Latest favourites and wishlist by ONscotland

Numidie - review by Cate_Brisby

Fri, 10 Oct 2008 17:18:12 +0000

Numidie - review by Cate_Brisby

Rating: 4.7

Location: 48 Westow Hill, SE19 1RX, London, United Kingdom

Phone: 020 8766 6166

Website: http://www.numidie.co.uk/

Had a really good meal there earlier this year. One thing I would say though was that the food wasn't quite as warm as I'd have liked but it was still extremely good.

Marcus Wareing at the Berkeley (Petrus) - review by Food_Snob

Mon, 06 Oct 2008 08:54:45 +0000

Marcus Wareing at the Berkeley (Petrus) - review by Food_Snob

Rating: 4.0

Location: The Berkeley Hotel, SW1X 7RL, London, United Kingdom

Phone: 020 7235 1200

Website: http://www.gordonramsay.com

Tags: lively, expensive, french

Illustrated Critique:

http://foodsnobblog.wordpress.com/2008/10/01/marcus-wareing-at-the-berkeley-london/

Text-only Critique:

I suppose most of you have already read that Waitrose Food Illustrated article for yourselves now. It is legendary and rightly so: I imagine James Steen must have soiled himself listening to Marcus Wareing (thatâ¬"s right - itâ¬"s Marcus Wareing at the Berkeley tonight! Can you feel the excitement?) launch into his sensationally blunt invective against that â¬Üsad b*st*rdâ¬", Gordon Ramsay - a reporterâ¬"s wet dream, indeed. Although grudgingly good entertainment, it is also a personal shame as I was secretly hoping to dispense with the now-expected, prolix preamble this post (or at least condense it somewhat) and get tucked straight into dinnerâ¬"s narrative; but how could I honestly ignore a feud that has rocked Londonâ¬"s dinnerland to its timbers or whose reverberations have, at the very least, shaken a few pristine pieces of cutlery out of their proper, precise places?

Here is the stereotypical tale of two teenage friends who grew up to become bitter enemies, conquering Londonâ¬"s restaurant scene along the way - did you know Team Ramsay-Wareing has amassed 15 Michelin stars? Thatâ¬"s within tasting distance of Robuchonâ¬"s 17! Impressive stuff. The story, and this is Marcusâ¬" story, starts in Lancashire, where a shy, quiet teenager decided to follow his brother, the chef, into a culinary career. Enrolling into catering college, under big brother Brianâ¬"s behest, turned young Wareingâ¬"s world upside down, suddenly he was brimful of confidence: â¬Üthe kitchen was my comfort zone and I felt good in whites.â¬" He was also the centre of attention and impressing peers, teachers and judges alike, enough so that one such referee referred him to a sous chef at the Savoy. Thus, aged 18, he had his foot in the door, becoming the Savoyâ¬"s new commis chef under the aegis of Anton Edelmann. Spending two years here, the galloping gastro then went through ten kitchens in ten years: he moved first to Le Gavroche, serving under another great, Albert Roux, and also where he first met Gordon; Marcus, 19, and Gordon, 22, hit it off instantly. Next came the Point, near NYC; the Grand Hotel, Amsterdam, joining Roux again; Gravetye Manor, West Sussex (where he met Jane, his wife); before arriving at Pierre Koffmannâ¬"s La Tante Claire. Here, he was reunited with Ramsay, but only for one week: the morning he arrived, Gordon (in an unrelated move) handed in his notice; he was opening Aubergine and wanted Marcus with him. The fortnight that followed, under the notoriously difficult Koffmann, was more than enough convincement to lead Marcus one night to Aubergineâ¬"s backdoor, where, almost on the spot, Marco Pierre White gave Marcus Wareing a job at Gordon Ramsayâ¬"s first restaurantâ¬¦starsâ¬¦dizzyâ¬¦The pair became inseparable, but after two years, side by side, sixteen hours a day, six days a week giving â¬Üthat guy everything [he] had,â¬" Marcus needed a break and returned to NYC, to Daniel Bouludâ¬"s Le Cirque (then Americaâ¬"s top restaurant). However, twelve months and visa problems later, he was back with Ramsay - via Guy Savoy, Paris - setting up lâ¬"Oranger. Within a year, he had won a Michelin star, within another, he had been sacked (the day after Ramsay quit) over internecine wrangling with owners, A-Z. Undaunted, Marcus recovered in style, becoming chef-patron of then St James Street sited PÃ©trus, named after his favourite wine, in 1999. It took him only seven months more to earn another Michelin star. Going from strength to strength now, in 2003 he also took over the Savoy Grill; opened Banquette, an American diner, above it; and moved PÃ©trus into La Tante Claireâ¬"s old spot at The Berkeley. In 2004, he also earned Savoy its first ever star.

