSZBDSV9isy8Z0tmRB_caDNQdOLyJGbbPBKzmDZrFGuRSxR4UVDPsyi6g2MnDhyPR1rBdjNRawFxQuRl9YZP8gsY8kVeNbj1M61E/s2048/IMG_4354+2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTE_VNZWRWpUMCeQV6uuNzvGV44YIrq_po79x3wTsSZBDSV9isy8Z0tmRB_caDNQdOLyJGbbPBKzmDZrFGuRSxR4UVDPsyi6g2MnDhyPR1rBdjNRawFxQuRl9YZP8gsY8kVeNbj1M61E/s640/IMG_4354+2.jpg" /></span></a></div><span style="font-family: georgia;"><br /></span><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background-color: white; color: #201f1e; font-family: georgia;">Next up was the bread course in the form of grilled ‘mochi’ flat bread with house-cured salmon and wild garlic capers foraged by the chef (during lockdown). A kind of Japanese blini or crumpet, it was made from glutinous rice flour, wheat flour and yeast. It had a lovely toasty, caramelized outer layer and a creamy, chewy interior. This was a great dish.</span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background: white; color: #201f1e; font-family: georgia;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhFAa5ObO7WYP69Hq_NPB0zEtyDBr9cIjkLzgZIUEqyC0Rijtfdq9KXf3PxCZTftoO9NJmknXCyzNa38NdW8-FdUQl2NOXi_Wpv7X4pkiPfP4P0RE5nDhp56SF0eEt36LcFV9AUX5MoHU/s2048/IMG_4368.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhFAa5ObO7WYP69Hq_NPB0zEtyDBr9cIjkLzgZIUEqyC0Rijtfdq9KXf3PxCZTftoO9NJmknXCyzNa38NdW8-FdUQl2NOXi_Wpv7X4pkiPfP4P0RE5nDhp56SF0eEt36LcFV9AUX5MoHU/s640/IMG_4368.jpg" /></span></a></div><span style="font-family: georgia;"><br /></span><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background-color: white; color: #201f1e; font-family: georgia;">Heritage tomato and gooseberries came dressed in homemade Tosazu (a Japanese dressing of fermented rice vinegar, bonito flakes and kombu, here enriched with roasted tomato skins) topped with wafer thin toasted rice crackers and Shungiku petals (edible chrysanthemum). A flavour and texture explosion, this was my favourite dish until I tried the octopus below.</span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background-color: white; color: #201f1e; font-family: georgia;"><br /></span></p><p class="MsoNormal" style="margin: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFOf6Ex4hNcU9eocJ2WsTdgcp20qzx8bRuwIQ8WsdR3xcOFvgcxXfLZ7VAuBqsUfLwQW5okUnrhkuke0w259Pt5eN5cRBvewOBV7SaACe_DZjMmDYkD_HZ_PtkMx33Shg0If_48dCUgM/s2048/IMG_4377.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFOf6Ex4hNcU9eocJ2WsTdgcp20qzx8bRuwIQ8WsdR3xcOFvgcxXfLZ7VAuBqsUfLwQW5okUnrhkuke0w259Pt5eN5cRBvewOBV7SaACe_DZjMmDYkD_HZ_PtkMx33Shg0If_48dCUgM/s640/IMG_4377.jpg" /></span></a></div><span style="font-family: georgia;"><span face="" style="background-color: white; color: #201f1e;"><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background-color: white; color: #201f1e;"><br /></span></p>Timarchi’s charred octopus and courgettes glazed with smoked pork fat in a kimchi dashi, with fennel flowers and wild garlic was one of the most exquisite dishes I have eaten for quite a while – the dashi and the plump, soft octopus pieces were bursting with intense umami flavours, the sourness and refreshing acidity of the kimchi offsetting the richness of the lardo so </span><span face="" style="background-color: white; color: #201f1e;">exquisitely</span><span face="" style="background-color: white; color: #201f1e;">. Perfection on a plate.</span></span><p></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background-color: white; color: #201f1e; font-family: georgia;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJM7ysShurqs-jYY0aJ7FUFKIo-8TALNPPEDzgruHbukpexAKQlMB2eWYOhRDO1uBEJI6MnC5HiG8z8gIHd7SxngPQhPI3ZaNzFlJ2L5n1N3_6C2dk1v24fyGZizKRacTUZLYypRGFW78/s2048/IMG_4387.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJM7ysShurqs-jYY0aJ7FUFKIo-8TALNPPEDzgruHbukpexAKQlMB2eWYOhRDO1uBEJI6MnC5HiG8z8gIHd7SxngPQhPI3ZaNzFlJ2L5n1N3_6C2dk1v24fyGZizKRacTUZLYypRGFW78/s640/IMG_4387.jpg" /></span></a></div><div><span style="font-family: georgia;"><br /></span></div><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background-color: white; color: #201f1e; font-family: georgia;">Wild seabass cured for 2 days in salt, was firm and well textured, served with Kabu (Japanese radish leaf) and Shiso (one of the most popular of Japanese herbs, similar to a cross between basil and mint), in a rich creamy dashi flavoured with chilli and garlic.</span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background-color: white; color: #201f1e; font-family: georgia;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pmEHp7TFgpy8K-QyLaSDQsqmFdIjR7fbE188c7QjwlWQT_5RF-vCTVetn29Y3PkdBcuhoWxULCPQo6YuGpE6DwTENuuBXI0AreYHtVMIxllokwVmQtQFN-AZ8oQrxRf8eXsAlipZnnI/s2048/IMG_4398.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pmEHp7TFgpy8K-QyLaSDQsqmFdIjR7fbE188c7QjwlWQT_5RF-vCTVetn29Y3PkdBcuhoWxULCPQo6YuGpE6DwTENuuBXI0AreYHtVMIxllokwVmQtQFN-AZ8oQrxRf8eXsAlipZnnI/s640/IMG_4398.jpg" /></span></a></div><span style="font-family: georgia;"><br /></span><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background-color: white; color: #201f1e; font-family: georgia;">Equally good was the Sussex chicken, cooked sous vide, served with charred Kabu (Japanese radish leaves), brown butter and chicken fat. The chicken was plump and succulent, the jus rich and full of savoury flavour, I could not help using my spoon to lap up every last drop of this heavenly sauce. An excellently judged dish.</span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background: white; color: #201f1e; font-family: georgia;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWiT5D2qb-qAItLzcBFlMVy5Ob1FwaIbWrZ0vbKLVwQARnQbb0oOR7W6WS-1TsV8WzQJe-WOHMihWqwydJF98bFV1F2pVMFF50sFGwTBfXtLLcAQSvZ6WgmPpY7cagqoAlzbdD9dxSdG8/s2048/IMG_4406+2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWiT5D2qb-qAItLzcBFlMVy5Ob1FwaIbWrZ0vbKLVwQARnQbb0oOR7W6WS-1TsV8WzQJe-WOHMihWqwydJF98bFV1F2pVMFF50sFGwTBfXtLLcAQSvZ6WgmPpY7cagqoAlzbdD9dxSdG8/s640/IMG_4406+2.jpg" /></span></a></div><span style="font-family: georgia;"><br /></span><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background-color: white; color: #201f1e; font-family: georgia;">Dessert was milk ice cream made with pokeweed custard (a native American plant from which the berries are used for their red colour and flavour), with whey caramel and a tahini-like sunflower seed sauce. With flavours of Ovaltine, and a light, refreshing texture, this was an original dessert to end a well-accomplished dinner.</span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background-color: white; color: #201f1e; font-family: georgia;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hqbvoDh-CoHN_xEDY9MTGxTGxi543d0FKyzmkj2MDIliSVD6DNTAgV3yqd8HqAFhPEwWdwWRcpQq8fLj32nWNleKxNp2duRMdnm3KeazEgoPHJzEUi1GnPPyDl35Gt7yyUeBwYuN2K0/s2048/IMG_4415.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hqbvoDh-CoHN_xEDY9MTGxTGxi543d0FKyzmkj2MDIliSVD6DNTAgV3yqd8HqAFhPEwWdwWRcpQq8fLj32nWNleKxNp2duRMdnm3KeazEgoPHJzEUi1GnPPyDl35Gt7yyUeBwYuN2K0/s640/IMG_4415.jpg" /></span></a></div><span style="font-family: georgia;"><br /></span><p class="MsoNormal" style="margin: 0cm;"><span style="font-family: georgia;"><b style="color: #201f1e;">What We Drank</b><span face="" style="background-color: white; color: #201f1e;">: A wine connoisseur, Juliana put together a wine and sake pairing for us that was exceptional on many levels – classic French wines, alongside American and other New World bottles all interspaced by some excellent Japanese Junmai sakes. Juliana knows many of the wine producers personally and had always some interesting anecdote to tell about each of their wines. It was evident that much thought that had gone into those pairings. The wine pairing is priced at £49pp.</span></span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background-color: white; color: #201f1e; font-family: georgia;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIwTVXhFsWzOh35WWiRMGcT3pm_4DzpxMLE3s6MS3g9BvLHA0dt3dMvYw_50VS48E_BunXiLtUzcD5uSqzY6iDGs6OSxy74IdBQbyQ60tDSyA-GSwgakaDeUUABdbpc4YInIqS7FZ-Fs/s2048/IMG_4418+2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIwTVXhFsWzOh35WWiRMGcT3pm_4DzpxMLE3s6MS3g9BvLHA0dt3dMvYw_50VS48E_BunXiLtUzcD5uSqzY6iDGs6OSxy74IdBQbyQ60tDSyA-GSwgakaDeUUABdbpc4YInIqS7FZ-Fs/s640/IMG_4418+2.jpg" /></span></a></div><span style="font-family: georgia;"><br /></span><p class="MsoNormal" style="margin: 0cm;"><span style="font-family: georgia;"><span face="" style="background: white; color: #201f1e;">There is a wide range of wines and sakes available by the glass and bottle, apart from the wine and sake flight</span><span face="">.<span style="background: white; color: #201f1e;"> On Tuesday, Wednesdays and Thursdays, it is BYOB with £15 corkage per bottle, maximum 2 bottles per table.</span></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span style="font-family: georgia;"><br /></span></p><p class="MsoNormal" style="margin: 0cm;"><span style="font-family: georgia;"><span face="" style="background: white; color: #201f1e;">With our tartlet amuse bouche with started with a sake aperitif - a floral Junmai from Miyazaki</span><span face="" style="color: #201f1e;"> prefecture, this was <span style="background: white;">aromatic and with a rich, creamy finish.</span></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="color: #201f1e; font-family: georgia;"><br />This was followed by <span style="background: white;">Chanin, a Chardonnay from Santa Maria vineyard, Rita Hills in California, made by Gavin Chanin, who paints his own labels. Oaked, rich and aromatic with citrus and stone fruit flavours, it had a very long finish.</span></span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="color: #201f1e; font-family: georgia;"><br /><span style="background: white;">Next up was a biodynamic orange wine - Gut Oggau Timotheus Weiss 2015 from Austria, a blend of Grüner Veltliner and Weissbergunder. A cloudy, unfiltered orange wine, this had a savoury quality.</span><br /><br /><span style="background: white;"><span>Our 2</span><span>nd </span><span>sake of the evening was Akitabare Daiginjo, “Moonstone” – a rich and aromatic yet pure and light sake.</span></span><br /><br /><span>With our chicken main, we had a S</span><span style="background: white;">outhern Burgundy Ruilly 1er Cru from Jean-Baptiste Ponceau. Rich, complex with well integrated oak, flint, and cedar, this was a fine example of a top white Burgundy.</span><br /><br /><span style="background: white;"><o:p></o:p></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAR4jAeDid5NDtHc3dkIUyYPPoGQU-jE4LXV8K7GCHPXQbq1ZWA9qOvO8hevqrus_ReUQ25mhNKMxZh5hvphE4JNI8q7yNCCpTbUmr1w1bWo8ksJn_MyLyzI15IfFpKPilI0e9cXxcms4/s2048/IMG_4404.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1490" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAR4jAeDid5NDtHc3dkIUyYPPoGQU-jE4LXV8K7GCHPXQbq1ZWA9qOvO8hevqrus_ReUQ25mhNKMxZh5hvphE4JNI8q7yNCCpTbUmr1w1bWo8ksJn_MyLyzI15IfFpKPilI0e9cXxcms4/s640/IMG_4404.jpg" /></span></a></div><p></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="color: #201f1e; font-family: georgia;"><br /></span></p><p class="MsoNormal" style="margin: 0cm;"><span style="font-family: georgia;"><span face="" style="color: #201f1e;">Dessert</span><span face="" style="background: white; color: #201f1e;"> was served with a 3</span><span face="" style="background: white; color: #201f1e;"><span>rd</span><span> and final sake - a Koshi no Kanbai, Sai “Blue River” from Niigata. Enjoyed as a Spring drink to celebrate plum blossom season in Japan, this sake had notes of caramel and a rich, savoury finish though refreshing and clean on the palate. This was a great pairing to the lightness and not overly sweet dessert by Timarchi.</span></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span face="" style="background: white; color: #201f1e; font-family: georgia;"><br /></span></p><p class="MsoNormal" style="margin: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOCSA1cZWd3lbnnrU7ZYAYRrYrdpgztoQqjNvyKUkGNPrxIpgtOfUXJdlF0MGd39X_HujVFlyY0Htop-rJpmRqibFyw9Mc5ksG96GorzwgymTtr1f2Smhvu30q3l-tYcb7rQswb6TlZE/s2048/IMG_4410.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOCSA1cZWd3lbnnrU7ZYAYRrYrdpgztoQqjNvyKUkGNPrxIpgtOfUXJdlF0MGd39X_HujVFlyY0Htop-rJpmRqibFyw9Mc5ksG96GorzwgymTtr1f2Smhvu30q3l-tYcb7rQswb6TlZE/s640/IMG_4410.jpg" /></span></a></div><span style="font-family: georgia;"><b style="color: #201f1e;"><p class="MsoNormal" style="margin: 0cm;"><b style="color: #201f1e;"><br /></b></p>Likes</b><span face="" style="background-color: white; color: #201f1e;">: wonderful, thought-provoking food, dog-friendly restaurant (on Fridays and Saturdays at lunchtime only), BYO on Tue, Wed and Thu (max 2 bottles at £15 corkage/bottle), fantastic wine pairing, super friendly and knowledgeable service, loved how the 5-course menu turned out to be a 7-course menu and at £59 for that quality of cooking and ingredients, it is a real steal!</span></span><p></p><p class="MsoNormal" style="margin: 0cm;"><span style="font-family: georgia;"><b style="color: #201f1e;">Dislikes</b><span face="" style="background-color: white; color: #201f1e;">: None.</span></span></p><p class="MsoNormal" style="margin: 0cm;"><b style="color: #201f1e;"><i><span style="font-family: georgia;"><br /></span></i></b></p><p class="MsoNormal" style="margin: 0cm;"><b style="color: #201f1e;"><i><span style="font-family: georgia;">Verdict: Exquisite Japanese, Korean and British inspired dishes that are packed with umami flavour and gorgeously presented. I truly cannot fault a single one, <a href="https://flatthree.london/" target="_blank">Flat Three</a>’s tasting menu just got better and better after each course. Probably one of my favourite London restaurants right now, I cannot wait to return and try the other dishes on their menu. Very highly recommended.</span></i></b></p><p class="MsoNormal" style="font-family: calibri, sans-serif; font-size: 12pt; margin: 0cm;"><span face="" style="background: white; color: #201f1e;"><b><i><br /></i></b></span></p><p class="MsoNormal" style="font-family: calibri, sans-serif; font-size: 12pt; margin: 0cm;"><span face=""><o:p></o:p></span></p>Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com1120-122, Holland Park Ave, Notting Hill, London W11 4UA, UK51.5066727 -0.207976623.196438863821157 -35.3642266 79.816906536178848 34.9482734tag:blogger.com,1999:blog-4620769829682448740.post-24419528783484720852020-02-18T17:30:00.000+00:002020-02-18T17:40:15.573+00:00Angelina - Exquisite Italian-Japanese Cooking in East London<span style="font-family: "georgia" , "times new roman" , serif;"><b><br />
</b></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Name: </b><a href="http://www.angelina.london/">Angelina</a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Where: </b>56 Dalston Lane, London E8 3AH, <a href="http://www.angelina.london/">http://www.angelina.london/</a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Cost: </b>£39 for 5-course tasting menu with an optional £35 Italian wine pairing, or £9 for the dish of the day with an optional £3 for a beer or glass of wine.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br />
</b></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>About: </b>Few London restaurants have excited me as much as Italian-Japanese <a href="https://www.instagram.com/angelina.dalston/">@Angelina.dalston</a> - and glad to report that our experience there was nothing short of outstanding.<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_27YbNfkJI0oFodpviUdILrhYJEqAZPOhXr1tBlk7m-_CvJjM7YTAOe_nxQDB4EpA6ExD1ycXsUnovIuzT4nnjnGKDFApt6tSrIrmOujNCQgVY5jmUtuWmc41ZKJDExlHLRQV5sWikA/s1600/IMG_2037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_27YbNfkJI0oFodpviUdILrhYJEqAZPOhXr1tBlk7m-_CvJjM7YTAOe_nxQDB4EpA6ExD1ycXsUnovIuzT4nnjnGKDFApt6tSrIrmOujNCQgVY5jmUtuWmc41ZKJDExlHLRQV5sWikA/s640/IMG_2037.jpg" width="480" /></a></span></span></div><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Owner and General Manager Joshua Owens-Baigler <a href="https://www.instagram.com/joshuabaigler/">@joshuabaigler</a>, a Japanophile at heart who lived in Umbria, trained at the River Café and cut his teeth with the Bistroteque Group, Hix, and Bocca di Lupo. And this is where he met Roman Head Chef, Daniele Ceforo (former Café Murano and Enoteca Turi), now heading the kitchen at <a href="http://www.angelina.london/">Angelina</a>.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> <br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_L6BuCroUaLCHeLsZG3mGSOWFX83ohHGDsd-wtHhokeYeYrPlVX4EWMgxUuEVRELN6jyw3avAAaGWOiTxawL7r-FQ-lHd1faciPNjhZ3wFasCMIaOl3rQKh0b10MuQ54ARZsxKQatR48/s1600/IMG_2028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_L6BuCroUaLCHeLsZG3mGSOWFX83ohHGDsd-wtHhokeYeYrPlVX4EWMgxUuEVRELN6jyw3avAAaGWOiTxawL7r-FQ-lHd1faciPNjhZ3wFasCMIaOl3rQKh0b10MuQ54ARZsxKQatR48/s640/IMG_2028.jpg" width="480" /></a></span></span></span></span></span></div><span style="font-family: "georgia" , "times new roman" , serif;"> <span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"> <span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Joshua’s knowledge of Italian and Japanese ingredients is encyclopaedic, but better still is how he brings these two cuisines so beautifully together, nothing is forced or out of place, and every ingredient, be it moromi miso, extra virgin olive oil or fatty tuna, matters and complements his harmonious Italian-Japanese creations.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRBqkiK_1oADu_cIhpLR07zPjzrlvbCNlvbIHuz2BJaShWfzwVWHqSNZeoTYPJC3VEJR55QsyhvjmdhEwzQx68Ub0Mt7_3L7qDeB1xmyuUiX9t3psTVCHkVhLYzFeicILfNw9-IL1Pmc/s1600/IMG_2036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRBqkiK_1oADu_cIhpLR07zPjzrlvbCNlvbIHuz2BJaShWfzwVWHqSNZeoTYPJC3VEJR55QsyhvjmdhEwzQx68Ub0Mt7_3L7qDeB1xmyuUiX9t3psTVCHkVhLYzFeicILfNw9-IL1Pmc/s640/IMG_2036.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.angelina.london/">Angelina</a>, a bright 40-cover restaurant, was designed by Jason's mother, an award winning interior designer and founder of <a href="http://www.annaowensdesigns.com/?skip-intro">Anna Owens Designs</a>. Angelina is heavily inspired by Japanese minimalism and monochromatic aesthetic combined with high-quality Italian materials including a gorgeous Italian marble bar overlooking the open kitchen. </span><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwZtkuE5kPo1E1AhV6qsi1Q75yxq8ByNBJBDO7BeZN9b_bEgBeju3lW1Zkt2Yjn-iXghHIuPd3C2j-yQIHBtmMEnz-_AEA1nEpG9INLvy2JLTYJu5wTUoL1BGuxEAubd9WPiTavx-t-c/s1600/IMG_1997.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwZtkuE5kPo1E1AhV6qsi1Q75yxq8ByNBJBDO7BeZN9b_bEgBeju3lW1Zkt2Yjn-iXghHIuPd3C2j-yQIHBtmMEnz-_AEA1nEpG9INLvy2JLTYJu5wTUoL1BGuxEAubd9WPiTavx-t-c/s640/IMG_1997.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">We also loved the use of gorgeous green foliage scattered around the restaurant which brought freshness and warmth to the elegant decor.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHKu5GWcFYIN_pHU7up8oiXLlAFZZ0G5l4kEdbaMDrx2QWV52sHHfIGIi5fZm1OnWV5UeBIkWRn15RDiFwg6pCoABak2mmda7lVHGxy_kPQweWE_e_kU8Kr_LoazDA_lG67KHwbMtIFo/s1600/IMG_1998.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHKu5GWcFYIN_pHU7up8oiXLlAFZZ0G5l4kEdbaMDrx2QWV52sHHfIGIi5fZm1OnWV5UeBIkWRn15RDiFwg6pCoABak2mmda7lVHGxy_kPQweWE_e_kU8Kr_LoazDA_lG67KHwbMtIFo/s640/IMG_1998.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gMLfBk2bxI4QXF5ksh6zZHfNEC_eji9yNFuGF7hpHgsLsS9S7lbvkEjh2kAIF1tgjM267Bgft5NuVQhQuf32X0OAV3VCjCy7N6oPSqYSu-H3eKjNZZNj7Z3699NFqERiu3jLwTfYGNc/s1600/IMG_2041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gMLfBk2bxI4QXF5ksh6zZHfNEC_eji9yNFuGF7hpHgsLsS9S7lbvkEjh2kAIF1tgjM267Bgft5NuVQhQuf32X0OAV3VCjCy7N6oPSqYSu-H3eKjNZZNj7Z3699NFqERiu3jLwTfYGNc/s640/IMG_2041.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><b><br />
</b></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>What We Ate:</b> We went for their 5-course tasting menu, a real steal at £39pp, opting for an additional cheese and miso course (£10 supplement).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The meal kicked off with a selection of 7 primi (small dishes), a mix of ‘Fritto Misto’ and ‘Crudo’ raw fish to share:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJifXyQ-r14zgx2sMb5MfY2NQRc4F1nj92i7y8iwMXEAEJ6ogiTlmzpTT31CtdvMcevVUzgD9SDYLCSoEsnQA2QuzakSE1CNHmykk6J_LLENslTt498As69DnC4qbqXhFag6KqRCYqQiY/s1600/IMG_2001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJifXyQ-r14zgx2sMb5MfY2NQRc4F1nj92i7y8iwMXEAEJ6ogiTlmzpTT31CtdvMcevVUzgD9SDYLCSoEsnQA2QuzakSE1CNHmykk6J_LLENslTt498As69DnC4qbqXhFag6KqRCYqQiY/s640/IMG_2001.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">1. Deep-fried, Panko coated Taleggio cheese with pancetta and pickled cucumber served with tonkatsu sauce (made in-house):</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGO1XUUnX6V27dlR_82U3_A_1xJOkxB6QK8_71RaiAC7MPklNZR4pmGorHExKzYAcZdn7BaIUvXY7gbCJdcAhD2tOgMNAfwKOV5U0cxwTTx6E70PWCETiV660S0nASx0X-A2rNH4aADg/s1600/IMG_2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGO1XUUnX6V27dlR_82U3_A_1xJOkxB6QK8_71RaiAC7MPklNZR4pmGorHExKzYAcZdn7BaIUvXY7gbCJdcAhD2tOgMNAfwKOV5U0cxwTTx6E70PWCETiV660S0nASx0X-A2rNH4aADg/s320/IMG_2019.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZKH6sBsyj6_9wihVrbC58Ch5fvT3lilb0AgWqUE7dV90iXSLsM8pjmPitFt6jaXEpQoCzds3tpQmOveZLvr5V26AW6Zrqxj0XnHyFBvowpBmPwFb4J3jl-aNFZDhG36RHjJxmLl0GtTQ/s1600/IMG_2022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZKH6sBsyj6_9wihVrbC58Ch5fvT3lilb0AgWqUE7dV90iXSLsM8pjmPitFt6jaXEpQoCzds3tpQmOveZLvr5V26AW6Zrqxj0XnHyFBvowpBmPwFb4J3jl-aNFZDhG36RHjJxmLl0GtTQ/s320/IMG_2022.jpg" width="240" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">2. Red snapper Carpaccio with truffle soy and furikaki seasoning:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtWeOg3XyGxvObpHtmlABynmz5CUP4a4YMTr2IpZnkFbwI5ldGN0pe0nAvfpSseRWEiJ4wopGIrU-UFITmayyskRQ98-ySEEWtIoSp2DitIXU1zTDs5Z1qEmlJ8cmKGLcpdVpUoAL5-8/s1600/IMG_2009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtWeOg3XyGxvObpHtmlABynmz5CUP4a4YMTr2IpZnkFbwI5ldGN0pe0nAvfpSseRWEiJ4wopGIrU-UFITmayyskRQ98-ySEEWtIoSp2DitIXU1zTDs5Z1qEmlJ8cmKGLcpdVpUoAL5-8/s640/IMG_2009.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">3. Japanese Shishito peppers (akin to Padron Peppers) served ‘kushiage’ style (though no skewers), coated in Panko and deep fried - an Izakaya staple:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVRzF6-F29OZY0u2qjsd9l5J7EqQvAILcU5EJl7XX7rYGQKg9_YxGtlxP_0NIWB-Cj4DfqJC16YXVZPWgvE32JtkGKJ5s53r8HWrpKafXGRqi1UlKOO49W5cGAur1ggI8YmBmKo7IEzQ/s1600/IMG_2006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVRzF6-F29OZY0u2qjsd9l5J7EqQvAILcU5EJl7XX7rYGQKg9_YxGtlxP_0NIWB-Cj4DfqJC16YXVZPWgvE32JtkGKJ5s53r8HWrpKafXGRqi1UlKOO49W5cGAur1ggI8YmBmKo7IEzQ/s640/IMG_2006.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">4. Vitelo Tonnato - a classic from Piedmont - thin slices of cooked veal in a rich tuna mayo - though at @angelina.dalston a katsuoboshi mayo (air dried bonito flakes used to make dashi stock) was used instead with great results:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLgDOpO8kx-tTSarf7lOsSsuLaod9Th7Zztk__WtJOwYwKeYKYQ8cPk36kWQtdJM6NGlzH19btWRzmsPhIdYdOl5sPBRAlVTb7OFWZ8lMUnyLrV2W3UgB4H-Q01Qyev1TakHYdwiddy4/s1600/IMG_2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLgDOpO8kx-tTSarf7lOsSsuLaod9Th7Zztk__WtJOwYwKeYKYQ8cPk36kWQtdJM6NGlzH19btWRzmsPhIdYdOl5sPBRAlVTb7OFWZ8lMUnyLrV2W3UgB4H-Q01Qyev1TakHYdwiddy4/s640/IMG_2014.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">5. Light as feather Cime di Rapa tempura:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeknGanqAMzdCoEm_GDNLFxqvo7yghlDTLtiBzSs-wGwaKztYJ3iOsZdV9g_TRz_ZmKoks6jDkKENRkuyUuC3ChBrRRNnECkVSyvWBcmR2FkLq67rqcvzOK9NYzuKSZmhqn7BuTMNTY-A/s1600/IMG_2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeknGanqAMzdCoEm_GDNLFxqvo7yghlDTLtiBzSs-wGwaKztYJ3iOsZdV9g_TRz_ZmKoks6jDkKENRkuyUuC3ChBrRRNnECkVSyvWBcmR2FkLq67rqcvzOK9NYzuKSZmhqn7BuTMNTY-A/s640/IMG_2013.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">6. Exquisite fatty toro (tuna belly sashimi) with moromi miso & extra virgin olive oil and crispy pancetta:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexJQ35YrDCi42WTXd2Y69KBd0xaLev2vyxzeHnev73XWX4rGYgAe543ySajkqj4brkRU9QJ3ebmvpSf7X0Se3XrlOtI1SBZFRmXgHG90kF59xRKBjuwDRlLtNADGg0fk6hYtepZmzv90/s1600/IMG_2017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexJQ35YrDCi42WTXd2Y69KBd0xaLev2vyxzeHnev73XWX4rGYgAe543ySajkqj4brkRU9QJ3ebmvpSf7X0Se3XrlOtI1SBZFRmXgHG90kF59xRKBjuwDRlLtNADGg0fk6hYtepZmzv90/s640/IMG_2017.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">7. Sliced sourdough bread - top image in What We Ate section.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">And then onto the pasta course - raviolo filled with soy marinated egg yolk, and served with oyster mushroom, baby yucca, nasturtium leaves and shavings of Perigord truffle in a light dashi of kombu and dried porcini - exquisite!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXIczUE7jqTItyY2iewiZ46fchhI4tahcfJu27jy3jM1kc0zdonUvec-sI82WHrnIB4QTnZX_kxc6J-SQIe9-O5W1nt_fV7qTS4L1qC9Qx18tCwGfud_QRjVGthBUrYeDcPjmfoGAKd4/s1600/IMG_2025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXIczUE7jqTItyY2iewiZ46fchhI4tahcfJu27jy3jM1kc0zdonUvec-sI82WHrnIB4QTnZX_kxc6J-SQIe9-O5W1nt_fV7qTS4L1qC9Qx18tCwGfud_QRjVGthBUrYeDcPjmfoGAKd4/s640/IMG_2025.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Secondo (main) was a delectable dish of red mullet and burnt soy butter served with Tema artichoke.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_Gee6GEf2a1mEdOlT4GvSk9KvKBgRQgaHsHrtF4yy-Eu1wm1l9iDJZzyR00uqhroEHYCeishyphenhyphentzLi2vmxn1TY42oK_OOs955D1V82C58a_LIDDHXppQqFI8nyu8-9cxnkKye16FNQaE/s1600/IMG_2044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_Gee6GEf2a1mEdOlT4GvSk9KvKBgRQgaHsHrtF4yy-Eu1wm1l9iDJZzyR00uqhroEHYCeishyphenhyphentzLi2vmxn1TY42oK_OOs955D1V82C58a_LIDDHXppQqFI8nyu8-9cxnkKye16FNQaE/s640/IMG_2044.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Cheese and miso platter included wakame (Japanese seaweed), aged tofu in moromi miso, and robiola piemonte cheese, Gorgonzola naturale, tastuno al Barolo, served with Sardinian Carasau bread (paper thin and crispy), and a glass of sweet Passito wine (Sagrentino Montefalco).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSClZHBrq22z59rDRbaXAxr4ZYj-9UMG5INcpd2MLTcglbah_BnoDRMKHzjAgYUm3o13KB8iOxQgjBfmcUJQyCW3N64qld54f4XLqixwb7E0hT09i8Sgz-K8ICYC32sS6pdtTzc0Q_qWw/s1600/IMG_2051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSClZHBrq22z59rDRbaXAxr4ZYj-9UMG5INcpd2MLTcglbah_BnoDRMKHzjAgYUm3o13KB8iOxQgjBfmcUJQyCW3N64qld54f4XLqixwb7E0hT09i8Sgz-K8ICYC32sS6pdtTzc0Q_qWw/s640/IMG_2051.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Dolci (dessert) of black sesame Castella cake, chocolate langues de chat, and an ultra-refreshing blood orange sorbet ended our meal in a high note.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOdkSMokGeND1qVdU6Dk9u2Ff_dUf5GUYlr6ot-h5S6JGlupPTcDxg4Y0Rkh8KaCMKyqreuEJibVgnsBdvA_d4ugEDqtrWVv-8q5gIS7NinECiwflH_N52kg6BkD5w6W0qUs4ZsO8a3g/s1600/IMG_2056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOdkSMokGeND1qVdU6Dk9u2Ff_dUf5GUYlr6ot-h5S6JGlupPTcDxg4Y0Rkh8KaCMKyqreuEJibVgnsBdvA_d4ugEDqtrWVv-8q5gIS7NinECiwflH_N52kg6BkD5w6W0qUs4ZsO8a3g/s640/IMG_2056.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">If you don’t fancy a full-blown 5-course meal, the restaurant offers a daily changing plate (katsu curry on the day we were there) for £9, with the option of adding a glass of wine or beer for £3.</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>What We Drank: </b>A fantastic Italian wine pairing for the 5-course tasting menu is available for £35. Though as we were there at lunchtime, we decided to play safe and had a glass of Zabibbo, Curatolo Arini 2018 from Sicily, a luscious, muscat-like wine with tropical fruit.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Likes:</b> the toro with moromi miso and extra virgin olive oil was sensational, as was the red snapper carpaccio with truffle soy and furikake, and the deep fried taleggio! We loved the selection of Piemontese cheeses and aged tofu, I would recommend it for the £10 supplement. The optional £35 wine pairing is excellent value and features some unusual, niche Italian wines. We loved the Sicilian Zabbido wine (and grape), it was our first time trying it (similar to a Moscatel).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Dislikes: </b>None.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Verdict: One of my favourite restaurants in London right now - there is so much to love about <a href="http://www.angelina.london/">Angelina</a> - harmonious, creative Italian-Japanese cooking with great quality ingredients, in a very beautiful setting and at £39, their 5-course tasting menu is also a real steal. I cannot wait to return! Very highly recommended.</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i><br />
</i></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com2tag:blogger.com,1999:blog-4620769829682448740.post-1503980110402274282019-10-04T15:23:00.001+01:002019-10-04T15:23:13.655+01:00The London Foodie Goes to Northern Ireland - The Fabulous Shola Coach House Boutique B&B in Portrush<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">A very good morning from the fabulous <a href="http://www.sholabandb.com/">Shola Coach House Boutique B&B</a> in Portrush, our lovely "home" during our Northern Ireland travels.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7ihRqI8YsRq4IDZNQen83E3AUADv-3My4aTOksgYEa5UBf_NW-piTLOoCCWEw6DlbXtMkE40ORCoy_oSfOx2PUPbTAKEbfGhy_7yXWxFfA9rVriuKataLnzM1P9EHVAzQxMDbCpJMSw/s1600/IMG_6785.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7ihRqI8YsRq4IDZNQen83E3AUADv-3My4aTOksgYEa5UBf_NW-piTLOoCCWEw6DlbXtMkE40ORCoy_oSfOx2PUPbTAKEbfGhy_7yXWxFfA9rVriuKataLnzM1P9EHVAzQxMDbCpJMSw/s640/IMG_6785.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">And no better way to get the day started than with Sharon's Full Ulster Fry with all the trimmings including traditional local family Ethersons Butchers' reared bacon and sausages, my favourite Clonakilty Black Pudding, soda farls and potato bread. We also had freshly cut fruit salad, yoghurts, and more homemade breads, what a feast!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWg7Vp_8U6nvZET2Xr66Xt_PU0kgLgqSZdiS-mKXSzj5zB9d5E9m-xaTJbWKhjQl32zI8-rxrD_PtokyWwXHfcAsP-zQAQJp25Q1wmQeHb7dyDMJZ0AtAEkgMdxsvCYDE6r37_BeUT6RQ/s1600/IMG_6789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWg7Vp_8U6nvZET2Xr66Xt_PU0kgLgqSZdiS-mKXSzj5zB9d5E9m-xaTJbWKhjQl32zI8-rxrD_PtokyWwXHfcAsP-zQAQJp25Q1wmQeHb7dyDMJZ0AtAEkgMdxsvCYDE6r37_BeUT6RQ/s640/IMG_6789.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Sharon and David set up <a href="http://www.sholabandb.com/">Shola B&B </a>in 2013 and since then they have been garnering a number of awards - in 2015 they were voted the 2nd B&B in the World by the Travellers' Choice Awards.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUv4MTJDQpZJCFRRvbEEvQT6xfDo983BvalhJxEKEjafFSRpiNc9FL0SxJ4RPq8_gLSdGYYu4s8sCENy41ilmMQVAbqKMEONAhNqGzxqZSiAHKtTMmnn6t4MIuEIF5fvTSP-7luZGz3gM/s1600/IMG_6812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUv4MTJDQpZJCFRRvbEEvQT6xfDo983BvalhJxEKEjafFSRpiNc9FL0SxJ4RPq8_gLSdGYYu4s8sCENy41ilmMQVAbqKMEONAhNqGzxqZSiAHKtTMmnn6t4MIuEIF5fvTSP-7luZGz3gM/s640/IMG_6812.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p_0wk3dkHQXXEcrkXn9JNtJ1BRnKvYre0fzVZbAYIxl9LWhQESgDnrvPWIKzCSHzpLVi_F6f1kexBzgXKvSYmhmKRVCCT46pimOIbpmmJlp4u7qwl1ywBpdfQLqc9eJ9VJcplSbctLc/s1600/IMG_6815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p_0wk3dkHQXXEcrkXn9JNtJ1BRnKvYre0fzVZbAYIxl9LWhQESgDnrvPWIKzCSHzpLVi_F6f1kexBzgXKvSYmhmKRVCCT46pimOIbpmmJlp4u7qwl1ywBpdfQLqc9eJ9VJcplSbctLc/s640/IMG_6815.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Sharon and David run their B&B single-handedly - they deal with all booking enquiries, and with no hired help they make the beds, do the cleaning, fry our breakfasts, make guests' restaurant reservations, and with their incredible wealth of local knowledge, advise us on the best places to visit and places to eat.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTm4v8h0obR4Qi7buNy4D3lwLo1lNrmHwddmPn2ICulI5_-eRAqS-PCL-rFlVSonyd1V_dfI9hmhb4MJIayU3H-p7sAF3lB0KQopeg2sAGJNNlG6wyzpTn6O-MOlkuF4-sIRlPbAwGLo4/s1600/IMG_6800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTm4v8h0obR4Qi7buNy4D3lwLo1lNrmHwddmPn2ICulI5_-eRAqS-PCL-rFlVSonyd1V_dfI9hmhb4MJIayU3H-p7sAF3lB0KQopeg2sAGJNNlG6wyzpTn6O-MOlkuF4-sIRlPbAwGLo4/s640/IMG_6800.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Wd9V-ZBd3mQBK-2wLaIPBy8oGe3ajKbrS4_vQulBS-oHxloUwYyJtpmH9BRG3l-dKeAltWr3OOPd19296g3IlWg6E9PkbLPtHnGn1FkTonRKtxbSETpcbNqB21G_xRbi4w8IU-aj8Jc/s1600/IMG_6818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Wd9V-ZBd3mQBK-2wLaIPBy8oGe3ajKbrS4_vQulBS-oHxloUwYyJtpmH9BRG3l-dKeAltWr3OOPd19296g3IlWg6E9PkbLPtHnGn1FkTonRKtxbSETpcbNqB21G_xRbi4w8IU-aj8Jc/s640/IMG_6818.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">We were lucky to share breakfast with a number of different people during our stay - surprisingly most of them were from Northern Ireland, they were regular guests who stay at <a href="http://www.sholabandb.com/">Shola's</a> several times a year!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYn8kD9QpimGJnps2kHfaznoQxDSN69tgXvkuGRkqx-dpZDaI4_IifNVxbOTppEEaTJubU-ETJ1e5MEP_5JmbOSPefR_0N0q1U3UNyBxPJA9v_PdK0kgPWzvDFCYdsjGdf5vZR0Tpwmlc/s1600/IMG_6796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYn8kD9QpimGJnps2kHfaznoQxDSN69tgXvkuGRkqx-dpZDaI4_IifNVxbOTppEEaTJubU-ETJ1e5MEP_5JmbOSPefR_0N0q1U3UNyBxPJA9v_PdK0kgPWzvDFCYdsjGdf5vZR0Tpwmlc/s640/IMG_6796.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p_0wk3dkHQXXEcrkXn9JNtJ1BRnKvYre0fzVZbAYIxl9LWhQESgDnrvPWIKzCSHzpLVi_F6f1kexBzgXKvSYmhmKRVCCT46pimOIbpmmJlp4u7qwl1ywBpdfQLqc9eJ9VJcplSbctLc/s1600/IMG_6815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p_0wk3dkHQXXEcrkXn9JNtJ1BRnKvYre0fzVZbAYIxl9LWhQESgDnrvPWIKzCSHzpLVi_F6f1kexBzgXKvSYmhmKRVCCT46pimOIbpmmJlp4u7qwl1ywBpdfQLqc9eJ9VJcplSbctLc/s640/IMG_6815.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://www.sholabandb.com/">Shola Coach House Boutique B&B</a> is in Portrush, one of the most popular seaside towns of Northern Ireland - there is so much to explore in the area including the incredible Giants Causeway, Portstewart (great golfing), Bushmills town and distillery (great Irish whisky), and miles after miles of the most stunning seaside scenery - think rugged landscape, high cliffs overlooking the blue Irish sea and plenty of greenery, a fantastic place for long-distance walking.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Pu6MAGsPonh1NSHPFeWadWldrYiswQMdWXjeY9B7D9nNXv6_xjzTITe2ZtJz9MztM0Z-g9Mu9DWNcHX6IpLP0Mf48lvdoysfzm9fVYJvOOXm0HOt7dEP_PDzWmaCZYM8740ecQA2cNA/s1600/IMG_6833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Pu6MAGsPonh1NSHPFeWadWldrYiswQMdWXjeY9B7D9nNXv6_xjzTITe2ZtJz9MztM0Z-g9Mu9DWNcHX6IpLP0Mf48lvdoysfzm9fVYJvOOXm0HOt7dEP_PDzWmaCZYM8740ecQA2cNA/s640/IMG_6833.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Best of all though was finding a number of great restaurants in the area too including Harry's Shack in Portstewart, The Mermaid, one of the four Ramore Restaurants in Portrush and Billy Andys pub in Larne. I will post about these fabulous places on a separate entry.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxnAC8yRZVVuZ5MjOWTe5u2rynhS4tEn9ajhJPPXNnMTzOPOrOipVQT5J3UEf-EknwQS8n7UME-8rg2DQA7I3mkc7IPgiTH26ObFVcjhwjMW_KFo1UFv6EISQvq3l7eonGu8_Y1TBiPKc/s1600/IMG_6808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxnAC8yRZVVuZ5MjOWTe5u2rynhS4tEn9ajhJPPXNnMTzOPOrOipVQT5J3UEf-EknwQS8n7UME-8rg2DQA7I3mkc7IPgiTH26ObFVcjhwjMW_KFo1UFv6EISQvq3l7eonGu8_Y1TBiPKc/s640/IMG_6808.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">This was no press trip, and this is no #ad, we were on our own dollar on this trip and we loved <a href="http://www.sholabandb.com/">Shola Coach House Boutique B&B</a>. This gem of a place is our top recommendation in Northern Ireland. But make sure to book well in advance, with only 4 bedrooms, <a href="http://www.sholabandb.com/">Shola</a> is always in high demand, and we can see why this is!</span><br />
