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2015-06-21
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I had been to Jamie’s in London last year. The food was not superb but it always brings back good memories to visit their local branch. The place has made a big buzz in town when it opened last year. Dinner reservations still need to be at least one month ahead. I try not to make a fuss and choose an off peak hour to go, that is, before noon on Wednesday.We’re not even sure the restaurant has opened for the day or not, but the usher smiled and told us it’s past 11am. There were barely any custom
We’re not even sure the restaurant has opened for the day or not, but the usher smiled and told us it’s past 11am. There were barely any customers and only another table was filled far away. The wall painting made a statement for the entire restaurant and the empty tables made for good photos.
The server was nice and attentive and introduced us to the daily specials. However, we were more interested in the dishes that the other commenters enjoyed. We ordered cured and crispy fish on a plank for two, porchini fettuccine and the famous lamb lollipops. We were given two cans of tomatoes to hold the wooden planks for presentation. The raised position added some fun and made the dish looked gluttonous. Well, we were amazed by some of the petite portions, such as the beetroot-cured salmon on a bed of ice. The salmon piece looked like a helpless fallen leave but it’s for two people! We each had one shellfish, clam and mussel. To be fair the seafood was flavourful, but we’re left graving for more. The pecorino was very strong to me balanced by chilli jam. The smoked mackerel pate and pickles were really salty. We enjoyed the crunchy carrot and beet salad with lemon and mint though. The plank was fun to eat but not that good value for money.
We were told that the small porchini fettuccine would be about fist size. There were wild mushrooms, mascarpone, garlic, white wine and more. The fresh fettuccine was delightful and spongy. The sauce was rich spiced up by the herby breadcrumbs and generous mushroom pieces. We highly recommended this dish.The lamb lollipops also arrived on a plank. We were happy that the popular polenta chips were also included. The chops looked smaller than photographed. The meat was tender with some charcoal taste. The rich and succulent fat making it more abundant than it looked. There were also an herby red onion salad, toasted nuts, pickled chilli, fresh mint and rosemary leaves and a big pot of yogurt sauce with chilli oil on top. The polenta chips were light and fluffy. The crispy texture and salt was a highlight. It’s good for balancing the strong lamb flavor.
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