Started by Neph, September 01, 2010, 11:33:33 am
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Quote from: Nick Sims on September 01, 2012, 20:45:39 pmWhilst up in Embra for a few days last week, I thought it would be a good idea to take Mrs S - and the boy - out for some decent nosebag, especially as she's 50 next week and I hadn't taken her out for a meal since her 40th...I decided that we'd make a gastronomic port of call in the Foodie Haven that is Leith. The choice was between The Kitchin and Martin Wishart's. I decided that because the boy likes Masterchef that we would go and visit wee Tom Kitchin as he pops on said Prog, so we booked in for lunch.We went down to Leith on the bus which embarassed Mrs S as the bus stop where we alighted was opposite the Kithcin - but on it's non-public face. With it being lunchtime - and with me being tight - we decided on the 3 course set lunch, which may not be as fancy as the a la carte menu but which should show why the place has a Michelin star, and at £36.50 it semt a bargain.We all had different starters, the wife had a salad of English Heritage tomatoes served with barbequed Mackerel from St Abb's head and a pesto dressing. The boy went for teh Terrine of Monkfish liver from Scrabster served with a Fennel and Lemon compote. I had the Pea soup served with lettuce, croutons, crispy bacon and goats cheese ravioli. Pea Soup? I'm not taking the piss, but it was the best pea soup ever and the goat's cheese in the raviloi was delicious and creamy.For mains, the gruesome twosome both had Roasted Loomswood farm Duck served with an endive tatin, roasted celeriac and orange sauce. I elected to pay a supplement for Grouse, which was roasted on the bone, then served off the bone with bread sauce, game chips and Perthshire Girolles. It was superb, cooked to prefection, the meat melted in your mouth and was sweet, smoky and slightly gamey. Mrs S thoight her duck was the best she'd ever had.For dessert, the boy had a Lemon soufflé served with frozen yoghurt and Mrs S and myself had a baked cheesecake served with Scottich blueberries, toasted cobnuts and a blueberry sorbet. It was divine To drink with the meal we went for the matched lunch wine package which gave a glass with each course, the sommelier explained why he had made the choices he did, and much as I'd have loved to have found fault with his choices I couldn't. Personally I wouldn't have thought of a Chianti to go with Grouse, shows what I know...We finished off with coffee and petit fours and Tom Kitchen came out himself to have a word with us, he was impressed that the boy chose the Monkfish liver, as that was the most challenging dish on the lunch menu.I must make mention of the service, it was immaculate - even if they were French - nobody had to ask who was having what it was all delivered where it should have been.Heartily recommended, we did pop over to Wishart's to see his lunch menu and that would have not have been as much to our tastes.
Quote from: Fishy on September 02, 2012, 09:46:29 am..."nobody had to ask who was having what it was all delivered where it should have been.".....interesting..... i remember seeing i think it was MAsterchef that some chef mentioned that once the order is taken nobody should be asked who is having what ??.. it's always something i look out for when i go out for some nosh... every place fails miserably in that respect....
Quote from: BaldiePete on September 02, 2012, 10:05:51 amI've had that sort of service in a few places. At the Peat Inn near Cupar in Fife, when it was run by David Wilson who was an occasional judge on the original Masterchef, your order was taken in the ante-room where you had pre-dinner drinks, by his wife who ran the front of house. Once you were seated the food was brought by the waiting staff and put in front of the right person without asking who was having what. We were in a group of six and I've always wondered what notes she wrote on the order so they'd know who was having what. For me it was probably big fat bald guy.
Quote from: Fishy on September 02, 2012, 10:41:40 ambloke in the Caress of Steel t shirt = mince n tatties..
Quote from: Tom Garrett on September 03, 2012, 07:49:20 amAs a food critic, i like your style...new vocation in life?
Quote from: Neph on August 21, 2015, 11:10:02 amI'm making the step up to 2 stars in October when me and Mrs. Neph make a visit to Andrew Fairlie's restaurant at Gleneagles. We are really looking forward to it and it'll be interesting to see what the difference is between 1 and 2 stars. We're also staying the night at Gleneagles as we are frightfully posh. I wonder if the bar sells Buckfast?
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