<div>
<br /></div>
Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com2tag:blogger.com,1999:blog-4620769829682448740.post-51021737305213303572019-09-27T10:29:00.000+01:002019-09-27T10:29:57.216+01:00Returning to Berners Tavern & a Fabulous Wine Masterclass with Matteo Montone - 6 Years On and Still Amazing!<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Name: </b><a href="http://www.bernerstavern.com/">Berners Tavern</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Where: </b></span><span style="background-color: white; color: #15222b; letter-spacing: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">The London Edition Hotel, 10 Berners Street, London, W1T 3NP, 020 7908 7979, </span></span><br />
<div style="background-color: white; color: #021eaa;">
<span style="letter-spacing: 0px; text-decoration-line: underline;"><a href="http://www.bernerstavern.com/" style="color: #990000; text-decoration-line: none;"><span style="font-family: Georgia, Times New Roman, serif;">http://www.bernerstavern.com</span></a></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Cost:</b> a 3-course meal will cost around £50 per person on average (not including drinks or service)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>About: </b>The London restaurant scene moves SO fast, so it is rare for me to visit the same place twice - <a href="http://www.bernerstavern.com/">Berners Tavern</a> is however one of the few restaurants I’ve been returning to over the years.</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">Another good reason for my recent return visit was to attend a fabulous Wine Masterclass with Matteo Montone, <a href="http://www.bernerstavern.com/">Berners Tavern</a>’s Director of Wine, and possibly the best dressed sommelier I ever met!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTuHR-zeumDWE3mYYZxAFlP4IE61E9T-V9cXCm1g15zdDaerhDnCfj0eQ7INbS4pxhMJo2IatqQN8tuewiNkb6R0QfMdvCVysFe9vx8aU6jHiKVhv3oGbYTs_gbQ6DHjzGrQUyJbyt_I/s1600/5B91B3FA-C1F9-496B-924F-41718DF82B5E.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTuHR-zeumDWE3mYYZxAFlP4IE61E9T-V9cXCm1g15zdDaerhDnCfj0eQ7INbS4pxhMJo2IatqQN8tuewiNkb6R0QfMdvCVysFe9vx8aU6jHiKVhv3oGbYTs_gbQ6DHjzGrQUyJbyt_I/s640/5B91B3FA-C1F9-496B-924F-41718DF82B5E.JPG" width="512" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">But besides his uncanny resemblance to Jude Law, Matteo is not an actor - he is in fact about to become one of a very select group of fewer than 300 Masters of Wine worldwide as he finalises his Master Sommelier Diploma this year. In 2019, he was named GQ Best Sommelier and the Young Sommelier of the Year by the Chaîne des Rôtisseurs. So we can say, the man knows a thing or two about wine!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL98ZGN6i7xS5Wlz6jnV9QQYxLKJuflrkaPcQsaA_BQW4s8VGL0vFBVFGQ1Ob5BSM8o49kgtZ36svE4dOZ6xKIrKpYihQiNw1H2Aearh3Fku3s7lfyCB8dDqv9pqwOTQhGaYOrbnQOtkI/s1600/IMG_5934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL98ZGN6i7xS5Wlz6jnV9QQYxLKJuflrkaPcQsaA_BQW4s8VGL0vFBVFGQ1Ob5BSM8o49kgtZ36svE4dOZ6xKIrKpYihQiNw1H2Aearh3Fku3s7lfyCB8dDqv9pqwOTQhGaYOrbnQOtkI/s640/IMG_5934.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Held in one of the most glamorous London restaurants, at @bernerstavern’s private dining room, these intimate sessions held during September are a great opportunity to learn about the art of wine tasting and discover some of the 800 wines from the restaurant’s wine list.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-xTRVS7AVOz9aBzAgIizZZaUj6JsXg2RSbyFOfM-o76yrdsiodn8WfKfVPu4OOsBFVJC2czqrKEHm7W1X7BpJYzSy7gk7AqLMvrqB98WSzV96OwejSXoPtfRTnRmymzcSxKnutMgq-4/s1600/IMG_5930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-xTRVS7AVOz9aBzAgIizZZaUj6JsXg2RSbyFOfM-o76yrdsiodn8WfKfVPu4OOsBFVJC2czqrKEHm7W1X7BpJYzSy7gk7AqLMvrqB98WSzV96OwejSXoPtfRTnRmymzcSxKnutMgq-4/s640/IMG_5930.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Priced at £45 per person, the classes will have 12 spaces available per session, and there will be 2 sessions per month. Guests who choose to dine at Berners Tavern following the class will also receive 15% off the total bill.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjim8KSSYxgyU8WW4B87_QUx2R_qAUv4sIpTmfBOxMpOXA8LI642pQKlFPugZxSmhJkiLV9imr-OvAR2Rv86zPKznoLnELr9lLLoBqAipzrnQrUMe_EHogdxyYdBvWW0Cgkd8IOK8PnAHU/s1600/IMG_5919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjim8KSSYxgyU8WW4B87_QUx2R_qAUv4sIpTmfBOxMpOXA8LI642pQKlFPugZxSmhJkiLV9imr-OvAR2Rv86zPKznoLnELr9lLLoBqAipzrnQrUMe_EHogdxyYdBvWW0Cgkd8IOK8PnAHU/s640/IMG_5919.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Charming and knowledgeable, Matteo is leading a number of fantastic wine tastings in the coming months - what a great opportunity to meet the man himself, try some amazing vino and dine at one of the most glam restaurants in London!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHv-NZ2QI2AP4dDHR-e-I-5fe6koWhejmBtFSOCCgBd_4JbI5abdSM-t73t0-7qY2a1Upced4mFN07zrbSYrjzadu48UKrLsaXLF_3fsdytkDXXx3cYVMBgHKYyI0E9EcMznDCf_SORM/s1600/IMG_5945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHv-NZ2QI2AP4dDHR-e-I-5fe6koWhejmBtFSOCCgBd_4JbI5abdSM-t73t0-7qY2a1Upced4mFN07zrbSYrjzadu48UKrLsaXLF_3fsdytkDXXx3cYVMBgHKYyI0E9EcMznDCf_SORM/s640/IMG_5945.jpg" width="480" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://www.bernerstavern.com/">Berners Tavern</a> is still one of the most glam restaurants in London, I wrote about it in The London Foodie 6 years ago when it first opened (see review <a href="http://www.thelondonfoodie.co.uk/2013/10/london-restaurant-reviews-berners-tavern.html">here</a>). Berners Tavern is where you take your hottest date, your mum, or your family when they are in town, it is a place where you take folk you want to impress!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0jOmGENaZ8AXr1yxq-rBdcEKOpnOffiofmjngD1vUFWaDEtJyoOCTq06zPWnQjt0_CViEUANrsMIvmOUn1kwAGaMT3mmbDW9UmHcuqKwGB3U3q9Z2hrZXzZ1XwdsApTH7IIH8FsLXEM/s1600/BFF81894-2474-4B81-B1C0-EAE7DD33B7E6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="902" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0jOmGENaZ8AXr1yxq-rBdcEKOpnOffiofmjngD1vUFWaDEtJyoOCTq06zPWnQjt0_CViEUANrsMIvmOUn1kwAGaMT3mmbDW9UmHcuqKwGB3U3q9Z2hrZXzZ1XwdsApTH7IIH8FsLXEM/s640/BFF81894-2474-4B81-B1C0-EAE7DD33B7E6.JPG" width="360" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">And 6 years on, on the Tuesday evening we attended, the place was jam packed - so what is the secret? The menu features some comfort British classics, exquisite British produce which is immaculately delivered, and a fabulous list of 800 wines. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Ate:</b> *OUTSTANDING DISHES* were the HUGE Buccleuch Estate Côte de Boeuf served with Berners Tavern’s BLT, a bacon, tomato & lettuce wedge drizzled with a delectable buttermilk dressing (£90 for 2). </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2I8ND4uxw0rSgAQfyywUEs2lIfUXEg6lFP_u0LauqAhE9dptseBEu7k4srkz-XOYYGvnSvLBt1X5gVMfR-NObxpdkCzMc49oes-i9Skg6FR4rabH_sEXFtOmRK8-WWLGL3cIw1qgE0DE/s1600/27F24268-0A3A-45EA-8517-0A1A440E382D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2I8ND4uxw0rSgAQfyywUEs2lIfUXEg6lFP_u0LauqAhE9dptseBEu7k4srkz-XOYYGvnSvLBt1X5gVMfR-NObxpdkCzMc49oes-i9Skg6FR4rabH_sEXFtOmRK8-WWLGL3cIw1qgE0DE/s640/27F24268-0A3A-45EA-8517-0A1A440E382D.JPG" width="512" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTfMcFQ7b617tw2Q7EvRSQFyj7NasWkY_KQNuEhWwU1zhb_M8M9KFz_Gmt9AcLb6K6ixCV_n-TxAH_VeC7j_GQ2P2o505QbZtLFBkCIhx7mS8STufx6uqcpElHhfQ6m9_Yjs_H72AoO4/s1600/IMG_5969.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1247" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTfMcFQ7b617tw2Q7EvRSQFyj7NasWkY_KQNuEhWwU1zhb_M8M9KFz_Gmt9AcLb6K6ixCV_n-TxAH_VeC7j_GQ2P2o505QbZtLFBkCIhx7mS8STufx6uqcpElHhfQ6m9_Yjs_H72AoO4/s640/IMG_5969.jpg" width="498" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Sides of Berners Tavern’s signature MAC N’CHEESE with pulled beef blade (£10) and TRIPLED COOKED CHIPS were nothing short of PERFECTION, I was told the mac n’cheese can also be ordered as a main dish, another reason to return!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzGF2JY3ci8FsZFcAHG8dsJaRuySpFQG41xbiMLhvid3tLtuD57NfeXVc5ENICUlJVws0BEb_Y7ok_oNo-vSUFfZgJgorC2q1W7VkH7EJerIfyCbo5caZrlNAnzV31GHntvbYcyfira0/s1600/IMG_5980.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzGF2JY3ci8FsZFcAHG8dsJaRuySpFQG41xbiMLhvid3tLtuD57NfeXVc5ENICUlJVws0BEb_Y7ok_oNo-vSUFfZgJgorC2q1W7VkH7EJerIfyCbo5caZrlNAnzV31GHntvbYcyfira0/s320/IMG_5980.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSvUbeSVBfPYf-9ItMUoEuRhBnG65CaRQDlelbY8JdqRi53aSXS1HuCP59WDaP1b8T50WSvutLyAcPEHvkS3YdUX82cyVsm7uqwn4rwMOMa6sbHGeJi1i9xmJytIriDReRRJdKhlLjmA/s1600/IMG_5982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSvUbeSVBfPYf-9ItMUoEuRhBnG65CaRQDlelbY8JdqRi53aSXS1HuCP59WDaP1b8T50WSvutLyAcPEHvkS3YdUX82cyVsm7uqwn4rwMOMa6sbHGeJi1i9xmJytIriDReRRJdKhlLjmA/s320/IMG_5982.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTRJb1n5V3uRiolb2H2iSAaTzsnZhI0L_XEJL8eFDRofksfj6AvGG8UqOxsVe0Qnldoo7qpOjXwzN9-iQLWfRVjBGSbtiVabGDJFWzGV8p8XLQmwhPk8ijKp1brZTEPYeHqFc4LmHL8A/s1600/IMG_5987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTRJb1n5V3uRiolb2H2iSAaTzsnZhI0L_XEJL8eFDRofksfj6AvGG8UqOxsVe0Qnldoo7qpOjXwzN9-iQLWfRVjBGSbtiVabGDJFWzGV8p8XLQmwhPk8ijKp1brZTEPYeHqFc4LmHL8A/s320/IMG_5987.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3lJbAS7Gy1eGpvWiByeQRfNz_xXiR6MWxPsrmxEovwZ0mwXedSOx7HJ_7O03QtKHlmaEbRgdb1YNT0oSKRl1TSGUFUtov9mTVRZkgRaqlP-1iSrnxk2KDb7zf36VutQgTonjxY0i020/s1600/IMG_5983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3lJbAS7Gy1eGpvWiByeQRfNz_xXiR6MWxPsrmxEovwZ0mwXedSOx7HJ_7O03QtKHlmaEbRgdb1YNT0oSKRl1TSGUFUtov9mTVRZkgRaqlP-1iSrnxk2KDb7zf36VutQgTonjxY0i020/s320/IMG_5983.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Georgia, "Times New Roman", serif;">Hand-chopped, aged Buccleuch Estate BEEF TARTARE, English mustard mayo and sourdough crouton (£15) and chargrilled octopus, smoked cod’s roe, treviso and chicory salad (£17) made for magnificent starters.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHm09ayQEsvJ7_SP_DDLFYrWpyywEydclI-H2LINigTC1922W3P9F9P56E9Au7yqbXB5ucx2Ny30Cqzn7fzoEiL4olU-TFvvCBciRo9Jstf8QrLkUTpNc2bRWI9SVMYVMogxhiDEdEyY/s1600/6A01FF16-A706-4DD7-93AF-79184CFC2F03.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHm09ayQEsvJ7_SP_DDLFYrWpyywEydclI-H2LINigTC1922W3P9F9P56E9Au7yqbXB5ucx2Ny30Cqzn7fzoEiL4olU-TFvvCBciRo9Jstf8QrLkUTpNc2bRWI9SVMYVMogxhiDEdEyY/s640/6A01FF16-A706-4DD7-93AF-79184CFC2F03.JPG" width="512" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NNsafLorcBODi-5Ne74t4UTPW7Nm7DP2_OH1ShqkMuf5v7rL9Nnbz6Cq_g-64Z3_cZlY5sw8clL-cPQYa_FvNYSeVggfXGS7K9nPwUX7Df6oRiWzIoTzXj60nNEQIbXLW6YeGiQokp8/s1600/3A949914-83ED-4820-A334-D07E65C8D95A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NNsafLorcBODi-5Ne74t4UTPW7Nm7DP2_OH1ShqkMuf5v7rL9Nnbz6Cq_g-64Z3_cZlY5sw8clL-cPQYa_FvNYSeVggfXGS7K9nPwUX7Df6oRiWzIoTzXj60nNEQIbXLW6YeGiQokp8/s640/3A949914-83ED-4820-A334-D07E65C8D95A.JPG" width="512" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Dessert came in a trio – Peach Triffle with Nyetimber jelly, peach sorbet and deep-fried jam donut was light and refreshing (£9) as was the Gin & Tonic flaming Alaska (£18 for 2) with cucumber, hibiscus and juniper. But best of all was Peanut & Chocolate Ganache with toasted peanut mousse and salted caramel ice cream – rich and so comforting.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GxkAal5XahAGuZyDpnaqLU29JtcQ5aGm3jqP-LVExDRhs3u8GzmN3TBX39XvXNBpml2CsTD9fqrpYu93h2vVlVhajyJq4j1BbZsurqZxrYKb2cywfQ5WRTwWA6eO-pPqEfguQdxmc6c/s1600/IMG_5989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GxkAal5XahAGuZyDpnaqLU29JtcQ5aGm3jqP-LVExDRhs3u8GzmN3TBX39XvXNBpml2CsTD9fqrpYu93h2vVlVhajyJq4j1BbZsurqZxrYKb2cywfQ5WRTwWA6eO-pPqEfguQdxmc6c/s640/IMG_5989.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1Xn7VU5nwGrYA23DG6PPpCyjdpkm2MK372TCsJ3JGy8Na5Zran6n2c27o4hvZp_w08XyoE23VewlDS6Q9dQQL7gMNDqmD5w5EYL63BtcZQJ3VOSo0K3S0eyKRVgIF1WIdmSboBPRKqQ/s1600/IMG_6009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1Xn7VU5nwGrYA23DG6PPpCyjdpkm2MK372TCsJ3JGy8Na5Zran6n2c27o4hvZp_w08XyoE23VewlDS6Q9dQQL7gMNDqmD5w5EYL63BtcZQJ3VOSo0K3S0eyKRVgIF1WIdmSboBPRKqQ/s640/IMG_6009.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Drank: </b>With 800 wines to choose from, we were lucky to have Matteo Montone, <a href="http://www.bernerstavern.com/">Berners Tavern</a>’s Director of Wine guide us – his choice of super Tuscan’s Il Fauno, an IGG blend of Sangiovese, Cabernet Sauvignon and Merlot was a perfect match to the Côte de Boeuf.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYESfc-sVM5ZVRNnrB96zisQOoSNgo2O4-DuZ5Piu-d1jH26NP-__L6TD_9r5rHgtmu_boJ0LDD9JEG9qMkYF3_hqpHRllksD2h_7ofgPjNzfJHWFDN3XWhs-FlB1-iYEJcCnJkCFqFxw/s1600/IMG_5953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYESfc-sVM5ZVRNnrB96zisQOoSNgo2O4-DuZ5Piu-d1jH26NP-__L6TD_9r5rHgtmu_boJ0LDD9JEG9qMkYF3_hqpHRllksD2h_7ofgPjNzfJHWFDN3XWhs-FlB1-iYEJcCnJkCFqFxw/s640/IMG_5953.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Likes:</b> *THAT* Mac n' Cheese with pulled beef blade! Possibly the best wine menu in London. Fabulous decor.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Dislikes:</b> None.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Verdict: To date, this was one of our best meals of 2019 – if you haven’t tried <a href="http://www.bernerstavern.com/">Berners Tavern</a>’s outstanding British fare yet, you are missing out. If anything, *THAT* Mac n’ Cheese is to die for and worth a visit in its own right.</i></b></span><br />
<br />Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com0tag:blogger.com,1999:blog-4620769829682448740.post-83037705546827622802019-07-17T16:39:00.000+01:002019-07-17T16:39:26.328+01:00Believe the Hype - Xier London’s 10-Course Fine Dining Menu is FANTASTIC!
<!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]-->
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery>
<w:DisplayVerticalDrawingGridEvery>2</w:DisplayVerticalDrawingGridEvery>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-GB</w:LidThemeOther>
<w:LidThemeAsian>JA</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:SpaceForUL/>
<w:BalanceSingleByteDoubleByteWidth/>
<w:DoNotLeaveBackslashAlone/>
<w:ULTrailSpace/>
<w:DoNotExpandShiftReturn/>
<w:AdjustLineHeightInTable/>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
<w:UseFELayout/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="false"
DefSemiHidden="false" DefQFormat="false" DefPriority="99"
LatentStyleCount="376">
<w:LsdException Locked="false" Priority="0" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 9"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 9"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="footnote text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="header"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="footer"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index heading"/>
<w:LsdException Locked="false" Priority="35" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="table of figures"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="envelope address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="envelope return"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="footnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="line number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="page number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="table of authorities"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="macro"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="toa heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 5"/>
<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Closing"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Signature"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="true"
UnhideWhenUsed="true" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Message Header"/>
<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Salutation"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Mention"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Smart Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hashtag"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Unresolved Mention"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Smart Link"/>
</w:LatentStyles>
</xml><![endif]-->
<style>
<!--
/* Font Definitions */
@font-face
{font-family:"Cambria Math";
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:roman;
mso-font-pitch:variable;
mso-font-signature:-536870145 1107305727 0 0 415 0;}
@font-face
{font-family:Calibri;
panose-1:2 15 5 2 2 2 4 3 2 4;
mso-font-charset:0;
mso-generic-font-family:swiss;
mso-font-pitch:variable;
mso-font-signature:-536859905 -1073732485 9 0 511 0;}
@font-face
{font-family:"Yu Mincho";
panose-1:2 2 4 0 0 0 0 0 0 0;
mso-font-alt:游明朝;
mso-font-charset:128;
mso-generic-font-family:roman;
mso-font-pitch:variable;
mso-font-signature:-2147482905 717749503 18 0 131231 0;}
@font-face
{font-family:"\@Yu Mincho";
mso-font-charset:128;
mso-generic-font-family:roman;
mso-font-pitch:variable;
mso-font-signature:-2147482905 717749503 18 0 131231 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-unhide:no;
mso-style-qformat:yes;
mso-style-parent:"";
margin:0mm;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Calibri",sans-serif;
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"Yu Mincho";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
font-size:12.0pt;
mso-ansi-font-size:12.0pt;
font-family:"Calibri",sans-serif;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;
mso-font-kerning:0pt;}
/* Page Definitions */
@page
{mso-page-border-surround-header:no;
mso-page-border-surround-footer:no;}
@page WordSection1
{size:595.0pt 842.0pt;
margin:72.0pt 72.0pt 72.0pt 72.0pt;
mso-header-margin:35.4pt;
mso-footer-margin:35.4pt;
mso-paper-source:0;}
div.WordSection1
{page:WordSection1;}
-->
</style>
<!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0mm 5.4pt 0mm 5.4pt;
mso-para-margin:0mm;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Calibri",sans-serif;
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
</style>
<![endif]-->
<!--StartFragment-->
<br />
<div class="MsoNormal">
<b style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">Name: </b><a href="http://www.xierlondon.com/" style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">Xier London</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Where:<span style="mso-spacerun: yes;"> </span></b>13-14 Thayer
Street, London, S1U 3JR, <o:p></o:p><a href="http://www.xierlondon.com/">http://www.xierlondon.com/</a></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Cost: </b>In the upstairs <a href="http://www.xierlondon.com/">Xier London</a>, the 10-Course Fine
Dining menu (a Vegetarian Menu is also available) is £90 per person, or
£175 with a wine and cocktail pairing. For more casual dining, with shared
dishes, XR on the ground floor is the thing, with an a la carte menu for lunch
and dinner, and a set lunch at £25 for 2 courses, or £30 for 3. There is also a
Royal XR Brunch menu offering a selection of starters plus cocktail, a choice
of main course plus a glass of wine and a dessert for £30pp.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b>About: </b><a href="http://www.xierlondon.com/">Xier</a> is a new London restaurant in Marylebone, opened
in December 2018, and led by Chef Carlo Scotto (formerly of Angela Hartnett,
Murano, Galvin La Chapelle and Babbo). Xier offers modern European cuisine with
influences from the Scotto's travels in Scandinavia and Asia and particularly
from Japan.<span style="mso-spacerun: yes;"> </span>Open for lunch and dinner,
the menu at XR changes every two weeks according to seasonal produce
availability.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">The ground floor bar serves a selection of small to more
substantial dishes to go with a range of wines and Champagnes by the glass of
bottle and cocktails, including lamb sliders with gruyere, foie gras mayo and
truffle fries (£15), an Iberico ham board (£10) or enoki mushroom truffle
arancini (£4). <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Ate: </b>We opted for the 10-course fine dining menu
which kicked off with a canapé of stracciatella cheese with wild strawberry, kalamansi and organic honey deftly blending acidity and astringency with
richness and sweetness.<span style="mso-spacerun: yes;"> </span>This was a fabulous start.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGRwV7qLxIZx7NQ0a8nQ_DGRZMeIkuJZFkNNokm-ERpNe0a-HLmDaYCPXaL6UOWrKo8M-50DmAyLaAXp2GDLh8sm_IzN9XCj6W8Y5PMdHs_A_WdjSnRry74ZAgAkGTFZQ_UGT5YpOv98/s1600/IMG_3702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGRwV7qLxIZx7NQ0a8nQ_DGRZMeIkuJZFkNNokm-ERpNe0a-HLmDaYCPXaL6UOWrKo8M-50DmAyLaAXp2GDLh8sm_IzN9XCj6W8Y5PMdHs_A_WdjSnRry74ZAgAkGTFZQ_UGT5YpOv98/s640/IMG_3702.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Lemongrass tart with borlotti bean cream came in a
ultra-delicate pastry case, beautifully presented, this was another expert
blend of Asian and European flavours. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK00HQTOTFyrV6NsFVRnBWN6kyqsl7BLfvH9NuTQCblnzWRWA3rJKDeDF-3g3dYh32hsb59oGjaRFGOD-nvW8-ynFGuXJjexZ0H9E-1xXBjyB9qkkRDWKxKwqOkCP9iyaxPsaV3rjYdYM/s1600/IMG_3704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK00HQTOTFyrV6NsFVRnBWN6kyqsl7BLfvH9NuTQCblnzWRWA3rJKDeDF-3g3dYh32hsb59oGjaRFGOD-nvW8-ynFGuXJjexZ0H9E-1xXBjyB9qkkRDWKxKwqOkCP9iyaxPsaV3rjYdYM/s640/IMG_3704.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">I don’t normally write about bread baskets when I review but Xier’s is
definitely worth the mention - freshly baked rosemary and potato sourdough, it
was made on the premises and served with churned coffee and oak-smoked butter
with Espelette pepper. It was outstandingly good and replenished whenever
necessary.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9jSrhVwBndG0x_GxoQ_nXMkoay2aHnhdr06K9__qvqgLLghTzvOGN56sKMS-SaAPxGilO6LzyFoN_b9Pobkc-xxfOTWWdvFSqSjZ8xL9tOoE85ieFaC36E5sxugxXzWEngwFoQS0KL4/s1600/IMG_3709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9jSrhVwBndG0x_GxoQ_nXMkoay2aHnhdr06K9__qvqgLLghTzvOGN56sKMS-SaAPxGilO6LzyFoN_b9Pobkc-xxfOTWWdvFSqSjZ8xL9tOoE85ieFaC36E5sxugxXzWEngwFoQS0KL4/s640/IMG_3709.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Red prawn crudo (raw) with red caviar and yuzu (Japanese
citrus) was cleverly presented - paper-thin sheets of raw red Sicilian prawn,
topped with trout caviar, shavings of lime zest (not yuzu though), and specks
of fresh raspberry that gave a refreshing lift of acidity and fruitiness to the
dish.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPLjVWIgJeuDE9Af_K-CAPj3w3YPAyhJhPnRaQpFBPxM-DoR0LNfy9v9NA_GE6CaVULbQK5wKr-TjLzmd9A9Q3UBo9Ku8wtZVuEvvYA1BDffttPMJjSNst_yn_WfvN7ItsXiCsKPqmdI/s1600/IMG_3712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPLjVWIgJeuDE9Af_K-CAPj3w3YPAyhJhPnRaQpFBPxM-DoR0LNfy9v9NA_GE6CaVULbQK5wKr-TjLzmd9A9Q3UBo9Ku8wtZVuEvvYA1BDffttPMJjSNst_yn_WfvN7ItsXiCsKPqmdI/s640/IMG_3712.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Best of all starters for me though was the rosewater and
beetroot-cured salmon, served alongside a quenelle of foie gras coated in
beetroot powder.<span style="mso-spacerun: yes;"> </span>The salmon was topped
with macerated Gariguette strawberries, fine discs of Bramley apple and
micro-herbs. With firm salmon, a rich buttery textured foie gras and a
delicately refreshing acidity from the raw green apple, this was a stunning
melange of flavours and textures that really made the dish sing.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2NnxFiPBI1iopr60yPBOGkWAtGQXIx4Epqr3zbheU2HuZYdg3GscsTrSkB_ZBTW29Vn9YODMfRmmtsHPlWupzXMCCXMkgowdD4CgdQgc1mDghkmP70lUPM73Di19wcjasUu3Pq2lIZs/s1600/IMG_3715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2NnxFiPBI1iopr60yPBOGkWAtGQXIx4Epqr3zbheU2HuZYdg3GscsTrSkB_ZBTW29Vn9YODMfRmmtsHPlWupzXMCCXMkgowdD4CgdQgc1mDghkmP70lUPM73Di19wcjasUu3Pq2lIZs/s640/IMG_3715.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">"Europe meets Asia" was a warming dish of
pan-fried beurre noisette and tarragon gnocchi, topped with enoki mushrooms and
chives, served in a hot kombu dashi (Japanese vegetarian stock), speckled with
finely diced fresh ginger.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGWHHnK10t6Vczs6Z2wGZTtlQCsK6gZzGGjoTrpYgfrCWaXNRpuP8dEycVOU1Aa0mDdXQemkpeVASl4TTP36NuLg7r37Mjr2emsL0xrzz3VaFq-A6UHS8gQW2hqNbFqrqxQxWAmQ-x8M/s1600/IMG_3720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGWHHnK10t6Vczs6Z2wGZTtlQCsK6gZzGGjoTrpYgfrCWaXNRpuP8dEycVOU1Aa0mDdXQemkpeVASl4TTP36NuLg7r37Mjr2emsL0xrzz3VaFq-A6UHS8gQW2hqNbFqrqxQxWAmQ-x8M/s640/IMG_3720.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">As a palate-cleanser, a gin and tonic granita, with apple
basil sorbet was as every bit as refreshing as it looked. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOqdg4vP9-DlG5XHeJoqWizYZxXEWK_0AlpuygssSubXcmNFZ6AullgwZt3Vl9etTOYK5hyi_gOs6SS3gsSqFaR7h-wRUCuo60wL3MUd4nzdNrb24StutZPB8NU9BSuqXgGuMZykBjjA/s1600/IMG_3722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOqdg4vP9-DlG5XHeJoqWizYZxXEWK_0AlpuygssSubXcmNFZ6AullgwZt3Vl9etTOYK5hyi_gOs6SS3gsSqFaR7h-wRUCuo60wL3MUd4nzdNrb24StutZPB8NU9BSuqXgGuMZykBjjA/s640/IMG_3722.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">The tasting menu has a choice of two fish and two meat
options.<span style="mso-spacerun: yes;"> </span>As there were two of us,
happily we were able to try all four.<span style="mso-spacerun: yes;">
</span>Red mullet served over a carrot escabeche, burnt aubergine puree with
squid ink, and a complex leche de tigre of pineapple, ginger, garlic, coconut
milk and bright green chlorophyll, topped with plankton powder, was nothing
short of stunning.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aJgcxEZG2DH07RZxRJMJLk_3uz-sxpKoZGk5lgAUBK1d3UZ7HKI_uDl2ZUqq1vqkL9T02mGTFrVEEsvyCR8F7xnqAG41mCy_dC5WfWLjQQH7xxRvlJwrp4feoUfoUv4rhfdcHI7osLs/s1600/IMG_3727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aJgcxEZG2DH07RZxRJMJLk_3uz-sxpKoZGk5lgAUBK1d3UZ7HKI_uDl2ZUqq1vqkL9T02mGTFrVEEsvyCR8F7xnqAG41mCy_dC5WfWLjQQH7xxRvlJwrp4feoUfoUv4rhfdcHI7osLs/s640/IMG_3727.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Better still was the second fish option of grilled black cod
in caramel miso, topped with shredded cured duck, served with asparagus, Jerusalem
artichoke, cauliflower puree, and perilla-infused oil.<span style="mso-spacerun: yes;"> </span>I loved the combination of buttery black cod
with salted duck, while the duck was as gamey and flavourful as jerked beef - a
revelation.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtp9-LHoXUZ4SqikiV9LMc3vm4c1USr1XR3RRrLeqiOMnko-9Zce_IfCM2V1KUaYMY_txR57JbR5Zv4pINeFAk5Zofrs_nnx75nnD33WTs3TNMKM29oT6sc0eqaGqHIP2GUz1jt-Vs1wI/s1600/IMG_3733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtp9-LHoXUZ4SqikiV9LMc3vm4c1USr1XR3RRrLeqiOMnko-9Zce_IfCM2V1KUaYMY_txR57JbR5Zv4pINeFAk5Zofrs_nnx75nnD33WTs3TNMKM29oT6sc0eqaGqHIP2GUz1jt-Vs1wI/s640/IMG_3733.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">The two meat courses followed.<span style="mso-spacerun: yes;"> </span>The beef cheek, with bone marrow, wild hops,
apple and nettle puree, was as soft and unctuous as butter, richly aromatic and
served with a side of pulled beef with dates, Parmesan and chives. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibAna2ypib8daZazOzUBPpV6BBJmXXs3eEAOAQo5cT78bD1cbjvIIK0Ps1fi864QqIzw-m28xfFSWdTW_agtA1Yz2knNgkJ7sqSjX2E5sCTJea4BRDZgY0yvanMog4uf-6jGE-4e8yu3g/s1600/IMG_3738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibAna2ypib8daZazOzUBPpV6BBJmXXs3eEAOAQo5cT78bD1cbjvIIK0Ps1fi864QqIzw-m28xfFSWdTW_agtA1Yz2knNgkJ7sqSjX2E5sCTJea4BRDZgY0yvanMog4uf-6jGE-4e8yu3g/s640/IMG_3738.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">The pigeon was also wonderfully tender, served with beetroot
puree, foie gras, purple potato, hazelnut crumble with a pigeon jus. It came
with a rich, sweet side dish, served in a beef marrow bone, of pulled pigeon
legs with dates, Parmesan and chives. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kAhNWVMl5K_XWuHJZ9L2FmkkE6r1EL8veCI5uCiKamhyphenhyphen9-GYjyQRDBW-BslrqZCwUgohyphenhyphen29cOtEsNJUGI46XiBoM3bGfnNQgTnPNDDlBXZb0vPp9uTjtCiGImDw3395dF1ZGAG21wyg/s1600/IMG_3740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kAhNWVMl5K_XWuHJZ9L2FmkkE6r1EL8veCI5uCiKamhyphenhyphen9-GYjyQRDBW-BslrqZCwUgohyphenhyphen29cOtEsNJUGI46XiBoM3bGfnNQgTnPNDDlBXZb0vPp9uTjtCiGImDw3395dF1ZGAG21wyg/s640/IMG_3740.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Swedish cows milk cheese - Wrangeback - was deliciously
dense, a bit like a Comte, served with sweet red wine jelly and surprisingly
fizzy red grapes made by "marinating" them in dry ice. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7jVNKgqVoUJuT_lMNxGDX8HD4qBlxNQ_WHMl5laKpdOyE_tWWUJjCtQ9i6RjA77BwyaKDSDbGnPPnswGPJzUgpLd-SYBKxS6fnv1wL-UL7pEh5O_lpJLlI8Mj0ktALPQW0kxFZdZu98/s1600/IMG_3746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7jVNKgqVoUJuT_lMNxGDX8HD4qBlxNQ_WHMl5laKpdOyE_tWWUJjCtQ9i6RjA77BwyaKDSDbGnPPnswGPJzUgpLd-SYBKxS6fnv1wL-UL7pEh5O_lpJLlI8Mj0ktALPQW0kxFZdZu98/s640/IMG_3746.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">The dessert course, described as "sweet tooth" was
a medley of the restaurant signature sweets for sharing. Given the choice, I
nearly always go for savoury dishes, but the dessert course at Xier was one of
the highlights of our meal. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr56PQwqHsKl-jS1Hq6HXO_wrN2SI7TYxKg6DojzOipsVc5KQQ6X-WejWgyvHKIy8HP6xMZNtF_iS5tYDt_dewOD6N4FFqS-aNx_0G73IL4gWywTcp8LOxwlO2L3hFpFqEyBMb0tR9Euo/s1600/IMG_3757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr56PQwqHsKl-jS1Hq6HXO_wrN2SI7TYxKg6DojzOipsVc5KQQ6X-WejWgyvHKIy8HP6xMZNtF_iS5tYDt_dewOD6N4FFqS-aNx_0G73IL4gWywTcp8LOxwlO2L3hFpFqEyBMb0tR9Euo/s640/IMG_3757.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Rhubarb 3 Ways had almond biscuit, nougat parfait, pistachio
and rhubarb coulis. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVs9tuhBkCMzeBiiQMraXSjonqDKv1my8eFFNlQSxSefqlSuusq0yMnoi9A-Xawe6QQicWLjFj7fnVxPi1P5F_6WUQvCZZd5N9hX2V_PO5RuQa0sEQsVmfAFHuVlQ2EUPSfZ2B4uTMLE/s1600/IMG_3766.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVs9tuhBkCMzeBiiQMraXSjonqDKv1my8eFFNlQSxSefqlSuusq0yMnoi9A-Xawe6QQicWLjFj7fnVxPi1P5F_6WUQvCZZd5N9hX2V_PO5RuQa0sEQsVmfAFHuVlQ2EUPSfZ2B4uTMLE/s640/IMG_3766.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Salted caramel and peanut tart with banana biscuit and
coffee ice cream was bursting with intense coffee flavour while being light and
creamy. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfy_hko0Ehe9THHPFNgNlVbitY2mQbxEzP1OKLDjNAMCgfsl6wUEyDLQsPNBpRDWty7byZRuSH6aHtpUvK1n0LuPD69J5h2MBwH35nuj_vDkJ1fAZ37cXoii1a-oJ47FhqUEiXb1QXhc/s1600/IMG_3760.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfy_hko0Ehe9THHPFNgNlVbitY2mQbxEzP1OKLDjNAMCgfsl6wUEyDLQsPNBpRDWty7byZRuSH6aHtpUvK1n0LuPD69J5h2MBwH35nuj_vDkJ1fAZ37cXoii1a-oJ47FhqUEiXb1QXhc/s640/IMG_3760.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Chocolate Piemonte was the last dessert - chocolate mousse,
chocolate sable and chocolate sponge cake with a glossy coating as smooth and
shiny as a mirror, combined with chocolate ice cream, chocolate crisps and
Espelette creme Anglais. Again, the use of texture contrasts was daring but
successful, the skill of the pastry chef was manifest, and the hint of chilli
in the creme Anglais was divine. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho20wY9vYIWW9RWS1ds_U-KtWPPPpUAlBUriUNKOxlxLhWCTy-yN9l3Q75I1oiOwSKsWlbtA7RIXlVd0dGoT9Q48D65DWIOYdIISAW7IvnVrMVe3nTJqMSzedMdNGNoZLZrutHUKpamaA/s1600/IMG_3752.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho20wY9vYIWW9RWS1ds_U-KtWPPPpUAlBUriUNKOxlxLhWCTy-yN9l3Q75I1oiOwSKsWlbtA7RIXlVd0dGoT9Q48D65DWIOYdIISAW7IvnVrMVe3nTJqMSzedMdNGNoZLZrutHUKpamaA/s640/IMG_3752.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Some very fine petit fours followed - chilled chocolate
truffles, and dainty hazelnut financiers were just what we needed with our
coffees.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3OE71ageDRmO7-jHAMLtqSgSdfggoyAMeXN_6SY48eWd_Us1unLWbWCdH05WOj3KAYBPFMhLHAEgEKAvoU7UhFIA1ZYI6mrHCdlMOJHT7a6F-V34BdfXnYvXdC5bctyLgqLKsARrLRNE/s1600/IMG_3769.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3OE71ageDRmO7-jHAMLtqSgSdfggoyAMeXN_6SY48eWd_Us1unLWbWCdH05WOj3KAYBPFMhLHAEgEKAvoU7UhFIA1ZYI6mrHCdlMOJHT7a6F-V34BdfXnYvXdC5bctyLgqLKsARrLRNE/s640/IMG_3769.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Drank:</b> </span><span style="font-family: Georgia, "Times New Roman", serif;">The wine list is extensive, with a focus on Europe but with options from the New World too.</span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">The entry level wines, both at £39, are an Argentinian Torrontes from Bodega Norton, while the red is a Domaine de Peras from Languedoc. </span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">Pine and lemon water, blended by the Chef,
was a refreshing non-alcoholic palate cleanser served to all guests.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">From the cocktail menu, and included in the wine flight, we
started with Xier Spritz (£14) - a blend of Beluga Nobel vodka, with kumquats,
physalis, mixed with Canard-Duchene Champagne and elderflower.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpry0feg3BEHVO3Nyk7nTyHqMTZ5imAAn4eOnabSl890y2DXrLBXqTHG7UJOhPqBKcY6-yPRnISo-FTRhBQqqP0zGK167ZtyHf1zoKBsSwxHCB8I-kl5EQYItV9y2r6MG3lJ7P34-TDg/s1600/IMG_3706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1159" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpry0feg3BEHVO3Nyk7nTyHqMTZ5imAAn4eOnabSl890y2DXrLBXqTHG7UJOhPqBKcY6-yPRnISo-FTRhBQqqP0zGK167ZtyHf1zoKBsSwxHCB8I-kl5EQYItV9y2r6MG3lJ7P34-TDg/s640/IMG_3706.jpg" width="462" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">The Botanical Julep (£14) blended Chivas Extra with Antico
Formula Vermouth, fresh ginger, basil leaves, lemon grass and shiso syrup.