Note the symmetrical circularity of Marcusâ¬" life: he begun at the Savoy, left, did a spell at Guy Savoy, then returned, thirteen years on, as head chef; also, after spending two weeks at La Tante Claire, ten years later he was back, replacing it with his own restaurant.

A year ago, everything looked grand: PÃ©trus had picked up star number two and Wareing was riding high, earning unanimous praise and plaudits aplenty -many touted PÃ©trus as Londonâ¬"s best restaurant - whilst Ramsay was opening restaurants across the world, recording TV shows and making his millions. What went wrong? Well, rumours of a rift had already begun surfacing in early 2007; apparently, Marcus had grown sick of the â¬Üshadowâ¬" sobriquet his relationship with Gordon had earned him, as well as the claustrophobic consequences of being another cog in the GRH machine - he was a man â¬Üconstrained, confined and trappedâ¬". In May, gossip had it that Gordon was about to fire Marcus, but Wareing must have sensed this himself and made a pre-emptive strike: GRHâ¬"s lease with The Berkeley was due to expire on 19 September, so he launched an independent bid for it. And got it. A summer of squabbling between the two super-chefs supervened. Eventually, an accord was reached: Gordon kept the name (supposedly on its way to La Noisetteâ¬"s old location), wine cellar and maÃ®tre dâ¬", Jean-Philippe Susilovic; Marcus kept his stars and won his freedom. After a one-week closure mid-September, Marcus Wareing at The Berkeley is now open.

The David Collins interior has remained intact. It is still sophisticated and dramatic yet warm and clubby; still very grown up. The belle Ã©poque theme is embodied by rich claret colouring, characteristic of PÃ©trus wine itself. The deep Burgundy walls and well-padded plum armchairs are contrasted against crisp white, double-layered tablecloths. Circles figure prominently too: ovular mirrors, round tables, white French blinds made of linking loops; and white, milk and dark chocolate-coloured boules upon two large abacuses that screen a wall of wine chillers. Well-spaced, large tables are dressed with a couple of calla lilies, white candleholder, Bernaudaud porcelain (Fat Duck, lâ¬"Atelier de JoÃ«l Robuchon in Paris and Jean Georges of New York are also fans) and thick, starched napkins. Fragrant bouquets of white hydrangeas and more calla lilies; opulent fittings; and dim lighting from glittering chandeliers and soft golden lamps adds to the sense of seduction and luxury.

Amuse Bouche 1: Confit of Foie Gras. First of the finger-foods were thin pastry feuille and foie gras sandwiches, crusted with cassis dust and atop a squiggle of golden quince purÃ©e. Creamy foie confit, flaky feuilles, biting blackcurrant and spur of sweet quince: these offered a very pleasant introduction to Monsieur Marcusâ¬" kitchen.

Amuse Bouche 2: Black Truffle Parmesan Risotto Croquettes. More nibbles to occupy my fingers followed: golden, crunchy spheres of hot, creamy, cheesy risotto and robust, tasty truffle were superb. The yielding grains of rice within the milky magma middles felt lovely on the tongue. The nutty parmesan squared up to the bold black truffle. The result: fireworks.

Les Pains: Country Bread; Swiss Brown; Sourdough; and Potato & Honey Bread. The country bread was rustic in taste and texture with a hard, thick crust; Swiss brown was lighter with a moist, porous filling and brittle coat; whilst the slightly nutty sourdough had a dense middle and chewy exterior. The best though was the potato and honey; the potato gave a delicate, open crumb and honey, a crunchy, caramelised, but not sweet, edge. Unfortunately, these were not made by the restaurant itself, being bought in from the Flour Station instead. This obviously meant they were served neither fresh nor hot out the oven. The butter was English, unsalted and frustratingly un-spreadable.

