With it still quiet, I ask the chef about the black magic we’ve just experienced. It turns out the tomato is dressed in its own tomato water vinaigrette, with smoked taramasalata seeping into bread toasted on the griddle… READ MORE
All tagged Small Plates
Stu Deeley at Laghi's
The onglet with salsa verde splits the table. I’m OK with it, cooked just right and the accompanying salsa verde gets a real sweet and fatty lift from bone marrow… across the table—a cook-on-fire master—the verdict is “no seasoning; no taste; no caramelisation”… READ MORE
The Rabbit
A pile of creamy, sweet white crab meat on top of an English muffin, floating on a cloud-like toffee-buttery hollandaise and topped with the ‘sour fizz’ of pickled lemon and lightly bitter salinity from sea rosemary and sea purslane. It must be their biggest crowd-pleaser.… READ MORE
The Bournbrook Inn
Being a sucker for double fried anything, I’ve gone for the Korean chicken burger. It also promises kimchi and gochujang aioli, although the tick box quantities mean it’s nowhere near the flavour-explosion I’d imagined, but worst of all is the soggy batter. Oven chips and bought in coleslaw are unable to pick up any slack… READ MORE
Sessions Arts Club
By now, we’ve racked up £82 on ‘small plates’ and I’m pretty sure that’s amounted to six forkfuls, half a chickpea ‘churro’ and a cracker’s worth of ‘flatbread’ each. It’s mostly delivered on textures and flavour, but feels like we’ve shared a menu of tasting dishes... READ MORE
Riverine Rabbit
Chakalaka is every bit as good as it sounds; beans in a softly spiced and lightly sweet tomato sauce. A swirl of whipped goats cheese offers the perfect earthy tart limelight to meltingly moist lamb combining with crispy shards and a lick of hay smoke… READ MORE