dry_riser Posted February 21, 2012 Share Posted February 21, 2012 Hate to be the bearer of bad news but friends of mine who I recommended this place to, had a less than stellar experience. Food was fine, but service was disorganised and no one seemed in charge and there was no effective front of house. I assume AW was not around this night as he is usually a comforting 'in charge' and 'front of house' presence! Keep up the good work on the food and drink but don't forget the hospitality too. Link to comment Share on other sites More sharing options...
jamesogt Posted February 21, 2012 Share Posted February 21, 2012 here's the supperclub menu: SUPPER CLUB 6.30PM - 9.OOPM £12 FOR 2 COURSES £15 FOR 3 COURSES BAKED HAM AND EGGS Mustard cream, crunchy bread CHEDDAR AND ONION TART Marinated beetroot salad GOUJONS OF POLLOCK Sauce Grebiche CASSEROLE OF OXTAIL AND BONE MARROW Herb toast SMOKED HADDOCK FISHCAKE Poached egg, curry mayo MIXED MUSHROOMS WITH ROASTED GARLIC Herb butter, parmesan toast ***************** NATIONAL PARK RUMP STEAK Smoked beef cheeks, parsnip purree, horse radish SEABASS IN PAPER Moroccan spices, preserved lemon KITCHEN ROSE VEAL BURGER Smoked bacon, cheddar sauce, caramelised onions ROTOLLA OF PUMPKIN AND CHESTNUT Gorgonzola, sage and walnut pesto 12HR MOSS VALLEY BELLY PORK Pig cheek croquette, root vegetables, smoked apple, sage KITCHEN CHICKEN KIEV Celeriac purree, mushroom risotto ****************** VERONA CHOCOLATE MOUSSE Chocolate sauce, white chocolate biscuits JAM SPONGE English custard KITCHEN CHEESE PLATE Chutney, biscuits, and pickles CREAM CHOUX BUN Sticky toffee sauce, praline MERINGUE OF SOFT FRUITS Chantilly cream, toasted almonds ROASTED NEW POTATOES £2 BAKED RATATOUILLE £2 HOME-MADE FRIES £2. and the new £9 wines: All relatively inexpensive items as you would expect, but if cooked well sounds great. Bistrot Pierre have been doing this since they opened, and it is one of my favorites. Though I often eat out on a Monday as I am 'Trade' as such and Kitchen is closed. Risking the Forum wrath having Veal though, could I get mine topped with a small piece of seared foie gras Did you mean Valrhona chocolate? Link to comment Share on other sites More sharing options...
KATIEB_23 Posted February 21, 2012 Share Posted February 21, 2012 Risking the Forum wrath having Veal though, could I get mine topped with a small piece of seared foie gras Rose Veal "In the UK, rose veal is certified humane by the Royal Society for the Prevention of Cruelty of Animals (RSPCA)" Link to comment Share on other sites More sharing options...
happyaslarry Posted February 21, 2012 Share Posted February 21, 2012 There is one big difference between Bistro Pierre and Kitchen, and that is BP uses quite a lot of pre-prepared, bought-in dishes and Kitchen makes it all on the premises. People who can't tell the difference had better stick to Bistro Pierre. Link to comment Share on other sites More sharing options...
jamesogt Posted February 21, 2012 Share Posted February 21, 2012 There is one big difference between Bistro Pierre and Kitchen, and that is BP uses quite a lot of pre-prepared, bought-in dishes and Kitchen makes it all on the premises. People who can't tell the difference had better stick to Bistro Pierre. As my friend is the manager and I have helped out with a few shifts, I am afraid you are wrong. When you have worked at 2 1 star Michelin, a 2 star and a 3 star for 6 years I wil appreciate your input. But thanks for the attempted put down 2/10, must try harder. Rose Veal "In the UK, rose veal is certified humane by the Royal Society for the Prevention of Cruelty of Animals (RSPCA)" Reality and forum don't always agree, they see the word Veal and you will have a Lynch mob! Link to comment Share on other sites More sharing options...
happyaslarry Posted February 22, 2012 Share Posted February 22, 2012 Ah, so the confit is no longer sous vide, then? Link to comment Share on other sites More sharing options...
jamesogt Posted February 22, 2012 Share Posted February 22, 2012 Ah, so the confit is no longer sous vide, then? Are you referring to the Duck? As far as I am aware the only sous vide dish is an element of the Pork dish as stated on their menu. You do seem a little overly defensive of what were perfectly reasonable comments regarding the new Kitchen offer. Link to comment Share on other sites More sharing options...
prussellb Posted February 22, 2012 Share Posted February 22, 2012 It looks great- I will certainly pay you a visit!! Link to comment Share on other sites More sharing options...
barbaraann Posted February 23, 2012 Share Posted February 23, 2012 Ate there this evening, food wonderful, service fine, nice atmosphere with lots of couples and one big party Link to comment Share on other sites More sharing options...
ajww4764 Posted February 26, 2012 Author Share Posted February 26, 2012 Kitchen scores 20/20 in The Star last Saturday in a review by Jo Davison. we have also added free BYO on wednesday and thursday Supperclubs. Stop by and see what all the fuss is about! Link to comment Share on other sites More sharing options...
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