You may remember that Keeley and I both visited 24 Bar and Grill a few weeks ago. And that things were…. disappointing to say the least.
Never afraid to give anyone a second chance, the manager, Paul invited us back to try their new menu and we were more than happy to do so. It was only fair after all.
Kicking things off with some nibbles, we were treated to a home made houmous, served with crisp toast and some fat olives, anchovies and sunblush tomatoes. The houmous was delicious with a slightly course texture, about as far removed from the perfectly smooth and tasteless supermarket stuff as to be in the next country.
Before we filled up on nibbles, which were so delicious we were in danger of doing so, we ordered our starters. Keeley opted for the paprika spiced calamari, which I was somewhat wary of, having had a rather anaemic and rubber textured portion served to a fellow guest at Taps recently. Ever an offal lover, I went for the devilled chicken livers on toast.
The chicken livers were tender and perfectly pink. The warm spice worked perfectly with the sweet Madeira cream and cut through the rich flavours.
The calamari was, I was relieved to see, a very healthy colour and not a hint of rubber in sight. The lemon aioli was creamy and light, but there was perhaps a touch too much on the plate. The tomato salsa was a lovely touch and worked well with the creaminess of the dish, lightening it.
After the heaviness of my starter, I went for a much lighter main. A rather popular dish in the restaurant, the foil baked haddock with new potatoes, baby leeks and fennel is a very simple idea that works beautifully. The vegetables are sliced and placed in the bottom of the foil and steamed, with a white wine caper butter. The scent of the capers and fish emanating from that little parcel was enough to make your mouth water and I’ve since made the same dish at home!
Keeley, also took a relatively light option, with the chicken and vegetable brochettes and pesto risotto cake. The rice was lovely and nutty, the texture working well with the tender chicken and soft roasted vegetables. The herby flavour went well with the red pepper puree, it’s round flavour contrasting well.
On to dessert and time to destroy all the good work done by the main course, with sticky toffee pudding and icecream for me and burnt Cambridge cream with shortbread for Keeley. (After the pickled grapes on the cheeseboard last visit, I just, well, couldn’t).
The pudding impressed – the texture and taste were great, it’s definitely one of the better ones I’ve been served in a restaurant – the pieces of date contained in the sponge a great touch.
The burnt cream was rich and very heavy (probably a little too heavy for the warm weather on the day), but nonetheless lovely. And I assume the shortbread was great too, as Keeley didn’t pass any my way…
To finish, we were treated to a cocktail by Alan, the Bar Manager – who we’d missed on our last two visits. A take on a lemon meringue pie, it was sweet, sharp and very rich. And had my name on it!
All in all, well, relief all round that things were much, much better than our last meal. We had full tummies and satisfied faces
At £19 for two courses and half a bottle of wine, and £24 for 3 courses and half a bottle of wine, eating here is pretty good value.
Now Alan, back to that cocktail….