Amuse Bouche 3: Warm Pumpkin Soup with Parmesan Foam and Pumpkin Seed Grissini. The official amuse was a shot of thick pumpkin potage topped with parmesan mousse complete with parmesan-pumpkin seed breadsticks, The smooth, satisfying soup balanced salty, nutlike and earthy tang while the skinny, smoky grissini were crisp, rich and packed serious salty relish.

EntrÃ©e 1: Pan Fried Foie Gras - Glazed Black Figs, Espresso and Salted Caramel Popcorn. A thick, fat cut of foie gras, resting upon warm fig compote, was the centrepiece of the dish; whole popcorn pieces and a smear of espresso syrup strewn with salty, caramelised popcorn dust supported. The lush liver was indescribably delicious. Its auburn veneer, which submitted so readily to my fork that my knife was never touched, held within a juicy, almost runny core. The underlying fig, chopped and diced with skin still on, gave great textural variation to the overlaying liver: its skin was chewy, flesh smooth and seeds gritty and crunchy. The espresso was an excellent addition, with a strong, grounding flavour initially exciting the taste buds and contrasting well with the rich foie, then leaving behind a pleasing roasted residual finish.

EntrÃ©e 2: Scallops and Cod - Confit, Cauliflower, Macadamia Nuts, Fourme dâ¬"Ambert and White Chocolate. A sizeable seared scallop, sliced open, was sat atop cauliflower purÃ©e, sprinkled with chopped Macadamia nuts and sided by a smearing of Fourme dâ¬"Ambert blue cheese; flakes of cod confit, squares of warm white chocolate and orange and purple pansies garnished the dish. My first taste was of nut-topped scallop spread with cheese; the formidable Fourme took hold of the shellfish and delivered a powerful punch proceeded by a clean, nutty aftertaste that complemented the crunchy Macadamias. Normally, I would have suggested the scallop could have done with a little more time in the pan, for though just about cooked through, the skin was still soft, but in this scenario, this suppler surface suited the scallopâ¬"s role as a transport for the stronger savours surrounding it. The firm cod cuts were full of flavour and combined nicely with the melting milky chocolate; the flowers added colour and texture; an accompaniment of grilled Irish soda bread was yummy - thick, moist and juicy. The plate was full of curious combinations, which came off rather well; dominant elements and more obliging ones worked together to create a very balanced whole.

EntrÃ©e 3: Roasted and Marinated Quail - Hispi Cabbage, Pommery Mustard and Baked Potato. Meaty fillets of roast quail lay on a bed of crisp hispi cabbage alongside baked potato foam within which was veiled quail leg and trompette fricassee. The birdâ¬"s skin was disconcertingly soggy, but on tasting, infused with Pommery mustard and anise, it delivered such strong, sweetish, sharp bursts that this was fast forgiven. The hispi, a sweeter, softer cabbage, was warm and snappy and also suffused with the palatial Pommery. I was long interested how something as unrefined as baked potato would be incorporated, but its foamy form was lighter than air with the subtlest creaminess to it. Within was a scrumptious surprise of quail legs, cooked till almost confit, coupled with black chanterelles; the gamey dark meat and deep, robust mushrooms were deliciously intense.

EntrÃ©e 4: Pan Fried Veal Sweetbread - Swiss Chard, Roasted Ceps and Celeriac, Sauternes Jus. Two thin tranches of celeriac served as an impromptu pancake for diced Swiss chard stalk and leaf, on top of which was placed a seriously seductive sweetbread slab. Surrounding this were bundles of roast ceps upon cep mousse adorned with black truffle julienne and an amber jus of veal stock and sauternes that had been added tableside. The glistening gamboge gland was exquisite: its blazing hot jacket proved ineffectual, but palatable, protection for the pretty pink, creamy kernel. The mini mushroom mounds were explosive in taste: the sweet-acidity the rich gravy had been absorbed by the meaty, smoky ceps, which together with the redolent, pungent truffle, were absolutely intoxicating. The subjacent Swiss chard was slightly bitter and crunchy, whilst its celeriac capsule was smooth and nutty: together, they were a nice earthy anchor for the deep intensity of this dish. This was sensual, epicurean eating. Wow!

