Friday night was date night and a celebration of my new job. I arrived twenty minutes late though due to having a few glasses of bubbles with the work crew that over ran but Steve was comfortable enough with a beer!
In spite of my late arrival I was still made very welcome and even better didn't even need to look at the menu as Barley Boy had sorted it all out.
All I had to do was relax, sit back and enjoy more champagne and this time proper French champagne.
In spite of my late arrival I was still made very welcome and even better didn't even need to look at the menu as Barley Boy had sorted it all out.
All I had to do was relax, sit back and enjoy more champagne and this time proper French champagne.
As a pre cursor to the cooked dishes we enjoyed:
The beef tataki was an interesting contrast to the much loved Nobu version with thicker slices of beef. Although the flavour od this version wasn't as clean and complex as Nobu's it was still very enjoyable with thick beef and sweet onion coming through. A little drizzle of something citrussy or salty would probably have just lifted the flavours to another level.
- Salmon sashimi infused in tangy carrot, onion and soy sauce seasoning
- Scallop sashimi drizzled with sizzling oil and citrus soy sauce
- Thinly sliced wagyu eye fillet grilled on the outside topped with finely diced onion, lightly dressed in refreshing citrus seasoning
The beef tataki was an interesting contrast to the much loved Nobu version with thicker slices of beef. Although the flavour od this version wasn't as clean and complex as Nobu's it was still very enjoyable with thick beef and sweet onion coming through. A little drizzle of something citrussy or salty would probably have just lifted the flavours to another level.
Now it was time to cook and we had abalone, premium ox tongue, premium eye fillet and chuck steak. I actually enjoyed all different cuts of cow. The tongue was dense and rich almost liver like but just on the right side as I don't like liver. I loved the chuck roll which was fatty and beefy. And the eye fillet was just so tender in the mouth.
Abalone was good too - slightly salty and I enjoyed the dense and chew to it. Wrapped in foil with a splash of soy the flavours were simple and really about the produce.
Abalone was good too - slightly salty and I enjoyed the dense and chew to it. Wrapped in foil with a splash of soy the flavours were simple and really about the produce.
The hot plate gets very hot but unlike Korean BBQ it doesn't get smelly or smoky as the smoke is sucked out before it can even leave the griddle. Steve was in charge of cooking and he did it so well.
We also enjoyed the dipping sauces for the beef, miso soup and steamed rice. I asked for some chilli and received a spicy Korean sauce which was yummy.
We also enjoyed the dipping sauces for the beef, miso soup and steamed rice. I asked for some chilli and received a spicy Korean sauce which was yummy.
Dessert was a choice of green tea, black sesame or red bean ice cream. I went with green tea and Steve opted for the black sesame.
The ice cream came on a bed of cornflakes with some cubes of cake and a red bean sponge sandwich. The cornflakes added crunch to the soft cake and ice cream. I found the red bean sponge a bit too dense and I don't like red bean so Steve ate mine but I enjoyed the rest and it was a light way to end the meal.
Service was always friendly and our glasses were kept topped up throughout our meal. I enjoyed the ambience and surroundings. I think bigger portions of meat would make it better value.
The ice cream came on a bed of cornflakes with some cubes of cake and a red bean sponge sandwich. The cornflakes added crunch to the soft cake and ice cream. I found the red bean sponge a bit too dense and I don't like red bean so Steve ate mine but I enjoyed the rest and it was a light way to end the meal.
Service was always friendly and our glasses were kept topped up throughout our meal. I enjoyed the ambience and surroundings. I think bigger portions of meat would make it better value.
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