Steve had a Sunday craving for Cumulus as he hasn't been for a while and who am I to argue? I've been twice or thrice more recently with Kirsten and enjoyed mucho lovely food so was feeling very committed to having a good time with my Barley boy.
We arrived probably just after 12 and lucky for us secured two seats at the bar. We said our hello's to the very talented Blake who happens to be my lovely Kirsten's beloved...confused yet? I haven't been very simple in my explanations but then who needs to be? All you need to know is that Blake was head chef during our visit and the boy did oh so good.
We arrived probably just after 12 and lucky for us secured two seats at the bar. We said our hello's to the very talented Blake who happens to be my lovely Kirsten's beloved...confused yet? I haven't been very simple in my explanations but then who needs to be? All you need to know is that Blake was head chef during our visit and the boy did oh so good.
Proceedings began with the ever amazing tuna tartare with crushed green pea salad. There is no tuna tartare like it. I love the sweet peas, creamy and tangy curd and meaty and well seasoned raw tuna. I love the chunky cubes of the pink meat. I could eat this forever.
We also shared the kitchen charcuterie selection. All elements were super good but deserving a special mention is the Syrahmi salami which was meaty and deeply spiced without being overpowering. The bresaola with Parmesan cream and crispy onions was delicious and the foie gras parfait was also incredibly good. I almost thought the quennelle of it would be our undoing as it was so rich and creamy but combined with the sweet little raisins the whole thing soon disappeared.
Asparagus is coming into season and we enjoyed grilled organic asparagus, toasted almond, mojama and soft boiled egg. Not sure what mojama is but it was delicious. Al dente asparagus, toasty crumbs and rich egg. So simple, yet so difficult to execute perfectly.
Asparagus is coming into season and we enjoyed grilled organic asparagus, toasted almond, mojama and soft boiled egg. Not sure what mojama is but it was delicious. Al dente asparagus, toasty crumbs and rich egg. So simple, yet so difficult to execute perfectly.
This is the corned Wagyu brisket with cabbage salad, green sauce and pickled shallot. Dense meat with an attractive crust and char to it, fresh grassy green sauce to add zing, a tang of sweet pickle and a crunch of cabbage. Great combination of textures and flavours.
Has to be said though that the couple next to us ordered the lamb shoulder and we suffered major food envy. Although they did only eat meat pretty much but still...and they didn't get to enjoy dessert....
Has to be said though that the couple next to us ordered the lamb shoulder and we suffered major food envy. Although they did only eat meat pretty much but still...and they didn't get to enjoy dessert....
Steve and I were super naughty and went to dessert heaven and back. We indulged in three desserts. Yes three!!!
The strawberry jelly, coconut sorbet and ranita was like sophisticated jelly and ice cream. The jelly was a good texture with bounce and full of berry and vanilla notes. The coconut sorbet was creamy and had a definite coconut whallop to it and the granita took us back to the delightful berries. Loved it. And if I couldn't love anything more...well I did.
Simply entitled meringue, citrus and vanilla custard - yes that's what it was but it was also so much more than that. Soft and sweet cloud like meringue, sweet fruit and creamy custard.
And finally madeleines with lemon curd. I'd have been happy with one each but Steve was throwing caution to the wind and we ended up with two each which were consumed with no guilt and no pausing! I love these madeleines enhanced with a tang of excellent lemon curd and all washed down with a pot of tea.
I have not enjoyed dessert like this in such a long time. I'm a huge fan of a fruit based dessert done well and these were just perfection.
We didn't realise just how much we missed you Cumulus.
The strawberry jelly, coconut sorbet and ranita was like sophisticated jelly and ice cream. The jelly was a good texture with bounce and full of berry and vanilla notes. The coconut sorbet was creamy and had a definite coconut whallop to it and the granita took us back to the delightful berries. Loved it. And if I couldn't love anything more...well I did.
Simply entitled meringue, citrus and vanilla custard - yes that's what it was but it was also so much more than that. Soft and sweet cloud like meringue, sweet fruit and creamy custard.
And finally madeleines with lemon curd. I'd have been happy with one each but Steve was throwing caution to the wind and we ended up with two each which were consumed with no guilt and no pausing! I love these madeleines enhanced with a tang of excellent lemon curd and all washed down with a pot of tea.
I have not enjoyed dessert like this in such a long time. I'm a huge fan of a fruit based dessert done well and these were just perfection.
We didn't realise just how much we missed you Cumulus.
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