Plat Principal 1: Scottish Halibut - Charred Leeks, Coddled Quail Egg, English Watercress and Creamed Caviar. A hunky hunch of halibut, braised, came carrying char gilled baby leek, cloven coddled quail egg and watercress-almond tuile. Smatterings of purÃ©ed watercress, spoonful of creamed Oscietra caviar, parmesan twirl and dark pansies filled the plate. The fishy filletâ¬"s expert execution enabled me to devour the delicate flesh flake by firm flake. The watercress three ways - warm, thick paste; peppery, almost mustard-like, garniture; and slightly bitter tuile - were a pleasing terrene contrast to the sweeter halibut. I found the caviar cream, though silky smooth, lacking in impression. The lovely leek was mellow and tender, but I was supplied with just a single stalk to savour. The quail egg, traditional caviar complement, was warm and creamy, but again paltry in provision - maybe the kitchen was considering my health; one quail egg contains the same cholesterol as several hen eggs.

Plat Principal 2: Poached and Glazed Anjou Pigeon - Scottish Girolles, Almonds and Amaretti. A plump pigeon breast, poached and glazed with black olive, almond and cobnut crumble, rested on a busy base of broken amaretti biscuit bits, baby gem lettuce, girolle mushrooms and sliced spear of white asparagus. The list of ingredients was enticing; the presentation, mouth-watering. Crunchy asparagus, sweet and subtly nutlike; full-bodied, fruity girolles soaked in pigeon vinaigrette; crunchy cobnuts; crisp, sugary amaretti; bitter black olives; earthy lettuce dripping with pigeon jus: these mingled marvellously, matching and bouncing tastes and textures around my mouth. However, it was all in vain. The alluring cerise-coloured guise of the pigeon steak was a siren call; it wooed me in, only to dash my hopes on proverbial rocks. OK, I exaggerate, but the bird was seriously bereft of flavour. This alone was bad enough, but with such quality trimmings and as this was the mealâ¬"s climatic main course, it was criminal.

Marcus Wareing at the Berkeley (Petrus) - review by Food_Snob

Mon, 06 Oct 2008 08:54:45 +0000

Marcus Wareing at the Berkeley (Petrus) - review by Food_Snob

Rating: 4.0

Location: The Berkeley Hotel, SW1X 7RL, London, United Kingdom

Phone: 020 7235 1200

Website: http://www.gordonramsay.com

Tags: lively, expensive, french

Illustrated Critique:

http://foodsnobblog.wordpress.com/2008/10/01/marcus-wareing-at-the-berkeley-london/

Text-only Critique:

Pre-Dessert: Milk Chocolate & Raspberry GÃ¢teau; Eton Mess; and Lemon CrÃ¨me. A trio of sweets en miniature was served. There was a lovely chocolate and raspberry opera composed of fine layers of silky mousse and tart raspberry; with each bite, it felt like a hundred delicate feuilles were broken through. A petite quenelle of raspberry crÃ¨me and soft-baked meringue with crisp white chocolate biscuit tuile was an airy, fruity reincarnation of Eton mess. In a shot glass was, not surprisingly, a shot of gin sorbet sitting on lemon curd and studded with dried violet petals. The combination of sweetly-sour lemon, hard, ice-cold gin jolt and crunchy sugary violets was very refreshing.

Dessert 1: Orange CrÃ¨me, Spiced Brioche Crisps, Bitter Chocolate Sorbet. Though not a huge orange fan, the promise of bitter chocolate sorbet was an offer I could not refuse. Three thin, circular crisps of toasted brioche formed a double-decker club of marshmallow-like orange mousse. The sugar-dusted sandwich came topped with a sleek and shiny scoop of gold-powdered bitter chocolate sorbet and skirted by a splash of still-bitter cocoa crumb. The subtle, foamy crÃ¨me offered none of the sour acidity of an orange, only its fruity, sweet refreshment; the spicy feuilles were warm with nutmeg and cinnamon; whilst the thick, grainy chocolate was just a treat. Violating the immaculate composition, a secret surprise stash of skinned orange segments was uncovered within. The lovely understated flavours, crunchy brioche cushioned within the soft, cream pillows and juicy fruit made this dessert unexpectedly gratifying.