Commendably, cocktails are served with a reusable 'straw' made of stainless
steel. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">With the fish courses, we had a glass of Sauvignon Blanc,
"Aromatic", from Pays d'Oc. Refreshing and grassy like a New Zealand
SB, this had good acidity. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2hyyvhB9p3Q1-Sjqs9GsUjmviSGihrwYMZoOEY8T88DDEZtQ_xLgoP89TclHz3dO-cYAbN3uL0CHmdABnmtI7cVIv2fStZNOspXNzrxPVvPLttNlFzBYJljAbXXbiQw0-lYMGO70N6U/s1600/IMG_3714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2hyyvhB9p3Q1-Sjqs9GsUjmviSGihrwYMZoOEY8T88DDEZtQ_xLgoP89TclHz3dO-cYAbN3uL0CHmdABnmtI7cVIv2fStZNOspXNzrxPVvPLttNlFzBYJljAbXXbiQw0-lYMGO70N6U/s640/IMG_3714.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">With the red mullet, the meat courses and cheese, a Pinot
Noir - "Cruel Mistress" 2017 from South-Western Australia, had smooth
tannins, strawberry fruit and a touch of spice.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCZQhNn9Y4MRVVLfwbc_RtoEtKkbLR3PE2uYkNhjNnqiWsfZqSauvxN8Pmon2GTTXHCSVS5KBWcktwkkZ5KHc-OSnb6D3Y39l4_033bC0DoaqYG0Cf4sGrqWc1K4wm3S0byNoW7MIzys/s1600/IMG_3725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCZQhNn9Y4MRVVLfwbc_RtoEtKkbLR3PE2uYkNhjNnqiWsfZqSauvxN8Pmon2GTTXHCSVS5KBWcktwkkZ5KHc-OSnb6D3Y39l4_033bC0DoaqYG0Cf4sGrqWc1K4wm3S0byNoW7MIzys/s640/IMG_3725.jpg" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">The wines were perfectly acceptable, but two wines for a 10
course meal is not what I would describe as a 'wine pairing', and at £85 per
person for a cocktail and two glass of wine each, I would far rather choose my
own wine and save a lot of cash. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Likes: </b>Chef Carlo Scotto’s cooking is of an exceptional
standard, and I am sure he will bag one or even two Michelin stars in no time.
The dessert course was outstandingly good. The staff know the menu inside out
and are both knowledgeable and friendly without being overbearing.<span style="mso-spacerun: yes;"> </span>The dining room is a harmonious and elegant
spot decorated in white, cream and grey.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Dislikes: </b>The wine pairing is not up to the exceptional
quality of the food. I would rather choose my own wines from the extensive
list.<span style="mso-spacerun: yes;"> </span>With a cocktail and only two
average wines for the whole tasting menu, this was a missed opportunity. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Verdict: <a href="http://www.xierlondon.com/">Xier London</a>’s 10-course menu is, without a doubt, one the best meals
I have had in 2019. It is rare that I like
everything on a menu, yet I could not fault a single dish, it just got better
and better with every course. I loved Chef Carlo Scotto’s impeccable
understanding of Japanese and Western flavours bringing both together perfectly
into his tasting menu dishes. Very highly recommended.</i></b><o:p></o:p></span></div>
<!--EndFragment--><br />Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com0tag:blogger.com,1999:blog-4620769829682448740.post-47059822918825322612019-06-14T09:19:00.000+01:002019-06-14T09:25:26.321+01:00Yauatcha City's New Weekend Yum Cha & Champagne Menu Reviewed<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Name: </b><a href="https://www.yauatcha.com/city/">Yauatcha City</a> Weekend Yum Cha Menu</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Where:</b> 1 Broadgate Circus, London EC2M 2QS, <a href="https://www.yauatcha.com/city/">https://www.yauatcha.com/city/</a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Cost:</b> As of June 2019, from 12 to 4pm, <a href="https://www.yauatcha.com/city/">Yauatcha City</a> is opening on Sundays and offering a Weekend (Sat and Sun) Yum Cha brunch menu. The menu includes a selection of steamed dim sum, Peking duck three ways, two bao buns, a main course and dessert. The menu is priced at £47 per person with oolong or Taiwanese teas, £49 with a half bottle of wine, or £58 with a half bottle of Henriot Champagne per person or a full-bottle for two people (priced at £82 if ordered a la carte). All options come with an introductory cocktail included in the price. There are vegetarian and vegan menus.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>About: </b><a href="https://www.yauatcha.com/city/">Yauatcha City</a> is one of my favourite dim sum restaurants in town, we were there a couple of years ago when they launched their Saturday Supreme menu (reviewed <a href="http://www.thelondonfoodie.co.uk/search?q=saturday+supreme">here</a> and now sadly no longer available), so when I heard about their new Weekend Yum Cha menu, I hurried along to try it. Much of the City is quiet at the weekend, but this special menu aims to lure in the increasing weekend brunch clientele, and it seems to be working as the place was buzzing when we got there at 3pm last Sunday afternoon. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgR4ROTcKr_03_An3fgWDoKVerFL19Dh-yB_dlE32CvHCCwql-hiUPBrSIp5C5ydAZGP5MbANww5x8cMrgd_OTguzKLPWXngbUNX3xDp1dXGLLANDe-w4ouKHh-G6rGvGMFPU475uob_A/s1600/IMG_4665.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgR4ROTcKr_03_An3fgWDoKVerFL19Dh-yB_dlE32CvHCCwql-hiUPBrSIp5C5ydAZGP5MbANww5x8cMrgd_OTguzKLPWXngbUNX3xDp1dXGLLANDe-w4ouKHh-G6rGvGMFPU475uob_A/s640/IMG_4665.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>What We Ate:</b> After a refreshing cold brewed tea palate cleanser, we had a selection of steamed dim sum - scallop shiu mai, king crab dumpling, seafood black truffle dumpling (our favourite) and wild mushroom dumpling. These were exquisite - freshly made, with fine pastry casing and delectable fillings.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MaIhPcEF4Hq4yaK5aQi1FirxWyCAHKigULCA8LVhfJ2NneAYhQ8LwKGVyLNZeyki1EhNfAcUV6EyQdk2d45MNuFDBT6oEWaA2m-ysIcdiVSIioQLJR8Jk0bZF9ylicc2k4bOxByZhM8/s1600/IMG_4644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MaIhPcEF4Hq4yaK5aQi1FirxWyCAHKigULCA8LVhfJ2NneAYhQ8LwKGVyLNZeyki1EhNfAcUV6EyQdk2d45MNuFDBT6oEWaA2m-ysIcdiVSIioQLJR8Jk0bZF9ylicc2k4bOxByZhM8/s640/IMG_4644.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Peking duck was served three ways - the first was in the more familiar form of a pancake, with admirably crispy skin over plum sauce, cucumber and spring onion. Next had a topping of black caviar - though equally delicious, I would suggest eating the caviar first then the rest of the dish, as I could not taste much of the caviar given all the other ingredients. Between these two, Peking duck was served as a crunchy, refreshing wrap on a lettuce leaf, with tender cubes of pumpkin and pine nuts. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIw9NuTYWa0oTDDblttq86N8A4Ph7X7dHVDPo7pL6iSDoKB5uJ05LnEWpalRw6LcKBXFoxgGFQK5jZgUCy7fwb_1nNBditDnuyzr3cQYBNdhkIP5R0fEReDL83H8sN0Dcszr816wzQWM/s1600/IMG_4651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIw9NuTYWa0oTDDblttq86N8A4Ph7X7dHVDPo7pL6iSDoKB5uJ05LnEWpalRw6LcKBXFoxgGFQK5jZgUCy7fwb_1nNBditDnuyzr3cQYBNdhkIP5R0fEReDL83H8sN0Dcszr816wzQWM/s640/IMG_4651.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Bao buns came two ways. The steamed chicken bun with mushroom, water chestnut and salted egg was light and delicate, and who can resist a chicken-and-egg dish? It was outgunned though by a magnificent bun of Berkshire pork belly, succulent and unctuous in the extreme, balanced by crunchy pickled cucumber and mini cubes of fresh almond.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_MXm_7Ai2AnM9fmRUoAiXlw1N7QheRr4-VcJY_eT7pGs6xE6tbcFfa6VYIMCmBf9CnGNKlLXzUizozU7bi2EhNHVz-fP598POxafc1TUodERa2LGobIOt3TLuwrJmEO0O0eq7i_wxOs/s1600/IMG_4657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_MXm_7Ai2AnM9fmRUoAiXlw1N7QheRr4-VcJY_eT7pGs6xE6tbcFfa6VYIMCmBf9CnGNKlLXzUizozU7bi2EhNHVz-fP598POxafc1TUodERa2LGobIOt3TLuwrJmEO0O0eq7i_wxOs/s640/IMG_4657.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">For main course, there was a selection of meat, fish and vegetarian options, though some of these sounded a tad pedestrian (sweet and sour pork?). The kung pao chicken, a favourite Sichuanese dish with peanuts, dried peppers, was served here over crispy rice noodles. I enjoyed this almost every day during my recent trip to Chengdu in Sichuan, but sadly Yauatcha's version bore little resemblance. Sweet and gloopy, with very little chilli heat, it was more like the takeaway staple of chicken and cashew nuts than kung pao chicken.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLcaRJhZFJ5wWNdkTYCoIYsjjklK4lqHMQfQrsZY0AUb-yDSj3wjQJ55omo3bv1TZ0Uh-yGOVE1SW9Ek8hQDlUU15RDS5V6EW4SFK6MmFXrKaFa7FCi8w3-TEOixX4mSh0AAncPVJHV8/s1600/IMG_4674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLcaRJhZFJ5wWNdkTYCoIYsjjklK4lqHMQfQrsZY0AUb-yDSj3wjQJ55omo3bv1TZ0Uh-yGOVE1SW9Ek8hQDlUU15RDS5V6EW4SFK6MmFXrKaFa7FCi8w3-TEOixX4mSh0AAncPVJHV8/s640/IMG_4674.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Better was the stir-fry rib eye beef in black bean sauce, with very tender beef, sautéed with sliced peppers in a delectable, umami-rich black bean sauce. It was also a very generous portion</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGf3P7y8ie9EmBRk1-8hybqN1J6Jd4dhwrHWaYWhfhKh1KTusldEugJMOQ8xCukr_fGXZd8T2gMsXs1Le3pqYGrHx3X3LJvg82yjm8Ty2oLOFtZrtb1AE_Liws37SVQfB4i1sjupvNd0/s1600/IMG_4678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGf3P7y8ie9EmBRk1-8hybqN1J6Jd4dhwrHWaYWhfhKh1KTusldEugJMOQ8xCukr_fGXZd8T2gMsXs1Le3pqYGrHx3X3LJvg82yjm8Ty2oLOFtZrtb1AE_Liws37SVQfB4i1sjupvNd0/s640/IMG_4678.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Stir-fried baby pak choi and steamed jasmine rice were served with the main course.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTABtmtMds1yorrHKaTHaofXFUOhuc3j7RH74FYZqs0AcqAFtteOIfiRT6-QwkI2ORslu3w5YsPS3O0OFhEr9vv1VZELAopGDN4CrzmDHvpKPrEWcDfXjQsqqXTrzv4qsVjJQBmHN8fFE/s1600/IMG_4682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTABtmtMds1yorrHKaTHaofXFUOhuc3j7RH74FYZqs0AcqAFtteOIfiRT6-QwkI2ORslu3w5YsPS3O0OFhEr9vv1VZELAopGDN4CrzmDHvpKPrEWcDfXjQsqqXTrzv4qsVjJQBmHN8fFE/s640/IMG_4682.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">For dessert, there is a choice of petit gateau, yuzu chocolate bun, or Belvedere espresso with macaron.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBfw9uzwAAOXm6-_FjRjZ5iXU7aQErvu81k7rBn08coOY-wbMukD2OeHts4gTurEUoi6k1C630spxS-jRfRYMBscSROtG2paoEBilvgBpK8TGJ0_xLhvJKrTAN9S_Jfb9WNyBEk8b4b4/s1600/IMG_4688.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBfw9uzwAAOXm6-_FjRjZ5iXU7aQErvu81k7rBn08coOY-wbMukD2OeHts4gTurEUoi6k1C630spxS-jRfRYMBscSROtG2paoEBilvgBpK8TGJ0_xLhvJKrTAN9S_Jfb9WNyBEk8b4b4/s640/IMG_4688.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">We opted for the petit gateau (on this occasion a praline and pecan nut concoction), and a well-made single citron macaron with espresso-martini.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-oScWU-YcmaaqS_-BFPle88-AbUHuufs3xNpyBeW4dNSCMiRfrjuG7_xlgDJ6JyOzlXSKnMF15yttr7NuUjoyL3VwnydDEpwa3Q1RZjo43x2BzGNYSE2HAODkAoDNiXFB-3qn_Cbtcw/s1600/IMG_4689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-oScWU-YcmaaqS_-BFPle88-AbUHuufs3xNpyBeW4dNSCMiRfrjuG7_xlgDJ6JyOzlXSKnMF15yttr7NuUjoyL3VwnydDEpwa3Q1RZjo43x2BzGNYSE2HAODkAoDNiXFB-3qn_Cbtcw/s640/IMG_4689.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>What We Drank:</b> From the cocktail menu, we chose the Chun Tian - a blend of Cinzano Bianco vermouth, with Hennessy Fine de Cognac, limoncello, cinnamon, passionfruit, ginger bitters and peppermint bitters. This had delicious tropical fruit flavours and alcohol in perfect balance. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_zlnEu0xK8n5CyUYoF8zSJa1XqeEAi1zDqDIIx0eln9OCglz6Fa_jTAaaZGGH4lMt9Dg7pQjPewatjTBXc3TmjjiKTWirXB3W-Yf22hybq30R_ENlto6gujQHubhGmMQxvhbdPmzh-0/s1600/IMG_4636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_zlnEu0xK8n5CyUYoF8zSJa1XqeEAi1zDqDIIx0eln9OCglz6Fa_jTAaaZGGH4lMt9Dg7pQjPewatjTBXc3TmjjiKTWirXB3W-Yf22hybq30R_ENlto6gujQHubhGmMQxvhbdPmzh-0/s640/IMG_4636.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The Sencha Negroni had Tanqueray No. Ten Gin, sencha green tea infusion, Antica Formula vermouth, Mondino Amaro and chamomile bitters. I'm a huge fan of Negronis, and this version was an Oriental, delectably aromatic variation on a much-loved theme. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">With our meal we shared a bottle of Henriot Champagne. Henriot is one of the last independent and family-owned houses in Champagne, and its NV product, served as part of the Weekend Yum Cha menu, is light golden in colour, with fine persistent bubbles and a citrus aroma. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSDAbETS2qyp_0vre2gpIgLFfSeJ62pEIYv7d5PXJ-SVgF3n1xyB2X_snFkVZQytMrhzIjwwKMVXCRXoLrgwRLsei6pslQ3Wk_bpPFe4j2Rn0tTsuTFtCKgxUv9hIoAmGYKZjrFMqor0/s1600/IMG_4662.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSDAbETS2qyp_0vre2gpIgLFfSeJ62pEIYv7d5PXJ-SVgF3n1xyB2X_snFkVZQytMrhzIjwwKMVXCRXoLrgwRLsei6pslQ3Wk_bpPFe4j2Rn0tTsuTFtCKgxUv9hIoAmGYKZjrFMqor0/s640/IMG_4662.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Likes:</b> The dim sum is always outstanding at Yauatcha. The Berkshire pork bun was a superb, and I also enjoyed the variations on the theme of Peking duck. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Dislikes: </b>For me, the main course options are the weakest link on the menu, the kung pao chicken was very sweet and lacking in heat, the dessert options are limited (only 3 desserts available).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Verdict: We loved the new Yum Cha Weekend Menu at <a href="https://www.yauatcha.com/city/">Yauatcha City</a>. Available every Saturday and Sunday from midday to 4pm, it is a perfect combination of outstanding dim sum, bubbles and cocktails. Can't think of a better way to spend my Sunday afternoons.... Recommended.</i></b></span><br />
<br />
Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com0tag:blogger.com,1999:blog-4620769829682448740.post-8651622716613818522019-06-09T23:51:00.000+01:002019-06-09T23:55:28.618+01:00Tamarind Restaurant - Gorgeous Revamp and Michelin-Starred Indian Tasting Menu<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Name: </b>Tamarind Restaurant (Former Tamarind of Mayfair)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Where: </b>20 Queen Street, London W1J 5PR, </span><a href="https://www.tamarindrestaurant.com/"><span style="font-family: "georgia" , "times new roman" , serif;">https://www.tamarindrestaurant.com/</span></a><span style="font-family: "georgia" , "times new roman" , serif;">.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Cost: </b>The tasting menu is priced at £69 with an optional wine pairing of £45. The restaurant also offers great value 2 and 3-course lunch and pre-theatre set menus at £25 and £30 respectively from 12pm to 14:30 and from 17:30 to 18:30 everyday of the week (Monday to Sunday).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>About: </b><a href="https://www.tamarindrestaurant.com/">Tamarind</a> (formerly Tamarind of Mayfair), the first Indian restaurant in the UK to be awarded a Michelin Star, re-opened in December 2018 after an eight-month long re-build.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhEXMugEp5c-vnTPNocOX7vT1DVuaDK3oN5x-DuItVNTZvMj5QQh5BIvXuqVpUvOTjb0N2JnZxVGy3OKYC3NnIWG9bzt5qoWzkbBVxj17xFcJENWq9VIYD-L6H0yDeyAK2Gx9IYCq0QA/s1600/IMG_1066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhEXMugEp5c-vnTPNocOX7vT1DVuaDK3oN5x-DuItVNTZvMj5QQh5BIvXuqVpUvOTjb0N2JnZxVGy3OKYC3NnIWG9bzt5qoWzkbBVxj17xFcJENWq9VIYD-L6H0yDeyAK2Gx9IYCq0QA/s640/IMG_1066.jpg" width="480" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Designed by David D’ Almada, <a href="https://www.tamarindrestaurant.com/">Tamarind</a> is set over two floors. The lower ground floor restaurant revolves around a striking open-plan kitchen and tandoor ovens, while the first floor dining room has doubled the restaurant’s capacity to a total of 152 covers. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Following this multi-million pound refit, the interior is stunning, with a subtle colour scheme of distressed gold, pale grey, pink and cream. The soft off-white leather seating, and marble and wood flooring all make for a very elegant setting.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSMP6A6T6PLWKdvteydpkkytBOfE9C1IitHs9HQ3ayObSDMNZsF9LJDjorUdzw9AMFuU3WPFHplqlbVAak_RgvPzAA96BUITy4yI0wLgUqjhXkxSYPXoopPoonEk0LsOjJXs_1oq59LQ/s1600/IMG_1120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSMP6A6T6PLWKdvteydpkkytBOfE9C1IitHs9HQ3ayObSDMNZsF9LJDjorUdzw9AMFuU3WPFHplqlbVAak_RgvPzAA96BUITy4yI0wLgUqjhXkxSYPXoopPoonEk0LsOjJXs_1oq59LQ/s640/IMG_1120.jpg" width="480" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Executive Group Head Chef, Karunesh Khanna and Tamarind Mayfair Head Chef, Manav Tuli lead the kitchen, and their menu is a contemporary take on authentic Indian cooking with dishes, many of which are prepared on a charcoal grill or in the tandoor. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">With its sister restaurants Tamarind Kitchen in Soho’s Wardour Street, and Zaika in High Street Kensington, <a href="https://www.tamarindrestaurant.com/">Tamarind Mayfair</a> is the flagship of the Tamarind Group. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br />
</b></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>What We Ate: </b>There is a well thought-out à la carte menu, and two tasting menus. We opted for the signature tasting menu (£69 per person), although there is also a vegetarian tasting menu (£59 per person). </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The curly kale salad was as delicious as it looked, combining a number of ingredients including kale, mangetout, yellow cherry tomatoes, dates, almonds, cabbage and broad beans, the whole tasting far greater than the sum of its parts thanks to the delectable dressing made with kokum - a southern Indian sour fruit.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJ6UqoLEjJKMXcz1EXBqVLvSo-43kuekKqrUB3kFWTsLDmnP-zsoiwnYBnBk6vzA_FP-lr9tKgyGtfJwIDiYioo9YJcvPnAG5lMi2kMPfoqr4xTk6MvSQnFem6JoCxiO6t-9UHrb57gA/s1600/IMG_1034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJ6UqoLEjJKMXcz1EXBqVLvSo-43kuekKqrUB3kFWTsLDmnP-zsoiwnYBnBk6vzA_FP-lr9tKgyGtfJwIDiYioo9YJcvPnAG5lMi2kMPfoqr4xTk6MvSQnFem6JoCxiO6t-9UHrb57gA/s640/IMG_1034.jpg" width="480" /></a></div>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Equally good were the griddled Scottish scallops, served with a delicately spiced red lentil, coconut, curry leaf and fennel sauce, topped with a refreshing green apple salsa.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOg9-lGbMED8VjtaL9Q-VGR000ypfetgh-wQowZT4EygVkK9iEUnqLlhCJXwst6YCw1djmlg3aYAtcaiA6rPDT3kdIz7sRJxj8PoAyAhmK65XnDes3T6lq4D2y_OyE9O1syh7T5PynBHA/s1600/IMG_1048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOg9-lGbMED8VjtaL9Q-VGR000ypfetgh-wQowZT4EygVkK9iEUnqLlhCJXwst6YCw1djmlg3aYAtcaiA6rPDT3kdIz7sRJxj8PoAyAhmK65XnDes3T6lq4D2y_OyE9O1syh7T5PynBHA/s640/IMG_1048.jpg" width="480" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The yoghurt and corn kebab, encrusted in panko and almond, had a deliciously creamy mouth-feel and nutty flavour.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFqt3aXOYzZpLYqwKFIcAmKTfguwrzDOsXJLlILonqXQep0VtQysxqUKNi3YURxOoi9TGQ7adjVYCO2MZUow2C3D0J53MKuNtqghC4QNcC3CSka8JZCuO2KUipTuegZyzKWPPhcuZ9Hw/s1600/IMG_1056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1132" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFqt3aXOYzZpLYqwKFIcAmKTfguwrzDOsXJLlILonqXQep0VtQysxqUKNi3YURxOoi9TGQ7adjVYCO2MZUow2C3D0J53MKuNtqghC4QNcC3CSka8JZCuO2KUipTuegZyzKWPPhcuZ9Hw/s640/IMG_1056.jpg" width="452" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The Konkan prawns were wonderful – huge, succulent wild prawns, tender, deftly spiced and aromatic from the tandoor.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-Wg_VF5V8x4i4F2KxfrQERnuk41fbg_hImzR5WNKYhyphenhyphenGhj3jkV5uigtFURZrW0GGEIATP4M-lqnx7K76b-8fh7c4WQeJiA5n8UD7YwjixJ_Z5VnrXb62V_dt-qQyEJZR8yLE0lq93IE/s1600/IMG_1064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1132" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-Wg_VF5V8x4i4F2KxfrQERnuk41fbg_hImzR5WNKYhyphenhyphenGhj3jkV5uigtFURZrW0GGEIATP4M-lqnx7K76b-8fh7c4WQeJiA5n8UD7YwjixJ_Z5VnrXb62V_dt-qQyEJZR8yLE0lq93IE/s640/IMG_1064.jpg" width="452" /></a></div>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Chicken Tikka Hasnu came perfectly grilled and flavoured with complex spice mix including a whack of cardamom.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DwTxmVMZpsNdo1JzTY98qqCvMl-FKrhY3oUkcebnB1K3kK0JeZXk3pHGMMpW3AwT7U_FS9eq9YKLqhF-Hds2FnNY6TljwyPALULvjKmes9F9zCszcf5hbE-bImc8-CzG-0lLY1YFdSU/s1600/IMG_1080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DwTxmVMZpsNdo1JzTY98qqCvMl-FKrhY3oUkcebnB1K3kK0JeZXk3pHGMMpW3AwT7U_FS9eq9YKLqhF-Hds2FnNY6TljwyPALULvjKmes9F9zCszcf5hbE-bImc8-CzG-0lLY1YFdSU/s640/IMG_1080.jpg" width="480" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The char-grilled lamb chops were outstanding, served French-trimmed, pink and tender, with a pistachio crust and spicy marinade, accompanied by baby peppers with lentil and herb cheese stuffing.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNl3RP3wNBOu-DhwRm-T5WbpEYj992NgezTr8eKMh56YKAWa-3zPeR7VLeJoD4FovN3sTiOxUzIbVs7O7txOsSq2lYnp508gydHD6nE42aOTnYrmWjbS8Niiv0OvOBdGTiGPoiZyT1mE0/s1600/IMG_1074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNl3RP3wNBOu-DhwRm-T5WbpEYj992NgezTr8eKMh56YKAWa-3zPeR7VLeJoD4FovN3sTiOxUzIbVs7O7txOsSq2lYnp508gydHD6nE42aOTnYrmWjbS8Niiv0OvOBdGTiGPoiZyT1mE0/s640/IMG_1074.jpg" width="480" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Chettinad chicken biryani came flavoured with curry leaf, and a refreshing beetroot raita.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6YH-gzflc7UL8RoIJ85qcvjZMgGHQJ-RlkafJnCs1QdWkiW0jSqu-YKcCTLFhvlMnAaiBYnKav8a79rbIGxW3_-8hBRC2-OIRmQajUxIXH0gGYyUutRAihREDx_dgV2Hy_B_918fb88/s1600/IMG_1089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6YH-gzflc7UL8RoIJ85qcvjZMgGHQJ-RlkafJnCs1QdWkiW0jSqu-YKcCTLFhvlMnAaiBYnKav8a79rbIGxW3_-8hBRC2-OIRmQajUxIXH0gGYyUutRAihREDx_dgV2Hy_B_918fb88/s320/IMG_1089.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzT6oqRmXbbLbug9NYmJHds4yTQ8AYjUXjJ7m0crtbcqrYBUibA6cIZ40LA8M16Rz9B55LPiyO7QQnyxkc2YcueNXMMJEAofr2vLiH-cn-OrwvDtUNwund4V2SBLo-I5VMKnDG_DslOI/s1600/IMG_1094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzT6oqRmXbbLbug9NYmJHds4yTQ8AYjUXjJ7m0crtbcqrYBUibA6cIZ40LA8M16Rz9B55LPiyO7QQnyxkc2YcueNXMMJEAofr2vLiH-cn-OrwvDtUNwund4V2SBLo-I5VMKnDG_DslOI/s320/IMG_1094.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAcjA6Lw9lQ6lJY4F10dvNUOiZbA6p-O8WVIEhwovMza5mWeyhDAkfCQ2nS_33l8UnxkyJOM1jo2yaVILQG6-RutrquB6GIBLlbFGNfVPXrQvHgW_V1XBXEfcMpTkuiH7hh_vbqPZHpg/s1600/IMG_1096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1132" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAcjA6Lw9lQ6lJY4F10dvNUOiZbA6p-O8WVIEhwovMza5mWeyhDAkfCQ2nS_33l8UnxkyJOM1jo2yaVILQG6-RutrquB6GIBLlbFGNfVPXrQvHgW_V1XBXEfcMpTkuiH7hh_vbqPZHpg/s320/IMG_1096.jpg" width="226" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwivxiEFhrReXXxwkw04TrObfgEV2LNwhMT6wyMRU3R0-vVkmvWELGdstAIhs8jwGlzwusSAMWjwDy060-swEqS4Ma6WRjQ9w_yFq1zubrFTsCrwS22v0MBDAXlj3IKmy76d1zdWkVAc/s1600/IMG_1108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1132" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwivxiEFhrReXXxwkw04TrObfgEV2LNwhMT6wyMRU3R0-vVkmvWELGdstAIhs8jwGlzwusSAMWjwDy060-swEqS4Ma6WRjQ9w_yFq1zubrFTsCrwS22v0MBDAXlj3IKmy76d1zdWkVAc/s320/IMG_1108.jpg" width="226" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: "georgia" , "times new roman" , serif;">Marwari bhindi (okra) was served with onion and tomato, topped with black and white sesame. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0Cvr03ssI7zOkduE8rtnTXJe_Dn7NZF2SW95BtEkJrqtNhfEC2qvWIEM3l9Z4CFkKUhbq0zELr_kv0GK1nZQZGsYqGI9L0mIRCdTDBoCkMyFP0IUxDFZvLPCiPpPdqW5slBkvmOSAK4/s1600/IMG_1110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0Cvr03ssI7zOkduE8rtnTXJe_Dn7NZF2SW95BtEkJrqtNhfEC2qvWIEM3l9Z4CFkKUhbq0zELr_kv0GK1nZQZGsYqGI9L0mIRCdTDBoCkMyFP0IUxDFZvLPCiPpPdqW5slBkvmOSAK4/s640/IMG_1110.JPG" width="480" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The Hyderabad goat chop curry (£24) was not on the tasting menu, but it sounded so good I had to give it a try. Slow-cooked goat chops with whole garam masala and coconut were beautifully presented in a tin-lined copper pan. Naturally more intense and fibrous than the lamb, this really packed a flavour punch, served with a steaming naan, freshly baked in the tandoor oven.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEi1Dh1LzJ5Z1hLcSH_7rWTqQQmTPtkAQKzgkKo9KaXBgaRIb4ZsYHE5YFI7RWdg3Lz62gi-hA9yWXfeWz3367YiTO09MpbOpB1-3rk8vxfl9ZLGp3eWsdz00htAkngXuqhkyqHjG5Zo/s1600/IMG_1103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEi1Dh1LzJ5Z1hLcSH_7rWTqQQmTPtkAQKzgkKo9KaXBgaRIb4ZsYHE5YFI7RWdg3Lz62gi-hA9yWXfeWz3367YiTO09MpbOpB1-3rk8vxfl9ZLGp3eWsdz00htAkngXuqhkyqHjG5Zo/s640/IMG_1103.jpg" width="480" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Again venturing off the tasting menu, for dessert we were tempted by the coconut rice (£10), baked with cinnamon and lime, black rice, candy cashew, roast coconut, coconut rolls and guava sorbet. The combination of creamy cardamom rice pudding with fresh coconut rolls was irresistible, and the guava sorbet was silky smooth.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUBR7zxzvvXK1u4lqhbNAY3DDVHChMsq_8rjgjaOm5-y8NG9pmiq6nCWu7Q_-hvRxqvl9RZnHMBM-epUh00-5OD0AXKD-ixBEVPhtEmiimvDJOogLNn5VLlc3DfokxBeQbG3VW1v_FU98/s1600/IMG_1122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1133" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUBR7zxzvvXK1u4lqhbNAY3DDVHChMsq_8rjgjaOm5-y8NG9pmiq6nCWu7Q_-hvRxqvl9RZnHMBM-epUh00-5OD0AXKD-ixBEVPhtEmiimvDJOogLNn5VLlc3DfokxBeQbG3VW1v_FU98/s640/IMG_1122.jpg" width="452" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The Gajar Halwa (carrot and cardamom) soufflé (£12) was served with a fresh carrot jam centre, with bayleaf ice cream. This was absurdly good, with a marmalade quality to the carrot jam, and the soufflé had an unexpected lightness of texture and finesse.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIBsEzLDYdzxiy8Wv40YKkFcN2IBSk8wTTmmIh-6E8ruxV82cOWBo2-yt7PF7D85nnynvtSpPjk-gNVjjyPccRPq_yzGDbCLb6dgf2Z4E5_gLcaMeRqtTRe2yf77T9Bmr819adTJW3NA/s1600/IMG_1129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIBsEzLDYdzxiy8Wv40YKkFcN2IBSk8wTTmmIh-6E8ruxV82cOWBo2-yt7PF7D85nnynvtSpPjk-gNVjjyPccRPq_yzGDbCLb6dgf2Z4E5_gLcaMeRqtTRe2yf77T9Bmr819adTJW3NA/s640/IMG_1129.jpg" width="480" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>What We Drank: </b>We kicked off with a couple of cocktails. The Zaffran Gin Fizz (£15) combined saffron, pistachio orgeat syrup, cardamom, orange flower, lassi and lemon soda.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The Himalayan Sour (£15) had a base of Amrut Indian peated whisky blended with Rittenhouse 100 rye whiskey, Italicus Rosolio di Bergamotto, coriander seed, vetiver (an Indian fragrant grass), lemon, egg white and Ayurveda bitters.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmyOqRriCvleqgfZo47akq77Xdq0QTpwz5xDqXHENXXni0Nt3XIFCgIaYSVE110lIQfXpOuuI_aqm4BUbWGo05eSq8uOPkd8cBJQUVa8CAOiH-RH2nnF4ArkBhnXY7DKhPC8LsJ6Fpjk/s1600/IMG_1041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1132" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmyOqRriCvleqgfZo47akq77Xdq0QTpwz5xDqXHENXXni0Nt3XIFCgIaYSVE110lIQfXpOuuI_aqm4BUbWGo05eSq8uOPkd8cBJQUVa8CAOiH-RH2nnF4ArkBhnXY7DKhPC8LsJ6Fpjk/s640/IMG_1041.jpg" width="452" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">These were truly well-made, original and interesting cocktails. Carole Brown, previously Bar Manager for eight years at Hakkasan and four at Park Chinois, is responsible for the extensive list of innovative cocktails, many featuring Indian ingredients and flavours to complement the cooking, garnished with petals, blossoms and bursts of coloured powders. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The wine list has some great wines from France, Italy and Spain, as well as the best regions of the USA, South Africa, New Zealand and Australia. There are relatively few options below £50 per bottle. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">We moved on from cocktails to the wine pairing option of the tasting menu, priced at £45 per person, starting with a glass of Northern Rhone Saint Joseph, from Domaine Culleron Les Pieres Seches (£16 per glass, £89 per bottle). This had soft red berry fruit, gentle tannins, and was surprisingly long on the finish.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJGl_X5o5rmvqCE_vvfHQ8pr11z4MCjIl6DvocwdTTzV0eJ7vKxv1Mppj1JIHeXIoKGVeI-4ye_J8zBfjin9OoyMlbzTSlCDEC-J1eyAPqZrYafIzY6VCk7miAVS4jN2C8L0jfgW5_cc/s1600/IMG_1058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJGl_X5o5rmvqCE_vvfHQ8pr11z4MCjIl6DvocwdTTzV0eJ7vKxv1Mppj1JIHeXIoKGVeI-4ye_J8zBfjin9OoyMlbzTSlCDEC-J1eyAPqZrYafIzY6VCk7miAVS4jN2C8L0jfgW5_cc/s640/IMG_1058.jpg" width="480" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Next up was the Pago de los Capellanes Crianza 2016 (£14 per glass, £80 per bottle), from Ribeiro del Duero, Spain, made from 100% Tempranillo grapes, matured for one year in oak. Well structured, with black berry fruit, leather and tannin, this was more than a match for the spicy food. </span><span style="font-family: "georgia" , "times new roman" , serif;">A glass of Sierra Cantabria Rioja Reserva 2012 (£72 per bottle) was softer, with luscious cherry and damson fruit , mint and eucalyptus, with gentle tannins reflecting its long oak ageing. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Likes: </b>There wasn’t a bad dish on the menu, but the prawns and lamb chops were outstanding. The desserts were truly exceptional, and if you don’t leave room for them, you will be missing out. The wine pairing option at £45pp was excellent value for money.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Dislikes: </b>None</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Verdict: We loved the revamped <a href="https://www.tamarindrestaurant.com/">Tamarind</a> Restaurant for its exquisite Indian cooking, the gorgeous new décor and great service. The tasting menu and wine pairing are also excellent value for money. Highly recommended.</i></b></span><br />
<div>
<br /></div>
Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com0tag:blogger.com,1999:blog-4620769829682448740.post-86127064102843964852019-05-16T21:39:00.000+01:002019-05-16T21:39:32.133+01:00Vila Vita Parc's Fine Wines & Food Fair - A Most Fabulous Weekend in Sunny Algarve <br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Vila Vita Parc</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://www.vilavitaparc.com/">Vila Vita Parc</a> is a luxury 5 star hotel in Algarve, Portugal, reputedly one of the top hotels in the country, it is set on a cliff top with breathtaking views of the Atlantic Ocean, just a 40 minute drive from Faro airport.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJKvUYSUH_hyHNxZoA3PuLu-HqlupjOvs6hT2_7kimiQYajTl5kBIf3m_1pZLxK958jGs4E0HtsRtY0o4QJ4qOjQDde3QwLXTx1cX2B5attW9yGxenvknIOrI5CqEmxJ4A6gRA3fy62Y/s1600/IMG_4188.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJKvUYSUH_hyHNxZoA3PuLu-HqlupjOvs6hT2_7kimiQYajTl5kBIf3m_1pZLxK958jGs4E0HtsRtY0o4QJ4qOjQDde3QwLXTx1cX2B5attW9yGxenvknIOrI5CqEmxJ4A6gRA3fy62Y/s640/IMG_4188.jpg" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Set over 54 acres of subtropical gardens, with a golf course, numerous swimming pools, a tennis court and spa, and no fewer than 8 restaurants, <a href="http://www.vilavitaparc.com/">Vila Vita Parc</a> is a member of the <a href="https://www.lhw.com/">Leading Hotels of the World</a>. Its top restaurant, Ocean, has 2 Michelin stars. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLr7wkY2m_xAwNz8k1M-wUbbeI7haow55eEtB5Hhx5HsCYHKMNyHl2RmOzM_x5J7yscsxkBzgEkqpb4FTX5s2NiOznm0VXW-0SY_3M99ImJDNmu8w2dnFBdp_CfF-3gv8ORM_3Qbus1o/s1600/IMG_4165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLr7wkY2m_xAwNz8k1M-wUbbeI7haow55eEtB5Hhx5HsCYHKMNyHl2RmOzM_x5J7yscsxkBzgEkqpb4FTX5s2NiOznm0VXW-0SY_3M99ImJDNmu8w2dnFBdp_CfF-3gv8ORM_3Qbus1o/s640/IMG_4165.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">We were there to sample a couple of days from the biennial Vila Vita Parc's <a href="https://www.finewinesfoodfair.com/">Fine Wines and Food Fair</a>. Now in its 8th year, this year’s event took place over 9 days from 5th to 13th May 2019. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfCOw7GcTIW4_xjdlQYdMaCCn8DgKagXkXfF5gYupU_Py_TooieFOaSEDqCySegboYafpv_VrbmQfuRyh-Curh2EdJi46bPGoeuK5Wr6XVLsd19nvlL9yER-VhoP8NeXXeLeFSR1Hiv1w/s1600/IMG_4193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfCOw7GcTIW4_xjdlQYdMaCCn8DgKagXkXfF5gYupU_Py_TooieFOaSEDqCySegboYafpv_VrbmQfuRyh-Curh2EdJi46bPGoeuK5Wr6XVLsd19nvlL9yER-VhoP8NeXXeLeFSR1Hiv1w/s640/IMG_4193.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">There is a tempting programme of gastronomic experiences, including dinners from Hans Neuner, Head Chef of the 2 Michelin starred Ocean restaurant, as well as an impressive line up of international chefs from Europe and the USA.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwMVStiTD9UjwpxAPAHaf27XguNw6VH8uvsO-d3MsGj5NSU23scog_V5yo2OVvr8L-YFhmwYd9dj_7ZTDcWoxYTplQQlgjON_IfwYNjIUxy0ZrOv_CX_PheR2q36e56cRMg08MUwYMNQ/s1600/IMG_4217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwMVStiTD9UjwpxAPAHaf27XguNw6VH8uvsO-d3MsGj5NSU23scog_V5yo2OVvr8L-YFhmwYd9dj_7ZTDcWoxYTplQQlgjON_IfwYNjIUxy0ZrOv_CX_PheR2q36e56cRMg08MUwYMNQ/s640/IMG_4217.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">There were also wine tastings and masterclasses with some of the Europe’s top winemakers and gourmet food producers.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOnw5SH0Stact5iQxK3f0QqD31hn9njKrKPjAYHR9QEQhfufNQRfpAUIUDtjeKBjWOGOW2CU48BGKFA99ZktiYT3wjY2BZMRC9eTC8F3BaTphpKASWpDVpA00OaFV4yRT1rDzhPQs7Iw/s1600/IMG_4243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOnw5SH0Stact5iQxK3f0QqD31hn9njKrKPjAYHR9QEQhfufNQRfpAUIUDtjeKBjWOGOW2CU48BGKFA99ZktiYT3wjY2BZMRC9eTC8F3BaTphpKASWpDVpA00OaFV4yRT1rDzhPQs7Iw/s640/IMG_4243.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Our visit took place during the closing days of the event, including the highlight of the festival, the Saturday night Kitchen Party featuring 40 food stations where chefs were paired with gourmet food and wine producers and a live jazz band and a disco at the end – more on that later.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKhClxKDXBSg4pn-JCewXwesbpO2ZNfncO2ska8DMXSv7sICm_gyw5crf5VUFDpRQ62Ruy8bc4D6-htxbkd3zmCmaD7JS042cwvu3uVGI2X5fCTOmAIFzymVCleo2bEAUc9WlSEVt-IA/s1600/IMG_4275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKhClxKDXBSg4pn-JCewXwesbpO2ZNfncO2ska8DMXSv7sICm_gyw5crf5VUFDpRQ62Ruy8bc4D6-htxbkd3zmCmaD7JS042cwvu3uVGI2X5fCTOmAIFzymVCleo2bEAUc9WlSEVt-IA/s320/IMG_4275.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OD5xwPkEuD8C_RnIOh_FXIfSXo9nJyMJ05722eBtiTFs2hTIjcRKlzQ08tTC3ZGG8cN4rHF1iplT4fzNsx-PiV7xZktqQHf9SbFEv_CJb3ZaKxRHRjHMfPmgGP052wOsdere22lfZGs/s1600/IMG_4266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OD5xwPkEuD8C_RnIOh_FXIfSXo9nJyMJ05722eBtiTFs2hTIjcRKlzQ08tTC3ZGG8cN4rHF1iplT4fzNsx-PiV7xZktqQHf9SbFEv_CJb3ZaKxRHRjHMfPmgGP052wOsdere22lfZGs/s320/IMG_4266.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyBA2sCACeIJ3_kPiMC9Xzu-MOeRTW0EhLxc-ghYpucZDUr6dwUBM9m3n2O23JLTiPfgIP-zURVYti_HE04-7ugatquLCqez79HGbSTqdkgnBthkVbF31dISQ1dJEIWwAFVhl51eRamE/s1600/IMG_4293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyBA2sCACeIJ3_kPiMC9Xzu-MOeRTW0EhLxc-ghYpucZDUr6dwUBM9m3n2O23JLTiPfgIP-zURVYti_HE04-7ugatquLCqez79HGbSTqdkgnBthkVbF31dISQ1dJEIWwAFVhl51eRamE/s320/IMG_4293.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzIbVIDoZZG7MYe7ZULfZX3AG_bJvfaSc7B7INIG2Tl-UFhUzEMmmuQf6KM8HMLkJskghOYnkNAQ6y1CoJsCbKKoSXtoI5a86PqZHBJlU1QOeR4zmoBSCd8GoSO0AI3HtsM4zHY6GF4w/s1600/IMG_4315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzIbVIDoZZG7MYe7ZULfZX3AG_bJvfaSc7B7INIG2Tl-UFhUzEMmmuQf6KM8HMLkJskghOYnkNAQ6y1CoJsCbKKoSXtoI5a86PqZHBJlU1QOeR4zmoBSCd8GoSO0AI3HtsM4zHY6GF4w/s320/IMG_4315.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Georgia, "Times New Roman", serif;">Accommodation at </span><a href="http://www.vilavitaparc.com/" style="font-family: Georgia, "Times New Roman", serif;">Vila Vita Parc</a><span style="font-family: Georgia, "Times New Roman", serif;"> ranges from exclusive Ocean View private villas to Junior Suites, and many gradations in between.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9VKlRtVrFTkl0nNKzBePXkTo9yBcXOPZviQlMBjkAqHB9dZ6SzPoJlqjyhGPoDVaV9Gd77jgV0pD-FVM3V_3UbcoSDIWbiLFUtP5zSlYP9pKzGZBz8ID-AaSC7JefomkLjKlTQ3hho4/s1600/IMG_4141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9VKlRtVrFTkl0nNKzBePXkTo9yBcXOPZviQlMBjkAqHB9dZ6SzPoJlqjyhGPoDVaV9Gd77jgV0pD-FVM3V_3UbcoSDIWbiLFUtP5zSlYP9pKzGZBz8ID-AaSC7JefomkLjKlTQ3hho4/s640/IMG_4141.jpg" width="480" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">Our room was spacious and beautifully furnished, evoking the blue and white azulejos of traditional Portuguese houses in a completely modern way.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00zJzfw0R3WlRJ2nrkqAnvbD-dB4-HTYLA4hBcR2Q3xpiiyE517s_4VqIadU0W0AFVlRJo7RWTNG9P-baMOP99v8Ew597WQZNZQLvb9Oc0Y31xsPQVxCygMZ8LqdxihyBKl1kPh1xPZw/s1600/IMG_4151.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00zJzfw0R3WlRJ2nrkqAnvbD-dB4-HTYLA4hBcR2Q3xpiiyE517s_4VqIadU0W0AFVlRJo7RWTNG9P-baMOP99v8Ew597WQZNZQLvb9Oc0Y31xsPQVxCygMZ8LqdxihyBKl1kPh1xPZw/s640/IMG_4151.jpg" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The room had beautiful local pottery and vases, and sliding doors to a private balcony with views of the sea, and also a Nespresso machine for that coffee fix whenever you fancy it.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcZ1GWT1da5jNnZfDoHSiDsw5j5ocMvzvzTgdNwXJob-pCGJru8psfY2-vCHOP0VQLi_0wl4KM6QF6uh5s_rRe_36rHfRvKJKbFlyMoXuQaiuMiRGaHuyACaywDhEpBcQ6qSqLzMDKyc/s1600/IMG_4134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcZ1GWT1da5jNnZfDoHSiDsw5j5ocMvzvzTgdNwXJob-pCGJru8psfY2-vCHOP0VQLi_0wl4KM6QF6uh5s_rRe_36rHfRvKJKbFlyMoXuQaiuMiRGaHuyACaywDhEpBcQ6qSqLzMDKyc/s640/IMG_4134.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">It is wonderful to visit a hotel with such a strong culture around gastronomy – besides the dishes on offer in the fair itself, we also had excellent food from the hotel’s extensive breakfast buffets, a great lunch at the Mediterranean restaurant, Bela Vita, and dinner at the traditional Portuguese restaurant Aldega.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Y1Og2PTpzG3h9uYZYQ8KrhN6M8M20MeCe43o33zmJDPw24febeYbiETyb8Bm5_j7ktmQIivtgHX3NDmHqy22rgpoxJsbaW0T4rhyMWNdMkq1yyXcadz0pRkMyJkIiNHfkeXT6kpCVgc/s1600/IMG_4414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Y1Og2PTpzG3h9uYZYQ8KrhN6M8M20MeCe43o33zmJDPw24febeYbiETyb8Bm5_j7ktmQIivtgHX3NDmHqy22rgpoxJsbaW0T4rhyMWNdMkq1yyXcadz0pRkMyJkIiNHfkeXT6kpCVgc/s320/IMG_4414.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigP5UiNagGHgYDm5Haq1s9VqZ23WmYlvGXd6_aImUEoa7I_nvdytmhc5yJpsDYeE-yu8FVomV8nsuGvFYpqWEWTO3NuL6cF2-iaAT-AZhO8TMhibTVBcjhzMyvz0MBOIaZiXHSb8mFH1s/s1600/IMG_4175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigP5UiNagGHgYDm5Haq1s9VqZ23WmYlvGXd6_aImUEoa7I_nvdytmhc5yJpsDYeE-yu8FVomV8nsuGvFYpqWEWTO3NuL6cF2-iaAT-AZhO8TMhibTVBcjhzMyvz0MBOIaZiXHSb8mFH1s/s320/IMG_4175.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8f-amayaxRRYajbQB7rz_ywfVj9l9NghoC-G7jLWKS22IV-QVLLfktuZQ-aDVxys6K-RMJA0Oa_LQcLgVbobcdqKyzsI1AtnLOu0mTRlhA7L8i5_hfikrxOGhkQgm5nkvwc3X0eFaVnw/s1600/IMG_4059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8f-amayaxRRYajbQB7rz_ywfVj9l9NghoC-G7jLWKS22IV-QVLLfktuZQ-aDVxys6K-RMJA0Oa_LQcLgVbobcdqKyzsI1AtnLOu0mTRlhA7L8i5_hfikrxOGhkQgm5nkvwc3X0eFaVnw/s320/IMG_4059.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08OSPV7HH_4jxxGxYGnejn0wAA7vddpcbvR7xMYH-sp2Z9SaRrX_6cT-NUDFaoGq4UkrCHzIyDd2ipEzyRg7W1uzvdeKSpzCRP_DtXPVaZirxOAfM3swSAqV3kdtXydvJofJBUVeKYTk/s1600/IMG_4219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08OSPV7HH_4jxxGxYGnejn0wAA7vddpcbvR7xMYH-sp2Z9SaRrX_6cT-NUDFaoGq4UkrCHzIyDd2ipEzyRg7W1uzvdeKSpzCRP_DtXPVaZirxOAfM3swSAqV3kdtXydvJofJBUVeKYTk/s320/IMG_4219.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDB7-S5aT3Gm6Qn1RHll_Qmtip0ZvcnoByFnHU7NKu-tW9rnnLy_HWUPq5XGhZSOQGQCSsEUylEz2Ik6RNQlSrvnsNdYEjYtEKCNibFyeoFSbCd9hL8ftoSce4xxGC-yzsPIXWWw1_EQ4/s1600/IMG_4084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDB7-S5aT3Gm6Qn1RHll_Qmtip0ZvcnoByFnHU7NKu-tW9rnnLy_HWUPq5XGhZSOQGQCSsEUylEz2Ik6RNQlSrvnsNdYEjYtEKCNibFyeoFSbCd9hL8ftoSce4xxGC-yzsPIXWWw1_EQ4/s640/IMG_4084.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The breakfast buffet was exceptional, with various stations featuring cut tropical fruit, a mouthwatering range of local cheeses, hams and charcuterie, and some top quality patisserie including a daily change of traditional Portuguese cakes and pastries.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPg_l5QmONrqU4xAXncUy207oEes5oNqiy9BL6Q3XBkC1fSGdhgg8OFW_A1iqyVzT_1r9cFyCtyHVDwOxknzeYQRtlYOehAKW6faW5iEXTXWYZ6fvte7dPwoGhi1EVLeXX0JcZhS3W4w/s1600/IMG_4094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPg_l5QmONrqU4xAXncUy207oEes5oNqiy9BL6Q3XBkC1fSGdhgg8OFW_A1iqyVzT_1r9cFyCtyHVDwOxknzeYQRtlYOehAKW6faW5iEXTXWYZ6fvte7dPwoGhi1EVLeXX0JcZhS3W4w/s640/IMG_4094.JPG" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Fine Portuguese cakes and pastries are baked on the premises daily and available at the hotel’s café. <a href="http://www.vilavitaparc.com/">Vila Vita Parc</a>’s Pastel de Nata was probably the best I have ever eaten – perfectly textured pastry, filled to the brim with rich and creamy egg custard.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrUDUW1VO97tHfiK5ZplqCLVUrhiQ-5EeqcEpoFzzbrtBLgD_kVwJxbgB_-czte__xnaNBusG1EFWIZGDLm5_ZjT5WqfQhMqJ-SVjNUKOIoxMg3bVnfxngx-nBNAH3PtCS1UJp9dlbhc/s1600/IMG_4124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrUDUW1VO97tHfiK5ZplqCLVUrhiQ-5EeqcEpoFzzbrtBLgD_kVwJxbgB_-czte__xnaNBusG1EFWIZGDLm5_ZjT5WqfQhMqJ-SVjNUKOIoxMg3bVnfxngx-nBNAH3PtCS1UJp9dlbhc/s640/IMG_4124.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Dinner at the Portuguese Aldega Restaurant was also noteworthy. We had a mouthwatering monkfish stew with prawns and clams in a rich tomato, pepper and paprika sauce, served in a Portuguese cataplana pot.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvLdtWQ3xveZp65kyEK9IBF0WD5RZ79xoUtO-Ak7Nfmy3Ur1eAaSCk8k_XcbHbMlme3enIrZuxTyzETNVhDeRvguEdqCghOsfTGpPYZmnVDoN4VioR1eSrzj0IwzzhlYgMMZBhwLu4qY/s1600/IMG_4043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvLdtWQ3xveZp65kyEK9IBF0WD5RZ79xoUtO-Ak7Nfmy3Ur1eAaSCk8k_XcbHbMlme3enIrZuxTyzETNVhDeRvguEdqCghOsfTGpPYZmnVDoN4VioR1eSrzj0IwzzhlYgMMZBhwLu4qY/s640/IMG_4043.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Equally delicious was the oven-roasted suckling pig - this was meltingly tender and with great crackling, served with crunchy potatoes and a spicy sauce.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO35z7tpQFYW-6SLjzD3CFBj-kJVIkZlOapVOBeS24UWiLGDlkAkQ4y80M52_FySwFxQ6EdpVr8nNH-JTvb0yJwn57TVtQf2xkqEFNG6HgtOJskZRnRmleJNx-QYpRj2yPCfh5PnDgFOI/s1600/IMG_4055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO35z7tpQFYW-6SLjzD3CFBj-kJVIkZlOapVOBeS24UWiLGDlkAkQ4y80M52_FySwFxQ6EdpVr8nNH-JTvb0yJwn57TVtQf2xkqEFNG6HgtOJskZRnRmleJNx-QYpRj2yPCfh5PnDgFOI/s640/IMG_4055.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">At Bela Vita restaurant, we had another great meal, including a sirloin steak with an intense flavour and the creamiest layer of fat, from cattle raised in the Herdade dos Grous region. It came with a rich, buttery truffled potato mash.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xN7Wl5KE20DZTfdUIUp3cBAhHnXuc3pl4C6mTqB1h3d0vjPVLHljjfxqiRhWHJp_dPL59nIMy4dmsFQfb5ykbEptCaT9NpTBqAYx1oRkOP3Mkn3R0w3QFF0a0LzQ3Ujmz9Sb4L9igYI/s1600/IMG_4239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1143" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xN7Wl5KE20DZTfdUIUp3cBAhHnXuc3pl4C6mTqB1h3d0vjPVLHljjfxqiRhWHJp_dPL59nIMy4dmsFQfb5ykbEptCaT9NpTBqAYx1oRkOP3Mkn3R0w3QFF0a0LzQ3Ujmz9Sb4L9igYI/s640/IMG_4239.jpg" width="456" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">We also loved the surf and turf combination of monkfish and mussels stew with white beans and chorizo – heartwarming and delicious. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhLz_eUTDHLCyBBGELoIuHJlLB2C7NLrQ-75p5jCYmwWY8SPvXJzZZnJFCKGrmcb5F9E8VZ69Fis8ws0dgn1wqLY5tagXkWRrkAAb5eFGOiL7PMw5CORpXdS5T9pjmCzd5nXYMDKApFY/s1600/IMG_4233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhLz_eUTDHLCyBBGELoIuHJlLB2C7NLrQ-75p5jCYmwWY8SPvXJzZZnJFCKGrmcb5F9E8VZ69Fis8ws0dgn1wqLY5tagXkWRrkAAb5eFGOiL7PMw5CORpXdS5T9pjmCzd5nXYMDKApFY/s640/IMG_4233.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">A simple side of spinach sautéed with pine nuts and raisins might seem an odd thing to mention, but it was so delicious and as I write this, I am making a mental note to cook this combination at home.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsaeeQoojuigT7h3X_aQA1weB2CHjV7u9XiDdDNKf31KSrJCb34q7ojESJ0V5wAlP0L6UMCZmDnypObFcCHrVbat4aHbuR1D1JLPxfMcslGRxj4H1qI-u03oJf_A_6b1hsQSpdh4JCjM/s1600/IMG_4241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsaeeQoojuigT7h3X_aQA1weB2CHjV7u9XiDdDNKf31KSrJCb34q7ojESJ0V5wAlP0L6UMCZmDnypObFcCHrVbat4aHbuR1D1JLPxfMcslGRxj4H1qI-u03oJf_A_6b1hsQSpdh4JCjM/s640/IMG_4241.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Inside Kopke Wine Masterclass</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">One of the fair’s events was a wine masterclass given by Carlos Alves, the Head Winemaker of Kopke, the oldest Port wine house in Porto. Kopke was established in 1638 by German businessman Nicolau Kopke, although it did not have its own vineyard until the 1780s.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyLYTjBmW6PfV0gs6wmFbGy0cQfxD-E-LpIkd1-SR0vz_TvupUv-32B3qOn_Tdbp6of2347fdsoRo0jIFJmsHdpkBMg_H1wNjKrA8AB4tHUx1xDnlIV7xPBKcD2DX25dgXV7koeo-8Do/s1600/IMG_4256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyLYTjBmW6PfV0gs6wmFbGy0cQfxD-E-LpIkd1-SR0vz_TvupUv-32B3qOn_Tdbp6of2347fdsoRo0jIFJmsHdpkBMg_H1wNjKrA8AB4tHUx1xDnlIV7xPBKcD2DX25dgXV7koeo-8Do/s640/IMG_4256.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Unusually for a Port tasting, Alves decided to devote the entire event to white Port. Representing just 10% of Port wine production, white Port is popular in Portugal as a simple fresh fortified wine to be drunk either on its own, chilled, or with ice and tonic water. We started with one of these, a Dry White Porto was fresh, dry and with tropical fruit flavours. The sweeter Kopke Lágrima White was golden brown in colour, with rich complex orange peel, honey and vanilla flavours.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd3eIl8j8_5q9_4fvRQbNcH7koza4R2DlBbwlVaLgSijMINScyJnxz6pJVJ-2HoIy4Uu8vXB2KylloxCFvXfqzlNbje0pRGtgFAjSrEdAw8thS8fVxisB39rWH0W98_BCkjEwrPud_iLc/s1600/IMG_4262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd3eIl8j8_5q9_4fvRQbNcH7koza4R2DlBbwlVaLgSijMINScyJnxz6pJVJ-2HoIy4Uu8vXB2KylloxCFvXfqzlNbje0pRGtgFAjSrEdAw8thS8fVxisB39rWH0W98_BCkjEwrPud_iLc/s640/IMG_4262.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">We had a selection of Colheita (single vintage year) white Ports including the 2003 and 2008, before moving to the most venerable blended Ports – aged for 10, 20, 30 and even 40 years in oak barrels before bottling for selling. Producing Ports of this age is an expensive business, not just because of the need for a lot of storage space (by law, in any year, Port houses have to keep two thirds of their stock and sell only up to a third), but also because up to 5% of the volume is lost each year through evaporation.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudvsOop6-6vcd7YD6ksj8KIS1ej8quShINo909buPKnrpm5Zhv3aC_v3Oc2XPKZzykRz8kIXTn5dV_b0Rnal-slIBlwdkFQBWnupFGsR81DkeR1l-spKHfFNKaxf9hb00KsI9IWrnPA0/s1600/IMG_4250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudvsOop6-6vcd7YD6ksj8KIS1ej8quShINo909buPKnrpm5Zhv3aC_v3Oc2XPKZzykRz8kIXTn5dV_b0Rnal-slIBlwdkFQBWnupFGsR81DkeR1l-spKHfFNKaxf9hb00KsI9IWrnPA0/s640/IMG_4250.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">This was a real eye-opener of a tasting, experiencing the range and complexity of white Ports available in Portugal, and is something I would love to explore more, as I learnt that these Ports make a great accompaniment to sashimi as well as cheese.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBq-cHr8w5SSMBEvq4P2BlElmoUX2Uj-do1hv-kisfsLuNm4OjXtwb_yC8m974UlccANnUu84ZLjZL4jfbs9Wk13DOP9nYzFDL_4gnk5GsssqQleuoDIGLhrbMADuTXioOEnPB8dAEuQ/s1600/IMG_4190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBq-cHr8w5SSMBEvq4P2BlElmoUX2Uj-do1hv-kisfsLuNm4OjXtwb_yC8m974UlccANnUu84ZLjZL4jfbs9Wk13DOP9nYzFDL_4gnk5GsssqQleuoDIGLhrbMADuTXioOEnPB8dAEuQ/s320/IMG_4190.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_k3Ps512mz6gc-hyCE2AlG2BBRgFWbo39DfqhxZxMpCg6a-9fnwB_0dG5VEe0JCSQPyv4ImwFJtv04Wj0K6jLhgZciWICIhNjinrr2pqUTtYVGZfAvutfb4BteZa7Gd4H-biiO5aAF3M/s1600/IMG_4162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_k3Ps512mz6gc-hyCE2AlG2BBRgFWbo39DfqhxZxMpCg6a-9fnwB_0dG5VEe0JCSQPyv4ImwFJtv04Wj0K6jLhgZciWICIhNjinrr2pqUTtYVGZfAvutfb4BteZa7Gd4H-biiO5aAF3M/s320/IMG_4162.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOpQeMLhWgoECkWSAZOGhL1NRXw1RhJtM1cwh7Q0anMVEZsKLKtfvol6GWYP0F3EOKRNoww5hfFxXLF7vHGU-DVppg-1tWDj2W2q1_O5oqcgehRryR6-7ouC-khIJOotZ8k8PjZ3yRgX4/s1600/IMG_4390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOpQeMLhWgoECkWSAZOGhL1NRXw1RhJtM1cwh7Q0anMVEZsKLKtfvol6GWYP0F3EOKRNoww5hfFxXLF7vHGU-DVppg-1tWDj2W2q1_O5oqcgehRryR6-7ouC-khIJOotZ8k8PjZ3yRgX4/s320/IMG_4390.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXoGcW9O5nwBRZwcPVkvRYiVel1tXgLcMFCRnHJ6Xcm-Z57JCN6tNCSPjbm2niwVUXrG9mCCyrNyM_Ej8QpvigOC6pNJxZvcb58F9L74yam4A_ZqevRzf8XDQtBwJZix0HztFA_rqdeX0/s1600/IMG_4205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXoGcW9O5nwBRZwcPVkvRYiVel1tXgLcMFCRnHJ6Xcm-Z57JCN6tNCSPjbm2niwVUXrG9mCCyrNyM_Ej8QpvigOC6pNJxZvcb58F9L74yam4A_ZqevRzf8XDQtBwJZix0HztFA_rqdeX0/s320/IMG_4205.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b style="font-family: Georgia, "Times New Roman", serif;"><u>The Kitchen Party </u></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">We were thrilled to take part in The Kitchen Party at <a href="http://www.vilavitaparc.com/">Vila Vita Parc</a> to celebrate the 2019 <a href="https://www.finewinesfoodfair.com/">Fine Wines and Food Fair</a>. The event kicked off with an open-air Pommery Champagne reception on the hotel grounds, with breathtaking views of the Atlantic Ocean.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QixHSpV9MByrMY5Vq2OhyphenhyphenFcdjnq8J0QY6iDJ0vvFPPFGUUjbqGSmaOQb7zod1v7-E8AptjhFuCdvdTJjgSJv3qeKdubmDsRiK0xub148Z9JRrTDaOH-eoSAo39byt-4pEhqTIu9uVVo/s1600/IMG_4312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QixHSpV9MByrMY5Vq2OhyphenhyphenFcdjnq8J0QY6iDJ0vvFPPFGUUjbqGSmaOQb7zod1v7-E8AptjhFuCdvdTJjgSJv3qeKdubmDsRiK0xub148Z9JRrTDaOH-eoSAo39byt-4pEhqTIu9uVVo/s640/IMG_4312.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">This was followed by the party itself, a casual mingling event, where all 18 participating chefs cooked their signature dishes for us to try, plus numerous stands of wine makers and food producers. There was a live jazz band too, free flowing bubbles and fine wines.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dqKmA0avQlisbAFoBCmuMpZX3ti85rJeptpafpo6VtFJv3A3OdJMIGLbhg9-hmVYgpprt2V_CuAX6hX3IOmEEqZ5wDPYjQ5ntskZ5Sq0Hv7_60ho7ZueInC0OW9IrZZ3VecTUPQEcDM/s1600/IMG_4278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dqKmA0avQlisbAFoBCmuMpZX3ti85rJeptpafpo6VtFJv3A3OdJMIGLbhg9-hmVYgpprt2V_CuAX6hX3IOmEEqZ5wDPYjQ5ntskZ5Sq0Hv7_60ho7ZueInC0OW9IrZZ3VecTUPQEcDM/s640/IMG_4278.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Chef Dieter Koschina from 2 Michelin star restaurant Vila Joya made a wonderful dish of layers of tuna tartare and tomato salsa topped with a bright green Jalapeño chilli foam, light as air and delicate, which for me was the finest dish of the event.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsoLq5K89p4ZDjsz5IaPWxmc5iMehRYYEI18oWiugIZvBzDcm1I0RKzUHbOZpu2OAqWq9kSJtmrFC9EW3aLG2G9e4RZYMv-RV1jSddbaXFcKNvQYTiPZktw-uCu5NqibLHuzd7oIKIOQ/s1600/IMG_4350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsoLq5K89p4ZDjsz5IaPWxmc5iMehRYYEI18oWiugIZvBzDcm1I0RKzUHbOZpu2OAqWq9kSJtmrFC9EW3aLG2G9e4RZYMv-RV1jSddbaXFcKNvQYTiPZktw-uCu5NqibLHuzd7oIKIOQ/s640/IMG_4350.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLg4QSBsmwwERna0sLGA5pVLgr_A17PeCQc3Q3rEWI-uFUznIQ46v-B_XaxpWK2GWzSkBejXbn7AfRaK3kAJV1pv7Iq2tu7JpMvDPbenbs0ii1iw0AgmtfWBgIfXN-R7gz1RcwbkFnCQ/s1600/IMG_4271.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLg4QSBsmwwERna0sLGA5pVLgr_A17PeCQc3Q3rEWI-uFUznIQ46v-B_XaxpWK2GWzSkBejXbn7AfRaK3kAJV1pv7Iq2tu7JpMvDPbenbs0ii1iw0AgmtfWBgIfXN-R7gz1RcwbkFnCQ/s640/IMG_4271.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Flying the British flag, Nigel Haworth from one Michelin starred Northcote Hotel & Restaurant in Lancashire cooked a fantastic “British taco” - a thin crumpet topped with king crab, trout caviar and various types of seaweed and herbs.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImkg7Rvx47v6b_FCmxC1pGkQ8FSPkkMZuQwq2gsy1pHUfYGw5BxuhaWTCvJw-uXK8g_B0VHxPQTCpex1Neaj1sii-D4_QOwoIJEN02Y5SJCAag6PWGEohpAaROgz6BFk2-Gv3xz6o5Z0/s1600/Snapseed+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImkg7Rvx47v6b_FCmxC1pGkQ8FSPkkMZuQwq2gsy1pHUfYGw5BxuhaWTCvJw-uXK8g_B0VHxPQTCpex1Neaj1sii-D4_QOwoIJEN02Y5SJCAag6PWGEohpAaROgz6BFk2-Gv3xz6o5Z0/s640/Snapseed+10.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsBWBjmKQGQV6cgjxUja78FDCLr1e0j0qX4UrR8iKNa3dxUBuE7xqy-_Q8L4lUMj7wOGqjDWc59dad7WcaFHPszECHyTY-er9ucV-cVa1bMa4w7SmPd4KtllIKEVKlfz-3AJ8KuMQ3lLw/s1600/Snapseed+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsBWBjmKQGQV6cgjxUja78FDCLr1e0j0qX4UrR8iKNa3dxUBuE7xqy-_Q8L4lUMj7wOGqjDWc59dad7WcaFHPszECHyTY-er9ucV-cVa1bMa4w7SmPd4KtllIKEVKlfz-3AJ8KuMQ3lLw/s640/Snapseed+11.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Iran born, Reza Korouji from Berlin, brought his luxurious Imperial Caviar to the event, served with a shot of chilled seafood bisque.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvxfXmyen04VpyuvxJtr0HJu_kV5QL2ppL228r80HTSVa8Xs1y4OMJ8QpyHsfIaEAnAO1IGahvGULMoj6rxaiKEevsleJnxw30juMSEMyww-SLirwVtGL9V0VEeIURlyZDKVjSQBIIZc/s1600/IMG_4313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvxfXmyen04VpyuvxJtr0HJu_kV5QL2ppL228r80HTSVa8Xs1y4OMJ8QpyHsfIaEAnAO1IGahvGULMoj6rxaiKEevsleJnxw30juMSEMyww-SLirwVtGL9V0VEeIURlyZDKVjSQBIIZc/s640/IMG_4313.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHVztHeX8bDRTd_TzA2GjRj4DnZJSwA5Ck5Ba_ixLb_sROsFCgiIQDOjuaifq09mCkpWtL7UYyT-pTtEIyTrXLCd6vdceRhQ0GIz34Up8cYe03lrV5CjutxfJGhBEfTdE5ee9Xx3LXIM/s1600/Snapseed+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHVztHeX8bDRTd_TzA2GjRj4DnZJSwA5Ck5Ba_ixLb_sROsFCgiIQDOjuaifq09mCkpWtL7UYyT-pTtEIyTrXLCd6vdceRhQ0GIz34Up8cYe03lrV5CjutxfJGhBEfTdE5ee9Xx3LXIM/s640/Snapseed+9.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Vila Vita Parc’s own 2 Michelin starred Restaurante Ocean headed by Chef Hans Neuner served another highlight - massive red Mediterranean prawns barbecued and served with a delectable mango salsa.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToW_kitfhMQxjn-nvW04WWN85IO5TMYTYjK2ghVP1IVtmtE_dRDxURhC7dG5mXQG8Rd64mXa-6GAazy-dEj2r0gzR057y5Dql2GY2NBvLbQMai9wo9ecI-yYBsU3kWAvarA1e7Ke0HFU/s1600/Snapseed+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToW_kitfhMQxjn-nvW04WWN85IO5TMYTYjK2ghVP1IVtmtE_dRDxURhC7dG5mXQG8Rd64mXa-6GAazy-dEj2r0gzR057y5Dql2GY2NBvLbQMai9wo9ecI-yYBsU3kWAvarA1e7Ke0HFU/s640/Snapseed+12.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">There were numerous Portuguese wine makers showing their finest fare - noteworthy was Celso de Lemo’s Quinta de Lemos winery from Dão region, that served us the some of the best red wines we tried during the entire festival.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMtIN3HocH-S2J6fGXZFzmRBiwdo78BQgDc5NdnEjloNGUnDEyvtTPvXZ1HF4E8M9hxJ16IFrxqUp6Lc_uPmcq5T0bOTFeDi8nz4cDdj5F8noOlbHSAt5mzqQfwFCs3fNif0kpRhl3RA/s1600/IMG_4202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMtIN3HocH-S2J6fGXZFzmRBiwdo78BQgDc5NdnEjloNGUnDEyvtTPvXZ1HF4E8M9hxJ16IFrxqUp6Lc_uPmcq5T0bOTFeDi8nz4cDdj5F8noOlbHSAt5mzqQfwFCs3fNif0kpRhl3RA/s320/IMG_4202.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Qa2XoFM3E2rvJvuUB3VJosHbCIfjGY_jWKC30pLCVYSSA0S3uZnqX-iCRxsg4LQYA3M6Iuo4WvIA94zeF8hLjv3fCAF8eqc-R0qrQIPdhbsv7PZc-GRXGf0BMpI6TwAR5DmtvWPStuM/s1600/IMG_4408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Qa2XoFM3E2rvJvuUB3VJosHbCIfjGY_jWKC30pLCVYSSA0S3uZnqX-iCRxsg4LQYA3M6Iuo4WvIA94zeF8hLjv3fCAF8eqc-R0qrQIPdhbsv7PZc-GRXGf0BMpI6TwAR5DmtvWPStuM/s320/IMG_4408.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbyGQ9Za-AmdTQSDwKyy9abxUH00F0aNdvmEHC0GR21pxrAME8aDc17DcrSDd9QsjLjtZ_itfQ8CnG3R_zoflVa70QRHBK5jB7ro-3cmmtDGVvCyq6QaBTGimT2sD4UTpxjctS6199hM/s1600/IMG_4429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbyGQ9Za-AmdTQSDwKyy9abxUH00F0aNdvmEHC0GR21pxrAME8aDc17DcrSDd9QsjLjtZ_itfQ8CnG3R_zoflVa70QRHBK5jB7ro-3cmmtDGVvCyq6QaBTGimT2sD4UTpxjctS6199hM/s320/IMG_4429.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6UIIHdQH6BV0SFwwlDFHeGed_tODEJHAIsczghuvrQqLE9dhyphenhyphenzYCeHX2cCzll0qcCNgDQJKPNtRAjm7dq-_idhQ4gnHj1_eLWW8oFco-uAZJi4Zel3OslN5ZuOrAHRhUjQ94DvZoK5c/s1600/IMG_4362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6UIIHdQH6BV0SFwwlDFHeGed_tODEJHAIsczghuvrQqLE9dhyphenhyphenzYCeHX2cCzll0qcCNgDQJKPNtRAjm7dq-_idhQ4gnHj1_eLWW8oFco-uAZJi4Zel3OslN5ZuOrAHRhUjQ94DvZoK5c/s320/IMG_4362.jpg" width="240" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">How lucky of me to bump into mixologist Pedro Paulo - Portuguese born, but a Londoner at heart, Pedro is <a href="https://www.onealdwych.com/">One Aldwych Hote</a>l’s top bar man - his cocktail of London dry gin, St Germain liquor and Champagne, topped with edible gold leaves had everyone queuing up for it!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcG20UowyXcgGI5lPOVfnUt_xPw-iru7aGHANVucmmADwc59NyuIOZCu_lLTO4qOxr9P0tQTK3xvPN_yd-zoriJ6gaDldDKriTqBMxbvZ3__sFQzWcifuiGuRTy1D16XfOGRa0lhw2NeA/s1600/Snapseed+15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1185" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcG20UowyXcgGI5lPOVfnUt_xPw-iru7aGHANVucmmADwc59NyuIOZCu_lLTO4qOxr9P0tQTK3xvPN_yd-zoriJ6gaDldDKriTqBMxbvZ3__sFQzWcifuiGuRTy1D16XfOGRa0lhw2NeA/s320/Snapseed+15.jpg" width="236" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNVnTo0wWX7cSv7jRj3IVCN170mEhVtvaUPezF4IDK4PKaRYcx5V9SiAS1d-Yqf2Up_gT33f7hoXnyGUOdXJ4vHWEX1OFj-wl_IpaRSOertLNOSvkGloKq6dgkAZ-25pMSFJouF5wrJQ/s1600/Snapseed+16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNVnTo0wWX7cSv7jRj3IVCN170mEhVtvaUPezF4IDK4PKaRYcx5V9SiAS1d-Yqf2Up_gT33f7hoXnyGUOdXJ4vHWEX1OFj-wl_IpaRSOertLNOSvkGloKq6dgkAZ-25pMSFJouF5wrJQ/s320/Snapseed+16.jpg" width="240" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<a href="https://www.finewinesfoodfair.com/" style="font-family: Georgia, "Times New Roman", serif;">The Fine Wines & Food Fair</a><span style="font-family: Georgia, "Times New Roman", serif;"> at Vila Vita Parc has got to be one of the most significant, delectable and fun gastronomic events in Europe that I have attended in my 10 years of food writing. Look out for their 2021 dates, but if that is too long to wait, why not come to the Algarve and visit Vila Vita Parc in the meantime.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU20uhYDR4orsncb3z83GW-PowMePau56OX0gzkkoZI-vEMmLt96_NJUmTpx_z9G1peI8daYG-Tu9Q9HvCAar5UHyef54vEB4QtEKaZST_nd9aHujGkV0rzVKLoPhBpTioX6nTnWjUG4A/s1600/Snapseed+14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU20uhYDR4orsncb3z83GW-PowMePau56OX0gzkkoZI-vEMmLt96_NJUmTpx_z9G1peI8daYG-Tu9Q9HvCAar5UHyef54vEB4QtEKaZST_nd9aHujGkV0rzVKLoPhBpTioX6nTnWjUG4A/s640/Snapseed+14.jpg" width="480" /></a></div>
<br />
<b style="font-family: Georgia, "Times New Roman", serif;"><u>Travel Essentials</u></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Vila Vita Parc</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Rua AnneliesePohl</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Alporchinhos</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8400-450 Porches</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Algarve</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Portugal</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://www.vilavitaparc.com/">www.vilavitaparc.com</a></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Rooms cost from €355 per night including breakfast. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Fine Wines and Food Fair</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://www.finewinesfoodfair.com/">https://www.finewinesfoodfair.com/</a></span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Disclaimer</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The London Foodie attended as a guest of Vila Vita Parc. However, complete editorial control remained with Luiz Hara.</span><br />
<div>
<br /></div>
Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com2tag:blogger.com,1999:blog-4620769829682448740.post-27887665986802283362019-05-07T22:17:00.000+01:002019-05-07T22:17:29.967+01:00Sake No Hana’s Koinobori Menu 2019 Reviewed<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Name: </b><a href="https://sakenohana.com/london/koinobori/">Sake no Hana</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Where: </b>23 St James Street, London SW1A 1HA, <a href="https://sakenohana.com/london/koinobori/">https://sakenohana.com/london/koinobori/</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Cost:</b> The Koinobori menu, available until 11 Mary 2019, costs £52 per person. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>About:</b> <a href="https://sakenohana.com/london/koinobori/">Sake no Hana</a> is celebrating Japan's Golden Week, with its Koinobori (carp streamers) menu. This reflects the carp-shaped flags flown at the end of Golden Week to celebrate Children's Day. Carp are considered the most spirited fish, so full of energy and power they they can fight their way up streams and waterfalls, which is considered a fitting metaphor for a child's journey through life. The menu will be served only until 11 May 2019, so if you want to try it, do hurry along.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjAp_ifXfkdJoqpSxgCBp4TAI_Wy3YuH6Y7JiI6ktF2Zq-2aN-u_v8ws81ruU-1WJvPe3tpHDgDbzB6zVM0EQMWwBdcUT016T4cZ4yypIWjN9VNxbSIqSV1A_PRaoIgIM87zLyDQLHtw/s1600/IMG_4019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjAp_ifXfkdJoqpSxgCBp4TAI_Wy3YuH6Y7JiI6ktF2Zq-2aN-u_v8ws81ruU-1WJvPe3tpHDgDbzB6zVM0EQMWwBdcUT016T4cZ4yypIWjN9VNxbSIqSV1A_PRaoIgIM87zLyDQLHtw/s640/IMG_4019.JPG" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Ate:</b> We kicked off with a Sansai Shiriu -a delicate white miso soup with three types of vegetables.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93Ippqf2ye_S_fwXvBvFe2UfCvmUcYtNcyHgF2Vnav1TrWJDk8qI-pYfRcgUgpnuby7-rCAVEbNmzfMZzewNuDYulpraKqL-raPujfkXNE1ZuezkTvNBNk6fQc_uOE2Zc0f60CqPgy8E/s1600/IMG_3985.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93Ippqf2ye_S_fwXvBvFe2UfCvmUcYtNcyHgF2Vnav1TrWJDk8qI-pYfRcgUgpnuby7-rCAVEbNmzfMZzewNuDYulpraKqL-raPujfkXNE1ZuezkTvNBNk6fQc_uOE2Zc0f60CqPgy8E/s640/IMG_3985.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">From the Urokozushi, temari and maki sushi menu, chirashi gunkan had salmon, seabass and ikura (salmon roe), crab and avocado, spicy tuna, inari sushi (served in tofu skins), and hamachi. These were delicately made, the rice was well cooked and seasoned, they were excellent.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVUAeZiMLLVdupzweyYPTihXS184hJdXa21KMSKVoMfIu4rqp_k1Q9yD8ogDxi-tWIe4qmeiEaGRaY_7ZP9INMLDuLDvxn4KFv5FT6inEFx13reqo-UAZTcXo1whlvcUC5Gk29SYbNBw/s1600/IMG_3992.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVUAeZiMLLVdupzweyYPTihXS184hJdXa21KMSKVoMfIu4rqp_k1Q9yD8ogDxi-tWIe4qmeiEaGRaY_7ZP9INMLDuLDvxn4KFv5FT6inEFx13reqo-UAZTcXo1whlvcUC5Gk29SYbNBw/s640/IMG_3992.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">For main course, there is a choice of one of three options per person, and we were sampled all of them. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The Haru Yasai salmon had been marinated in miso, making it firm, buttery and flavoursome, served with asparagus, wild garlic sauce and yuzu. For my palate, it desperately needed some accompanying rice (which is not on the menu but happily we had ordered a portion).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPA0GAEVPtYl8bJE5rc_1NlCMCsOA1F5Cf7A2Zcq5hImO7-f5mEnTxgYwkkvnxvgiZDVvKlpV85VIPSkz8fwX0RuQYHuJq34cDNTxDMMcE9diYg8JYwUKIIPNlq2llD4mUVqXy1Vytbk/s1600/IMG_3997.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPA0GAEVPtYl8bJE5rc_1NlCMCsOA1F5Cf7A2Zcq5hImO7-f5mEnTxgYwkkvnxvgiZDVvKlpV85VIPSkz8fwX0RuQYHuJq34cDNTxDMMcE9diYg8JYwUKIIPNlq2llD4mUVqXy1Vytbk/s640/IMG_3997.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The kisetsu yasai tempura (seasonal tempura), with the Chef's choice of vegetables, was beautifully done. Light, crisp and without a hint of greasiness, this was deceptively simple and delicious, reflecting the skills of the chef behind these tempting morcels of shiso leaf, pumpkin, broccoli and inoki mushroom, aubergine and asparagus.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqspGs6DuTbO-pjJSD5h4_ORWlNdUsVT2oUVjLnwxDpKb9Kk0eAa1tvHvAxTDeXLwRm4Ex5tAMAZ6xSKU6XfL-Jkc135ax-qwkVNChO4ufOc4pVbmO9Ohd4jc6LWblmTwatGDaiIaSo4/s1600/IMG_4003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqspGs6DuTbO-pjJSD5h4_ORWlNdUsVT2oUVjLnwxDpKb9Kk0eAa1tvHvAxTDeXLwRm4Ex5tAMAZ6xSKU6XfL-Jkc135ax-qwkVNChO4ufOc4pVbmO9Ohd4jc6LWblmTwatGDaiIaSo4/s640/IMG_4003.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The yakitori of corn fed chicken were barbecued skewers, and featured grilled miso-marinated chicken, served with a sticky shishito peppers (the Japanese equivalent of Padron peppers) and yuzu chilli sauce. These succulent pieces of juicy, caramelised chicken thigh were a delight. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkyufU0ykE8tGasVVgrX984GBFQV-lFgvmE8-CoHmqxgy12epG7uJKqpKwEVIJ6C6aJqVqHEo_FcAmoNqq0J-uj2QAZBUgI604x60M_r_lMp2riHIrter-rq0BsWXaGfprKZ7ZugAhPMg/s1600/IMG_4015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkyufU0ykE8tGasVVgrX984GBFQV-lFgvmE8-CoHmqxgy12epG7uJKqpKwEVIJ6C6aJqVqHEo_FcAmoNqq0J-uj2QAZBUgI604x60M_r_lMp2riHIrter-rq0BsWXaGfprKZ7ZugAhPMg/s640/IMG_4015.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">For dessert, a selection of classic Wagashi (Japanese confectionary) included dorayaki (a pancake of red bean jam), a raspberry and strawberry mochi topped with a pickled cherry blossom, mitarashi dango (glutinous rice balls glazed with lychee) and matcha roll cake (green tea cake roulade with vanilla Chantilly cream). Each of these was delectable, but the highlight was the berry mochi with topped with a pickled cherry blossom.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6J6r_ESea8QxdhpV5sXqhTBIj0agJ8yAXWW7_opOi3dGZ-se00kepWqsHQks84WMbPuhnPkAhBsEvOYlhyp3gtl9RlY3xX9MX_VBCMqlnBPoN8rkq0UkciuZjQXRT3wfXQjX2vdMx9lY/s1600/IMG_4025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6J6r_ESea8QxdhpV5sXqhTBIj0agJ8yAXWW7_opOi3dGZ-se00kepWqsHQks84WMbPuhnPkAhBsEvOYlhyp3gtl9RlY3xX9MX_VBCMqlnBPoN8rkq0UkciuZjQXRT3wfXQjX2vdMx9lY/s640/IMG_4025.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Drank: </b>The suggested cocktail pairing for this menu is a Koinobori Martini (£15), with Belvedere vodka, sakura tea cordial, lime and dinky "koi carp" made from painted rice paper.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-o10z8MuBv8k85hYZJXAPRYwHdjklDm1yinx0dlNXLzVXSLBLxU686Vb8SKFWqifqgSV6mztv7VzXRUKag07fk07PXP3Fc7uXh2eYPwVQ7CY3coBWi9lanxZLz4moOODvq_e3J4U4n_Q/s1600/IMG_3979.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-o10z8MuBv8k85hYZJXAPRYwHdjklDm1yinx0dlNXLzVXSLBLxU686Vb8SKFWqifqgSV6mztv7VzXRUKag07fk07PXP3Fc7uXh2eYPwVQ7CY3coBWi9lanxZLz4moOODvq_e3J4U4n_Q/s640/IMG_3979.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">We shared a bottle of an entry-level white wine, a Pinot Blanc, Granit de La Vallee, from Cave de Turkheim, Alsace, France (£38). This was aromatic, and though lacking in complexity, had attractive peachy flavours, fresh acidity and minerality. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Likes: </b>Highlights for me were the sushi selection, the tempura and the desserts. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Dislikes: </b>The menu needs more carbs, steamed rice should be offered with the mains.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Verdict: We love Sake no Hana, and their seasonal Koinobori menu is no exception. Available until 11th May 2019 (although many of the dishes are also on the a la carte menu) we highly recommend it.</i></b></span><br />
<div>
<br /></div>
Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com0tag:blogger.com,1999:blog-4620769829682448740.post-27453251708358212522019-04-12T17:21:00.000+01:002019-04-12T17:21:11.708+01:00Mei Ume - The Cherry Blossom Menu 2019 Reviewed<div>
<b><br /></b></div>
<div>
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Where: </b>Four Seasons Hotel, 10 Trinity Square, London, EC3N 4AJ</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Cost:</b> The 2019 Cherry Blossom menu is available for lunch and dinner until the 22nd April (although many of the dishes are also on the permanent a la carte menu). The menu is not set and items are priced individually, and includes a special seasonal Cherry Blossom cocktail at £12.50, starters from £16 to £21, main courses from £14.50 to £34, and desserts at £9. </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>About: </b>The Four Seasons Hotel at Trinity Square opened in 2017, in the beautifully restored former headquarters of the Port of London. A grade II listed historic building, it has a magnificent view overlooking the Tower of London, Tower Bridge and beyond. We loved the Chinese-Japanese restaurant Mei Ume on our first visit (read the review <a href="http://www.thelondonfoodie.co.uk/2018/09/mei-ume-finest-japanese-and-chinese.html">here</a>), and were keen to return to try their latest Sakura menu.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOExxn9iw9EeVGpKsH-5yRSRi6CDCwEpJY-OjzLYpPPodAg4kvg2_0SKkcCXUfCqLjqBf3WHra29bdjD6fcoIU8ez_EYHBiTl-KYBQmqisIdsk04fA2LayqEXpJ25047Yr9_UeiLAQkA/s1600/IMG_3451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOExxn9iw9EeVGpKsH-5yRSRi6CDCwEpJY-OjzLYpPPodAg4kvg2_0SKkcCXUfCqLjqBf3WHra29bdjD6fcoIU8ez_EYHBiTl-KYBQmqisIdsk04fA2LayqEXpJ25047Yr9_UeiLAQkA/s640/IMG_3451.jpg" width="480" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">The restaurant is gorgeously decorated - a large screen at the entrance made with enamel paint on glass depicts the plum blossoms which give the restaurant its name (Mei and Ume being the Chinese and Japanese words for plum blossom respectively). There is a long and glamorous bar, while the main dining room is dominated by two stunning red lacquer frames holding a guilded triptych of Chinese life as focal points. The ceiling is amazingly high, with gorgeously uplit Corinthian columns supporting it. Dimly lit, it is a soothingly chic place to spend a few hours. </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Ate: </b>From the starters menu, we chose the seared tuna with spinach salad in a sesame-rich Japanese wapo dressing (£18). This was beautifully presented, and tasted fresh and light.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhskN6Nur_FrVzPzXOdsBDdHVIASgL9LG6vn1wrZAK5PK23V-NWQCLW9wWvSAyXWV3PwQTGcAhbMx5lUS1z4gLbeik8AnpfyAzNNbSzWrE-6NTNAQX6ZmJsh64EO8JtAxg9gebTRvcGw/s1600/IMG_3436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhskN6Nur_FrVzPzXOdsBDdHVIASgL9LG6vn1wrZAK5PK23V-NWQCLW9wWvSAyXWV3PwQTGcAhbMx5lUS1z4gLbeik8AnpfyAzNNbSzWrE-6NTNAQX6ZmJsh64EO8JtAxg9gebTRvcGw/s640/IMG_3436.jpg" width="480" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Yellowtail carpaccio with ponzu sauce and micro-coriander was refreshingly citric, with wafer thin slices of fish, lifted by a touch of luxury in the form of black truffle (£19).</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0rMoGwDwyzz5XKp-mksRKnK71NmpkTgYznTElMJHrLH7NxP5MR33Q2AFWSP8a1JhyphenhyphenDM869z9KDyvhAc8Zcz9lOYEIf2yGoeshkCxkwfWMcmFoUUwYRwl3Mwwx8TbecOfp4kXPPsTTl4/s1600/IMG_3426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0rMoGwDwyzz5XKp-mksRKnK71NmpkTgYznTElMJHrLH7NxP5MR33Q2AFWSP8a1JhyphenhyphenDM869z9KDyvhAc8Zcz9lOYEIf2yGoeshkCxkwfWMcmFoUUwYRwl3Mwwx8TbecOfp4kXPPsTTl4/s640/IMG_3426.jpg" width="480" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Next up were some deliciously meaty king prawns served tempura-style with a creamy spicy mayo (£24).</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbYx0_ycRDB-FQXSxPG0icDkSKnevvn_e4mvpypy0GSUe5SSJwU5u4iRoxCmySK92lEVHp33j62ZQs-d_pap58E03K3a0803kK_QSVCTqUBeKOywm5fbbzS-jOv4HqJ_oYd8CGNCBVxQ/s1600/IMG_3424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbYx0_ycRDB-FQXSxPG0icDkSKnevvn_e4mvpypy0GSUe5SSJwU5u4iRoxCmySK92lEVHp33j62ZQs-d_pap58E03K3a0803kK_QSVCTqUBeKOywm5fbbzS-jOv4HqJ_oYd8CGNCBVxQ/s640/IMG_3424.jpg" width="480" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">The Mei Ume dragon roll, topped with gold leaf, was light and well-made, with its combination of unagi (eel), Alaskan crab and avocado (£21). We loved the golden bling.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhXm3H_qOtKFHFW_wtlA-F_mSA-QYlcT7pw-C7MzuwlTgOardMWAkTg9Mc8lxL_WLbYyoWXF3RcLVqCWW1r4WXiW6j7E_4Q3jbz24kmaOzH-yK2J1wpRReIINTedBtfxKqx6ugLCLOps/s1600/IMG_3444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhXm3H_qOtKFHFW_wtlA-F_mSA-QYlcT7pw-C7MzuwlTgOardMWAkTg9Mc8lxL_WLbYyoWXF3RcLVqCWW1r4WXiW6j7E_4Q3jbz24kmaOzH-yK2J1wpRReIINTedBtfxKqx6ugLCLOps/s640/IMG_3444.jpg" width="480" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">From the main course menu, we chose slow-braised Dongpo pork belly (£24) with Chinese herbs and broccoli. This classic of Chinese cooking from the Hangzhou region, which we could not resist from the regular menu, had perfectly tender pork belly formed into an elegant pyramid with a glossy reduction of Shaoxing wine, ginger, sugar and soy sauce and an intense aroma of star anise.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgloU0owDNaqklkWv8iQPA4ZCvcYAiIAi1Yk8vHSLhUCusQunn3m1T4su8dWfS4aj3DZW5qYio6P-Ysblzh9hHqlZq8DMEULCZU808D45HKaqZgWovlLtk4jhRPW7vJzKJsa4YYxvKd-S0/s1600/IMG_3452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgloU0owDNaqklkWv8iQPA4ZCvcYAiIAi1Yk8vHSLhUCusQunn3m1T4su8dWfS4aj3DZW5qYio6P-Ysblzh9hHqlZq8DMEULCZU808D45HKaqZgWovlLtk4jhRPW7vJzKJsa4YYxvKd-S0/s640/IMG_3452.jpg" width="480" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">The grilled miso Chilean seabass served on a tea grill, was buttery and sweet (£34) though a tad dry.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iyHhAYniVj8Ndu952zvid7QVD39x66UTsZCDI7hpIQsnQtxPGiAWzDC8IOYz8hEs6TTRbPGYEhJS7L9KWkPGyBAbHH2LVdHX5QnzfG0V8kyMjjX_OV5EQLGJzxkqGn0pwIUOSYMUGjg/s1600/IMG_3461.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iyHhAYniVj8Ndu952zvid7QVD39x66UTsZCDI7hpIQsnQtxPGiAWzDC8IOYz8hEs6TTRbPGYEhJS7L9KWkPGyBAbHH2LVdHX5QnzfG0V8kyMjjX_OV5EQLGJzxkqGn0pwIUOSYMUGjg/s640/IMG_3461.jpg" width="480" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">To accompany, a portion of prawn and scallop fried rice with XO sauce (£16) was one of the highlights of our dinner.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjfEOihNEGoqjHAskKqzXgxfpdh9oTrtygN6QTVXoBYdA9YYYn3hGhD__FbEhHt62Z_6S-pk_NAYHIqOqgJvPT0CnRfCzvkgHFwPvY8O6yP6ZNf4WwltcczdPgGMVrFohQy2crYnEAzM/s1600/IMG_3464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjfEOihNEGoqjHAskKqzXgxfpdh9oTrtygN6QTVXoBYdA9YYYn3hGhD__FbEhHt62Z_6S-pk_NAYHIqOqgJvPT0CnRfCzvkgHFwPvY8O6yP6ZNf4WwltcczdPgGMVrFohQy2crYnEAzM/s640/IMG_3464.jpg" width="480" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">For dessert, from the Cherry Blossom menu we had the snowflake matcha cake with vanilla ice cream (£9) - sadly the matcha cakes were disappointing, with little or no discernible flavour or texture.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Nc9BWl0sYpv4Qg5vlEsOQocKR3mMuRI4b4Hq6aN70dwT69mDqAztOVRPPdYe4kovFvX2_l4KYsBvdqlxsVXNrDg8WCLQis_49KsLKnwkld3XlcR7QZSxAZHnxyXmfshrRW-329dDI6s/s1600/IMG_3465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Nc9BWl0sYpv4Qg5vlEsOQocKR3mMuRI4b4Hq6aN70dwT69mDqAztOVRPPdYe4kovFvX2_l4KYsBvdqlxsVXNrDg8WCLQis_49KsLKnwkld3XlcR7QZSxAZHnxyXmfshrRW-329dDI6s/s640/IMG_3465.jpg" width="480" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Marginally better was the chocolate crunch cake, with a black sesame mousse and Valrhona chocolate sorbet (£9). Similar to an opera cake, this was oddly lacking in sweetness and interest.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKby2ZX2JewpdRhszo_4UfM1NGB1cETYBY_oETD3b_6bRK_rOVTGAXrf9jH3ithpFng5bM0vGj3mwa6EkyB5qTGWv5Dt69_25ehWHALzsFMNqmFPqt5Jlw4J6tyFoBzU394CnpIx3P52Q/s1600/IMG_3473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKby2ZX2JewpdRhszo_4UfM1NGB1cETYBY_oETD3b_6bRK_rOVTGAXrf9jH3ithpFng5bM0vGj3mwa6EkyB5qTGWv5Dt69_25ehWHALzsFMNqmFPqt5Jlw4J6tyFoBzU394CnpIx3P52Q/s640/IMG_3473.jpg" width="480" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Drank: </b>There is an extensive range of sakes, and wines by the glass or carafe. For bottles, the entry level white is a Picpoul de Pinet (£38), while the red is a Corbieres (£35).</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">The special seasonal Cherry Blossom cocktail (£12.50) was a delicious blend of Japanese Roku gin, with its unique blend of six botanicals including yuzu peel, alongside yuzu juice, ginger, cactus, chilli syrup and refreshing Italian Rinomato aperitif, finished with a splash of sparkling sake. This was aromatic and off-dry, with the sweetness balanced by chilli heat and bitterness with a good hit of alcohol. It was fantastic.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vOtAbpVxmmhIBdMaPy7xdDylb0Pt5O-WlEp1liSkMMOGKfNOCapheyOpBoiM50pLQ6EFg3BHtwPJniCKIMuYwxMhAgKT-90uIPcEAWvhnGX2uPjlWXou0qmYAJTcfr2hUtGFPUneoSM/s1600/Snapseed+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vOtAbpVxmmhIBdMaPy7xdDylb0Pt5O-WlEp1liSkMMOGKfNOCapheyOpBoiM50pLQ6EFg3BHtwPJniCKIMuYwxMhAgKT-90uIPcEAWvhnGX2uPjlWXou0qmYAJTcfr2hUtGFPUneoSM/s640/Snapseed+6.jpg" width="480" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">With the main courses, we shared a bottle of Tourraine Chenonceux, La Voute 2017, from Domain Joel Delaunay (£50). A Sauvignon Blanc, this was about as different from a New Zealand Sauvignon as it is possible to imagine, with rich, luscious aromas of white flowers, peach and tropical fruit.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmywXCgv2tozkNcMqUbILaWgZQLhgei8kzUWCCgNRl7170pMkHXNwr7oj0guLOm9snDSjzKcnY7EwVlDAsKh32HCNOJJBQLxzJoEIT_41uoyhu_1vIaqsyzvq7WjauhvVRmYyxJlWtF0/s1600/IMG_3449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmywXCgv2tozkNcMqUbILaWgZQLhgei8kzUWCCgNRl7170pMkHXNwr7oj0guLOm9snDSjzKcnY7EwVlDAsKh32HCNOJJBQLxzJoEIT_41uoyhu_1vIaqsyzvq7WjauhvVRmYyxJlWtF0/s640/IMG_3449.jpg" width="480" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">With dessert, we had a refreshing glass of sparkling Mio sake (£29 for 300 ml). </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Likes: </b>Friendly, helpful service. The fried rice with XO sauce plus the Dongpo pork belly were both lovely, and the wines and cocktails were well chosen and interesting. </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Dislikes:</b> Desserts were a real let-down. </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Verdict: Mei Ume is a unique restaurant serving both fine-dining Chinese and Japanese cooking under one roof. We love the gorgeous setting within the Four Season Ten Trinity Square, the food and friendly service. Recommended.</i></b></span></div>
<div>
<br /></div>
Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com0tag:blogger.com,1999:blog-4620769829682448740.post-71826246258491791312019-02-22T08:41:00.000+00:002019-02-22T08:41:55.942+00:00Hakkasan's CNY Year of the Pig Menu - Reviewed<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Name:</b> <a href="https://hakkasan.com/locations/hakkasan-hanway-place/">Hakkasan Hanway</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Where:</b> Hakkasan, 8 Hanway Place, London W1T 1HD, <a href="https://hakkasan.com/locations/hakkasan-hanway-place/">https://hakkasan.com/locations/hakkasan-hanway-place/</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Cost: </b>The Year of the Pig Chinese New Year menu is priced at £88 per person. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>About:</b> To celebrate the Year of the Pig, <a href="https://hakkasan.com/locations/hakkasan-hanway-place/">Hakkasan Hanway Place</a> is offering a Chinese New Year set banquet, available only until Sunday 24th February. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Ate: </b>The menu kicked off with a salad of Peking duck with crispy bean curd and mango - this had perfectly crisp duck skin, candied orange peel, mixed greens, shredded chilli strands and dragon fruit. Fresh, with great acidity, and wonderfully sweet and fatty duck morsels, this was a great start to the meal.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJpk9VTFwXRbzQBTna6RVZp_7Ffs9AvFMwEFHjH2ruMhk8f8x7Ims7oVw6ygakhyphenhyphenDM2yOitxLb1aT3DXf18d6LIyF8jr01RbwDeiCILaU6_Miy0r9RiH0W0efMYWwgI-XWu_3EpZsduQ/s1600/Snapseed+20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJpk9VTFwXRbzQBTna6RVZp_7Ffs9AvFMwEFHjH2ruMhk8f8x7Ims7oVw6ygakhyphenhyphenDM2yOitxLb1aT3DXf18d6LIyF8jr01RbwDeiCILaU6_Miy0r9RiH0W0efMYWwgI-XWu_3EpZsduQ/s640/Snapseed+20.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">A dim sum duo followed - a bravura display of culinary skill, with seafood jian dui coated in white sesame seeds, and a fab shacha chicken puff - an ingenious, feather-light pastry case which opens up in segments like a savoury chocolate orange, to reveal a core of chicken with a savoury Fujian shacha sauce made from soybean oil, garlic, shallots, chillies, brill and dried shrimp.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkWer9hr34nfRS-wqKmxZMM3jd0oq0LTTcfLp8BvULd7CKp3-AA267TH2uv4WsLMGNmWi8m2TN1odN_-mHgerR9zVWXPRvIxRxk7BZgosnEkqyfY7sl2TlCdfVJ2OtmISmoDwDzwfqfU/s1600/Snapseed+19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkWer9hr34nfRS-wqKmxZMM3jd0oq0LTTcfLp8BvULd7CKp3-AA267TH2uv4WsLMGNmWi8m2TN1odN_-mHgerR9zVWXPRvIxRxk7BZgosnEkqyfY7sl2TlCdfVJ2OtmISmoDwDzwfqfU/s640/Snapseed+19.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The superior soup with Chilean seabass, goji berries and rings of bamboo pith had a well flavoured broth perfumed with chrysanthemum petals and ginko nut, and dainty cubes of seabass and yam.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_Z6MBRrztUBzpaIsJwJAlizk0FLkPfcXANtVDc8ln_CsLHPoSiIqiMjxcelvq0C0Jakj41oMLb4NarDJAigiXtvL3ytRme_c537eNl5GO8YSJPMvUnyiFMTRqfs7RQQQiYl7D2Qu1YM/s1600/Snapseed+22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_Z6MBRrztUBzpaIsJwJAlizk0FLkPfcXANtVDc8ln_CsLHPoSiIqiMjxcelvq0C0Jakj41oMLb4NarDJAigiXtvL3ytRme_c537eNl5GO8YSJPMvUnyiFMTRqfs7RQQQiYl7D2Qu1YM/s640/Snapseed+22.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Wok-fried lobster with spinach, lily bulb and lotus seeds was fresh, succulent and generous.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrN98tj0M7GysMc6JuGVa4wolyQ9YJfaD9qPvdu064p6m4xXuOYqPS6b3q3dvqHKNvl9R28DpitKmtrLs7OFdXtE5KmddYrfeRkmSgBIjV1whiz9UVMBPu37MARFocvm9hbxXMvJwhjxQ/s1600/Snapseed+26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrN98tj0M7GysMc6JuGVa4wolyQ9YJfaD9qPvdu064p6m4xXuOYqPS6b3q3dvqHKNvl9R28DpitKmtrLs7OFdXtE5KmddYrfeRkmSgBIjV1whiz9UVMBPu37MARFocvm9hbxXMvJwhjxQ/s640/Snapseed+26.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The Rhug Estate lamb had tender nuggets of fillet, served with shiitake mushrooms and rice cakes, in a spicy sauce fragrant with ginger, spring onion and chilli peppers.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTba3ZorcLeg7q_KKc6kVWkoNBwClnLmupJX7XaxFoWR4D1HX7jUaoAS5kQtozJgR0aQbR3PKnFyeVN8Mw5R85mOvam1gLs_SUc3TFC4zU4BorLJsr-kWz3_uaLjZtsW8S3PXy5jeL5g/s1600/FullSizeRender+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTba3ZorcLeg7q_KKc6kVWkoNBwClnLmupJX7XaxFoWR4D1HX7jUaoAS5kQtozJgR0aQbR3PKnFyeVN8Mw5R85mOvam1gLs_SUc3TFC4zU4BorLJsr-kWz3_uaLjZtsW8S3PXy5jeL5g/s640/FullSizeRender+10.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Crispy suckling pig, with skin as crisp as caramel, was served atop sticky glutinous brown rice with a delectable pomegranate foam.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4MO7km-u9l-XqF1E1UdaY1Qg__9Mh8eJ8TDavNs_X53pHh_yNclZR_zZjyRu9BuxlLPISx-OnURXo9kEiDXZAhAwKRelPzxUYcKK-CZK0Drix7t6UbhBKSrsnwdJfpZKM7hL6N0-dW0/s1600/Snapseed+23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4MO7km-u9l-XqF1E1UdaY1Qg__9Mh8eJ8TDavNs_X53pHh_yNclZR_zZjyRu9BuxlLPISx-OnURXo9kEiDXZAhAwKRelPzxUYcKK-CZK0Drix7t6UbhBKSrsnwdJfpZKM7hL6N0-dW0/s640/Snapseed+23.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The side dish of stir-fried pak choi with meaty eryngii (king mushroom) and the rare but revered pioppini (aka the highly prized matsutake mushroom) was nothing short of outstanding.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkZO9KU9RPVsKTTEbuUgFWxIWc8OW4v9hK_uePwKsSc-Fb54fKm1JfpxqXeB4FSn-Juse0n5qLguVW6IlE2c1B26ySBOVFLNAKwGmBppivOxUgevDMADVihqMRpjKYUsDpoPhSQDxgco/s1600/Snapseed+25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkZO9KU9RPVsKTTEbuUgFWxIWc8OW4v9hK_uePwKsSc-Fb54fKm1JfpxqXeB4FSn-Juse0n5qLguVW6IlE2c1B26ySBOVFLNAKwGmBppivOxUgevDMADVihqMRpjKYUsDpoPhSQDxgco/s640/Snapseed+25.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Dessert was a "wealth pot", signifying favourable financial auguries for the New Year. The pot was of dark chocolate, filled with mandarin granita and a crunchy hazelnut and chocolate ice cream.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPtXZQAzMRe-fZJaR-eJOJU_KiT8ZWoYVklmr_kqDHDnysHs4sLDfzTa0PY8oV3PJtlh5iIK0brxW4krwdmjtj8XTk6Hq5xVPZZQRG0TJdjhuecmkEIHJBDk1zJIrtUSSIKMSaeDo4PI/s1600/Snapseed+30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPtXZQAzMRe-fZJaR-eJOJU_KiT8ZWoYVklmr_kqDHDnysHs4sLDfzTa0PY8oV3PJtlh5iIK0brxW4krwdmjtj8XTk6Hq5xVPZZQRG0TJdjhuecmkEIHJBDk1zJIrtUSSIKMSaeDo4PI/s640/Snapseed+30.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The patisserie at Hakkasan is justly renowned, and the Fortune Macaron did not disappoint - with a crisp crust and a light, slightly chewy interior and a floral cream centre, this was an understated gem to bring the meal to a fitting end.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMDB9hhxiv6M-4yuWwRrIj-gpexK36ksFuWtj2ptgc7OPGeWQi7u-4n-nlfslUEejDp6KlZBBAl-fMFBirCMN59uhNz1Luw9ZU0RKYE02lk51CGL6GjnOA3sMSCOaECeq40D8c5jpb_4/s1600/Snapseed+28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMDB9hhxiv6M-4yuWwRrIj-gpexK36ksFuWtj2ptgc7OPGeWQi7u-4n-nlfslUEejDp6KlZBBAl-fMFBirCMN59uhNz1Luw9ZU0RKYE02lk51CGL6GjnOA3sMSCOaECeq40D8c5jpb_4/s640/Snapseed+28.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Drank: </b>We started with a Liao Liao cocktail - a refreshing blend of Ketel One vodka, with rosella, oloroso sherry, lemon, kumquat and plum bitters.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsutpdQndktCDQZU6g5sp2Wbu0hRlgZanDhUFWblIPOGveMkUdpxEkKrWobPWAEX1Uf8bAtAJ_eG39dYGZgIlHj5SYxEggoIkt_vhQW3ZKvRmNcq6VcCiKBq1bO49iSJ4-Kwxj1WIDo0E/s1600/Snapseed+18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsutpdQndktCDQZU6g5sp2Wbu0hRlgZanDhUFWblIPOGveMkUdpxEkKrWobPWAEX1Uf8bAtAJ_eG39dYGZgIlHj5SYxEggoIkt_vhQW3ZKvRmNcq6VcCiKBq1bO49iSJ4-Kwxj1WIDo0E/s640/Snapseed+18.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">With our meal, we shared a bottle of Albariño Abadia De San Campio, Terras Gauda, 2017 (£47). From Rias Baixas, this has pineapple and tropical fruit flavours, refreshing citrus acidity and a long finish, expertly recommended by Deputy Head Sommelier, Asturian-born Noelia Calleja.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXTXKa4Nx67PVZwROohajOBZvCFbDZxPGUTWtnNvm6h9WUGUHqdejL3QQkvklpxlxl-AoidFw92jYJ76fZCeHGOkm0i_TU8yx-8vXFD5FpEGvXykix9T7CpBQitoY_9l25be7UecEDDU/s1600/Snapseed+21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXTXKa4Nx67PVZwROohajOBZvCFbDZxPGUTWtnNvm6h9WUGUHqdejL3QQkvklpxlxl-AoidFw92jYJ76fZCeHGOkm0i_TU8yx-8vXFD5FpEGvXykix9T7CpBQitoY_9l25be7UecEDDU/s640/Snapseed+21.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Likes: </b>Highlights for me were the ingenious shacha chicken puff, the lobster, the Rhug Estate lamb fillet, and the magnificent matsutake and eryngii mushroom dish. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Dislikes: </b>None</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Verdict: If you have not yet celebrated the 2019 Chinese New Year of the Pig, hurry along to <a href="https://hakkasan.com/locations/hakkasan-hanway-place/">Hakkasan Hanway Place</a> for this CNY banquet, which ends on 24th February 2019. For me, its their best CNY menu yet. Very highly recommended!</i></b></span>Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com0tag:blogger.com,1999:blog-4620769829682448740.post-77521770753251115642019-02-20T07:38:00.000+00:002019-02-20T07:38:29.713+00:00The 2019 Year of the Pig CNY Menu at Yautcha City<br />
<b style="font-family: Georgia, "Times New Roman", serif;">Name: </b><a href="http://www.yauatcha.com/city/" style="font-family: Georgia, "Times New Roman", serif;">Yauatcha City</a><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Where: </b>1 Broadgate Circus, London EC2M 2QS, <a href="http://www.yauatcha.com/city/">http://www.yauatcha.com/city/</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Cost: </b>The CNY menu is priced at £60 per person. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>About: </b>Michelin-starred <a href="http://www.yauatcha.com/city/">Yauatcha</a> is one of my favourite Chinese restaurants in London, with the first branch in Soho, and this glamorous spot in the City opened in 2015. Building on the Chinese dim sum teahouse concept, Yauatcha City has two bars, two outside terraces and a large main dining area, and on the weekday evening we were there was as usual packed with an after-work crowd.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4xtsXzxK7XiMj_31ykFUaeMqoTF8UBP2wUsaVb5K8mCeC2JkSyhE5Gwwbydtcx4E9GZ3Y5St8iiPMQkfxXBpaZydqIYa1k7YUmTEvejCzOHGqbqe-4rGtgjAdq-y82Ppr9JCFhryj6k/s1600/Snapseed+14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4xtsXzxK7XiMj_31ykFUaeMqoTF8UBP2wUsaVb5K8mCeC2JkSyhE5Gwwbydtcx4E9GZ3Y5St8iiPMQkfxXBpaZydqIYa1k7YUmTEvejCzOHGqbqe-4rGtgjAdq-y82Ppr9JCFhryj6k/s640/Snapseed+14.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The Chinese kitchen is led by Chef Tong Chee Hwee, and offers authentic Cantonese dishes with a modern influence, while the drinks menu has a staggering 38 types of tea plus cocktails inspired by Chinese ingredients and a large wine and Champagne list.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I am a regular visitor to <a href="http://www.yauatcha.com/city/">Yauatcha City</a>, and was keen to try their Year of the Pig CNY menu, available only until 23rd February 2019. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Ate: </b>The Dim Sum course had steamed, fried and baked items, including my all-time favourite buttery venison puffs. Highlights though were the steamed selection, including the spicy scallop, wild mushroom dumplings, and the prawn and chicken siu mai - delicately made, with paper thin skins and bursting with freshness and flavour.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWok2UfNAaznrRVCSkzdLVjAPUW_xE5BvdIeoK1zgpgYra7l6TOqxH-h2ERGhP5AxSyFPxliLEY7wliIKGm9vfVz9bosq4JqM1X2X2LZDUmiDPtEl58yJFN1Ea8EUbdEJwVwsnY6i7ww/s1600/FullSizeRender+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1111" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWok2UfNAaznrRVCSkzdLVjAPUW_xE5BvdIeoK1zgpgYra7l6TOqxH-h2ERGhP5AxSyFPxliLEY7wliIKGm9vfVz9bosq4JqM1X2X2LZDUmiDPtEl58yJFN1Ea8EUbdEJwVwsnY6i7ww/s640/FullSizeRender+8.jpg" width="444" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmnRQQkF1dJ0HgjKE7ldEV3nVmO_kU0jaVjNttvjALR0ej_yN7ByoZ5gRDSR18QKtBhtRl_XfoD0VImYNKUut_jVQGvMgkoxdDqf7Kz9WWVW9wsIRvMBbpS_GPNQbNTq1dQlMHSEJ-a8/s1600/Snapseed+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmnRQQkF1dJ0HgjKE7ldEV3nVmO_kU0jaVjNttvjALR0ej_yN7ByoZ5gRDSR18QKtBhtRl_XfoD0VImYNKUut_jVQGvMgkoxdDqf7Kz9WWVW9wsIRvMBbpS_GPNQbNTq1dQlMHSEJ-a8/s640/Snapseed+7.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Fried dim sum items included crispy monkfish cheeks with enoki mushroom and salsify (delectably meaty morsels), with a sweet and spicy sauce, and homemade prawn tofu with seaweed and water chestnut.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeULD2e5P7ViwUaDvMcFRithNs2GhvE9uQ0NrabQaSp9pzUsZywDLpdJUOck35bLQr9Nrp1FbOQ0lABAQuZrRqKsSE0_NlK-LV5p8SENxOIGWq5Y1QWkUXdYvr-2oK_QYopD5alP9Q8AQ/s1600/Snapseed+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeULD2e5P7ViwUaDvMcFRithNs2GhvE9uQ0NrabQaSp9pzUsZywDLpdJUOck35bLQr9Nrp1FbOQ0lABAQuZrRqKsSE0_NlK-LV5p8SENxOIGWq5Y1QWkUXdYvr-2oK_QYopD5alP9Q8AQ/s640/Snapseed+8.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The main event was a medley of dishes - steamed freshwater prawn with chilli, ginger and garlic was punchy and flavoursome.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nF9eVs1l9jFGnFyUTWKJHH5MZlOH0X1FTu9O_0W8jimqste-dt7jzDq4mk8GFHAeFhnYcjbMXp9xz6yTFnX_kQmzdBou-osxNKpbbKxJunxSQ6o3HjXUtNw4QOPvxtnyTKE9TXUJjG4/s1600/Snapseed+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nF9eVs1l9jFGnFyUTWKJHH5MZlOH0X1FTu9O_0W8jimqste-dt7jzDq4mk8GFHAeFhnYcjbMXp9xz6yTFnX_kQmzdBou-osxNKpbbKxJunxSQ6o3HjXUtNw4QOPvxtnyTKE9TXUJjG4/s640/Snapseed+10.jpg" width="426" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Equally delicious was the Peking-style sliced pork belly, served with golden mantou bread.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wnE6XLXeH88zoSN1P7LvAG1j_oPGFW8xqAf2945u3iLB-Wp6FwwLY6fCDRLweFSIAiMxD_ganvGywCa7iCbH9vEwjhby9lB_Sk1iORRsmoqxauRgbsTPnYAQuNnFtjz2jaD3PdhDDtA/s1600/Snapseed+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wnE6XLXeH88zoSN1P7LvAG1j_oPGFW8xqAf2945u3iLB-Wp6FwwLY6fCDRLweFSIAiMxD_ganvGywCa7iCbH9vEwjhby9lB_Sk1iORRsmoqxauRgbsTPnYAQuNnFtjz2jaD3PdhDDtA/s640/Snapseed+13.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Best of all was the Szechuan three style mushroom - enoki, shimeji and wood ear fungus with green beans and mouth-numbing Szechuanese peppercorns.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBSqG4SuB8-dGGNYuiNbEd2g_JKWuQGHn08vmiqJco-G84u6VY-St-RTQHLbfvTOjXEzmwgp66M6moBYEkxq3i33whRDWYmJVv1Y7aNFGvZEQs1JWuOT6d7oAYDrrrK2JhH19Y9090jw/s1600/Snapseed+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBSqG4SuB8-dGGNYuiNbEd2g_JKWuQGHn08vmiqJco-G84u6VY-St-RTQHLbfvTOjXEzmwgp66M6moBYEkxq3i33whRDWYmJVv1Y7aNFGvZEQs1JWuOT6d7oAYDrrrK2JhH19Y9090jw/s640/Snapseed+12.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The sticky brown rice with Chinese sausage was a good foil for the main course dishes - substantial and gutsy, the rice tasted as though it had been fried in lard, but the flavour came primarily from the Chinese sausages it had been flavoured with.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrzGa5XOXQT7omgekdz8Ntv0DyLbwu_JdnGZ8hfdldC_viSQyiEyRZABKDbnjESZVL06pLcyFmtkrW0AB4W6SwB9vhXuTYEkTI9VD5ynl8PK8V5wBEDTH9_4WKWGO5QwwP-JDX_7123Y/s1600/Snapseed+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrzGa5XOXQT7omgekdz8Ntv0DyLbwu_JdnGZ8hfdldC_viSQyiEyRZABKDbnjESZVL06pLcyFmtkrW0AB4W6SwB9vhXuTYEkTI9VD5ynl8PK8V5wBEDTH9_4WKWGO5QwwP-JDX_7123Y/s640/Snapseed+9.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">For dessert, the Mandarin and matcha Choux with sesame, mandarin compote, orange Chantilly segments and white chocolate discs was light and well presented.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-af4CS_MyoQW4nVkneBbPH4P6SVPrBLt-hCPWd9PdhgdPMOYTHMmYqBE7JpMBtXMhri4j4WIUHSAwkrZVX4bx7ScuhoclnAzAOMljkserETeQdPWiHjDdBJYFGo6Uhq84MKEwODztreA/s1600/Snapseed+17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-af4CS_MyoQW4nVkneBbPH4P6SVPrBLt-hCPWd9PdhgdPMOYTHMmYqBE7JpMBtXMhri4j4WIUHSAwkrZVX4bx7ScuhoclnAzAOMljkserETeQdPWiHjDdBJYFGo6Uhq84MKEwODztreA/s640/Snapseed+17.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Drank:</b> we started with the suggested cocktail for the CNY menu - Nagami Fortune (£13), made with gin, kumquat, raspberry and lime, this was strong, intensely flavoured with the blend of citrus and berry fruits, and very refreshing.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7wRSsBNi0LGAvvhFod_5yifLHvqOZSo2GfVK5f710u3B02bwlKAc6zzR_VhnmDzvLGzF48Es75be8QUv_6bmm7mxTmZERDBhD7ERmGxDJJiavBzXKV6G4GMknaTz7_ZbxG1s1EIhJaU/s1600/Snapseed+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7wRSsBNi0LGAvvhFod_5yifLHvqOZSo2GfVK5f710u3B02bwlKAc6zzR_VhnmDzvLGzF48Es75be8QUv_6bmm7mxTmZERDBhD7ERmGxDJJiavBzXKV6G4GMknaTz7_ZbxG1s1EIhJaU/s640/Snapseed+6.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">We shared a bottle of Pinot Blanc, Granite de la Vallée, from Cave de Turckheim, Alsace (£37). This was light and delicate, with subtle apricot flavours and refreshing acidity.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs06NuU1Y9vw8MIttUntoijLdYvIHqb1mZ3GzwjDwcT1MBU7xU7dYuCqB1XaDjhdONRBlUPLcKu1QgIFIrMpXj_FWq1s0Q9CuW9IA9-ZqkK52oyK-g922IqqoZOP47mgdYj9VJlW_cCpk/s1600/Snapseed+16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs06NuU1Y9vw8MIttUntoijLdYvIHqb1mZ3GzwjDwcT1MBU7xU7dYuCqB1XaDjhdONRBlUPLcKu1QgIFIrMpXj_FWq1s0Q9CuW9IA9-ZqkK52oyK-g922IqqoZOP47mgdYj9VJlW_cCpk/s640/Snapseed+16.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Likes: </b>surprisingly for hardcore meat eaters like ourselves, we thoroughly enjoyed the vegetable dish of beans and mushrooms as well as the steamed pescatarian dim sum selection.</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Dislikes: </b>None.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Verdict: a magnificent CNY menu at <a href="http://www.yauatcha.com/city/">Yauatcha City</a> for the Year of the Pig, but hurry because the menu ends on Saturday 23 February 2019.</i></b></span><br />
