New restaurant

[stacey-lyn]

Thanks Jeremy. Sounds like a positive start. Good to hear.

Prices of food & bev for those of us who don't often go to Franklins et al? What were the veg options? Eg of what needs ironing out?

[Jeremy]

I only remember 3 mains - two meat, one fish. So veg options don't look great on the face of it, although I dare say they could rustle up something nice if you asked. Probably best to go in and speak with them. Prices were along the lines of ?5-?8 for starters, ?15-?20 for mains. Nothing serious to iron out, other than minor first night hitches.

[davidh]

we loved it. the evening was a trial run with a limited menu. if this is a taste of what is to come, it may difficult to get a table without advance booking. the wines were fabulous. we'll return for more later this week.

[Dinnage]

what happened to Green & Blue?

[BeksLP]

We clearly went to a different restaurant. Mastery of style over substance. Will try again in a month or two when it has had time to settle in. I'd rather they focused on seasoning and flavouring their dishes than making their own butter. Although the wine list was very good and the staff were lovely. We went for fish and chips afterwards, it was lovely.

[Jeremy]

Depends what you mean by substance. The food is simple, admittedly. But give me a really good bit of pork, cooked pink, with a lovely bit of black pudding and some spuds, and I'm a happy man. Will definitely be going again.

[joytree]

I would suggest Camille or Pissarro after the Impressionist who painted 'Lordship lane station' and other local scenes.

[puzzled]

beckslp clearly did not eat there apart from the bar they offer everyone and therefore has no valid opinion of the food.

[BeksLP]

Actually, we ordered one of everything on the menu so my opinion is valid - it doesn't mean everyone has to agree.

[puzzled]

if you had one of everything on the menu, you clearly have a monster appetite, particularly if you went on for fish and chips afterwards

[StraferJack]

Well SOMEone is telling truths and someone is telling porkies

I'm not a gambling man, and yet...

[stacey-lyn]

puzzled Wrote:

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> if you had one of everything on the menu, you

> clearly have a monster appetite, particularly if

> you went on for fish and chips afterwards

If it was only a 'very short menu' and there were only 3 mains, that's more than entirely plausible. You order the lot and try it all. And why not? I'm willing to give BeksLP some slack here.

[maxxi]

We cut straight to the fish and chips and spent the extra on a bott. of Louis Roederer. This, too, was lovely.

[puzzled]

between two? 3 mains, half dozen starts and two puds? then over the road for fish and chips? yeah, sure

[EDOldie]

If we're eating to that sort of scale (which incidentally I have no objection to in principle) perhaps it should be called EDwardian. They ate a lot, of toast and just about everything else.

[PeterSeychelles]

Jeremy Wrote:

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> Depends what you mean by substance. The food is

> simple, admittedly. But give me a really good bit

> of pork, cooked pink, with a lovely bit of black

> pudding and some spuds, and I'm a happy man. Will

> definitely be going again.

Agreed. We ate on Saturday evening and will go back. The pork was perfectly cooked, pink and very moist (no water bath used here) and tasted the right amount of pig. Langoustines were done just enough, and were sweet. The homemade soft cheese with dill and onions, which came unordered, was delicious; sweet and creamy and, unsurprisingly, like very good ricotta. Other dishes were as good. I think this is very good, precise, and ambitious cooking, and not expensive.

The wine list is impressive, at all levels. We drank Muscadet from the tank and then Testalonga Chenin from SA. Mark-ups are much less punchy than they could be. Staff were all very friendly and the feel is good.

The only downside was that the atmosphere in the tank room is a bit flat at the moment, but it is early days. Look forward to toast getting better and better. Why wouldn't you like a restaurant like this in your neighbourhood?

[fernado]

PeterSeychelles Wrote:

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The pork was perfectly cooked, pink and

> very moist (no water bath used here) and tasted

> the right amount of pig.

I might have the wrong end of the stick, but isn't one of the advantages of cooking sous vide that it promotes moisture retention in food?

[PeterSeychelles]

Yes, and I think it is harder to do in the traditional way. This piece of pork was cooked without a water bath and was done well. I was saying that there are good skills in the kitchen.

[Cora]

Sorry just a thought but shouldn't this be in the business section now?

[buddug]

Hi Alex and Hazle - do you have a phone number yet?

[fernado]

I did have the wrong end of the stick! Food sounds excellent, ditto the wine. Wish everyone involved the very best.

[EDOldie]

Perhaps they've hired Eric from Le Moulin.

[Jeremy]

The food is about as far away from Le Moulin as I can image! (not that LM won't be missed)

[EDOldie]

It's good that's there's a bit of competition with the restaurant scene in LL. I love Franklins but it can be a bit samey and the palm can also be a bit predictable so I'm looking forward to trying some toast. Be great if a real name came in as well. Perhaps Nico will come back to the Lane? Eric as his sous chef?

[stacey-lyn]

with 'Ma-gret' front of house.