I was due to meet 3 others the day before good Friday – the venue having only opened the Monday before.
I was stood up. This has not happened for over 10 years. I was saddened and shocked – but rather than shrink apologetic into the corner – I decided to press ahead and dine “a la carte” this Thursday lunchtime.
I am SO glad I did.
Food:
I can genuinely only criticise one element – the crackling served “atop” the pork belly. And I accept that the compromise between crispy and chewey is very much a personally matter, in no small way dictated by dental predicament. For me too chewey. So giving my age away there.
In summary – crab tien – pricey – but intensely flavoured crab meat. Enhanced by the spicey avocado mouse/paste beautifully. The slices of cuccumber made everything look prettier, but ultimately served no other purpose.
Belly of pork – near perfect. And if my wife reads this she will be shocked. I HATE mash. But this snuck under the radar and before I knew it it was infront of me,. And guess what it was delicious.
Dont know what made me do it but the roasted field mushrooms garlic and shallots were an inspired panic-order side dish. hats off.
I guy I had chatted with earlier had told me that a colleague and some clients had been in to level 2 the night befoe and had described the food as “stunning”.
I put them spot on.
I was now coasting to the finish – the Chilean Sauvignon blanc (large) recommended by one wiatress and the Stellenbosch Welmoed 2009 (large) recommended by another working true magic.
I dont do deserts. the lady from Chile (or was it Brazil) recommended the paoched pear desert – probably one of only 3 deserts i would have fallen for in the entire world. Guess what. perfect.
Although should the vanilla custard/creme Anglais enhance more if warm? Not sure – was a warm day and i loved it.
well done to all. In summary:

Plateau meets Pizza Express meets Gaucho meets the 100 club

By which i mean, in turn, accessible, quality ingredients, exquisite service… More