After having had problems finding the 'pub' that is bacchus we settled into a cosy dining room. Despite our table having one leg shorter than the others, we ordered some house cocktails and felt excited about the prospect of a 'sous'vide' meal. I was dining with chef with lots of experience in this field of cooking. We opted for the 9 course tasting menu with wines to accompany each course. The cocktails arrived, or should i say bizarre foams. The taste was not unpleasant but it was a £5.00 drink that dissolved in the mouth in seconds.
The food followed and it was all abit of a disaster! Sous vide cookery means that the protein in each dish is never taken much higher than 60 degrees so as not too coagulate and loose vital juices. However i dont think any of our food was served above 35 degrees. Plates we often noted were cold, only bringing down the already low temperature of the food. The salmon dish was a textural dream but most other combinations were very bizarre. My friend who has dined in some of Spain's finest sous-vide restaurants and described Bacchus as 'way of the mark'.
Its an interesting idea for a pub in a starnge setting but at over £400 for four of us, i would rather have gone elsewhere. We did drink some interseting wines with our food and were served by friendly staff, but for that money its not enough for me.
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