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Lunch and Dinner
The beautifully manicured lawns give way to a large, contemporary space which is already starting to fill quickly, when we arrive at 7pm
We kick things off with a pitcher of Pimms #1, Limoncello, lemon verbena, fresh mint & ginger ale. Very light and refreshing it goes down a treat.
The Chiswick menu is designed for sharing & as such we decide to order five share plates to begin with.
Rosemary flat bread is absolutely delicious. The bread is specatularly light with just the right balance of rosemary, salt & a little olive oil.
Vitello Tonnato is a favourite dish of mine, so Veal Slider “vitello tonnato” is a no brainer for me and it is simply stunning.
A thick, juicy, perfectly cooked veal patty topped with slow roasted tomatoes.The real surprise is how much of that 'vitello tonnato' tuna (anchovy?) mayonaise flavour comes through. We all love this.
Sliced kingfish, breakfast radish, lemon aioli, parsley is also quite impressive. The kingfish is fresh & positively melts in the mouth, the slight crunch of the vegetables against the delicate fish is very pleasing indeed & the lemon aioli adds a lovely citrus hit.
I find the Steak Tartare at Chiswick to be one of the better ones I have tried. The beef, like the kingfish before it, is so tender. The seasoning is spot on & the rich egg yolk is silky and binds everything together beautifully.
The Crisp butter milk chicken, cabbage, harissa mayonnaise really is as delicious as it sounds. The butter milk batter is crispy, crunchy, slightly spiced and fantastic. The chicken within is still so unbelievably moist and tender. The harissa has a bit of a kick to it, and it really complements the chicken.
For mains we all decide on Char grilled Moran family grass fed beef, fresh horseradish. This is a very generous slab of meat. It is cooked perfectly medium rare and has that great flavour that you only seem to get from grass fed beef. The horseradish has some real heat to it which I love. No complaints here.. (well Buggles did have a seam of sinewy toughness in her steak... but generally no complaints)!
The accompanying hand cut chips, thyme, black garlic aioli are very good. The black garlic aioli is a revelation, it is so good I also dip my steak into it.
Salad of baby cos, crushed hazelnuts, pomegranate is fresh, crisp and most welcome amongst all the decadence that has gone before it.
What meal is complete without dessert? None I say.
Caramelia éclair, almonds, sugar plums is on the agenda for Mr Hamilton and Buggles. It is a rather unusual looking eclair when it arrives and almost resembles a sausage roll! The consensus seems to be that the flavour of the caramel is subtle, and the balance between pastry and filling is a bit out, with there being perhaps a touch too much pastry. The sugar plums are a fresh accompaniment though.