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|Address:||Bleeding Heart Yard, London EC1N 8SJ|
|Tel:||020 7768 6456|
|Price: £55.00||Wine: £22.00||Champagne: £55.00|
|Opening Hours:||Mon-Fri 12N-2.30pm 6-10.30pm|
4 of 4 people found this review helpful.
Having heard lots of good things about the Bleeding Heart, I was pleased to be able to visit it this week. The basement restaurant is quite a dark space with deep mahogany panelled interiors, so not ideal for summer days but your eyes soon get used to the light and I can imagine its a welcome cave in the winter months. It is without doubt the sort of eaterie where you go in and emerge several hours later having to loosen your braces and belt (for ladies suggest you wear slightly loose attire), heavily laden with delicious and fancily plated food and at least two bottles worth of good chablis or pinot noir.
Food is decidedly French and the menu is not wholly surprising given the cuisine, with all the favourite ingredients from goats cheese to fois gras. When going to a restaurant of this kind, I always find it silly to complain about trivialities as you are more often than not paying for the privilege and experience rather than a serious technical creation, however Bleeding Heart can maintain both with only a few discrepancies.
For those who want the dirt… the starter of goats cheese beignet and cherry tomato salad was quite average, in that there was only one tomato in it and the salad tasted like it wasn't completely washed, with the muddy nutty flavour still present. But it's a french restaurant , so that is ok because they are apparently the authority on cooking ;) . The scrumptious main of sauteed fillet of salmon with cauliflower puree and pea and mint vinegarette however was without fault, though did take some time to arrive and one diner had to wait five more minutes after we all got our dishes, which was a bit of a shame.
Overall a great place to go if your not fussed for time and you do see a glimpse of that famous French technical expertise in at least one dish if not all, not for fussy or particular diners though.