I have never been much of a fan of Margate, but I have to say it is starting to grow on me, helped very much by its burgeoning food scene. We decided to explore Margate before lunch, there was actually quite a lot to see, we managed to fit in a visit to the monthly Cliftonville farmers market, a brief trip to the Turner Contemporary Gallery and wandered around the old town which has lots of interesting shops, cafes and architecture. Margate has really embraced the art scene and there are retro shops everywhere.
The Ambrette is in the old town, just round the corner from the stunning Tudor House. The Ambrette has quite the reputation. Dev Biswal is famous for his spicing and is planning to open 4 more restaurants in Kent, which is very good news indeed. The hype is definitely justified, this is somewhere you feel you could order anything from the menu and not be disappointed. I have been to quite a few high end Indian restaurants and when it comes to food and service The Ambrette can hold its own. The room and ambience is less inviting, OK there is no flock wallpaper but instead the tables and decor would not be out of place in a bland Italian restaurant. This place is special however and it really would not take much to elevate it.
We had a delicious amuse bouche where my only complaint was that it was served on a cocktail stick rather than having a small spoon which would have ensured that I got every drop of the beautiful sauce off the plate.
We started with the Crab and beetroot cake, locally grown sea purslane and Crab riata and the Dosai with gently spiced potatoes, mustard and onions and Coconut chutney. The flavour of the crab and potatoes were both enhanced by the accompaniments and spicing. We were then presented with tiny tasting cups containing a delicious broccoli and pepper soup.
For main course we ordered the Kentish Mutton and pearl barley biryani, served with Masala potatoes, Kashmiri style sauce of cinnamon and saffron and the Claresse (fresh water catfish) with locally grown sea beet, served with kedgeree, sauce of coconut, ginger and mustard, again beautifully judged.
Dessert was also a triumph. Chocolate Samosas are a match made in heaven, and the delicate rose flavoured vanilla crème brulee was perfect.
Matching wines with Indian food can be difficult but not so here as the spicing does not kill your taste buds. Our bottle of Chablis was not lost, its fruity flavour complimented all the dishes.