- Baked artichokes
- Sour cream and roe dip
- Crispy pig's head fritters
- Short rib 'tacos'
- Salt and pepper bug sandwich, iceberg, tartare sauce (unpictured)
This finger feast was a contrast of flavours and textures. Loved the crispy fritters and earthy baked artichokes. The capocollo added some saltiness and the taco was actually wrapped in a pickled root veg maybe like daikon or something similar. More taco in appearance but not so much in Mexican flavour.
The sour cream and roe dip didn't have the punchy flavours the rest of the snacks had but as a sour cream dip with the artichoke it was like a seasonal Autumnal homage to the old classic potato skins and sour cream.
Loved the squishy, brioche bun of the bug sandwich and the crunchy fried bug. Think Supernormal lobster roll but with crunch. Yum.
- Calamari noodles, smoked bone marrow, kim chi
- Trout and swordfish crudo, silken tofu, pickled plum, citrus dressing
Two little dishes that go so well with one another with the Asian notes running through and the tang from fermentation and pickling. Those curly, spring calamari noodles are fun and bouncy in the mouth with the tasty meatiness of smoked bone marrow that comes through as a dressing rather than in its more gelatinous form which I find off putting so this provides me with the flavour delight but with none of the gloopiness. The spike of chilli and punch of funky fermentation is really delicious.
The crudo is looks like a little circular mosaic with diced cubes of fish and more cubes of silken tofu. The flavours are fresh and zingy. Shame the mood lighting isn't so complimentary for photographs.
Main courses that come out are:
The roast chicken is reminiscent of Sunday dinner; all golden and juicy. Classic but delicious.
The pasta dish is light and fresh with a moreish hit of spicy chilli and citrus.
Both dishes are tasty but they don't quite marry together. Maybe it would have been better if the pasta came out as a separate course?
Dessert is a new entry on the menu:
It's cloudy light finish to a fun and frenzied meal. Effectively a deconstructed cheese cake, the lemonade ice and the candy add some bursts of excitement.
Ramblr's menu reads like experimentation but the dishes are expertly executed so there's no trial and error; they definitely work. There seems to be confusion with the clash of cuisines - pasta and BBQ and pickling and fermentation but this crew make it harmonious. Maybe not served in the same course but certainly in the same meal!