Dessert 2: Warm Chocolate Moelleux, Banana Jelly, Banana Ice Cream. Positioned in the plateâ¬"s centre was a warm curvaceous cocoa cake, beside it was a boule of banana ice cream beset atop candied banana peel and chocolate chips. A sprinkling of rosemary sugar dust ran rim-to-rim opposite, intersected by a faint banana caramel line whose course was channelled by little jelly cubes of more banana-caramel. The moelleux, of connoisseursâ¬" choice 70% Valrhona, proved more than just a cake. Easing a spoon into the spongy, rough surface, the mini-enigma erupted with hot, dark liquid chocolate: a pleasant and pleasantly bitter surprise - this specific cacao is noted for its full variety of natural essences, ranging between fruity, coffee, floral and nutty. The well-made ice cream and jellies both had distinct, clear banana intensity. The rosemaryâ¬"s subtly sour woody-lemon spark was an appreciated extra.

Dessert 3: Peanut Parfait, Valrhona Chocolate Mousse, Salt Caramel Jelly, Raspberry CrÃ¨me. A pillar of peanut parfait, propped upon a caramelised peanut plinth and boasting a milk chocolate mousse capital on which balanced a cocoa tuile, was constructed shaduf-like over a small milk chocolate cup containing hidden raspberry coulis beneath raspberry crÃ¨me and sugared nut; a dollop of salt caramel jelly and rice crispy clusters finished off the plate. Again the distinction and clarity of each element stood out whilst the variation of textures also played its part - smooth parfait; crispy rice; sticky, crunchy nut; soft chocolate. The raspberry picked up on the discreet fruity tones of the Valrhona and its partnership with the peanut was a deft redesign of traditional peanut butter and jelly.

Petit Fours: Bon Bon Trolley - Passion Fruit & Mango; Turkish Delight; Almond Praline; Dark Chocolate Ganache; White Chocolate & Blackcurrant; and Salted Caramel. A small serving cart carrying a large silver sculpture holding hanging bowls filled with an assortment of homemade chocolates was trolleyed over. Naturally, I tried one of each: the first had a fine liquid centre of powerful passion fruit tempered with cool mango; significantly better than average Turkish delight featured smooth jelly middle; praline, with crunchy nut shell and soft ganache, was good. Dark chocolate was nice and bitter; white chocolate had vinous, velvety fruit filling; and the salty caramel was lovely and strong, surprising my taste buds.

It is difficult to decide how much I enjoyed this meal. Beforehand, expectations were staggeringly high - I was anticipating 3* cooking (or something very close to it). Dinner started well: good amuses; great foie gras; good scallop and quail; stunning sweetbread. However, mains failed to impress and desserts, bar a very nice orange crÃ¨me, were just decent. Marcus has a reputation for technical brilliance and sophistication and he deserves it: the food was faultless in preparation with clean, focused dishes featuring one or two showpiece ingredients simply teamed with just a small number of well-thought-out accompaniments. However, textbook execution is not enough on its own. I wanted to be awed and overwhelmed; I wasnâ¬"t (tough the sweetbread will remain with me for a long, long time). The food was definitely agreeable and though there were no â¬Übadâ¬" courses, my satisfaction was somewhat shackled by imperfect service.

