karohemd: Gentoo penguins in Antarctica, by me (Hungry)
[personal profile] karohemd
On Friday I took [personal profile] ginasketch out to Johnnie Mountain's (you might have seen him on The Great British Menu) The English Pig as a belated birthday treat.
I'd booked in advance but I don't think it would have been necessary because when we got there at 6:30, we were the first guests (it filled up later, though). The room is quite big but divided into several sections. As it's held in dark wood throughout and there was only indirect lighting and a short fat candle on each table, it was quite dark. That was probably the only slightly negative aspect of the place as I'd like to see clearly what I'm eating and, if I have a camera, take photos. The latter was impossible without flash.
Our friendly waiter brought us the menu (five choices for each course) and some nice fresh bread with a small bowl of oil and balsamico. Everything looked great but I'd set my mind on trying the slow-roast pork belly, the chef's signature dish so I chose something light as starter, the garlic and chilli prawns.

The English Pig - Chilli & Garlic Prawns

Three large prawns cooked to perfection in aromatic oil. They were shelled but with the tails left on and the heads included for sucking. Full of flavour, slightly sticky with an afterkick of heat, mellowed by the salad leaves. I could easily have eaten a plate of those as a main. It was obviously meant to be eaten by hand as a fingerbowl was provided.

The English Pig - Puy Lentils with Chorizo

[personal profile] ginasketch had the puy lentils with chorizo as starter and she loved the dish.

Then, the main event:
The English Pig - Pork Belly

The pork belly was staggeringly good. The fat was completely rendered, creating a soft, sort of sponge/pumice texture with crispy but not tooth threatingly hard crackling on top. The meat was rich and flavourful and the accompanying mash and red cabbage rounded everything off beautifully. I actually salivated when the first forkful hit my palate. Two minor bits of criticism: For the size of portion a little more sauce would have been good and the crackling could have done with a few more lines of scoring as it was quite hard work to carve off slices. Still, those were miniscule negatives. The dish was definitely among the best pieces of pork I've ever tasted at a restaurant.

My companion's main was the seabass which she didn't stop ooohing and aahing about. :)
The English Pig - Sea Bass

After two generous portions we were quite sated already but decided we would have some pudding after all:

The English Pig - Chocolate Fondant

I went for the chocolate fondant with vanilla ice cream. As you can see, the fondant was cooked perfectly, crumbly on the outside with a gooey, molten centre. The ice cream was lovely, too and real (you can see the tiny vanilla seeds).

The English Pig - Chocolate & Amaretti Mousse

This was Gina's chocolate and amaretti mousse which she loved but couldn't finish so I took one for the team. I was glad I had opted for the fondant because it was a touch sweet for me and a bit too firm in texture. I prefer egg-white only mousse with really dark chocolate but that's a personal preference.

All in all, a fantastic meal at - for central London - very reasonable prices. Under 80 pounds for two at three courses and a glass of wine each is, for the quality of food provided, extremely good value for money and you certainly won't leave hungry.

Unreservedly and highly recommended.

Date: 8/5/11 03:27 pm (UTC)
dantesspirit: (Default)
From: [personal profile] dantesspirit
That sea bass looks as delicious as it sounds. I'm with you on the mousse- light and fluffy. Anything else reminds me of pudding (as in Jello pudding).

Date: 8/5/11 07:25 am (UTC)
From: [identity profile] thedinster.livejournal.com
I think I just drowned this room in saliva.

Date: 8/5/11 11:02 am (UTC)
From: [identity profile] karohemd.livejournal.com

Date: 8/5/11 01:04 pm (UTC)
From: [identity profile] derekct.livejournal.com
Looks like a nice meal, and the deserts looked lovely.

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