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karohemdAfter seeing Tom Kitchin on TV a number of weeks ago on The Great British Menu, I decided to have lunch at The Kitchin and drag ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
pmoodie along. This was my first time at a Michelin star (one) restaurant and I really enjoyed it. While presented artistically, there was nothing pretentious about it and let the subtle flavours of the ingredients speak for themselves.
Unfortunately, I forgot to take a shot of the appetiser (a lovely small consommé which already showed the quality of the cooking we were about to experience). That reminds me, before they served the appetiser, the waiter mentioned that it was meat based and asked if we'd be OK with that.pmoodie and I had ordered both fish for starter and main. That's what I call attention to detail and dedication to customers.
pmoodie and I had the same starter and main, that's why there are two dessert shots.
Starter: Mackerel tartare served with pickled cucumber, beetroot and melba toast. Yes, that thin crispy bit is melba toast, very thin slices of stuff seems to be one of their specialties.
Main: Wild sea bream from Eyemouth, served with olive gnocchi, broccoli and spring vegetables. The piece of fish was cooked to the point, the skin crispy, the flesh moist and flaky, melting in the mouth. The olive gnocchi were soft and flavourful without being overpowering. The vegetable sauce and puree brought everything together.
pmoodie's dessert: Creme fraiche and rhubarb tart served with rhubarb and hibiscus sorbet. It was his favourite. I was intrigued by the hibiscus but didn't dare ask for a nibble. ;)
Pistachio soufflé served with pistachio ice cream. Perfectly cooked, fluffy and flavourful soufflé and the ice cream was soft and equally flavourful with bits of pistachio nut inside. Divine.
pmoodie along. This was my first time at a Michelin star (one) restaurant and I really enjoyed it. While presented artistically, there was nothing pretentious about it and let the subtle flavours of the ingredients speak for themselves.Unfortunately, I forgot to take a shot of the appetiser (a lovely small consommé which already showed the quality of the cooking we were about to experience). That reminds me, before they served the appetiser, the waiter mentioned that it was meat based and asked if we'd be OK with that.
pmoodie and I had ordered both fish for starter and main. That's what I call attention to detail and dedication to customers. pmoodie and I had the same starter and main, that's why there are two dessert shots.Starter: Mackerel tartare served with pickled cucumber, beetroot and melba toast. Yes, that thin crispy bit is melba toast, very thin slices of stuff seems to be one of their specialties.
Main: Wild sea bream from Eyemouth, served with olive gnocchi, broccoli and spring vegetables. The piece of fish was cooked to the point, the skin crispy, the flesh moist and flaky, melting in the mouth. The olive gnocchi were soft and flavourful without being overpowering. The vegetable sauce and puree brought everything together.
pmoodie's dessert: Creme fraiche and rhubarb tart served with rhubarb and hibiscus sorbet. It was his favourite. I was intrigued by the hibiscus but didn't dare ask for a nibble. ;)Pistachio soufflé served with pistachio ice cream. Perfectly cooked, fluffy and flavourful soufflé and the ice cream was soft and equally flavourful with bits of pistachio nut inside. Divine.
