Saturday lunch took place at the Palace. Steve had been there a couple of times previous when it was still under Luke Mangan and had enjoyed it so we'd always talked about going. Sadly the last time I was going to go, wine tasting in advance but an end to that intention!
It was a sunny day so we sat in the courtyard and as it was a late lunch there was no one else around. In spite of this lack of ambience I quite enjoyed the quietness. I also lacked the powder blue and wood decor of the dining room and on a busy evening it would be a nice place to enjoy dinner.
It was a sunny day so we sat in the courtyard and as it was a late lunch there was no one else around. In spite of this lack of ambience I quite enjoyed the quietness. I also lacked the powder blue and wood decor of the dining room and on a busy evening it would be a nice place to enjoy dinner.
Steve started off with scallops done with some pancetta and breadcrumbs and on a buttery sauce. The crunchy crumbs and butter flavours were great, The scallops looked impressive; large and plump but they actually lacked flavour and that sea sweetness of a good scallop.
I had the salt and pepper squid with an Asian salad. I enjoyed the flavours but they were very subtle. There was some sweet and sour elements to the salad a little bitterness from the chicory. The squid itself was a little bland and the proportion of salad v squid was heavy towards the salad. I had heard ravings about the calamari salad from the Luke Mangan days and I wasn't convinced this was it or as good in spite of it being pleasant enough.
I had the salt and pepper squid with an Asian salad. I enjoyed the flavours but they were very subtle. There was some sweet and sour elements to the salad a little bitterness from the chicory. The squid itself was a little bland and the proportion of salad v squid was heavy towards the salad. I had heard ravings about the calamari salad from the Luke Mangan days and I wasn't convinced this was it or as good in spite of it being pleasant enough.
Steve went for braised ox cheeks with a broth and beans. Two huge hunks of meat - how big must a cow's head be to have cheeks so meaty? The meat was very tender and the broth deep and flavoursome. I used some as a gravy for my roast porchetta which came with colcannon, apples and snow pea shoots.
The dish didn't need gravy as it was moist enough. The porchetta was juicy enough and the colcannon helped keep it wet but the "gravy" helped with the flavours as the pork was a little underseasoned. The crackling was great, the pork meat was dense and the colcannon was a good accompaniment. First time I've had capers in colcannon and whilst I enjoyed it I'm not sure I'd be rushing to buy capers for my mash.
The dish didn't need gravy as it was moist enough. The porchetta was juicy enough and the colcannon helped keep it wet but the "gravy" helped with the flavours as the pork was a little underseasoned. The crackling was great, the pork meat was dense and the colcannon was a good accompaniment. First time I've had capers in colcannon and whilst I enjoyed it I'm not sure I'd be rushing to buy capers for my mash.
RSS Feed