<div>
<br /></div>
Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com0tag:blogger.com,1999:blog-4620769829682448740.post-81935852720712112442018-11-21T00:12:00.000+00:002018-11-21T00:12:19.844+00:00The Autumn Leaves Menu at Sake no Hana<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Name: </b><a href="http://sakenohana.com/">Sake no Hana</a></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Where:</b> 23 St James, London SW1A 1HA, </span><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://sakenohana.com/">http://sakenohana.com/</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cost: The Autumn Leaves menu is priced at £40 per person, with the option of a cocktail flight at £23 to share between two. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>About:</b> <a href="http://sakenohana.com/">Sake no Hana </a>is the leading Japanese restaurant of the Hakkasan group which includes the eponymous Michelin-starred Cantonese restaurant, as well as the fabulous Yauatcha, where you can find some of the best dim sum and patisserie in London, at any of their two branches in Soho and the City. The London Foodie is a huge fan of the group, and I am always on the lookout for new menus. So I was intrigued to hear <a href="http://sakenohana.com/">Sake no Hana</a> was serving a seasonal menu, namely the Autumn Leaves.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwapiFWFTUQLuu6qaK-QAzDcUb1737AwNwin80tAkcdX10LCj4IBZpgyTYk6X2A8sLh-ejk1Rt8pRfSJvpP09UoVX6jQNaYAD4_aacoOhVlUqd0o9zNNBoRho15q3kbPYqHN5dHzAApY/s1600/IMG_8570.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwapiFWFTUQLuu6qaK-QAzDcUb1737AwNwin80tAkcdX10LCj4IBZpgyTYk6X2A8sLh-ejk1Rt8pRfSJvpP09UoVX6jQNaYAD4_aacoOhVlUqd0o9zNNBoRho15q3kbPYqHN5dHzAApY/s640/IMG_8570.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Georgia, "Times New Roman", serif;">We arrived on a Monday evening at 9pm to find the restaurant packed. I had a great meal here (The Cherry Blossom Menu) not so long ago, you can read the review </span><a href="http://www.thelondonfoodie.co.uk/2016/06/the-cherry-blossom-menu-at-sake-no-hana.html" style="font-family: Georgia, "Times New Roman", serif;">here</a><span style="font-family: Georgia, "Times New Roman", serif;">. The building is Grade II listed, dating back to the 1960s.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RDFuYWpIBuZMZGrcWYfO8YQ7dewPbxnpyO93UCFFWtVtOTAiDioOYzfGHxWtWdjzDF2sXszgfjtt7B1THbrtrlbD_H7jKED7j6GfU85HgvA0FRGg0XoeDQw53D2bTSBZRZR54No0PxQ/s1600/IMG_8535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RDFuYWpIBuZMZGrcWYfO8YQ7dewPbxnpyO93UCFFWtVtOTAiDioOYzfGHxWtWdjzDF2sXszgfjtt7B1THbrtrlbD_H7jKED7j6GfU85HgvA0FRGg0XoeDQw53D2bTSBZRZR54No0PxQ/s640/IMG_8535.jpg" width="480" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">The entrance to the restaurant is odd, with a narrow entrance leading to even narrower up and down escalators. But the restaurant, reached after passing through a sushi counter with a gaggle of chefs, is on the first floor and is spacious, elegant with a zen Japanese decor of cyprus wall and roof panels designed by Japanese architect Kengo Kuma.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNeW3HeQFLqKCwjvgavuKPr_dn8_eY3_0jsKTdS5z9-5ix1FyT7KjG6x6KVL-YRJQIeJC6P6_p7LPIjbaqpWrz2fUTCBgXLtrWBeVpN2crT07wJXyTUyReB0R26wyi521fIfwbGuw_Pw/s1600/IMG_8572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNeW3HeQFLqKCwjvgavuKPr_dn8_eY3_0jsKTdS5z9-5ix1FyT7KjG6x6KVL-YRJQIeJC6P6_p7LPIjbaqpWrz2fUTCBgXLtrWBeVpN2crT07wJXyTUyReB0R26wyi521fIfwbGuw_Pw/s640/IMG_8572.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The Autumn Leaves menu is available until the end of November, when the restaurant is adorned with autumn maple leaves, with a menu from Executive Chef Hideki Hiwatashi and a cocktail flight created in partnership with Belvedere vodka and Ruinart Champagne.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2693gguShk8oGYm6iqpVWCOAgUw0o6hFvQpSPHyZy4Lk1S6fdD9rhS5k7JjsDJiXn1EVjjYW_GRpMMCMy6oRZDYy6uEMS2KXkyklZNg5ZFeQ_UHZiKSWcTu2E-9bIAdZqrWFscn6sgF4/s1600/IMG_8536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2693gguShk8oGYm6iqpVWCOAgUw0o6hFvQpSPHyZy4Lk1S6fdD9rhS5k7JjsDJiXn1EVjjYW_GRpMMCMy6oRZDYy6uEMS2KXkyklZNg5ZFeQ_UHZiKSWcTu2E-9bIAdZqrWFscn6sgF4/s640/IMG_8536.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Ate: </b>The meal started with an exemplary, heart-warming cup of miso soup.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFj5dPslPNOyWJ9HX-8wMur-W-vB5Pk9XtfY1CkLspgdAjkZ3IiF3fy5ukTTgarCPzbJiRg85kKspej9MFoteXki0TWcL8HOKlsBqQzY-D3Vr__2Es40W7B8f57fMOEgFr6rVm_snBzA/s1600/IMG_8537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFj5dPslPNOyWJ9HX-8wMur-W-vB5Pk9XtfY1CkLspgdAjkZ3IiF3fy5ukTTgarCPzbJiRg85kKspej9MFoteXki0TWcL8HOKlsBqQzY-D3Vr__2Es40W7B8f57fMOEgFr6rVm_snBzA/s640/IMG_8537.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">A mixed platter of four starters followed, with an excellent combination of textures and flavours. This included Maguro sashimi (tuna sashimi with black pepper ponzu); crispy truffle rice balls (fried truffle rice with seasonal mushrooms); shiitake tofu (shiitake mushrooms filled with homemade tofu and wasabi sauce) and Autumnal crisps (sweet potato and beetroot crisps with soba noodles).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItWO8d2oZtwK35mgsiQeE-o2yqJP-oJIiWesocQ_E7CE7MYosU335V80hD7gSwmG1JyWcLJ0AwkctJDAdUddRID42QylUh3w69SgJgDWNrnXhpUiollgheM9W-NTvAEYG5P35nKnvkJk/s1600/IMG_8541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItWO8d2oZtwK35mgsiQeE-o2yqJP-oJIiWesocQ_E7CE7MYosU335V80hD7gSwmG1JyWcLJ0AwkctJDAdUddRID42QylUh3w69SgJgDWNrnXhpUiollgheM9W-NTvAEYG5P35nKnvkJk/s640/IMG_8541.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">From four main-course options, we chose the salmon and chicken dishes. Salmon kurumi miso yaki – pan-fried Loch Duart salmon with Kyoto Saikyo miso was delicious, with crisp, aromatic skin, and the combination with walnuts was a revelation.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gkjXYpA7jsBStbGckj2vQ2mLe1y3I6alMmDbMha-dRvKwmtqO6ASiKfdQWqXyjpe1LXKHPZ5hjQtc8XuOyyGR__f1zrBAjC7dV9p-s8x4CQvNuGHJH_Cfo6NLXHeDNiNIm6AuAmwVwk/s1600/IMG_8550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gkjXYpA7jsBStbGckj2vQ2mLe1y3I6alMmDbMha-dRvKwmtqO6ASiKfdQWqXyjpe1LXKHPZ5hjQtc8XuOyyGR__f1zrBAjC7dV9p-s8x4CQvNuGHJH_Cfo6NLXHeDNiNIm6AuAmwVwk/s640/IMG_8550.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The tori sumiyaki - char-grilled miso chicken with sesame chilli miso and padron pepper - was tender and succulent.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7YPmT29yQvg19JfIYmMeJxe17rk3b0zGWYBA4TwiA2t2rEBP8zleMXvnVDoNCciOk_AdE8lxCWZZc0IFvqf1QYOFbMqFxsFSCl4hR5BoRgQOcYuQcoaQhGQ7pjy-QWYgRoImjWxmOmk/s1600/IMG_8551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7YPmT29yQvg19JfIYmMeJxe17rk3b0zGWYBA4TwiA2t2rEBP8zleMXvnVDoNCciOk_AdE8lxCWZZc0IFvqf1QYOFbMqFxsFSCl4hR5BoRgQOcYuQcoaQhGQ7pjy-QWYgRoImjWxmOmk/s640/IMG_8551.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The other two options on the menu, which we did not get to try, were the Kisetsu tempura moriawase (prawn and seasonal vegetable tempura) and the Tofu Shanshu Sukiyaki (three kinds of tofu with seasonal mushrooms and a soy mirin broth)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Best of all, by far though, was the sushi course that followed the main. The Gunma seared wagyu A5 beef maki, with asparagus, caramelised onion and kizami wasabi, was immensely concentrated, with the kind of complex flavours that I would expect from a slow-cooked oxtail dish.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPx2ZT0F3TYjJfpA5AllPxzNvDHa0v7dsAj4exuV6NEDqac3XFtKsS98BFsYIzd91eLiwkk5CVr2wT-j3sVxUpw9AW7vGzCAHnJU_-cEbva2R1ctS9GJx_9g_-Xys7iUmOL1v39OccdL4/s1600/IMG_8557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPx2ZT0F3TYjJfpA5AllPxzNvDHa0v7dsAj4exuV6NEDqac3XFtKsS98BFsYIzd91eLiwkk5CVr2wT-j3sVxUpw9AW7vGzCAHnJU_-cEbva2R1ctS9GJx_9g_-Xys7iUmOL1v39OccdL4/s640/IMG_8557.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The spicy chirashi maki was also excellent – this combined tuna and white fish with avocado and cucumber.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I'm a big fan of inari sushi - deep-fried tofu pockets filled with sushi rice. But Sake-no-hana's version, served with pickled mooli, shiso and kanpyo (dried gourd), and a home-made soy sauce, was nothing short of superb.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNWbryVFE1Gd0MpYU4jfv_sXBV6kuaWHEQI5FxdTs9FUK84ewcP_k3eLiL-3Yujnq8tUZTWCvLA-Ad9On71fI4rdbO8TY7lV0Z9SBgqBO8psnn4lOVU9gfEYAWoTDFW862xw7IyjxhnQ/s1600/IMG_8562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNWbryVFE1Gd0MpYU4jfv_sXBV6kuaWHEQI5FxdTs9FUK84ewcP_k3eLiL-3Yujnq8tUZTWCvLA-Ad9On71fI4rdbO8TY7lV0Z9SBgqBO8psnn4lOVU9gfEYAWoTDFW862xw7IyjxhnQ/s640/IMG_8562.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">For dessert, we had the Autumn leaf - hazelnut feuilletine, hazelnut chocolate parfait with chocolate and maple syrup soup, mascarpone mousse and fresh yuzu. This showed off the skill of the pastry chef, and was both rich and light, a difficult combination to bring off.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuSP6VqcBqOdFjgoBfeFGQQWlQDSTl7bOfFxOgWOrgDBohx3aGICwm9koMNIGMYGSobOKnhvW4Br8wwLfOrAXlMOHBnbF0KIlkIG0O_HcjmtomaU5JNExND-hEAA5R4eh3dzzysXSZmc/s1600/IMG_8567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuSP6VqcBqOdFjgoBfeFGQQWlQDSTl7bOfFxOgWOrgDBohx3aGICwm9koMNIGMYGSobOKnhvW4Br8wwLfOrAXlMOHBnbF0KIlkIG0O_HcjmtomaU5JNExND-hEAA5R4eh3dzzysXSZmc/s640/IMG_8567.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Drank: </b>We shared a bottle of Albarino Marinero, Terras Gauda, Rias Baixas, Spain 2017 (£45). This was a crisp and well-made wine, with fresh citrus acidity and greengage fruit on the finish. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Likes: </b>The sushi and the dessert were the excellent. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Dislikes: </b>I could have done with some rice, vegetables or some other starch or carbs to be served with the mains, I was still a tad hungry after eating this meal.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Verdict: For good quality Japanese cooking, fantastic sushi and French-Japanese patisserie desserts, the £40 for the Autumnal Leaves menu at <a href="http://sakenohana.com/">Sake-no-Hana</a> represents great value for money and quality.</i></b></span><br />
<br />Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com0tag:blogger.com,1999:blog-4620769829682448740.post-83190203336296537902018-11-13T18:23:00.001+00:002018-11-13T18:23:26.654+00:00When Ordinary Becomes Extraordinary<span style="font-family: Georgia, Times New Roman, serif; font-size: xx-small;"><i>Words and Photography by Su-Lin Ong</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">A heady night of feasting in a boudoir-like salon; then that moment you half expect Adam Ant to leap up and stride down the long table to shake up the conventional. Such was the mood when <a href="http://www.bbr.com/">Berry Bros. & Rudd</a> released its latest limited-edition label for its perennially popular Good Ordinary Claret.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhAd0_O9MIpkzKFYNT7bUL5h2W7AcO_AFb80KqMdo4gvIyY7CWo89-Zyxg9m_C7iOXW8kcmifA7GJWnxQ407HTydLftElDz48n_W_o2oU5dpmJx-7VYwsajTGoXoIxlcRrH4okfZ2gwU/s1600/20181008_220321.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhAd0_O9MIpkzKFYNT7bUL5h2W7AcO_AFb80KqMdo4gvIyY7CWo89-Zyxg9m_C7iOXW8kcmifA7GJWnxQ407HTydLftElDz48n_W_o2oU5dpmJx-7VYwsajTGoXoIxlcRrH4okfZ2gwU/s640/20181008_220321.jpg" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">It was natural genius to show off its fine and dandy label by artist Kate Boxer, matched up with her son Jackson Boxer’s modern cooking at the flamboyant Brunswick House – the Georgian mansion crammed with antiques and salvage to covet and buy.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">This night of hospitality with gusto and intensely rich flavours cast all meekness aside. Befitting a first full-blown feast of Autumn, it was a textured setting of draped swags and the patina of old satin polished wood, with a tumble of flora from the mantlepieces.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The Kate Boxer label is the third limited-edition design by BBR, and follows its commissioned Paul Smith label for its 2013 GOC and the 2014 GOC by design wonder Luke Edward Hall. The depicted dandy and his dog - modelled by Kate’s dog Figgy - is a chap on a mission. He’s firing his pistol to proclaim, ‘Let the feasting begin’.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqfBNIkQVP1rii-wEAYH1vT4_DhIhwtPDBs5Oe1Je1OqCiA40KL6POIFHMJ5f1ndyb5rec9EhtWQXR8WDloe7Ss0bLx34UUCcH9fKWKxzy0UiPGTxZhDwkSQiRPRq4SlSCEHRckoH8Ao/s1600/20181009_153519+Lo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1263" data-original-width="859" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqfBNIkQVP1rii-wEAYH1vT4_DhIhwtPDBs5Oe1Je1OqCiA40KL6POIFHMJ5f1ndyb5rec9EhtWQXR8WDloe7Ss0bLx34UUCcH9fKWKxzy0UiPGTxZhDwkSQiRPRq4SlSCEHRckoH8Ao/s640/20181009_153519+Lo.jpg" width="434" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The wine is a bright and modern Bordeaux red, with notes of deep cherry and bramble. You sense swathes of country mists and goblets filled and re-filled to the brim. It’s a wine to be generous with; an everyday indulgence. When a designer designs, the inspiration usually comes from relishing the product and its aura. As Kate describes her creation, you figure how much she enjoys this kind of feasting on a regular basis; she is very much part of the Boxer lineage of gourmets and chefs.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">To reflect the flavours of the claret, Jackson styled a menu of jewelled beets with gutsy charcuterie, followed by succulent slices of rare, full fat roast beef – all plattered up for guests to convivially serve each other. Even the dessert of richest, darkest chocolate and brandy infused prune loved this wine.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6M-4dy_uCb898kjSgME6vaVUTolNnc8rzdn1aCmOkQGa1WFO3ZJBqBfOEFbPmNGVXdCvUwozYfcCNs-4L0pA0KvHRYRlHbtmZywT4mKv4sdpEMoaxc23vIR7wmZGUs_gkIUeowpEIj0k/s1600/20181008_205810.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6M-4dy_uCb898kjSgME6vaVUTolNnc8rzdn1aCmOkQGa1WFO3ZJBqBfOEFbPmNGVXdCvUwozYfcCNs-4L0pA0KvHRYRlHbtmZywT4mKv4sdpEMoaxc23vIR7wmZGUs_gkIUeowpEIj0k/s640/20181008_205810.jpg" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">And yes, the dandy himself lent his full-size presence to the feast. Kate Boxer’s original dry point etching with carborundum seemed so completely at home in the deep shadows and candlelight.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjciY33F_KLpTXwLX9k5a3jygARL1J4PwnWDz21bPL5HUGAD3IEhhMfxy9yhp94ulnPXi0cO0qM5KxsoATNnCpBrl3zFsTcvsSZ1_RPQX6hdvawfSjMGe4AMy7ZKq6hDUm1PVBnff5TVtg/s1600/Designer+Kate+Boxer.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjciY33F_KLpTXwLX9k5a3jygARL1J4PwnWDz21bPL5HUGAD3IEhhMfxy9yhp94ulnPXi0cO0qM5KxsoATNnCpBrl3zFsTcvsSZ1_RPQX6hdvawfSjMGe4AMy7ZKq6hDUm1PVBnff5TVtg/s640/Designer+Kate+Boxer.jpg" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The new Kate Boxer-labelled <a href="http://www.bbr.com/">Berry Bros. & Rudd</a> Ordinary Claret is available from 25 October 2018. £9.95 for a bottle. And when the 7,000 bottles are gone, they’re gone. <a href="http://www.bbr.com/">www.bbr.com</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The dinner:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Prosciutto, bresaola, fennel salami, mortadella, olive, cornichon and caperberry</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Heritage beetroot, goat curd, pistachio dukkah and puntarella</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Rare roast sirloin of beef with horseradish, Cornish potatoes, roast carrots and pound farm leaves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Chocolate pot with boozy prune, cultured cream and almond</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">* * *</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Champagne Berry Bros. & Rudd Grand Cru by Mailly</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Negroni cocktails</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">White Burgundy 2017 Berry Bros. & Rudd by Collovray & Terrier</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Red Bordeaux 2016 Berry Bros. & Rudd Good Ordinary Claret by Dourthe</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Su-Lin Ong attended as a guest of Berry Bros. & Rudd.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Twitter: @sloLondon</b></span><br />
<div>
<br /></div>
Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com1tag:blogger.com,1999:blog-4620769829682448740.post-51334562448465449612018-11-03T17:09:00.002+00:002018-11-03T17:12:40.556+00:00Santo Remedio's Delicious Mexican Sunday Brunch <span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><span style="font-family: "georgia" , "times new roman" , serif;"><b>Name: </b><a href="https://www.santoremedio.co.uk/">Santo Remedio</a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br />
</b></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Where: </b>Santo Remedio, 152 Tooley Street, London , SE1 2TU, </span><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://www.santoremedio.co.uk/">https://www.santoremedio.co.uk/</a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Cost: </b>Starters are £4.50-£6.50, mains £11-£15, with sweet pancakes or filled doughnuts at £4-£8.50. Brunch cocktails are £8.50-£11.50. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>About: </b>Edson and Natalie Diaz-Fuentes set up <a href="https://www.santoremedio.co.uk/">Santo Remedio</a> in Shoreditch in 2016, opening their second branch in London Bridge's Tooley Street in 2017, serving up a menu of modern Mexican food.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_wPwjJTmyWjnoiWDZNM5E5iG24O8f1jwkDqmsZFrlyp83kLmsi65h6gNgHJxAKkJJFvASFPu1jphfDePS-EQhoYRfwtCRsyE4V3H3boII9f1zs1dEGsL3deY94Eg2scjJwdkqm8Pv-o/s1600/Snapseed+83.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_wPwjJTmyWjnoiWDZNM5E5iG24O8f1jwkDqmsZFrlyp83kLmsi65h6gNgHJxAKkJJFvASFPu1jphfDePS-EQhoYRfwtCRsyE4V3H3boII9f1zs1dEGsL3deY94Eg2scjJwdkqm8Pv-o/s640/Snapseed+83.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The menu focuses on dishes from Mexico City, Oaxaca and the Yucatan peninsula.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQmTEqVsXIfNZteuss7djB38kezmS7SjpPsQTbfePBeDXqo8W79OPDT4DIy-qNEOGCds2Gkw3AC89AS7KslMgwOpAb6wCc5fu7lIW5EB-QIjnaKxDvZHEcUqL1GoXiYJQvxctqcXRXZ4/s1600/Snapseed+85.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQmTEqVsXIfNZteuss7djB38kezmS7SjpPsQTbfePBeDXqo8W79OPDT4DIy-qNEOGCds2Gkw3AC89AS7KslMgwOpAb6wCc5fu7lIW5EB-QIjnaKxDvZHEcUqL1GoXiYJQvxctqcXRXZ4/s640/Snapseed+85.jpg" width="640" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://www.santoremedio.co.uk/"><br />
</a></span> <span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://www.santoremedio.co.uk/">Santo Remedio</a> uses a blend of imported Mexican ingredients and fresh local produce (for example, their Mexican-style Cotija cheese is made by Gringa Diary in nearby Peckham), to create fresh, vibrant Mexican flavours, and the dishes I have tried before were among the best in London. All the salsas are made on the premises.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcrH7-6Sd9kuM4hA7YizWFxGutd5Hv0EeYTceO9tek4xhVwN42BF7K6RMUaRlDR79RA56sS4rfqKDJELos4FHBJOvLovaIJJXWmefHxCV7L7UIG8Q-QewZw0OGp9xoA7WEBORIRFXI_s/s1600/Snapseed+84.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcrH7-6Sd9kuM4hA7YizWFxGutd5Hv0EeYTceO9tek4xhVwN42BF7K6RMUaRlDR79RA56sS4rfqKDJELos4FHBJOvLovaIJJXWmefHxCV7L7UIG8Q-QewZw0OGp9xoA7WEBORIRFXI_s/s640/Snapseed+84.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">From October 2018, they are serving a Mexican Sunday Brunch menu, and I made my way over to give it a try.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgYKOUN24an-NTn5XL-5N5DVpQdRTYs_XbMHBy9yh1o9TbfNbgPo7jaoA9GGGKJVX2PqiMUhLudDygmDrhlmefxfiFB8XbazvWHJlreNcTMLG_tTlhGyLv2KZEPz4ryo2b6SckdKEEUI/s1600/FullSizeRender+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgYKOUN24an-NTn5XL-5N5DVpQdRTYs_XbMHBy9yh1o9TbfNbgPo7jaoA9GGGKJVX2PqiMUhLudDygmDrhlmefxfiFB8XbazvWHJlreNcTMLG_tTlhGyLv2KZEPz4ryo2b6SckdKEEUI/s640/FullSizeRender+10.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>What We Ate:</b> A classic guacamole, with smashed avocado, onion, tomato and tortilla chips (£6), with grasshoppers (£1.50) was fresh, vibrant and delicious.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5BIwT3o6ABlvvCppCYZCMeoT4d1vP6zrQ5aneLbETTeAYKVeoZC0iVG0O2g8gWOkSRtOVMfpEdFaFPLmn3YmaJKNhyphenhyphenT10zHIVjxwfxOiQC-Vqhd61841-Osakdd4RHhSeF-UJNXlnyY/s1600/Snapseed+88.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5BIwT3o6ABlvvCppCYZCMeoT4d1vP6zrQ5aneLbETTeAYKVeoZC0iVG0O2g8gWOkSRtOVMfpEdFaFPLmn3YmaJKNhyphenhyphenT10zHIVjxwfxOiQC-Vqhd61841-Osakdd4RHhSeF-UJNXlnyY/s640/Snapseed+88.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Tetela - was a delectable corn masa parcel filled with black beans served over a glossy mole negro, finished with Cotija cheese and crema (£5.50).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4dv5R4BIGhmme8vICeq_7DE2xVlKZWsuXrG7n3dWoIFi_DJBmVFmCzoWVEdwePn5z98iQPCS_Ds-l2XXFrrMWQyXkUgBCAOqbTMV3WpeRgLULtq4qsvPZvNHolOC7S1hQ2VIvxqNoDQ/s1600/Snapseed+89.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4dv5R4BIGhmme8vICeq_7DE2xVlKZWsuXrG7n3dWoIFi_DJBmVFmCzoWVEdwePn5z98iQPCS_Ds-l2XXFrrMWQyXkUgBCAOqbTMV3WpeRgLULtq4qsvPZvNHolOC7S1hQ2VIvxqNoDQ/s640/Snapseed+89.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Equally good were the Motuleños - corn tostadas with black beans, topped with 2 free range fried eggs, salsa roja with morita and ancho chillies, Cotija cheese, grilled bacon and plantains (£14). This is a regional dish from the Yucatan peninsula, and was Edson's favourite brekkie while he lived in that part of the country.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0mYPdZ7WntuUTIqurhu2RtFpCpDdhgXQZtbXpF0v3DaxcnnOObHm8TdHK1phnjLg8-56shhLylpfWDaIKO498-BQ3M-1wJk8fm8GO6nWe1xBpWqcvC8oCD8kenOws7ofcaGwW2ezt78/s1600/Snapseed+90.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0mYPdZ7WntuUTIqurhu2RtFpCpDdhgXQZtbXpF0v3DaxcnnOObHm8TdHK1phnjLg8-56shhLylpfWDaIKO498-BQ3M-1wJk8fm8GO6nWe1xBpWqcvC8oCD8kenOws7ofcaGwW2ezt78/s640/Snapseed+90.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">But the dish that really made me want to visit Santa Remedio was their Torta Ahogada, which I had tried a couple of weeks earlier at a one-off collaboration they ran with Bubbledogs (reviewed <a href="http://www.thelondonfoodie.co.uk/2018/11/bubbledogs-6th-birthday-collaboration.html">here</a>).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1ysNfgeiU7xm2_syb_jOdqw2IH4uEvDzm2VFeSY9hzFXm41O1WT_3xk66CVZy0-OmLXywOvSJFcZTJycQ8ynS2iDUYXkZwIPextpApndABuVTqLOs_05Hbe_c4L-5Xp0QuvQUUNgOEU/s1600/Snapseed+92.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1ysNfgeiU7xm2_syb_jOdqw2IH4uEvDzm2VFeSY9hzFXm41O1WT_3xk66CVZy0-OmLXywOvSJFcZTJycQ8ynS2iDUYXkZwIPextpApndABuVTqLOs_05Hbe_c4L-5Xp0QuvQUUNgOEU/s640/Snapseed+92.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">This is a sourdough baguette filled with crispy fried pork belly, dunked (ahogada translates as drowned) in a magnificent salsa roja made from a blend of chillies including morita, wh</span><span style="font-family: "georgia" , "times new roman" , serif;">ich gives a fantastic smokiness, grilled tomatoes and other seasonings, dotted with pink pickled onions (£12.5). The sandwich was punchy, vibrant and so delicious.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2550BpZjtSJRHOA5A-XwbMEnXMdHi9EBK8jMNxfJ8KKQ8lk4K6t0zLUj6uDL3E2q_42e-qflBarqLLK1wObp1KGNlcYvrRn1ng5b1xP3gV4fYs0AcKKlVdNNrSx66ciLZEqORWo91Ov4/s1600/Snapseed+91.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2550BpZjtSJRHOA5A-XwbMEnXMdHi9EBK8jMNxfJ8KKQ8lk4K6t0zLUj6uDL3E2q_42e-qflBarqLLK1wObp1KGNlcYvrRn1ng5b1xP3gV4fYs0AcKKlVdNNrSx66ciLZEqORWo91Ov4/s640/Snapseed+91.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">For dessert, we had the tres leches pancakes with banana (£7.50), made with three types of 'milk' including dolce de leche, served with a Mexican chocolate de agua (£3.50), a traditional water-based drink with cinnamon and sugar. The pancakes were surprisingly light, flavoured with cinnamon and a side serving of fresh raspberry puree cut through the sweetness of the pancake and syrup.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmP4jRdDhsBgw0fe_cH_OdCKCS3tVxfEkNKtClIcScAppKpzhq3cC_-C3TOLfZOjx38ZT7MaASklfEmMmF7Hu_nn3FPfS_CQ3sSiisoj12-77DHlcptLVPMxglNof9MLAx4wgJV56jzc/s1600/Snapseed+93.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmP4jRdDhsBgw0fe_cH_OdCKCS3tVxfEkNKtClIcScAppKpzhq3cC_-C3TOLfZOjx38ZT7MaASklfEmMmF7Hu_nn3FPfS_CQ3sSiisoj12-77DHlcptLVPMxglNof9MLAx4wgJV56jzc/s640/Snapseed+93.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>What We Drank:</b> We had a couple of 180 Tequila Bloody Maria's (£8.50) - made with blue agave tequila, tomato juice, Santo Remedio chilli blend and celery.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASXY3zqRqPUG9yBNRW_R9k5VpgHb1EU_a1df7KYZJ869bb_AXCNOFEc60gvkLcepT8fpyojJRalwD8D3862OkUo8OcWnu6NNyRErlVYA-mIJ3vuuFwLP5gG698nCP1C8ZgEg_Tzlg_ZU/s1600/Snapseed+87.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASXY3zqRqPUG9yBNRW_R9k5VpgHb1EU_a1df7KYZJ869bb_AXCNOFEc60gvkLcepT8fpyojJRalwD8D3862OkUo8OcWnu6NNyRErlVYA-mIJ3vuuFwLP5gG698nCP1C8ZgEg_Tzlg_ZU/s640/Snapseed+87.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Likes: </b>The Torta Ahogada was sublime, the Motuleños were excellent. The food tasted fresh, vibrant and full of flavour. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Dislikes: </b>None </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Verdict: The Mexican dishes I tried at <a href="https://www.santoremedio.co.uk/">Santo Remedio</a> </i></b></span><b style="font-family: Georgia, "Times New Roman", serif;"><i>are some of the best I have had in the UK, and indeed took me back to some of the best restaurants I experienced in Mexico City and Oaxaca. <a href="https://www.santoremedio.co.uk/">Santo Remedio</a> is my go-to place for Mexican food in London. Highly recommended.</i></b><br />
<br />
Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com0tag:blogger.com,1999:blog-4620769829682448740.post-56197560197782725912018-11-01T17:43:00.000+00:002018-11-01T17:43:28.198+00:00Bubbledogs 6th Birthday Collaboration with Santo Remedio<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Name:</b> <a href="https://www.bubbledogs.co.uk/">Bubbledogs </a>and Santo Remedio</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Where:</b> Bubbledogs at 70 Charlotte Street, London, W1T 4QG (<a href="https://www.bubbledogs.co.uk/">https://www.bubbledogs.co.uk/</a>) and <a href="https://www.santoremedio.co.uk/">Santo Remedio</a> at 152 Tooley St, London SE1 2TU (<a href="https://www.santoremedio.co.uk/">https://www.santoremedio.co.uk/</a>)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Cost:</b> A 3-course meal at <a href="https://www.bubbledogs.co.uk/">Bubbledogs</a> cost on average £25 per person, not including drinks or service.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>About:</b> <a href="https://www.bubbledogs.co.uk/">Bubbledogs</a> have been serving up their celebrated combination of hot dogs and Champagne from their Charlotte Street restaurant since 2012, when husband and wife team Sandia Chang and James Knappett (who runs the Michelin-starred restaurant Kitchen Table at the back of <a href="https://www.bubbledogs.co.uk/">Bubbledogs</a>) founded the restaurant.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiH_cXMNKNzzwLrt9JjWTSrj6Vkyu4jMv7zMDTu-ubnpEt2rni-DVW1mYOJr27OIJVonVDzMAwMq9jQkWJe5KvuWpgc31J1-UTYB6E6W6KzkOjTUMKfZQBGgY-Jo3gLoLDoBWD_eT05c/s1600/Snapseed+71.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiH_cXMNKNzzwLrt9JjWTSrj6Vkyu4jMv7zMDTu-ubnpEt2rni-DVW1mYOJr27OIJVonVDzMAwMq9jQkWJe5KvuWpgc31J1-UTYB6E6W6KzkOjTUMKfZQBGgY-Jo3gLoLDoBWD_eT05c/s640/Snapseed+71.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">To celebrate their 6th birthday, Chang and Knappett teamed up with Mexican food specialists Edson and Natalie Diaz-Fuentes of <a href="https://www.santoremedio.co.uk/">Santo Remedio</a> in London Bridge.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaAwOMsB7pKO8G-wx2oe8U4FQsEu6OUuG9gjnTzKJ1guIFcERmK9DugPNvrjM3qF1g_VJDpsBZhyphenhyphength7k4TreqZOzTjjTdLfqBrMfss7SgGeZpzsJi3kTMFz6EmhCjLAaqCTkAU087yo/s1600/Snapseed+68.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaAwOMsB7pKO8G-wx2oe8U4FQsEu6OUuG9gjnTzKJ1guIFcERmK9DugPNvrjM3qF1g_VJDpsBZhyphenhyphength7k4TreqZOzTjjTdLfqBrMfss7SgGeZpzsJi3kTMFz6EmhCjLAaqCTkAU087yo/s640/Snapseed+68.jpg" width="480" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">The special birthday menu had some of the most popular dishes of both restaurants, and an offer of cocktails or flights of Champagne or Mezcal.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUv9SOoJsAMnVeVhzSVcfsImTeaanzhtbz-zSF0iTUKJABJcCBVAhqN8kDhiJSPcbl93sKyle3ZoKhXvfeocr2VIwHQ4SMYC-E_A21KdEipBuu2xe75DU16gCL9U7LP97qUtIjLnLdLM/s1600/Snapseed+70.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUv9SOoJsAMnVeVhzSVcfsImTeaanzhtbz-zSF0iTUKJABJcCBVAhqN8kDhiJSPcbl93sKyle3ZoKhXvfeocr2VIwHQ4SMYC-E_A21KdEipBuu2xe75DU16gCL9U7LP97qUtIjLnLdLM/s640/Snapseed+70.jpg" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Ate: </b>From the <a href="https://www.bubbledogs.co.uk/">Bubbledogs</a> menu, we ordered a selection of their classics. The signature Jose beef hot dog (£7.50), with a zingy tomato salsa, sour cream, jalapenos and guacamole was as good as I remembered.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1visKBPAymdQVlZlQRsXxO4SSviORQqPt4hmAmysBG_FlnPgCRwnR3qWVMVMz0Jzke9yRU-wgH52HsT2DGLp8nyP0E7_W2wCwjO5QhyphenhyphenjFnd3_YWSfny7TTcvVWDALghYqaCgQLaFOEk/s1600/Snapseed+72.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1visKBPAymdQVlZlQRsXxO4SSviORQqPt4hmAmysBG_FlnPgCRwnR3qWVMVMz0Jzke9yRU-wgH52HsT2DGLp8nyP0E7_W2wCwjO5QhyphenhyphenjFnd3_YWSfny7TTcvVWDALghYqaCgQLaFOEk/s640/Snapseed+72.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Equally good was the Sloppy Joe hot dog, served with melted cheese and beef chilli (£8), was rich and very well flavoured.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvJiB-7VN2IyLLYbBHQkQPDMy_SE3ToS9csnX-2tXt05EqLN74hCqcIxBsiVgVcMOjK1vgip6Oi5Q6-I89Bki8yVudR_fJd5USY12FxDctKyhyoYzI9N_PKOchF0RFqN1DojgjGg9Olk/s1600/Snapseed+79.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvJiB-7VN2IyLLYbBHQkQPDMy_SE3ToS9csnX-2tXt05EqLN74hCqcIxBsiVgVcMOjK1vgip6Oi5Q6-I89Bki8yVudR_fJd5USY12FxDctKyhyoYzI9N_PKOchF0RFqN1DojgjGg9Olk/s640/Snapseed+79.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">To accompany our hot dogs, we ordered chipotle tots (£4) - potato croquettes and nachos with the works (£7) - beef chilli, guacamole and cheese.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXcd8kzlo72xbeposwcxZ00Q8mklrPkVtoNVxzR4p2mGnW1oIPPZdzApu1FPxwH0wXKO0p2FoZZxl93X6Sts5HInucd3p3nuYve-NK3oOFmHCIeSrJUgZkamvD7LIYMLm0ChlQsL1x6U/s1600/Snapseed+74.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXcd8kzlo72xbeposwcxZ00Q8mklrPkVtoNVxzR4p2mGnW1oIPPZdzApu1FPxwH0wXKO0p2FoZZxl93X6Sts5HInucd3p3nuYve-NK3oOFmHCIeSrJUgZkamvD7LIYMLm0ChlQsL1x6U/s640/Snapseed+74.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hpFMgJhjPrDoGLxJaxOrEgCXCKeJR3Vrt7wOI0qbrVKaWaxQXZ2rBxdsQ93OmkmH6ARC-gEjRb6VKYMWalr3M_LxtgLMiYopOzUCBr2yXm7idjqSZgJwph_Hu4ecUasrzXaELbSoVno/s1600/Snapseed+80.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hpFMgJhjPrDoGLxJaxOrEgCXCKeJR3Vrt7wOI0qbrVKaWaxQXZ2rBxdsQ93OmkmH6ARC-gEjRb6VKYMWalr3M_LxtgLMiYopOzUCBr2yXm7idjqSZgJwph_Hu4ecUasrzXaELbSoVno/s640/Snapseed+80.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Best of all though was the black bream aguachile 2 pieces (£8). A Mexican-style ceviche, here served as a deconstructed taco - with thin slices of raw black bream, salsa, guacamole, radish, all brought together with a vinegar-based dressing, I thoroughly enjoyed this dish.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7X3ULtIi8zGzXeDsMPfqj-uEwlKmGqAighyL4sy7CjtsbxOtIjYWnm4N3ws1pYvqnin-trCMOSXENpUtkGQRQG3IRWQecSba4IQRX4-26lmzzWkocmYVJbt_Bcarl3hfeTY2Fpgv684/s1600/Snapseed+73.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7X3ULtIi8zGzXeDsMPfqj-uEwlKmGqAighyL4sy7CjtsbxOtIjYWnm4N3ws1pYvqnin-trCMOSXENpUtkGQRQG3IRWQecSba4IQRX4-26lmzzWkocmYVJbt_Bcarl3hfeTY2Fpgv684/s640/Snapseed+73.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">From the <a href="https://www.santoremedio.co.uk/">Santo Remedio</a> menu, the pork belly torta ahogada (£10), literally translated as a drowned cake or submarine sandwich, came served in a baguette, with a delectable morita salsa. This was for me the star dish of the evening - chunky pieces of fried pork belly filled the baguette, with sliced pickled onions over a spicy smoked jalapeno chilli sauce.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEwVepIPFLzh9_leQzwveo0kLJBQoWuxE0QWrCrJYLdEYqTU8tG8Of3p9fOXFG6KVnNnTamTBBJw_GW09S3m_JGLD97JCnZLl-NvRywXflkeF7MRgEqQ6Ln8Sy9i6WfabF2uJUY8UaA4/s1600/Snapseed+76.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEwVepIPFLzh9_leQzwveo0kLJBQoWuxE0QWrCrJYLdEYqTU8tG8Of3p9fOXFG6KVnNnTamTBBJw_GW09S3m_JGLD97JCnZLl-NvRywXflkeF7MRgEqQ6Ln8Sy9i6WfabF2uJUY8UaA4/s640/Snapseed+76.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Also outstanding was the braised ox tongue taco (2 pieces, £10), served with with pipian rojo. This classic Mexican sauce is made from various types of chilli, pumpkin, sesame seeds, cinnamon, onions and garlic, among other ingredients. The ox tongue was soft, and combined really well with the accompanying diced raw onion, lime and micro-coriander.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxRDCTI-qdlEZhsi09Gexj8bp7h9DrqCLjXnsyuvzPZg0ZGtsS2-Ac2LbHoYto0bo4hZTKF1Hwd0dDJzaxGJk2b-J_tvYsWj8ggbPfGwIuI_G3bm4v-sSureRKNC24VRa1K9rLoV1jjU/s1600/Snapseed+75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxRDCTI-qdlEZhsi09Gexj8bp7h9DrqCLjXnsyuvzPZg0ZGtsS2-Ac2LbHoYto0bo4hZTKF1Hwd0dDJzaxGJk2b-J_tvYsWj8ggbPfGwIuI_G3bm4v-sSureRKNC24VRa1K9rLoV1jjU/s640/Snapseed+75.jpg" width="480" /></a></span></div>
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">To finish, we had a dessert that resulted from the collaboration between </span><a href="https://www.bubbledogs.co.uk/" style="font-family: Georgia, "Times New Roman", serif;">Bubbledogs</a><span style="font-family: Georgia, "Times New Roman", serif;"> and </span><a href="https://www.santoremedio.co.uk/" style="font-family: Georgia, "Times New Roman", serif;">Santo Remedio</a><span style="font-family: Georgia, "Times New Roman", serif;"> - rice pudding with green tomatillo jam and grated dark chocolate (£5). This was luxuriously creamy, but with a lovely tartness from the green tomatillo jam.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyuCa6A4mlZzaELa0fFu5S6ZAfYB0x-l7tR_HPHHh9Q4AYB3XKV0JcdYLcW2NPvSgJ3Z4902EsdXVoASmOoatZNE_hfwSbGhoFq_H5GAcNVrUI2qufvikQ_ZXcOOpXz1xyowe0lECNAeM/s1600/Snapseed+82.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyuCa6A4mlZzaELa0fFu5S6ZAfYB0x-l7tR_HPHHh9Q4AYB3XKV0JcdYLcW2NPvSgJ3Z4902EsdXVoASmOoatZNE_hfwSbGhoFq_H5GAcNVrUI2qufvikQ_ZXcOOpXz1xyowe0lECNAeM/s640/Snapseed+82.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Drank: </b>We opted for the Champagne flight, sadly available for one night only. But on the menu there is a range of Champagnes and wines available by the glass or bottle. For example, the Solessence Champagne (see below) is available for £8 per glass or £45 per bottle, while the Collin-Guillaume Rose costs £10.50 by the glass or £60 for the bottle. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">We opted for the special birthday Champagne flight (£20). Jean-Marc Seleque, Solessence was a blend of Chardonnay, Pinot Meunier and Pinot Noir, and had lemony fruit and a touch of toast.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_2Ut5Ejr5YXcSJM0r8ZCjaU1IXoeR-W4hHh1DtCF-VST26tGFsMuyk8P5i5bfRvCwfDRttnUq5m5IgYvBxLHzt4909oQ6DAGGuSjpUPCKparN6zKR4nPqLYr9K76OTpRfaomhfnYva4/s1600/Snapseed+78.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_2Ut5Ejr5YXcSJM0r8ZCjaU1IXoeR-W4hHh1DtCF-VST26tGFsMuyk8P5i5bfRvCwfDRttnUq5m5IgYvBxLHzt4909oQ6DAGGuSjpUPCKparN6zKR4nPqLYr9K76OTpRfaomhfnYva4/s640/Snapseed+78.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The Christophe Mignon was made from 100% Pinot Meunier, and had a rich palate of pears, brioche, with good minerality while being bone-dry. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The rose Champagne offering was Collin-Guillaume, made from all three Champagne varietals, this had lovely strawberry notes, and a touch of vanilla.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavqnfN6li2I2EmF4BPD6rLWK_zprWLMQhfwccA5x9x-ySc2pyJJzRSI9ytD-v4k2G_aJjKKW9jPg7fIOPDjfyWpXRnJnrRN3hkg0BlNCUCLD35O1PHgLtsNamTAMre8icMTK4wtaRbrQ/s1600/Snapseed+77.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavqnfN6li2I2EmF4BPD6rLWK_zprWLMQhfwccA5x9x-ySc2pyJJzRSI9ytD-v4k2G_aJjKKW9jPg7fIOPDjfyWpXRnJnrRN3hkg0BlNCUCLD35O1PHgLtsNamTAMre8icMTK4wtaRbrQ/s640/Snapseed+77.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Likes:</b> The black bream aguachile, the pork belly torta ahogada and the ox tongue taco were the outstanding highlights. I loved both Bubbledogs, and the incredibly well priced, top quality Champagne. The staff are well informed and enthusiastic. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Dislikes: </b>None </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Verdict: <a href="https://www.bubbledogs.co.uk/">Bubbledogs</a> is celebrating its sixth anniversary, serving up its signature combination of hot dogs and Champagne. They still feel as innovative, fresh and vibrant as on day one. Recommended.</i></b></span><br />
<br />Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com0tag:blogger.com,1999:blog-4620769829682448740.post-15489976259294883702018-10-29T15:43:00.001+00:002018-10-29T15:43:06.479+00:00Chino Latino's Great Value Day of the Dead Tasting Menu <br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Where:</b> Park Plaza Riverbank, 18 Albert Embankment, London SE1 7TJ</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Cost:</b> The special Dias de los Muertos (Day of the Dead) menu for <b>Friday 2nd November</b> 2018 is a four course tasting menu with a Mexican theme, and is priced at £45 per person, for a minimum of 2 people. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>About: </b>Describing itself as a modern pan-Asian cuisine and Latin bar, Chino Latino London is set on the first floor of the Park Plaza Hotel on the South Bank at Waterloo, with a gorgeous view of the Houses of Parliament across the river.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsDrO93jOWkyXM9J3E5n1Y0-Lmc5AzE1IONSBVI9EDQ8TDLeXmuzIiBPgDkDxtz4gYP6TCLzgwrcHQdbg82SyejkJj0rfP4ke3PND10qsF-jCWfq6hNUuHaUS0OR7n6vD_jVNPBJAVO8/s1600/Snapseed+64.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsDrO93jOWkyXM9J3E5n1Y0-Lmc5AzE1IONSBVI9EDQ8TDLeXmuzIiBPgDkDxtz4gYP6TCLzgwrcHQdbg82SyejkJj0rfP4ke3PND10qsF-jCWfq6hNUuHaUS0OR7n6vD_jVNPBJAVO8/s640/Snapseed+64.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">With live jazz from 8pm, a cocktail bar with a strong Latin theme, this is not your typical Asian restaurant. The menu has a range of Japanese-Nikkei dishes from Peru and Brazil, as well as Chinese, Thai and Malaysian specials.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidoM8o2jUXXhLVw5zWIue_9eOnBBwLr_2lNMpg9IvgzJBKLgPw0Dx4E2Gx0f81OuxBkO0ATIc8sg3rQa50u-wG_-VUNZd8XWr78Z68zBVelC4a0TX4sg-6E8zOGNI3eJC06R3W3tjY5CA/s1600/Snapseed+66.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidoM8o2jUXXhLVw5zWIue_9eOnBBwLr_2lNMpg9IvgzJBKLgPw0Dx4E2Gx0f81OuxBkO0ATIc8sg3rQa50u-wG_-VUNZd8XWr78Z68zBVelC4a0TX4sg-6E8zOGNI3eJC06R3W3tjY5CA/s640/Snapseed+66.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I have been here a couple of times before, you can read my reviews <a href="http://www.thelondonfoodie.co.uk/2013/12/chino-latino-cure-for-new-years-eve-set.html">here</a> and <a href="http://www.thelondonfoodie.co.uk/2017/06/is-there-such-thing-as-good-pan-asian.html">here</a>. This latest trip, however, was to try the one-off Mexican-themed dinner for the Day of the Dead.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh536WQzzwWyRKAYcPZgraU-xp3UfIlOAWlQpQDXJY2wGI1I8VVdbyIYM4FGhQI_aVL_E704zY8THDaKjl0Vsk8BAWAZaWrvYnRuMCKkWDQ4ba9xgOsIZObCIUc0q5dHCGnXTJTh6_Iagc/s1600/Snapseed+67.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh536WQzzwWyRKAYcPZgraU-xp3UfIlOAWlQpQDXJY2wGI1I8VVdbyIYM4FGhQI_aVL_E704zY8THDaKjl0Vsk8BAWAZaWrvYnRuMCKkWDQ4ba9xgOsIZObCIUc0q5dHCGnXTJTh6_Iagc/s640/Snapseed+67.jpg" width="480" /></a></div>
<b style="font-family: Georgia, "Times New Roman", serif;"><br /></b>
<b style="font-family: Georgia, "Times New Roman", serif;">What We Ate:</b><span style="font-family: Georgia, "Times New Roman", serif;"> The Dia De Los Muertos menu kicks off with Jalapeno Maki Rolls. Topped with a "Mexican hat" made from sliced tomato, green Jalapeno chilli and an orange creamy spicy sauce, the maki was filled with avocado, carrot and truffle aioli, and the rice mixed with quinoa. The chilli was not overpowering, but gave a gentle heat to the maki.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvV4Cm_B4tExnw2Wxw8OTT4BksRf07WY4EqwMhfBf54wwYFo3qvY4qRiJnaLvFp2Tp_7E_BFSRHYkCXr-p4S45YEPQjWpMiG4YQmEWt91_6HE93vmpbKcyQtqR0SHr33oafT02g_-esg/s1600/Snapseed+57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvV4Cm_B4tExnw2Wxw8OTT4BksRf07WY4EqwMhfBf54wwYFo3qvY4qRiJnaLvFp2Tp_7E_BFSRHYkCXr-p4S45YEPQjWpMiG4YQmEWt91_6HE93vmpbKcyQtqR0SHr33oafT02g_-esg/s640/Snapseed+57.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The Lobster Taquitos with aji amarillo, avocado and lime were creamy, crunchy and lightly spicy.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnoGp1D8kDGLMy-at4w-mhZkc1f3QL8Yw-zBmh5932Oww5vx2f3DMb0SrnxeZ1Ofn0a4cSFE2OejAoM0z4JQ9snB-fe6-D1J9XdA1xLlPOnaplOCB20kQrMAij1cSUVWhK9CpHIKiGpI/s1600/Snapseed+58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnoGp1D8kDGLMy-at4w-mhZkc1f3QL8Yw-zBmh5932Oww5vx2f3DMb0SrnxeZ1Ofn0a4cSFE2OejAoM0z4JQ9snB-fe6-D1J9XdA1xLlPOnaplOCB20kQrMAij1cSUVWhK9CpHIKiGpI/s640/Snapseed+58.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The Ceviche Mixto, with ultra-tender calamari, shrimps, seabass and avocado was creamy and generous, with red onion, radish and cancha corn, but for me lacked acidity and zinginess from much needed chilli and lime. I mentioned this in my last review, it is a pity that their ceviche is rather toned down.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyiiNrfmOYiVPRrpExbOabv9Pd2pWO4KFKVeaAthDCLYAvYeOR1DTAD0nPUn4X23z5LzgyX8DablQfWWpv4_Pj7fErxUhNoDdmLV93pqEnCSMxyIfReX8cgTlAhDnZIKdI1Pim_Sy7R4/s1600/Snapseed+56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyiiNrfmOYiVPRrpExbOabv9Pd2pWO4KFKVeaAthDCLYAvYeOR1DTAD0nPUn4X23z5LzgyX8DablQfWWpv4_Pj7fErxUhNoDdmLV93pqEnCSMxyIfReX8cgTlAhDnZIKdI1Pim_Sy7R4/s640/Snapseed+56.jpg" width="480" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">Next came empanadas of red snapper, with mango, Gruyere cheese, and a refreshing tomato and onion salsa. These were very good, especially with the accompanying salsa, although I could not detect the Gruyere.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqoKY2F43Ud41hGEnwraomJY-W4yK7ktu30-Cak9QcNjfxXkm8LWZKXGmzgDeDC4FGL_Y261YA2Te5kjF-nZysOFVMt2Kb8Lyetpaw_makDexJ6KAS3Ae3hijBnaTBVtgmP27OD_yxq2c/s1600/Snapseed+60.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqoKY2F43Ud41hGEnwraomJY-W4yK7ktu30-Cak9QcNjfxXkm8LWZKXGmzgDeDC4FGL_Y261YA2Te5kjF-nZysOFVMt2Kb8Lyetpaw_makDexJ6KAS3Ae3hijBnaTBVtgmP27OD_yxq2c/s640/Snapseed+60.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The bacon-wrapped dates with linguica (Portuguese for sausage) and mustard mayonnaise were one of the highlights of the meal - rich, very soft, with sweet and savoury nicely balanced.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyvEzFDahc9Ivbci67XabJ7LNCeGjWsgeujfRn11IwCvqO43m0GnrmMssTlIZ_Q5csLcLBzgx8aaV6tvpMqx7Vf8IaXbcOpzSh59Z2LNqP2LQlVDMmFqPmaiff-W4tr6iB3eewYFpFXc/s1600/Snapseed+59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyvEzFDahc9Ivbci67XabJ7LNCeGjWsgeujfRn11IwCvqO43m0GnrmMssTlIZ_Q5csLcLBzgx8aaV6tvpMqx7Vf8IaXbcOpzSh59Z2LNqP2LQlVDMmFqPmaiff-W4tr6iB3eewYFpFXc/s640/Snapseed+59.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The main course was another highlight - an exceptional Latin BBQ - Churrasco Grande, with beef skewers, chorizo, spicy chicken and sirloin steak. Served on a bed of smoulderingly hot rocks, the meats were nicely chargrilled but tender, the beef medium rare, and the accompanying sauces were well judged.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEljUB9Li-0kTIrDuQACKPGefagxBRVvaU8i99j1Xg6XcseZPNaFuUd9cMfoJKDIjV89sDDSaC7R0Akk9yB3PyOkoFal1gkSTC7rTl0MMpP7thSqocFbaKbv4qK4y_xM5psBKPVBS8ZS8/s1600/Snapseed+62.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEljUB9Li-0kTIrDuQACKPGefagxBRVvaU8i99j1Xg6XcseZPNaFuUd9cMfoJKDIjV89sDDSaC7R0Akk9yB3PyOkoFal1gkSTC7rTl0MMpP7thSqocFbaKbv4qK4y_xM5psBKPVBS8ZS8/s640/Snapseed+62.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">To accompany the meat, we were served a tamale. This was creamy, intensely flavoured with sweetcorn and artichoke, and topped with a delicious Huancaina sauce, a classic Peruvian sauce made from evaporated milk, fresh white cheese, aji amarillo and powdered cheese crackers.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The dessert was Passionfruit Flavoured Relic - a creamy mousse "skull" set over crumble and edible flowers. This was a beautifully presented dessert - light, and with a refreshing acidity from the passionfruit.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIGs4DJETQxTQJIfN9-NEqKa-cjhEN6kMQwYmepHeIIHfcWFhcOJ3Cbnyye15w2kwFHonbGmr8n566yL-Spcc2iqiNFj1Emoo2ZWJII1g4QzaO6nBrMu_CF3Gok7JxSrWp-QCz0JkZNE/s1600/Snapseed+63.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIGs4DJETQxTQJIfN9-NEqKa-cjhEN6kMQwYmepHeIIHfcWFhcOJ3Cbnyye15w2kwFHonbGmr8n566yL-Spcc2iqiNFj1Emoo2ZWJII1g4QzaO6nBrMu_CF3Gok7JxSrWp-QCz0JkZNE/s640/Snapseed+63.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Drank: </b>Served as part of the Dia De Los Muertos menu, a "Waking the Dead" shot of Mezcal infused with lime, coriander and chilli was refreshing and left the palate tingling with refreshing citrus, spice and heat - an excellent palate cleanser and teaser for the dishes that followed. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Likes:</b> Highlights for me were the bacon-wrapped dates, the tamales and the churrasco main course. The live music was well judged - not intrusive but definitely adding to the experience. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Dislikes:</b> I could have done with a 2nd tamale to accompany the main course as there were two of us. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Verdict: For one night only (2nd November 2018), the Dia De Los Muertos menu at Chino Latino is a delicious blend of Japanese, Mexican and Peruvian flavours, which at £45 per person is excellent value. Highly recommended. </i></b></span><br />
<br />Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com0tag:blogger.com,1999:blog-4620769829682448740.post-45848252940592690622018-10-06T18:37:00.001+01:002018-10-06T18:37:02.003+01:00La Mia Mamma – Italian Regional Cuisines Cooked by a Local Mamma!<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Name: </b><a href="https://www.lamiamamma.co.uk/">La Mia Mamma</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Where: </b>257 Kings Road, London, SW3 5EL, <a href="https://www.lamiamamma.co.uk/">https://www.lamiamamma.co.uk/</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Cost: </b>The Mama's Menu, for a minimum of 2 people, is available in three possible combinations: antipasti to share and pasta for £28 per person; antipasti to share and a main for £33; while for those with gargantuan appetites, the antipasti to share, pasta and main course costs £38 per person. All three menus include an Aperol Spritz, a dessert and an espresso coffee.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>About: </b>Opened as recently as June 2018, <a href="https://www.lamiamamma.co.uk/">La Mia Mamma</a> on buzzing Kings Road presents an unusual concept of food cooked by an Italian Mamma (mother) from one of 20 regions of the country. At the time we were there, this was the Sicilian Maria Concetta. The aim is to offer genuine home cooking as you might eat in the Mamma's house. Each Mamma is flown in for a residency of three months, and other regions planned in the near future include Puglia, Campania and Calabria. Pasta is freshly made on the premises every day.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOeQLujkh97jymijV6WHKkNaLunLG5tgFWf86Wj_l7drgsSwXul1fDwPkexH08jfL_b6JSnQQX-ysCvMEKS7QEucmIqyfxwTmDOvZLbmCo_j9LcBiPNWua8ClGe5xnPjqcrtrXcUmiMA/s1600/Snapseed+43.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOeQLujkh97jymijV6WHKkNaLunLG5tgFWf86Wj_l7drgsSwXul1fDwPkexH08jfL_b6JSnQQX-ysCvMEKS7QEucmIqyfxwTmDOvZLbmCo_j9LcBiPNWua8ClGe5xnPjqcrtrXcUmiMA/s640/Snapseed+43.jpg" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">For those who do not want to try the regional Mamma's menu, the a la carte menu has a selection of national dishes to choose from, though the menu is reassuringly short.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjKDGia95xyStVrUwarKvLYV6yNqX-K4qB4_LwEAsvidatB0zO2rcGYAY3fqGcQWPjWKLvr3jkJqFiwmCfo_FojbgnGUShfL_iyW3jnsSiTx9jKF9oQWKNp2-7X5kVN6eEJEmAyWapRE/s1600/Snapseed+47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjKDGia95xyStVrUwarKvLYV6yNqX-K4qB4_LwEAsvidatB0zO2rcGYAY3fqGcQWPjWKLvr3jkJqFiwmCfo_FojbgnGUShfL_iyW3jnsSiTx9jKF9oQWKNp2-7X5kVN6eEJEmAyWapRE/s640/Snapseed+47.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Ate:</b> We opted for the antipasti and pasta menu at £28 per person, including an Aperol Spritz, dessert and espresso coffee. </span><span style="font-family: Georgia, "Times New Roman", serif;">The meal started with a generous selection of antipasti, chosen by Maria. I was expecting a few slices of Parma ham, cheese and olives, but what arrived was much more interesting and varied.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">There was a board with 3 types of vegetable antipasti: Sicilian caponata (grilled aubergine) with stracciatella (the cheese from the heart of the burrata); peperonata (simmered peppers) with onions and olives and fried courgette escabeche, with mint, garlic, vinegar and oil; ricotta cheese with crumbled pistachio and balsamic glaze.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Pmde_fKB9Mde4QCHc6VB-zQV9vNoa5qDTB9iRiszzsbHoX-DghGLL44jXD8wKiDLTOglWbQK_8uvFA7qHUEjlHASEoqtV8J7S2Zof7UJNXZmoR7F2r3LrrM3V_eBA9LScT5wzhsh1KE/s1600/Snapseed+41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Pmde_fKB9Mde4QCHc6VB-zQV9vNoa5qDTB9iRiszzsbHoX-DghGLL44jXD8wKiDLTOglWbQK_8uvFA7qHUEjlHASEoqtV8J7S2Zof7UJNXZmoR7F2r3LrrM3V_eBA9LScT5wzhsh1KE/s640/Snapseed+41.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The panzerotti, like small fried calzone, were filled with ricotta cheese, ham and tomato sauce. They were clearly freshly made, authentic and delectable. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">A round platter with four other antipasti included the gateau di patate (a little potato cake) with mozzarella and cooked ham; aubergine frittata; a large arancini rice ball filled with spinach and cheese. Best of all was the meatloaf with chunky shreds of meat covered in melting mozzarella cheese. They were all well seasoned and rich.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjld5wg-x5kyedj68wXY_Idlux5KGQkJeXLS0s7MpAm9K2hjHSt6fd5Ds4l7krpgfGEArFFsrzXd9ElaJSdCcuN4SFpyN6lr__lHXr1I-bVuP3dmknGf056QYfJqw0c_xwbCAdSvFkNOt8/s1600/FullSizeRender+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjld5wg-x5kyedj68wXY_Idlux5KGQkJeXLS0s7MpAm9K2hjHSt6fd5Ds4l7krpgfGEArFFsrzXd9ElaJSdCcuN4SFpyN6lr__lHXr1I-bVuP3dmknGf056QYfJqw0c_xwbCAdSvFkNOt8/s640/FullSizeRender+8.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">We also had a couple of fried pizzette topped with ricotta cheese, tomato and basil.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpP5GYfWfQrB0GCgIgXb9y2FTRbQXPQKJYIefaf3Ev9hJdzdVRtS7wGbvNPn8HGF-jQOm5sJI2RyINfkzbHAkHAFpmiZPduRpcsgmW7sqEk4HbAHDSORACThntS3X9__lR8mTBU1DG0Y/s1600/Snapseed+40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpP5GYfWfQrB0GCgIgXb9y2FTRbQXPQKJYIefaf3Ev9hJdzdVRtS7wGbvNPn8HGF-jQOm5sJI2RyINfkzbHAkHAFpmiZPduRpcsgmW7sqEk4HbAHDSORACThntS3X9__lR8mTBU1DG0Y/s640/Snapseed+40.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The antipasti were a meal in themselves I thought, although to my palate they were a tad too substantial and carb heavy (and I eat a lot). I enjoyed them, and what they lacked in sophistication they more than made up in flavour and generosity.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkz3fVB5j5UG3zeZHvgOMfSRY_oWsn96zx1hmLcaVHjosNy6nyZoG7QGMBACDFd_VH5S7uvbA0qiOS8EhMK8cO9q4_7SeJd9Ht19TSOU11WYra1BoKXTiHHwYynP0ZhlIBWDHa0kp65_k/s1600/Snapseed+42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkz3fVB5j5UG3zeZHvgOMfSRY_oWsn96zx1hmLcaVHjosNy6nyZoG7QGMBACDFd_VH5S7uvbA0qiOS8EhMK8cO9q4_7SeJd9Ht19TSOU11WYra1BoKXTiHHwYynP0ZhlIBWDHa0kp65_k/s640/Snapseed+42.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">For our pasta dishes, we had the Pasta Nasciata del Detective Montalbano - oven-baked rigatoni with beef Bolognese sauce, cooked ham, boiled eggs, mozzarella and Parmesan cheeses. This was the fictional detective Inspector Montalbano's favourite pasta dish, and was rich and delicious, rather like a good home-made lasagna.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBA4aGrRMYmDHVQGcDMAyc3UV5ZzbCmTefgyFlAouSO545WNsJ1yzCDo97tcfs-IyuGiUilSoFG5KjYJDuKWTYtgakdhXio7wR8y7kbbUCgEbTaXwPPI2PjLw-zyFOx6rEOTIk0mtwqgM/s1600/Snapseed+45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBA4aGrRMYmDHVQGcDMAyc3UV5ZzbCmTefgyFlAouSO545WNsJ1yzCDo97tcfs-IyuGiUilSoFG5KjYJDuKWTYtgakdhXio7wR8y7kbbUCgEbTaXwPPI2PjLw-zyFOx6rEOTIk0mtwqgM/s640/Snapseed+45.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The other pasta was Pesto di Pistacchi and Ricotta. A quintessential Sicilian dish with home-made pistachio pesto, and Busiate pasta (a long twisted macaroni-shaped pasta from Sicily), this was creamy but to my palate lacked seasoning.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdeS5cnTMmaXOoX_hX4by9DrDV4AfpYE2NiIfWMEBtzvGr9EFcdM_ZHdnUeTWhf6Kfh1Y1Hl3r8cPij5zuLcwye6pfB0g1Bb0iDDlYR8WXz7rwC4keSC0GEaMKdAtfmnDAkyMcEtTJe0/s1600/Snapseed+44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdeS5cnTMmaXOoX_hX4by9DrDV4AfpYE2NiIfWMEBtzvGr9EFcdM_ZHdnUeTWhf6Kfh1Y1Hl3r8cPij5zuLcwye6pfB0g1Bb0iDDlYR8WXz7rwC4keSC0GEaMKdAtfmnDAkyMcEtTJe0/s640/Snapseed+44.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">For dessert, we had the Tiramisu al Pistacchio. This was absurdly good, with the magnificently flavoursome caramelised Pistacchio Verde di Bronte DOP from Sicily, a layer of pistachio cream over a base of whipped sweet mascarpone, topped with caramelised pistachios.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSm57_f757v1g3YX_v9w_dl3Py4lUn4HuOGO2wFYYNah8mdsrZViIMHn3YsVM7uCwn3CXLRnx1RZ4CU3CW8ImZEcqbzxAEAZoXMctE4wS5s9eOUpkXc77jz_rqoc8sQN-0seQuKVaNdEE/s1600/Snapseed+50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSm57_f757v1g3YX_v9w_dl3Py4lUn4HuOGO2wFYYNah8mdsrZViIMHn3YsVM7uCwn3CXLRnx1RZ4CU3CW8ImZEcqbzxAEAZoXMctE4wS5s9eOUpkXc77jz_rqoc8sQN-0seQuKVaNdEE/s640/Snapseed+50.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The Cannolo Scomposto is the restaurant's deconstructed take on the popular Sicilian dessert, and in this version, rather than being in tubular form, there were layers of crisp pastry dough, covered in a sweet creamy ricotta and crumbled pistachios. This was light, crunchy and delectable.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVZOPlba1FNsmYyuUZ6FCkoyqqvyUbfZyItcrdKa5LCkY3tWU0pkUinOsUWztqpDumgDQsU1KEP0LMls-S5MU2c2YXwfstqqRH9LIolrL1ZkiaUE9-k1oNvrkvK1XE6j9g0-dipQ3iSY/s1600/Snapseed+49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVZOPlba1FNsmYyuUZ6FCkoyqqvyUbfZyItcrdKa5LCkY3tWU0pkUinOsUWztqpDumgDQsU1KEP0LMls-S5MU2c2YXwfstqqRH9LIolrL1ZkiaUE9-k1oNvrkvK1XE6j9g0-dipQ3iSY/s640/Snapseed+49.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Drank: </b>There are 6 cocktails all priced at £9.50, with a selection of wines by the glass (125ml), ranging from £5.95 to £11.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The Aperol Spritz was well made and refreshing. With my meal, I had a glass of Primitivo (£6.75) - robust, full bodied and with smooth tannins. The espresso was strong, rich and authentically Italian.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRji0nV2LLcS0b9fCaQBBA_YilnPYrsIUFunBnY6VIOwtozdVYnO8Lybl2oA-EgReZDk21BwrcIe3WoYouC66bcUUB3r7lN-KzHbmnMzaFIssnyCiIqfJPc_Kb0FV86_iyLKAE1Ezfi0/s1600/Snapseed+39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRji0nV2LLcS0b9fCaQBBA_YilnPYrsIUFunBnY6VIOwtozdVYnO8Lybl2oA-EgReZDk21BwrcIe3WoYouC66bcUUB3r7lN-KzHbmnMzaFIssnyCiIqfJPc_Kb0FV86_iyLKAE1Ezfi0/s640/Snapseed+39.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGLRXO3qBTXbKZwvLWq35UZk3867nzxNPbqQmJMCbYILb6e8RHBUKyG7JzrGQCo-fMeR0xCciXnCoHUcK5Gwi438wrPJ8BuD7qbPCq99EYzP-nsJy3NP69X8XoTCHyvtwBkGnXSlvtzUk/s1600/Snapseed+48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGLRXO3qBTXbKZwvLWq35UZk3867nzxNPbqQmJMCbYILb6e8RHBUKyG7JzrGQCo-fMeR0xCciXnCoHUcK5Gwi438wrPJ8BuD7qbPCq99EYzP-nsJy3NP69X8XoTCHyvtwBkGnXSlvtzUk/s640/Snapseed+48.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Likes:</b> The baked rigatoni with Bolognese sauce was wonderful, but the stars of the meal were the two desserts. These can be ordered separately at £5.50 each. Excellent value set menus, friendly and well-informed waiting staff. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Dislikes: </b>I loved the antipasti but was full after eating them. The portion was commendably generous but carb-heavy (perhaps less pastry?). </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Verdict: For an authentic experience of Italian regional home cooking, <a href="https://www.lamiamamma.co.uk/">La Mia Mamma</a> is the real deal. I look forward to learning more about other regions of Italy over the coming months there. Recommended.</i></b></span><br />