At this level, impeccable service ought to be de rigueur. On the night, it ranged from friendly to frustrating to neglectful. No one was rude or made any major mistakes, but, as I have often written, it is the little details that matter most. Such little details that derailed my dining delight included the unwillingness of staff to appreciate my wish to learn more about dishes than simply their menu descriptions; one would think that after two/three times of asking, they would appreciate this. Another annoyance was, when asking for seconds from the bonbon trolley (foodslob rears his fat face again), I was demanded, politely, to limit my request. Now, this was me being greedy, but no is the last thing I want to hear somewhere such as this; it should not be in their vocabulary. Once, asking for more bread - actually, I had to ask for more every time I wanted some - I had to wait fifteen minutes for it. Another time, I questioned one serveuse about an ingredient; she insisted she would find out, but after a lengthy disappearance, she needed prompting after finally returning to inform me of the answer. More serious criticism however goes to the sometimes rushed treatment I received. I was not hurried through the meal, but staff did not always have/find/make time to actually stop at the table with food delivered and literally described on-the-go. There may have been problems with the FOH, generally, that night: I overheard an adjacent table complain about delayed main courses; apparently, twenty minutes was far beyond necessary and usual to wait for this gentleman, who seemed rather eager to impress his parents/in-laws and wife with his big-boy behaviour.

To be honest, I was very excited about this restaurant; I was desperate to love it, ready to preach the Gospel according to Marcus. However, ultimately the food was just good and service not perfect; as much as I wanted it to, as much as I willed it, the ground did not move for me, the spirit did not possess meâ¬¦

Londonâ¬"s best? Sadly, I cannot concur.

The Berkeley, Wilton Place, Knightsbridge, SW1X 7RL
tel: 020 7255 1200
nearest tube: Hyde Park Corner, Knightsbridge
www.the-berkeley.co.uk

Numidie - review by helenlauralewis

Tue, 08 Jan 2008 12:48:20 +0000

Numidie - review by helenlauralewis

Rating: 4.7

Location: 48 Westow Hill, SE19 1RX, London, United Kingdom

Phone: 020 8766 6166

Website: http://www.numidie.co.uk/

I almost feel like I shouldn't be writing a review of Numidie because I want to keep it for myself and my pals in Crystal Palace but I feel like doing a good deed today so here we go...

The wine bar downstairs at Numidie provides a welcome break from the pubs and restaurants in the area which can get very busy particularly at the weekend. However, Numidie is never empty and is always a favourite with a regular bunch of friendly people and those who have just stumbled upon the place much to their delight.

The wine menu is great, the staff are friendly and upstairs in the restaurant the food is particularly delicious. We went for New Year's Eve. Our group of 10 had a table in the corner in between the tiny outdoor courtyard which is perfect for the smokers in the group and the bar which got pretty packed up in the run-up to midnight.

I would definitely recommend a glass of wine here before dining upstairs or anywhere else in the triangle. I love the place.

Smollensky's Metro Bar and Grill - review by QueenB

Wed, 21 Nov 2007 13:48:43 +0000

Smollensky's Metro Bar and Grill - review by QueenB

Rating: 4.0

Location: 12 High Street, SM1 1HN, Sutton, United Kingdom

Not my ideal area but not oo far from the station and cab rank - so quick escape is available.

The bar area isn't big enough really as the place is long and narrow and the focus is more on easting but is nice on a quiet time. Food was ok/good, wine is over priced but nice selection.
The staff are really friendly and relaxed.
It has a patio at the rear of the restaurant for smoking and an evening drink.

This makes for quite a sweet local.

Strada - review by ONscotland

Sun, 09 Sep 2007 00:52:00 +0000

Strada - review by ONscotland

Rating: 4.0

Location: 102-104 Clapham High St, SW4 7UL, London, United Kingdom

Phone: 020 7627 4847

Website: http://www.strada.co.uk

Tags: italian, good value, crowded, lively

Strada gets it right.
I have dined in numerous branches and always find it to be reliable and good value.
The Clapham branch is no exception, where friendly staff prepare wholesome food, at decent prices. I love the Pesto and Tomato bread from the starter menu, I could eat it all night, washed down with the complimentary water.

Pollo Milanese comes with a very tomato-y sauce which overpowered the other flavours, but my favourite, and probably the worst thing I could have had, was Pollo Roman - chicken wrapped with sage and prosciutto, with garlic gratinated potatoes and green beans, with a butter and white wine sauce. A little bit too much butter... but I wasn't complaining.

Strada is simply a competent, reliable choice for a good value night out.

