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2012-11-01
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Walking into the restaurant, the decor reminded me of a warehouse style feel with rustic cooking pots aligning the walls and an open kitchen. We hadn't made a reservation but considering how big the space was, and with only a few couples in the joint, the wait time was non existent as the waiter showed us to a table near the open kitchen.I was with my prettier half as well as another couple and we all agreed the menu was a little underwhelming with not so many choices which although can be a goo
I was with my prettier half as well as another couple and we all agreed the menu was a little underwhelming with not so many choices which although can be a good thing, didn't have anything that jumped off the page and screamed order me.
We went for the mixed cold cuts platter to start. This was available in a one to four man option and because we were quite hungry and only 2 men and 2 ladies we ordered the dish for 4.
As you can see from the image this was meant to be a mouthwatering selection of cold cuts, homemade terrine, potted pork, scotch eggs, pickles and piccalilli.While we waited were given bread rolls with butter as well as table water.
In all honesty the platter was a bit hit and miss. While the Scotch eggs, the chorizo and the pickles all were winners, the other cold cuts including the ham and the salami, the terrine and the potted pork were unforgettable. The potted pork was a little too salty and looked like mush on the board. The six tiny triangles of bread were also a little measly and slightly stale too.Overall the presentation of the starter was very rustic, fitting in with the whole ethos of the Salted Pig, however, as previously mentioned the dollop of mushy potted pork was an eyesore on the dish. The platter itself was adequate in size and I will award it 6/10, helped by an excellent Scotch egg.
For the main course we ordered the pork knuckle with sauerkraut, carrots, potatoes and a creamy mustard sauce.
The main course arrived in a pig shaped dish which the waiter proceeded to carve on a board in front of us.
First thing to say is the portions are very big. One pork knuckle between two people is more than enough. Now I have had many a pork knuckle, particularly served in some of the restaurants frequented by our Bavarian cousins. I have to say this knocks the socks of these other pretenders and was really an excellent dish, particularly for the meat lovers amongst us. The pork had a pink hue which I found other pork knuckles I had eaten previously did not and although a little more salty was succulent and juicy with the right mix of fatty parts and fleshy bits. The potatoes were cooked well and had a nice minty taste, the carrots were soft without being mushy and the creamy mustard sauce was an ok if somewhat too mild and watery accompaniment.Overall I have to award high marks to the dish because I could not really fault it. Cooked perfectly and generous portions so I will give this dish a 9/10.
I would recommend the Salted Pig, especially if you are a meat lover looking for their carnivorous fix. A couple of other dishes on the menu may be worth trying and I will definitely go back and sample them and let you know my thoughts.
张贴
