A new restaurant a stones throw from Liverpool Street means it is heaving with attractive young professionals by the cocktail bar when we arrive on a Friday night. Seated, we are handed the wine list and menu, just the start of their slick yet unobtrusive service.
We had wine by the glass through out our courses and started with the appetizers, served to share.
The ‘lamb ribs’ as they are called on the menu are only the most delicious succulent flavourful meat in between the bones, already cut off into melt in the mouth pieces with smoked aubergine. Along with some soft supple bresaola but the lamb ribs stole the show.
On to the pasta course with perfectly sized mid course portions I went for the duck raviolli, a well balanced dish with the duck not over powering the delicate sage. On the other hand the salmon spaghetti, with only a little sauce nevertheless the taste was robust almost potent, yet moreish.
Next up I went for the skate wing coated in this delightfully nutty crunchy top, with soft beetroot and kale crisps. Again another well put together dish, with a wedge of Hisbi cabbage on the side, mainly because I like the name, although it was a great accompaniment to work with both of our mains, not too filling but a wonderful charred flavour.
Below is the pork T bone, so succulent, and served with ‘burnt plums’ coating your mouth in a deep autumnal flavour.
A wonderful experience, and with their seasonal menus their will always be something new to try it is the perfect treat, we were not disappointed with anything.