Smollensky's Metro Bar and Grill - review by ONscotland

Fri, 31 Aug 2007 21:11:41 +0000

Smollensky's Metro Bar and Grill - review by ONscotland

Rating: 4.0

Location: 12 High Street, SM1 1HN, Sutton, United Kingdom

Tags: Good Service, Sutton, good value, Friendly

Smollensky's on the Strand is one of my favourite places in London - can the formula be extended to Zone 5?

Yes.

I spent a very happy Sunday afternoon here, had fantastically tastey food (Peanut Butter Cheesecake is to die for!) and the nicest, most attentive service I have ever had.

The venue is tastefully cool, and mirrors some of the features of the Strand restaurant.

The menu is good - I had a really lovely "Barbecue Beef Ranch Burger", which contained kidney beans, peppers amongst the beef and seasoning. Very tastey, but expensive as chips, salad etc. is extra. Still, I didn't feel at all ripped off, because the surroundings and service were so good.

I can't say that Smollensky's Sutton is worth a detour, because they are all over London, but I was certainly impressed.

Fresh Bean Cafe - review by ONscotland

Fri, 31 Aug 2007 20:43:15 +0000

Fresh Bean Cafe - review by ONscotland

Rating: 4.0

Location: 244 Streatham High Rd, SW16 1BB, London, United Kingdom

Tags: cosy, Bean, Streatham, poetry readings, good brew, quick bite, Friendly, cultured

The Fresh Bean Cafe is a very welcome addition to Streatham High Road, not only because of its quality, but because it's another venue that could so easily have been a Starbucks. In fact, Streatham is perhaps unique in not having a single Starbucks, Caffe Nero or Costa, and for that we should be grateful.

The first thing that struck me about the Fresh Bean Cafe is the friendly service - this was extended to all customers, even those arriving five minutes before closing time. One customer, upon asking how much time they had was told "You can have all the time you need" - a lovely gesture which sums up the attitude of the staff.

A deceptively simple menu of sandwiches and other savories belies the fact that you can choose six different kinds of bread or build your own from a wide selection of ingredients. A pause on my part was immediately seized on as a chance to explain the different breads on offer, along with a chance to sample them.

Smoothies, delicious cakes and biscuits and a wide selection of newspapers make the Fresh Bean Cafe my number one choice for a relaxing afternoon. During the recent Streatham Venue, the Fresh Bean Cafe was the venue for the open mic poetry readings, a clear indication that the place intends to be at the heart of Streatham life.

Marcus Wareing at the Berkeley (Petrus) - review by lenalouise

Thu, 30 Aug 2007 17:35:35 +0000

Marcus Wareing at the Berkeley (Petrus) - review by lenalouise

Rating: 4.0

Location: The Berkeley Hotel, SW1X 7RL, London, United Kingdom

Phone: 020 7235 1200

Website: http://www.gordonramsay.com

Tags: romantic, formal, fine dining, smart, special occasion, expensive, friendly, french, restaurant

I have to say, I'm a very lucky girl..I've had the opportunity to sit at the chef's table at Petrus and have the tasting menu complete with wines for every single dish! :D :D :D Yay. Here's what we had:

AMUSE BOUCHE:
*taramasalta and avocado puree with sliced croutons
*foie gras and puff pastry triangles
*parmesan and truffle risotto croquettes
*prawn tempura with sweet chilli mayo

STARTERS:
*truffle and saffron risotto with grated foie gras and tuna
*seared tuna with parsley oil, confit of cherry tomatoes, garlic and saffron mayonnaise and parmesan
*smoked sea trout ravioli poached in red wine with egg yolk confit, mustard sauce and red wine jus
*cauliflower soup, parsley foam with sun-dried tomatoes and black olive crisps

MAINS:
*lamb with potato, truffle and madeira mash, shallots, jerusalem artichoke puree, stick of crispy belly pork, truffle shavings and lamb jus
*game pie (venison, partridge, hare, grouse) with a pear and saffron chutney and venison jus

DESSERTS:
*Selection of cheese
*apple tarte tatin with cornish clotted cream and banana ice cream
*dessert platter - chocolate bombe with red berry confit, creme brulee tower, earl grey tea mousse, peanut butter mousse on a caramel base, passionfruit sorbet
*selection of bonbons - chocolate ganache, chocolate fondants, macaroons, dark chocolates and almond squares.
*coffee

Phew! No wonder I was so stuffed afterwards. The meal did last about 4 hours though! This was a really special meal, not something you would do often. I'm not sure if it's worth the hefty price tag (I didn't have to pay) but I'm definately glad I got to try it out. The service is impeccable, the atmosphere perfect, and the food unbelievable.

