We sat around a small round table (could have done with a bigger table I think) and ordered some of what we'd had before (corn and smoked mozzarella and macaroni - what a hit!) and tried some new dishes whilst also imbibing of course. And I was too distracted by the conversation and the food that I didn't take pictures until dessert!
Before we go onto desserts let's recollect some of the savoury dishes we enjoyed. mentioned the macaroni cheese which was a winner all round. And having had the Huxtable version, all other mac and cheese will have to be compared to this and I doubt there will be another contender...
The crisp filo log of lamb puttanesca, lemon yoghurt was lovely and crunchy with tasty shredded lamb and yes I would order that again.
Jalapeno & cheddar croquette is still the king of croquettes for us. I love the spicy cheesiness.
Sake cured ora king salmon, wasabi, daikon, spicy roe dressing - delicious and Steve loved it not even being that big a salmon fan. The wasabi balance was perfect for me as I'm not a wasabi lover but I did enjoy the hit it gave.
Smoked potatoes, beetroot tapenade, almonds & zaíatar yoghurt was another winning dish, Loved the skin on the potato and the sweetness of the beetroot and the sourness of the yoghurt. We cleared that dish up easily.
We also had the delicious Korean ribs, the foie gras donut, tuna tataki...all yummy plates.
And then onto dessert...
The boys each ordered the dark chocolate delice, hazelnut crumble, caramelised pear & pear sorbet and declared it a winner. It was so prettily presented too.
I had the cookie dough ice cream and fudge sandwich which was less pretty to look at being beige although it did have a huge dollop of Nutella looking like substance running through the middle to add some variation. It was quite big and in all honesty sounded more exciting than it was. The shortbread outer layers were crumbly a d buttery and the ice cream was nice enough but it was my probably a little bland.
Still love Huxtable after the second visit. Would happily return once the menu changes again. Daniel Wilson, head chef and owner turned up for his shift as we were towards the end of our meal and I enjoyed his singing along to the music and answering inquisitive questions as to what he was prepping. I love the friendliness of the wait staff and the chef who cooked our dinner also said bye bye to us as she finished her shift and that sort of warmth and passion makes this one of the nicest places to dine at.