Please Enter

This restaurant actually made my shortlist of restaurants to book in November but I settled for the Rousillon. So when my parents and maternal grandmother came up to visit in December, and my auntie who had made a reservation there but could not make it, I seized upon the opportunity to persuade my parents to take up my auntie's offer of taking over her reservation. The restaurant was not difficult to find, despite it being set within a residential area. From the minute we stepped in we were greeted by warm and friendly staff, in a way which was unpretentious and laidback. In fact that is what Tom Aikens must have had in mind as part of his restaurant concept. None of the snooty airs that many of his contemporaries pull in their venues. By default, we would have chosen to try the degustation but my father was adamant in not wanting to order it. Remarkable foresight indeed as on close scrutiny, I realised that the selection on offer was not terribly exciting to the palette and to the ear. So it would be more practical to enjoy a 3-course each and let each other try samples off our plates. We started off with some Pol Roger champagne by the glass. A wide selection of warm and freshly baked and warm bread followed, none too out of this world to tease our palettes too much. What followed however was exactly the opposite as I can assure you each subsequent course was a treat to all the human senses, eyes included. The pre-appetiser each came on three spoons and a small shot glass of cream emulsion, where each mouthful was truly meant to tease once and only once, leaving much desired to ask for more. We had to contend ourselves with a second serving of bread then. When the starters came, we realised we were truly privy to an artist at work as each of ours was as intricate as the other. I had battered prawn and escargot, drizzled with balsamico and rocket - served in the half of a bamboo cane. The main course followed and we were similarly not disappointed with the elaborateness involved. My father's osso bucco was served with with tongue which had to be prepared seperately and came later, of which he duly handed it over to me as I was the only one not squeamish enough to want to try it. My own main course was not far off the mark either, it already being a very high mark although by now I have forgotten what it was that I had. My grandmother had a cod wrapped in avocado which she duly polished down with her wine. We again waited in anticipation for dessert which came in the form of pralines and hazelnut ice cream served on a stone slab with chocolate pieces on top which made it look like a miniature Sydney Opera House. My mother stuck to a simple but well recommended chocolate mousse which was accompanied by a crispy and delectable caramelised orange. As for mine, well I have forgotten what I had already with the memory of the evening only preserved in pictures. For one I believe I have forgotten too soon. On the other hand, it could just be the perfect excuse to steal away to sample what Tom Aikens has to offer again.