Started by Slim, October 28, 2022, 09:54:10 PM
Quote from: Nickslikk2112 on November 26, 2022, 12:41:29 PMAs everyone well knows, I am a veritable bon viveur and gourmand, an habitue of the Michelin starred restaurants.A couple of years ago, I planned to take Mrs S to the Michelin starred restaurant of Niklas Ekstedt in Stockholm, that's Sweden, but COVID came along and scuppered that. In the meantime, Ekstedt opened up a branch of his Restaurant in London's Great Scotland Yard Hotel, so being as we had a trip down to see Opeth - from Stockholm, Sweden - I booked us in there. Now unfortunately this would mean slumming it as it has not been awarded a Michelin star. Would we cope?If you're unfamiliar with Ekstedt's schtick, then it involves cooking over wood fires and wood fired ovens, making use of seasonal and pickled products, all very Scandi wild man. Does this translate to fine dining?Before attacking the 9 course tasting menu, we were presented with an appetiser board of smoked venison, pickled salsify and pickled tomatoes. All very sharp and smoky. Whetted the old appetite.First course up was "Snacks from the Fire" consisting of ember baked leeks with black pudding, a cep mushroom beignet with smoked cream cheese and a hay smoked custard with trout roe onion and chives. The mushroom beignet was deelicious. These posh restaurants always do doughnuts well.Next up was Flamnadou Oyster. Now, I must confess Oysters have completely passed me and Mrs S by. We like Scallops, but other shellfish don't appear in our diet. Flambadou is an old technique where a cast iron cone is heated until red hot, then beef tallow is put in and allowed to drizzle over and caramelise the outside of your chosen meat, Oyster in this case. The Oyster is then served in shell with a creamy beurre blanc and smoked apple sauce with nasturtium leaves for a peppery kick. I'm an Oyster convert, the taste of the sea a creamy, smoky appley sauce and the peppery nasturtium made a divine morsel. Bravo.Following this could have been a let down, I mean ember baked beetroot with pickled walnuts and juniper cooked Kale. I don't care for any of those ingredients and yet the crispy kale was a revelation with the sweet smoky beetroot pepped up by the pickled walnuts. Not as good as the Oyster but very nice.Course four was smoked Lobster with sweetcorn and black truffle. The Lobster meat has also been cooked by the flambadou method and was meltingly soft and sweet melding well with the sweetcorn puree and mushroom medley. Another hit.Course five? Course cop out! Sourdough bread with home cultured butter, whey and birch oil. OK it's nice bread - not as good as Midsummer House - but it's not really a course is it? And I got why and birch oil all over my nice pink strides Next up was Hay smoked British sirloin with flamed bitter leaves and shallot puree. Not too shabby. Steak was cooked well and nicely smoky and how these chefs get a shallot puree to be an object of gustatory desire I knoweth not.Course seven was a pre-dessert of wood oven baked oats with woodruff mousse and sorrel sorbet. Could have been oatier, but the savoury edge to the woodruff made it a nice bridging course.Course eight was the main dessert Pumpkin custard with a cardamom doughnut and sea buckthorn sorbet, Nom, nom, nom. The custard was served in a small pumpkin and was rather nice, but the doughnut was something else. How do they do that.And finally a selection of Coffee Snacks - but no coffee. These were a smoked liquorice fudge, a strange carrot macaron, a cherry tart and a smoked chocolate on a stock which was sensationally good for a little bite, almost a distillation of the entire meal.Overall, I'd say that was as good as anywhere we have eaten and as an occasional treat it was worth it, we'd go again and you can't really get better than that. Also the matched wine pairing of six glasses, you don't get one with the snacks and one sweet wine does both desserts was the best we've ever had. We got Barolo with the sirloin which made Mrs S very happy, she likes Barolo. I enjoyed the Portuguese Alvarino with the Oyster.
Quote from: The Picnic Wasp on November 26, 2022, 11:13:40 PMEvery word of this places me in a state of total jealousy with the exception of the pink trousers.
Quote from: captainkurtz on November 27, 2022, 07:58:05 PMI've got a reservation for L'enclume in Cartmel in January for my Wife's birthday. I'm a bit perturbed about the amount of pig on the tasting menus...will have to email them.Anyone been before? My first 3* restaurant. I've found there's a big jump from one to two..hoping for a similar jump to three. Minus the pig.
Quote from: Slim on April 24, 2023, 10:49:20 AMWe went to Darleys on Friday night, a swanky place in a nice part of Derby called Darley Abbey. Been there quite a few times now, it's expensive but a lovely place, overlooking the river.I found the menu a bit limited this time. Didn't fancy lamb or duck, so I opted for a sand carrot. This was literally a baked carrot, garnished with a few vegetables. Beautifully presented though, and came with perfectly done chips.My caramel creme dessert was a little disappointing as well - very small. Again though, presented very artistically.Drinks are expensive. I had a Martini and an Old Fashioned. £11 a go for cocktails, but they were very well made. I asked for the Martini to be very dry, and it was.The staff are superb, friendly and attentive without being intrusive.