Slurp - review by mundek

Tue, 14 Aug 2007 12:18:45 +0000

Slurp - review by mundek

Rating: 4.5

Location: 104-106 Streatham High Road, SW16 1BW, London, United Kingdom

Phone: 020 8677 7786

Tags: lively, cheap eat, chinese, thai, japanese

Slurp is local noodle place on Streatham High Road. They serve a variety of Thai, Chinese and Japanese dishes (of varying levels of authenticity) and both non-alcoholic and alcoholic drinks. The food was of a good standard on both of my visits, and the house ramen is excellent. It is also certainly good value for money as mains range from £6 to £9 and they do a lunch special (main and a drink) for £5.50. Service was great when I have visited, though the premises are a little lacking in amtosphere. Probably the best place in the area for a cheap, informal meal. I'd recommend it.

Slurp - review by ONscotland

Sat, 26 May 2007 12:02:12 +0000

Slurp - review by ONscotland

Rating: 4.5

Location: 104-106 Streatham High Road, SW16 1BW, London, United Kingdom

Phone: 020 8677 7786

Tags: japanese, family & home feel, cheap eat, chinese, thai

I live in Streatham, and have to admit that during my first few months here didn't think it had that much to offer. Of course, I was wrong. And how!

Slurp, in two words is a Noodle Bar.
To expand, it's a very good Noodle Bar, that serves a selection of Thai, Japanese and Chinese food, cooked for all to see in the open kitchen. Portions are generous (in fact, at lunchtime, almost too generous), and staff are friendly and efficient. The dining tables are communal, and the restaurant is also adorned with art which you can buy, if you are so inclined.

The Mon-Fri lunchtime special is a main course and drink (all fruit juices are freshly squeezed) for £5.45. A takeaway service is available.

Numidie - review by ONscotland

Fri, 25 May 2007 09:28:23 +0000

Numidie - review by ONscotland

Rating: 4.7

Location: 48 Westow Hill, SE19 1RX, London, United Kingdom

Phone: 020 8766 6166

Website: http://www.numidie.co.uk/

Tags: good value, Palace, Crystal, Numidie

The term 'best kept secret' is used far too liberally these days, but I am pleased to say that in the case of Numidie, it is absolutely accurate. In fact, I wasn't going to review it, after all, there are plenty of brownie points to be earned when taking friends to somewhere they've never heard of. But I'm a nice guy. And Numidie is special.

The decor could be described as 'laid back with a French feel', it's quite dark inside but that makes it feel intimate. The food is excellent, Mediterranean with a heavy leaning on North African, so expect Lamb with Couscous, Beef in Truffle Jus and Bream with Fennel, amongst others. This all comes together with flair, and the friendliness of the staff means that it's a place I go back to again and again.

Strada - review by NikoTheFinn

Thu, 17 Aug 2006 11:18:23 +0000

Strada - review by NikoTheFinn

Rating: 4.0

Location: 102-104 Clapham High St, SW4 7UL, London, United Kingdom

Phone: 020 7627 4847

Website: http://www.strada.co.uk

Tags: comfortable, family-friendly, great pizza, stylish, cozy

Strada has a few locations around London, and I think I've been to 2 of them (Kings Road and Clapham). Both were excellent experiences. Strada is nothing fancy, but they do really excellent & simple pizzas (and garlic bread) in their wood-fired ovens. The prices are reasonable, the wine list is decent, and the ambience in the restaurants that I visited was very chilled out and mellow, I would say bordering on romantic. Dim lighting, stylish furniture, unhurried staff, and all the right finishing touches (good complimentary home-baked bread, fantastic olives, white linen table cloths, etc). I would recommend Strada as a good place to bring a date, but the perfect place to bring family visiting out of town when you want to have a relaxed time without spending a fortune.