<br />Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com0tag:blogger.com,1999:blog-4620769829682448740.post-45280190712580718982018-09-15T14:33:00.000+01:002018-09-15T14:33:38.025+01:00Mei Ume - Finest Japanese and Chinese Cooking All Under One Fabulous Roof!<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Name: </b><a href="http://meiume.com/">Mei Ume</a> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Where: </b>Four Seasons Hotel, 10 Trinity Square, London, EC3N 4AJ, <a href="http://meiume.com/">http://meiume.com/</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Cost: </b>There is a tasting menu available at £75 per person, with the option of matching wine flight for £39 or £75 for classic French wines. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>About: </b>The Four Seasons Hotel at Trinity Square opened in 2017, in the beautifully restored former headquarters of the Port of London. A grade II listed historic building, it has a magnificent view overlooking the Tower of London, Tower Bridge and beyond. </span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQt5JjYP5W9rl4VVr5ql-Xi5AVgkarLnmgKMT2tPbHoMBd64LJW4f9HwanI-GVN345OKomcuTjXGIfqH1P7T3uPEBzBsEglGup0D5ymyH_N9l_QX9KzrT2ISyJl7Hgw9PiJ8dwlnLHCg/s1600/Snapseed+8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQt5JjYP5W9rl4VVr5ql-Xi5AVgkarLnmgKMT2tPbHoMBd64LJW4f9HwanI-GVN345OKomcuTjXGIfqH1P7T3uPEBzBsEglGup0D5ymyH_N9l_QX9KzrT2ISyJl7Hgw9PiJ8dwlnLHCg/s640/Snapseed+8.jpg" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The hotel has two restaurants on the ground floor, the Michelin-starred French restaurant La Dame de Pic, and next to it, <a href="http://meiume.com/">Mei Ume</a> which is the first restaurant I have come across in London aiming to offer a blend of Chinese and Japanese fine dining - think Hakkasan and Sake no Hana all in one. In fact <a href="http://meiume.com/">Mei Ume</a>'s Sushi Chef Mun Seok Choi, South Korean born, trained at Zuma and Sake no Hana itself.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHQ5Jq8FF8LuOSfpQrZt7uQz7CY7l4Vqi33FytegaKGyl-K7Zb5AyVzTq3b2bHQTLxr-YZYrSaWob82QUjr-kJiXH6ooJmpMdfOVx9AkJqvxpBMDVoOE65ugw9pq_lxpG2dKXwn74zDc/s1600/Snapseed+14.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHQ5Jq8FF8LuOSfpQrZt7uQz7CY7l4Vqi33FytegaKGyl-K7Zb5AyVzTq3b2bHQTLxr-YZYrSaWob82QUjr-kJiXH6ooJmpMdfOVx9AkJqvxpBMDVoOE65ugw9pq_lxpG2dKXwn74zDc/s640/Snapseed+14.jpg" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://meiume.com/">Mei Ume</a>'s Head Chef Tony Truong learned to cook Cantonese food in China's Guangzhou province, and has been in the UK for 30 years. His last job before moving to <a href="http://meiume.com/">Mei Ume</a> was as Head Chef at Royal China, where he worked for 17 years.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghchE3HLxbqJBadJIjhyphenhyphenKlfVN06oQ5d0wqD-wzc3Qa3WGW8aD7Ssispz6yM6yEjLO9rArabP8bIRT-HEp0fdTMdyGIMV4oxtuQCl0R5zbUou85apko6z-M6V65-dsL4iVEDY5CTqQVPno/s1600/Snapseed+10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghchE3HLxbqJBadJIjhyphenhyphenKlfVN06oQ5d0wqD-wzc3Qa3WGW8aD7Ssispz6yM6yEjLO9rArabP8bIRT-HEp0fdTMdyGIMV4oxtuQCl0R5zbUou85apko6z-M6V65-dsL4iVEDY5CTqQVPno/s640/Snapseed+10.jpg" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The restaurant is gorgeously decorated - a large screen at the entrance made with enamel paint on glass depicts the plum blossoms which give the restaurant its name (Mei and Ume being the Chinese and Japanese words for plum blossom respectively).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OOF1ocjn35C2yKXEalwzCPI0Z4VRpQ74oGv-dNbA4iB9MzPVEnGjOSZfKkkefCAVODdOuf8c_V-2SWeT_T1_RKvRKcos07CObqkjnwfzCebYFWxjxXtpYeDb5CEMjA9OuvI0MDBNG7Q/s1600/Snapseed+17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OOF1ocjn35C2yKXEalwzCPI0Z4VRpQ74oGv-dNbA4iB9MzPVEnGjOSZfKkkefCAVODdOuf8c_V-2SWeT_T1_RKvRKcos07CObqkjnwfzCebYFWxjxXtpYeDb5CEMjA9OuvI0MDBNG7Q/s640/Snapseed+17.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">There is a long and glamorous bar, while the main dining room is dominated by two stunning red lacquer frames holding a guilded triptych of Chinese life as focal points. The ceiling is amazingly high, with gorgeously uplit Corinthian columns supporting it. Dimly lit, it is a soothingly chic place to spend a few hours.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQi4f8P5ujapL3YIF2WOn6dsFR89vLFEFjcAiMBp9BeMe93WuYu_Sltq3ypc0b668S0h8CusqZJRUNP2S1wGihD_v7eN80rjyxEMbEG_nEvZwno_E0hJ-kgl9P0HbIkGDkZpNSdJiiC4/s1600/Snapseed+18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQi4f8P5ujapL3YIF2WOn6dsFR89vLFEFjcAiMBp9BeMe93WuYu_Sltq3ypc0b668S0h8CusqZJRUNP2S1wGihD_v7eN80rjyxEMbEG_nEvZwno_E0hJ-kgl9P0HbIkGDkZpNSdJiiC4/s640/Snapseed+18.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Ate: </b>Rather than the tasting menu, we opted to go a la carte. Rock shrimp tempura (£14) was succulent, served with a spicy mayo that packed a punch. The batter was crisp and well seasoned, although I prefer my tempura batter to be a tad lighter.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOFfYKmeEfrKXdrwQJ3rOogRif6KZKeFpXEUf0vijRMVLkjMeFz8rFjdPmv5AgJZ8qyfGusZyTFpIuJsmNgEw_ZjAQ2PK7DPZrDP1_4JX5E8k9YbQy_SEyCMMPYXxrx4YUTLyTuq93gM/s1600/FullSizeRender+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOFfYKmeEfrKXdrwQJ3rOogRif6KZKeFpXEUf0vijRMVLkjMeFz8rFjdPmv5AgJZ8qyfGusZyTFpIuJsmNgEw_ZjAQ2PK7DPZrDP1_4JX5E8k9YbQy_SEyCMMPYXxrx4YUTLyTuq93gM/s640/FullSizeRender+7.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Salt and pepper squid with lemon leaves and shallots (£13) was also crispy and delectable.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vbsBx-tZo7TqnowuuAt_eNdhRfXW94y1FOzaGRGuTng2oig0b9aDDs-4hUIXJbh5GsLAt3YnWZEtWvsPfAs9ux9FSVrjm8ieOXqD1aCUucZm_Jsy6qiZDRDhWbyww1r34PruaF0oHJQ/s1600/Snapseed+22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1204" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vbsBx-tZo7TqnowuuAt_eNdhRfXW94y1FOzaGRGuTng2oig0b9aDDs-4hUIXJbh5GsLAt3YnWZEtWvsPfAs9ux9FSVrjm8ieOXqD1aCUucZm_Jsy6qiZDRDhWbyww1r34PruaF0oHJQ/s640/Snapseed+22.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Next came a Sushi Moriawase (Chef's selection) - nine pieces (£34) of expertly made and dainty nigiri sushi, including mackerel, eel, squid, octopus, scallop, yellowtail, salmon and tuna. The rice was perfectly seasoned, the fish tasted super fresh and was meltingly tender - the nigiri showed real skills of the sushi chef.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoufV6sLsMJTBjiIa4tu8mhVwjYh-1hdqHVRUY56_Ia8xgbEgnTZJtfsNnF2eJf8TJ1cB4FObXU5hyiMiKqfm3q8qbD1h-5Ln7fAEdS-PMU5jwvURUDiuUR_quyLO7rq_THqNpdcjfIHs/s1600/Snapseed+26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1208" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoufV6sLsMJTBjiIa4tu8mhVwjYh-1hdqHVRUY56_Ia8xgbEgnTZJtfsNnF2eJf8TJ1cB4FObXU5hyiMiKqfm3q8qbD1h-5Ln7fAEdS-PMU5jwvURUDiuUR_quyLO7rq_THqNpdcjfIHs/s640/Snapseed+26.jpg" width="482" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSxCut1j2YrSw3NjcAp74DS7FU1IObkTkH_RkPOwRbd47amXNC_bmGM9aRo73jPKhb4_aAo9_Lr-ZaU9_GJxr4rDcDdtJJ51dip3XrNO7E-RTS0LqX2SlUbeGT3ZlEhl4Z9w516PBj5I/s1600/Snapseed+23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1215" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSxCut1j2YrSw3NjcAp74DS7FU1IObkTkH_RkPOwRbd47amXNC_bmGM9aRo73jPKhb4_aAo9_Lr-ZaU9_GJxr4rDcDdtJJ51dip3XrNO7E-RTS0LqX2SlUbeGT3ZlEhl4Z9w516PBj5I/s640/Snapseed+23.jpg" width="486" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The uramaki (inside out) roll of Alaskan and Californian crab (£14) was very good, and I could only admire the very fine layer of perfectly cooked sushi rice on the exterior, which I know from bitter experience is mighty tricky to achieve.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdQYLh_F5LZg-Fr2neuQ1C7qEnem_HKqzQ36Syill-N7E9wAaqLvYrS1NFVI9UuX8QyHpMOQ74hQ823QS9k0LmfWbNvt8sFZPaIU-1atqtVTtUibVsQCV41lxj6pm0GOJttNQOshExeA/s1600/Snapseed+28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdQYLh_F5LZg-Fr2neuQ1C7qEnem_HKqzQ36Syill-N7E9wAaqLvYrS1NFVI9UuX8QyHpMOQ74hQ823QS9k0LmfWbNvt8sFZPaIU-1atqtVTtUibVsQCV41lxj6pm0GOJttNQOshExeA/s640/Snapseed+28.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">But the best was still to come. The wasabi king prawns (£28) were outstanding, creamy but spicy, and encrusted with orange tobiko (flying fish roe). A real winner.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVFU__zI_DdKtoXmKk4S-XJMZff-ql5Yx_946jjCbqxJjGnEGIoImM_No8Zj7hgS37FufdkGj1kdP33Gy-gh4-gY8AjrexupghfJWlHys38pYX1zYtuA_WWqHVP1XWsMlqnoN7hRrUko/s1600/Snapseed+38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1209" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVFU__zI_DdKtoXmKk4S-XJMZff-ql5Yx_946jjCbqxJjGnEGIoImM_No8Zj7hgS37FufdkGj1kdP33Gy-gh4-gY8AjrexupghfJWlHys38pYX1zYtuA_WWqHVP1XWsMlqnoN7hRrUko/s640/Snapseed+38.jpg" width="482" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The lamb shank (£28) braised in a Sichuan spicy broth was magnificent, with chillies, Sichuanese peppercorn, cinnamon and five spice, the meat fell off the bone, was succulent and extremely tender.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OpgxO35DpK-rt3HAO8wphNH2G5SaQ3cWRIPxNzB_rN5txQRvbC7HHcxob5Iflr9VPgn3BQGI2bohJfUvQYs4no4pyHGsX99UE57o9R5ImhyphenhyphenAG45oQaD3BT0XvZ9qjhTtZFZZ0LLg_SA/s1600/Snapseed+30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OpgxO35DpK-rt3HAO8wphNH2G5SaQ3cWRIPxNzB_rN5txQRvbC7HHcxob5Iflr9VPgn3BQGI2bohJfUvQYs4no4pyHGsX99UE57o9R5ImhyphenhyphenAG45oQaD3BT0XvZ9qjhTtZFZZ0LLg_SA/s640/Snapseed+30.jpg" width="480" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">Equally good was the San Pei Chicken with Thai basil and chilli, served in a seasoned toban (£24).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9o97HUW_V_grUwsyV8L6uGNA_aHAaKiGKqcQtHM67lYgPmWQdfgweCBI9_unV9pgyDMAJqsKsIUVyiCfrKWLgmrxxDykTMJpoxFXkzqrtKlvifBZVRH4vGMkD8nePTCrkJzGhwfJ7VRY/s1600/Snapseed+31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9o97HUW_V_grUwsyV8L6uGNA_aHAaKiGKqcQtHM67lYgPmWQdfgweCBI9_unV9pgyDMAJqsKsIUVyiCfrKWLgmrxxDykTMJpoxFXkzqrtKlvifBZVRH4vGMkD8nePTCrkJzGhwfJ7VRY/s640/Snapseed+31.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">To accompany, we had some crunchy choi sum, wok-fried with garlic (£10), and stir-fried glass noodles with duck meat (£12.50) that had a fantastic wok-breath. They were both excellent.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDs2X44pVisH5rC9Qbbqv0eP0y2JD0YFTsCsVYs4YQ3OeAfaUbvYMsE2a_K1qqTvuaxCtd9pHLkbtqp4BVjt69Qzzak280ZVK7acrFg3xV6gOD1ptYS-wSvOwy_DriqcB-JvXuYOQb_vo/s1600/Snapseed+35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDs2X44pVisH5rC9Qbbqv0eP0y2JD0YFTsCsVYs4YQ3OeAfaUbvYMsE2a_K1qqTvuaxCtd9pHLkbtqp4BVjt69Qzzak280ZVK7acrFg3xV6gOD1ptYS-wSvOwy_DriqcB-JvXuYOQb_vo/s640/Snapseed+35.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9ZsCMEzaxZENIy7f3w-b0yQHPI87iQVX4XLA_fuOFbmjNNVurEjfzH3Ro7r20on4pTv3w2yIrsA141EvJR0IpDf2sjiLcnI9nAxK3HHKJaeyPcjEgdpFUg9PLf0J3al4LVoO8HCfVls/s1600/Snapseed+33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9ZsCMEzaxZENIy7f3w-b0yQHPI87iQVX4XLA_fuOFbmjNNVurEjfzH3Ro7r20on4pTv3w2yIrsA141EvJR0IpDf2sjiLcnI9nAxK3HHKJaeyPcjEgdpFUg9PLf0J3al4LVoO8HCfVls/s640/Snapseed+33.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">And just when we thought we were too full for anything else, along came the dessert menu which was too tempting to resist. The chocolate moelleux was filled with runny dark chocolate, and paired particularly well with a slightly bitter matcha ice cream (£9).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXaCrkLtntE8jga8-AVTt7DPhQKZudsDcSRuLlCo8-jomR_jHbaB7Hshaw5Jw0UNkj7sZxuhfKuRy7z1i7vqzRzuR2Bk904uzwVcBCloWALbW7aipPjjgsjqg4dsln-Z1X4pcG9dxfF8/s1600/Snapseed+36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXaCrkLtntE8jga8-AVTt7DPhQKZudsDcSRuLlCo8-jomR_jHbaB7Hshaw5Jw0UNkj7sZxuhfKuRy7z1i7vqzRzuR2Bk904uzwVcBCloWALbW7aipPjjgsjqg4dsln-Z1X4pcG9dxfF8/s640/Snapseed+36.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Better still was the yuzu creme brûlée with lychee granita (£9). The yuzu creme was layered over a base of raspberry jelly, and the combination (aromatic yuzu and raspberries) was surprisingly effective.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwr2PQIZhbtl-w5OMWomB6V09BloFmI_D9rACsEUxHvIOGUiUH91c7Jt_cdp9MktVwTA4FuHUyL54FDKtXiaX1Gu4rs2RmMQPhkRSzPd0KpEEnVpwBo8FgpAJELOaip6cgyKmk8VVwTwA/s1600/Snapseed+37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwr2PQIZhbtl-w5OMWomB6V09BloFmI_D9rACsEUxHvIOGUiUH91c7Jt_cdp9MktVwTA4FuHUyL54FDKtXiaX1Gu4rs2RmMQPhkRSzPd0KpEEnVpwBo8FgpAJELOaip6cgyKmk8VVwTwA/s640/Snapseed+37.jpg" width="480" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>What We Drank: </b>Cocktails are priced at £16. There is an extensive range of sakes, and wines by the glass or carafe. For bottles, the entry level white is a German Auxerrois (£39), while the red is a French Corbieres (£35). For those wanting to splurge, there are first growth Bordeaux such as the Romanee-Saint-Vivant Grand Cru £3200.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyk_2qtnWbbkyMmn1qKkAy0Ni_zhN59X1gPvF1w_ZVvfiZ8NA4Bo9O4y017ZQa0fXmsEOMd9-Wc0_cUYqhDUQdRVQZpDF_p1RkWlBd0AyWZW1SOqoWAV7jskM4lnPX_VeJigj6O2267Ls/s1600/Snapseed+19.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyk_2qtnWbbkyMmn1qKkAy0Ni_zhN59X1gPvF1w_ZVvfiZ8NA4Bo9O4y017ZQa0fXmsEOMd9-Wc0_cUYqhDUQdRVQZpDF_p1RkWlBd0AyWZW1SOqoWAV7jskM4lnPX_VeJigj6O2267Ls/s640/Snapseed+19.jpg" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">We started with glass of Delamotte Brut NV (£16), which was crisp and refreshing.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuzOi7hHByn_Z4AIAV3dhYGfTvkcQr8cMIRHE_pvl3CL1aU4IyouORbg4zvVd8dj56-UOlVoTq_fyU3G6jgAnQBB4rPkJoCyI7GR_Gb8TOhNCEnvh8wdI6efytzLVAhIm3D6SqJzJR28/s1600/Snapseed+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1082" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuzOi7hHByn_Z4AIAV3dhYGfTvkcQr8cMIRHE_pvl3CL1aU4IyouORbg4zvVd8dj56-UOlVoTq_fyU3G6jgAnQBB4rPkJoCyI7GR_Gb8TOhNCEnvh8wdI6efytzLVAhIm3D6SqJzJR28/s640/Snapseed+7.jpg" width="432" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">With the meal, we had a glass of Chablis Premiere Cru Cote de Lechet, Domaine Bernard Defaix 2016 (£16) - wonderfully aromatic with elderflower and greengage, and a long, complex finish, complimenting the wasabi prawns.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4uTa_B3BQ5p0j8ZDTgIFG1HGvjwm-j6fsqF_00TtwMBrkiheWoQJ2BG5Gn9Xdpn9m5nbgZBtrltuMHsOBHypYWaIdeX4qxGdQCYFq6Km1phCW3Kv5sAMoUo5SSRKD9jjT23bFNMUwJGo/s1600/Snapseed+21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4uTa_B3BQ5p0j8ZDTgIFG1HGvjwm-j6fsqF_00TtwMBrkiheWoQJ2BG5Gn9Xdpn9m5nbgZBtrltuMHsOBHypYWaIdeX4qxGdQCYFq6Km1phCW3Kv5sAMoUo5SSRKD9jjT23bFNMUwJGo/s320/Snapseed+21.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivt0KW_OoJfI1Fiy_4TXzgFtSWMHjsJA6Wl3HYZicy4qqYfGwfnJDasoAlUYEwdBmE8YiTc4E6vrLHcE0j3p59GBpI6BfhZdBfQtjBMtY9NU5JDIhEI9P4s-hqwxTYGPhiMI2cx_9EKBY/s1600/Snapseed+20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivt0KW_OoJfI1Fiy_4TXzgFtSWMHjsJA6Wl3HYZicy4qqYfGwfnJDasoAlUYEwdBmE8YiTc4E6vrLHcE0j3p59GBpI6BfhZdBfQtjBMtY9NU5JDIhEI9P4s-hqwxTYGPhiMI2cx_9EKBY/s320/Snapseed+20.jpg" width="240" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">A glass of Langhe, Azienda Agricola 499 2015 from Piemonte (£12) was medium bodied with cherry and vanilla notes that were a good match with the lamb. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Likes: </b>Stunning setting, great Sichuanese lamb shank, wasabi prawns and yuzu creme brûlée. The sushi was also expertly made. Friendly, well informed service though a tad erratic, see below. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Dislikes:</b> Our hot stone rice bibimbap of sea urchin and scallops did not show up despite being ordered. I am still craving that dish!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Verdict: Fine-dining Chinese and Japanese food in the heart of the ancient City of London. In stunning surroundings, <a href="http://meiume.com/">Mei Ume</a> is a real treat for the eye and palate. Very highly recommended.</i></b></span><br />
<br />Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com0tag:blogger.com,1999:blog-4620769829682448740.post-56284310859330096842018-08-28T17:29:00.003+01:002018-08-28T17:50:53.058+01:00Osh Restaurant – Outstanding Uzbekistani Cooking & One of The Best London Meals of 2018!<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Name:</b> <a href="https://oshrestaurant.com/">Osh Restaurant</a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Where: </b>14-15 Beauchamp Place, Knightsbridge, SW3 1NQ, <a href="https://oshrestaurant.com/">https://oshrestaurant.com/</a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Cost:</b> A 3-course meal at Osh costs on average £35 per person not including beverages or service. Small eats cost £6-14, main courses are £11 to £29, and desserts are £4.50 to £7. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>About: </b>Opened in March 2018 in Knightsbridge's plush Beauchamp Place, on the site of the former Japanese Nozumi restaurant, <a href="https://oshrestaurant.com/">Osh Restaurant</a> serves Uzbekistani and Central Asian food.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwBKvVUp2KPfG_kgYhqXD7bxDsGX3tsuOdGz6YD11xHEroQ87xDbniteYUc4HTO3AbSHLyVWon_ZOC5ujWnG-WQGZQigSNqSDcQ9dMWLdvuooadeKIQWJbDuFAzM3H3Ri1KFi1zzxuaI/s1600/Snapseed+128.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwBKvVUp2KPfG_kgYhqXD7bxDsGX3tsuOdGz6YD11xHEroQ87xDbniteYUc4HTO3AbSHLyVWon_ZOC5ujWnG-WQGZQigSNqSDcQ9dMWLdvuooadeKIQWJbDuFAzM3H3Ri1KFi1zzxuaI/s640/Snapseed+128.jpg" width="640" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Aiming to offer authentic Uzbekistani dining, the management has hired and brought to the UK a number of Uzbekistani chefs. Osh imports its vegetables and fruit from Uzbekistan twice a week, a selection of which, is on proud display at the entrance, along with dates, nuts and seeds.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5M3UC2B98irXzcjzkOXUXs1w3XU_pVi5bnhcTbWiTHXi0zLUARR3-op5NJtZygglhOEOQyHzgjpEeci-3-Dn3e_gPbDUVXnPYDJiDfAqNcTT6EVOFm6UxD5_3M29TkCUrvxiN4KeMnI/s1600/Snapseed+122.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5M3UC2B98irXzcjzkOXUXs1w3XU_pVi5bnhcTbWiTHXi0zLUARR3-op5NJtZygglhOEOQyHzgjpEeci-3-Dn3e_gPbDUVXnPYDJiDfAqNcTT6EVOFm6UxD5_3M29TkCUrvxiN4KeMnI/s640/Snapseed+122.jpg" width="640" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://oshrestaurant.com/">Osh Restaurant</a> and Bar is spread over three floors of a Knightsbridge townhouse, with the ground floor restaurant being set under a glass roof with a view of the verdant trees above. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlkcPaNLT0WZdZ3fLTGlZeWO4DpeHN3BUiTonT_N3lZ5qp0HJQSaHdtkIBhe9pv4erL2GW9ild9SP7aO_j3-NMwzQZ47n5ePmgRkdV9P5sNmUalxpp7h6aWVDTAxLQDynw_RurpUW0d4/s1600/Snapseed+119.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlkcPaNLT0WZdZ3fLTGlZeWO4DpeHN3BUiTonT_N3lZ5qp0HJQSaHdtkIBhe9pv4erL2GW9ild9SP7aO_j3-NMwzQZ47n5ePmgRkdV9P5sNmUalxpp7h6aWVDTAxLQDynw_RurpUW0d4/s640/Snapseed+119.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "georgia" , "times new roman" , serif;">This part of the restaurant is decorated in neutral creams and browns and overlooks the blue and cream tiled, open plan kitchen and tandoor ovens, while the upper floor is decked out in gold and red stripes with beautiful artwork.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-SYdRTGu3RA4gwO9aNUK27ystP1gJYf3aP7WYv9oMkiVDrGJaJNj2f68AcKwei0tA9MWMamomkNqXcbxYnImptylxMKl9sDJUG-YBoJW-BHuimFXgJCtF1X3GGgKnMqsEW-JRYskwV8/s1600/Snapseed+123.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-SYdRTGu3RA4gwO9aNUK27ystP1gJYf3aP7WYv9oMkiVDrGJaJNj2f68AcKwei0tA9MWMamomkNqXcbxYnImptylxMKl9sDJUG-YBoJW-BHuimFXgJCtF1X3GGgKnMqsEW-JRYskwV8/s640/Snapseed+123.jpg" width="640" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ev_hC07HUiuB0sniWlWK-0xCRhjBE1lFKYfOlvMcyjWa8tcunmEwQL0GjkYFzWNKZ_00ZIQwTZ16mSZ4bXiPuWIoe2hs84mQ4jXaEFz6YzYNT2I9KeQ-z6Ipty0SXng1M-85oRgoLok/s1600/Snapseed+145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ev_hC07HUiuB0sniWlWK-0xCRhjBE1lFKYfOlvMcyjWa8tcunmEwQL0GjkYFzWNKZ_00ZIQwTZ16mSZ4bXiPuWIoe2hs84mQ4jXaEFz6YzYNT2I9KeQ-z6Ipty0SXng1M-85oRgoLok/s640/Snapseed+145.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The restaurant's concept is of sharing dishes, with platters placed in the middle of the table. Oddly, there is a selection of Asian and Japanese inspired dishes on the menu (run-of-the-mill items like black cod in miso and sashimi in ponzu dressing etc), but we chose to focus, with the guidance of our very knowledgeable waiter Nikolai, on the Uzbek dishes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_MdQe2QxEH2LwUSTDpgpjdVKeMnukYc6wXybnG1b9APq50AL8zI9GmYu-mug58-GbRBGbnBDopOcqN_W_04YXFXm5pqaikRoGC2gaC1bF8ecM84xgLXQfuoCK29QbEGuEKm9zowaLgc/s1600/Snapseed+133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_MdQe2QxEH2LwUSTDpgpjdVKeMnukYc6wXybnG1b9APq50AL8zI9GmYu-mug58-GbRBGbnBDopOcqN_W_04YXFXm5pqaikRoGC2gaC1bF8ecM84xgLXQfuoCK29QbEGuEKm9zowaLgc/s640/Snapseed+133.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Osh takes its name from Uzbekistan’s national dish. Osh or Plov, is the restaurant’s signature dish and cost as little as £16 for 2 people to share. Nikolai tells us that 99% of diners will order this plus a couple or few other small dishes. Osh is an intricate rice dish of slow braised mutton, in rice, garlic, chickpeas, grated carrots and sultanas. Osh is one of the most wonderful things I have eaten this year.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeaYA2smQAN07q4h1FWWwEHpf-slR2hU9XWcWQF_6PuFoolesOIs40G6b57N1VW-LDPK1zkKwiyvj6dNSzk37xDkBbACvTgQcaO5ZqlxkBUyuQMX_5E0r9UYTpKQlyRSwB9h_T0OsBb0/s1600/Snapseed+117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeaYA2smQAN07q4h1FWWwEHpf-slR2hU9XWcWQF_6PuFoolesOIs40G6b57N1VW-LDPK1zkKwiyvj6dNSzk37xDkBbACvTgQcaO5ZqlxkBUyuQMX_5E0r9UYTpKQlyRSwB9h_T0OsBb0/s320/Snapseed+117.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvHMyrSO3oBTZCyFw7hbN3DjofGznoibzDXfmWr3rqh5HVl7zIu_D1YLxKrq4n_qDx1Xq9XwBJC3un8s2rNMLNAthLrkQfFaKOWaRQYf0bLaXSmXPBXMkktXb6hpZPHJuKVqPko3OaJ8/s1600/Snapseed+116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvHMyrSO3oBTZCyFw7hbN3DjofGznoibzDXfmWr3rqh5HVl7zIu_D1YLxKrq4n_qDx1Xq9XwBJC3un8s2rNMLNAthLrkQfFaKOWaRQYf0bLaXSmXPBXMkktXb6hpZPHJuKVqPko3OaJ8/s320/Snapseed+116.jpg" width="240" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEive5LlrM6knACW6gBVVBYSvvHdFkNX43ATIkZ9VhBVYbOSHvqlNEI6jsSA6-bXthhnB5bGJlIpGEGbO5IsKXeYlSYgsbbqriR486C2wuKA5VTc_u_aOlyT2M_5lWJu0GiUCRiPRVs4Z_Q/s1600/Snapseed+121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEive5LlrM6knACW6gBVVBYSvvHdFkNX43ATIkZ9VhBVYbOSHvqlNEI6jsSA6-bXthhnB5bGJlIpGEGbO5IsKXeYlSYgsbbqriR486C2wuKA5VTc_u_aOlyT2M_5lWJu0GiUCRiPRVs4Z_Q/s320/Snapseed+121.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpW0G9KB9yyDHw_xUiaCg-VJLmBHNj_aqdd9wNh3GnsHRq_10kSAS38emfP54QSt0zCa-bC2Z7nvwPZSgYGlhZDL1YQGt4Lt47tlfcIIB-XBQNBUZIhXawNTHJbGKoTs-9e3_kT9IA-U/s1600/Snapseed+118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpW0G9KB9yyDHw_xUiaCg-VJLmBHNj_aqdd9wNh3GnsHRq_10kSAS38emfP54QSt0zCa-bC2Z7nvwPZSgYGlhZDL1YQGt4Lt47tlfcIIB-XBQNBUZIhXawNTHJbGKoTs-9e3_kT9IA-U/s320/Snapseed+118.jpg" width="240" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Uzbekistan is also known for its fine caviar, and guests with deep enough pockets can choose from a range of beluga, oscietra and platinum caviars, starting at £60 for 30g.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JDUXXjcJmau38OvTz2kWUevEEsWfzxhMNAw_AVMLEBfIk-eO6GuTaXNXYEMVpMjfmXzkJBVmSXbDwhadtN8T3JWfcGkYQyFtgMcpCYM8zOGxEvewb3t-KaUOgiivA_I-hk5zovJi5P0/s1600/Snapseed+124.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JDUXXjcJmau38OvTz2kWUevEEsWfzxhMNAw_AVMLEBfIk-eO6GuTaXNXYEMVpMjfmXzkJBVmSXbDwhadtN8T3JWfcGkYQyFtgMcpCYM8zOGxEvewb3t-KaUOgiivA_I-hk5zovJi5P0/s640/Snapseed+124.jpg" width="640" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>What We Ate:</b> Uzbek tomato carpaccio with goats cheese and a scattering of pomegranate seeds (£8) tasted as good as it looked, with ultra-fine slices of ripe tomato. The cheese was creamy and rich with a lovely gamey quality to it.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6TJnoQusvldq9A8rkY7xKZGFjU47Kuxge2ySaoVsdFY1rjc5GOYC7nd45cp1ZD2VtK9I7TDh_YmEyQW_-8d56DBCqyMdUSTyUJQ9UmbbUdilM0av3bYRkm6bBGdSaZ7pJMRPWDFYONA/s1600/Snapseed+127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6TJnoQusvldq9A8rkY7xKZGFjU47Kuxge2ySaoVsdFY1rjc5GOYC7nd45cp1ZD2VtK9I7TDh_YmEyQW_-8d56DBCqyMdUSTyUJQ9UmbbUdilM0av3bYRkm6bBGdSaZ7pJMRPWDFYONA/s640/Snapseed+127.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The warm aubergine salad with goat's cheese and coriander dressing was beautifully presented with a topping of deep-fried leeks (£8). The aubergine chunks had been lightly battered and deep-fried, and combined deliciously with the goats cheese. Nikolai says this is the most popular of all starters and I can certainly see why!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1Jw6WD11eyPXjUsBiZhOJIze0OK_FAvqhhnmCgWVSUORn_VX4wk5DbDfPYVCKCPdafr7mR2JsPZqzz2yUPO_oVmruuYAn7qN8e9JZJtGVFAhGhh0y9vOVmtHV9W08p9cpwnE5Ckw1tY/s1600/Snapseed+130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1Jw6WD11eyPXjUsBiZhOJIze0OK_FAvqhhnmCgWVSUORn_VX4wk5DbDfPYVCKCPdafr7mR2JsPZqzz2yUPO_oVmruuYAn7qN8e9JZJtGVFAhGhh0y9vOVmtHV9W08p9cpwnE5Ckw1tY/s640/Snapseed+130.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The aubergine salad came served with some wonderfully aromatic, freshly-baked Uzbek bread seasoned with caraway seeds, and tarragon butter (£3.50).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wjEeXxYuI1LYD0N_a3smY6WPTl7BHHX3kSRKZBUEQSe0S9fy22n0zja943CIc136uDDZhNQ7ZIdA593_2vQniiYGv2vItLDYtkO5TY8NRgD9cfhJFAyQbnIG7ENLdmbcJuLptFVn9MM/s1600/Snapseed+129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wjEeXxYuI1LYD0N_a3smY6WPTl7BHHX3kSRKZBUEQSe0S9fy22n0zja943CIc136uDDZhNQ7ZIdA593_2vQniiYGv2vItLDYtkO5TY8NRgD9cfhJFAyQbnIG7ENLdmbcJuLptFVn9MM/s640/Snapseed+129.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Butternut squash Manti were sweet and delicious dumplings, flavoured with coriander and cumin (£5), served with a little pot of refreshing sour cream.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DhXLUFNorfjPDZApUW-DAW1lUcfU9LyvFEP5rCNmEWiF-PDudxmKkiWh7Qw8cWtuEwag1GqLW0eFtrLZLCHzVT5Ed1FcaFWhfnOfwdmcjQ5JlJ-XQjKQtSyGpl9VrwBpo6VtB6nee3I/s1600/Snapseed+134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DhXLUFNorfjPDZApUW-DAW1lUcfU9LyvFEP5rCNmEWiF-PDudxmKkiWh7Qw8cWtuEwag1GqLW0eFtrLZLCHzVT5Ed1FcaFWhfnOfwdmcjQ5JlJ-XQjKQtSyGpl9VrwBpo6VtB6nee3I/s640/Snapseed+134.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Uzbek Chebureki were deep-fried dough parcels of minced lamb with Uzbek spices (£6) – they were light, oil-free and delicious with the fresh tomato herb relish.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9DcgGpUCPA55jmzFlpLxFP0y8CduJxjc2flJILZtjtUBcmp0aOoNc6Cjh21SukX8WGbh-9a4JDv9S_LEKjFnngVApC1-f4EUnk9SRb0N6B5rFZELokCsDB8rkSubcbUV71sulBhKb-k/s1600/Snapseed+131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9DcgGpUCPA55jmzFlpLxFP0y8CduJxjc2flJILZtjtUBcmp0aOoNc6Cjh21SukX8WGbh-9a4JDv9S_LEKjFnngVApC1-f4EUnk9SRb0N6B5rFZELokCsDB8rkSubcbUV71sulBhKb-k/s640/Snapseed+131.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Surmi cabbage rolls (£12) were filled with minced rabbit, rice and topped with truffle shavings. They were exceptionally good - perfectly tender, aromatic and creamy. The accompanying sauce of butter, white wine and fennel was bursting with flavour.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVg7HuvCZbRWTJKL7j0QGzDMWvzuEHMymlIGwq228Okg3WMKWLP6l_6ZW5YKdyS1uwcAHQDi2c8EMD1wOd2Tajqt40s074Tjipm8pES2gWXm2i3evSFpR_WIILTzt_AlwNWLzsCPbu1ZM/s1600/Snapseed+136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVg7HuvCZbRWTJKL7j0QGzDMWvzuEHMymlIGwq228Okg3WMKWLP6l_6ZW5YKdyS1uwcAHQDi2c8EMD1wOd2Tajqt40s074Tjipm8pES2gWXm2i3evSFpR_WIILTzt_AlwNWLzsCPbu1ZM/s640/Snapseed+136.jpg" width="480" /></a></div><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Shashlik are grilled skewers of meat or fish marinated for 12 hours - are served at Osh Restaurant with spicy cucumber salad, adjika sauce of tomatoes, chillies, onions and red pepper, and flat bread.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDYWQUsJeedFhfeUr8bpXwlsjlp2XK6SEE_wSr5Sx_y8DjUKrMbbxAC06hCoic6B0YCBCI07MoI27__DucI1yWPg0lsD39eyY9RBZen99sLj0P4pJskNMrZOjgfsWIaqz9NxlFmFZcOU/s1600/FullSizeRender+15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDYWQUsJeedFhfeUr8bpXwlsjlp2XK6SEE_wSr5Sx_y8DjUKrMbbxAC06hCoic6B0YCBCI07MoI27__DucI1yWPg0lsD39eyY9RBZen99sLj0P4pJskNMrZOjgfsWIaqz9NxlFmFZcOU/s640/FullSizeRender+15.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The chicken spatchcock shashlik (£11) with ginger, chilli, garlic and tomato was succulent and aromatic.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwA3DNthiyGczTSL5i_cpZ2I3ItZoG9f94E4bWn3z6mqeH4MP_zfdECIyeM4tCmW8TF-IZPPOvCKz4sfZXYHlifMuGreSD00xaQ6wDul638-X6Xl0yN3bkI5et5tn8pm5wgMcU7FioGI/s1600/Snapseed+139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwA3DNthiyGczTSL5i_cpZ2I3ItZoG9f94E4bWn3z6mqeH4MP_zfdECIyeM4tCmW8TF-IZPPOvCKz4sfZXYHlifMuGreSD00xaQ6wDul638-X6Xl0yN3bkI5et5tn8pm5wgMcU7FioGI/s640/Snapseed+139.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The beef fillet shashlik (£14) came with soy sauce, honey, garlic and onion. It was tender, served medium rare but with a delicious caramelisation, and well seasoned. I cannot understand who Osh can serve such generous and good quality meat skewers for £14.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3Tp5I7kK6icgrNAV5S6TSVcj6lUIULjyzc2RCyvb4tLSdF4To9FClvxlKuhWaA3hSq27Bq0pCnhti6zyVb4Im3ZWJ5nZc2DO4I_i9O9tdSJsoArBhZKzqx-17VKGCCtCxfinGJbhnEs/s1600/Snapseed+138.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3Tp5I7kK6icgrNAV5S6TSVcj6lUIULjyzc2RCyvb4tLSdF4To9FClvxlKuhWaA3hSq27Bq0pCnhti6zyVb4Im3ZWJ5nZc2DO4I_i9O9tdSJsoArBhZKzqx-17VKGCCtCxfinGJbhnEs/s640/Snapseed+138.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Uzbek Osh is a variant of the plov lamb dishes popular in central Asia - a warming mixture of lamb or mutton, onions, grated carrots and spices. <a href="https://oshrestaurant.com/">Osh's</a> version had slow cooked lamb served with orange and yellow carrots, peppers, chickpeas, lamb lard, sultanas, pilau rice and Uzbek spices.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEylJ34L_wubn-JqIZIOc5sMVGXMq263gLL7vTW-_UN2yzHTYyw8fkk4eGD8VSLkL2OyuPNURTFfg7QTLlB7Ce5vrjp39rLMDbPl6lQR0YvCjyNHRxDIvUM_rvDLujIz-2eHgqFS2hjM/s1600/Snapseed+142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEylJ34L_wubn-JqIZIOc5sMVGXMq263gLL7vTW-_UN2yzHTYyw8fkk4eGD8VSLkL2OyuPNURTFfg7QTLlB7Ce5vrjp39rLMDbPl6lQR0YvCjyNHRxDIvUM_rvDLujIz-2eHgqFS2hjM/s640/Snapseed+142.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">Served with Achichuk (Uzbek tomato) salad and Uzbek radish salad (£16 for 2). This was also remarkably good, with aromas of cumin and coriander.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tbPC5qrZf50UZPviUddIfvENpG-zYUmJ_YSt-bons1pjHfqA9knLzYg7dZ8c8akMxg-SP12QxfKvh2gtmvR9z4LTdLLFKZnWyDz5vMrM92JnDs1ngG9dwoNW6Q6v4Z-tqkkliOZKLtI/s1600/Snapseed+143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tbPC5qrZf50UZPviUddIfvENpG-zYUmJ_YSt-bons1pjHfqA9knLzYg7dZ8c8akMxg-SP12QxfKvh2gtmvR9z4LTdLLFKZnWyDz5vMrM92JnDs1ngG9dwoNW6Q6v4Z-tqkkliOZKLtI/s640/Snapseed+143.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">For dessert, we shared a pistachio éclair with fresh blackcurrants, blueberries and raspberries, with micro mint (£7). This was magnificent, the éclair richly almond flavoured, the crème patisserie aromatic with vanilla and heady pistachio.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lUkKHglkgWbINvj9NOrZWpygg47KQYkme0TpgdZmgSOkdapirlE4H28AkHRDsrjvraa1iCUBJnnLmaaOvSSh3FWbow9EhS7VPNQikkRFtZlYTbRycgAnnxmDyT23V2yLOc_KPNrkXBQ/s1600/Snapseed+144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lUkKHglkgWbINvj9NOrZWpygg47KQYkme0TpgdZmgSOkdapirlE4H28AkHRDsrjvraa1iCUBJnnLmaaOvSSh3FWbow9EhS7VPNQikkRFtZlYTbRycgAnnxmDyT23V2yLOc_KPNrkXBQ/s640/Snapseed+144.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>What We Drank: </b><a href="https://oshrestaurant.com/">Osh</a> has a comprehensive cocktail list. We started with a Desert Tea cocktail (£14), with Courvoisier VSOP cognac, mint, rose essence, red sandalwood and red amaranth. This was strong, intensely perfumed, and delicious. </span><span style="font-family: "georgia" , "times new roman" , serif;">The Silk Spritz (£14) was a refreshing blend of Elix vodka, Italicus Rosolio di Bergamotto, Thai basil, kumquat, Martini Prosecco Brut.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAE26AYNjaC1fQO5If2SDeGgiC1vOjbKp3FA7YfQdQG0WEEErvo8fPvv1BtwQJaAjHMX_K9nmfjWRIAsKzp0aCvap3kDmc51mVVN57a-TDqu-krf2Q8WPYgdVpSCMBA1mB9jbZddvPEwY/s1600/Snapseed+120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAE26AYNjaC1fQO5If2SDeGgiC1vOjbKp3FA7YfQdQG0WEEErvo8fPvv1BtwQJaAjHMX_K9nmfjWRIAsKzp0aCvap3kDmc51mVVN57a-TDqu-krf2Q8WPYgdVpSCMBA1mB9jbZddvPEwY/s640/Snapseed+120.jpg" width="480" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The entry level white is a Musar Jeune from Chateau Musar, Lebanon at £55, while the red is a Piedmontese Barbera at £35. There is a good selection of wine by the glass, including a Cretan white at £9, and the Barbera is also served by the glass at £6.75.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqoRyYzCWZ_IDwxsPNOhfCHcqZyD_5A7Jj5RXtut1qBqi-9BBnaBy15px0uRDPR6UPDttFn1_55k3H8uyCMmlgtI1ig5NNlHC4hzSjefFqvrHIdQLaCZObpDt0Oymn5PNNesWDNCV-QKs/s1600/Snapseed+125.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqoRyYzCWZ_IDwxsPNOhfCHcqZyD_5A7Jj5RXtut1qBqi-9BBnaBy15px0uRDPR6UPDttFn1_55k3H8uyCMmlgtI1ig5NNlHC4hzSjefFqvrHIdQLaCZObpDt0Oymn5PNNesWDNCV-QKs/s640/Snapseed+125.jpg" width="640" /></a></div><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Likes: </b>I enjoyed absolutely every item we chose from the menu, and this was one of those very rare meals without any weak dishes (I would like to thank Nikolai for his help ghiding us to choose the best Uzbek dishes). Despite the plush location and restaurant decor, the food menu is outstandingly good value for money. A perfect meal for me at Osh includes – Warm Aubergine Salad + Surmi Cabbage Rolls + Beef Fillet Shashlik Skewer + Osh Lamb Rice!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>Dislikes: </b>None</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Verdict: For Uzbekistani cooking that is authentic, delicious and generous in plush Knightsbridge and at surprisingly reasonable prices, there can surely be nowhere better in London. I had one of the best meals of 2018 at <a href="https://oshrestaurant.com/">Osh Restaurant</a>. Very highly recommended.</i></b></span><br />
<br />
Luiz Harahttp://www.blogger.com/profile/15625648237398242154noreply@blogger.com1