9 Jun 2012

karohemd: Gentoo penguins in Antarctica, by me (Hungry)
It had been a while since my last meal at Alimentum (my birthday at the end of March) and I had heard very good things about the new dishes Mark Poynton and his brigade have come up with so I went for a nice lunch on Bank Holiday Tuesday and wonderful it was. The new dishes are fresh and light while still being packed with flavour, some classic, some new and adventurous but always exciting. I had a Chef's tasting menu with matching wines to be able to sample most of the new dishes:

Gougères and popcorn Pea

Proceedings started with fresh gougères and crunchy popcorn and then a bowl of very light and fluffy pea mousse with cottage cheese and crispy Parma ham.

Asparagus

The first starter was asparagus (green and white) salad, hazelnut and truffle. I could have eaten this all day, so light and fresh (and slightly bitter) this was with the crunch of the hazelnut and the earthy slithers of truffle. Brilliant.

Pork

Pork: head (the round slices), cheek (the dark piece on the right), pineapple, acorn and chorizo. The cold ballotine of head reminded me of what is called Pressack in Germany (bits of pig's head cooked in the stomach and usually served as a cold cut). The cheek was braised and so soft you could have eaten it with a spoon. The pieces of pineapple added acidity and sweetness. All quite dark in flavour but not heavy.

Lemon Sole Veronique

Fish is always fantastic at Alimentum and this "Sole Veronique" was no exeption, perfection in a bowl.

Lamb

The main was lamb, rump and belly with broccoli and cous cous. Perfectly cooked meat, the rump soft, the belly crispy and the extras with the beautiful sauce pulling everything together.

Fresh ricotta

Palate cleanser: Fresh ricotta, pineapple and sweet cicely sorbet. Fresh, light, bitter, slightly sweet. Huge smile on my face.

Passionfruit

First dessert: Passionfruit (curd and granita), coffee ice cream and saffron meringue. The coffee might sound a bit strange but it worked really well with the fruitiness and the earthy saffron meringue.

And then, a bit of theatre:
Milk Jam Mousse Milk Jam Mousse

Smoked milk jam mousse, lime, banana and honeycomb. Just glorious, the smoke was really noticeable even minutes later. The dish looks quite substantial but it was really light.

Strawberry

Final dessert: Strawberry (mousse and jelly), apricot sorbet (inside the canneloni) and basil meringue. After the saffron with the passionfruit, the second savoury meringue. Basil goes well with strawberry, anyway, so this was spot on. It's rare that I like meringues as they tend to be too sweet for me but these were both lovely.

Every time I eat at Alimentum, the food is just getting better and their prices are hard to beat considering the quality of cooking. Even after having eaten at Midsummer House, I still maintain this is the best restaurant in Cambridge.

February 2013

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