Zucca – a significant addition to Bermondsey’s burgeoning foodie scene

The Evening Standard and Time Out reviewers really rated Zucca, a new Italian in Bermondsey – see Review of the Reviews

We tried it for Sunday lunch.

It is a modern take on a good Italian Trattoria, in that it is informal and makes no attempt to “tart up” the presentation of the dishes. Which are made from fresh ingredients and beautifully cooked.

For starters I had the Zucca Friters (Pumpkin in batter) and my companion had the Speck (juniper flavored ham) and Pigeon Crostini, both very nice but we had to make use of the olive oil provided with the bread to enhance them. Some pesto or a dip of some sort would have been ideal with my Friters.

There was small selection of  main courses, basically meat/fish with some greens, so if you want pasta you need to order as a separate course.  I ordered Pigeon, it was superb, tasty and moist – actually better than the Pigeon I had in Cibrèo in Florence which is a real compliment.

I would have liked to have tried the Amaretto tart for dessert but they had ran out, so we made do with some home made ice cream.

The wine list included several options by the glass and a range of reasonably priced bottles.

The marketing for Alfies a near neighbour to Zucca, describes Alfies as “a significant addition to Bermondsey’s burgeoning foodie scene”.  That description did not fit Alfies, but does most definately describe Zucca.

Marks out of 10

Food 6.3

Service 5

Ambience 5.9

UPDATE : Zucca has closed.

Tamarai – gets it right again

This was our second visit to Tamarai.  It’s always interesting to make return visits to the places where you have had an especially good culinary experience, to see if they are consistent.  For our first review see:-

We had the same toptable deal of 50% off the tasting menu, the contents of which  had not changed since our last visit. This was not a problem as we had really enjoyed that menu.  It’s a well thought out selection of beautifully balanced dishes, with the little extras you typically get in high end restaurants, i.e., the amuse bouche and the palette cleanser.

We found on this visit, that the food and the service were just as good as the last time.  So it’s full marks for consistency, and for having regular top table deals. This place is now firmly on our list of venues to return too.

Marks out of 10

Food 7

Service 6.8

Ambience 7

 

Peyton & Byrne – false economy

Made a pit stop at Peyton & Byrne in St Pancras Station. I just do not get it. What is the point of building up a brand as something a bit special, then cutting corners.  Mass market coffee shops like Starbucks and Cafe Neros for example do not resort to using paper cups and plastic crockery for non take away customers, so why somewhere more bespoke like Peyton & Byrne has to, is beyond me. Invest in a dish washer or two please.

Marks out of 10

Food 4

Service 3

Ambience 3

 

 

Return to top page

The Wapping Project – Hardens Reporter evening

Attended the Hardens Reporter evening at the Wapping Project, one of my favorite venues.

The atmosphere was very relaxed and informal. We were in excellent company, indeed I think I talked more than I ate.

The evenings  program included :-

Canapés prepared by Philippe Saint Romas (former pastry chef to Jacques Chirac and from the world renowned kitchens Les Ambassadeurs, Le Crillon and L’Ambroisie ) accompanied by an apéritif of Rémy Martin Coeur de Cognac

A two course ‘eat together’ menu of fresh seasonal food and wine from Wapping’s head chef Cameron Emirali.  The starter, an Octopus salad was particularly delicious.

Dessert by Philippe Saint Romas served with a digestif of Rémy Martin Coeur de Cognac. The dessert (pictured) was very interesting, like a deconstructed key lime pie.  I also had far more than my share of the lovely chewy nougat served with the coffee.

An opportunity to meet Philippe Saint Romas – he sat at the head of table and happily answered questions throughout the evening with the help of his translator.

An opportunity to view the current Wapping Project installation ‘A French Picture Show’, introduced by Dr. Jules Wright (curator/director of The Wapping Project) – who also explained the Wapping Projects relationship with Rémy Martin.

For more on the Wapping Project, see our earlier post:-

Wapping Project at the Hydraulic Power Station

UPDATE : Restaurant Closed

 

Return to top page

Foliage – The Last Post

Last Post for the Foliage, not last post for No Expert – we are still going strong.  The Foliage at the Mandarin Oriental however had a farewell lunch service today. It was lovely to be there but tinged with sadness, as it marked the end of an era for us.

The team pulled out all the stops.  We started with a complimentary glass of superb champagne and some very tasty canapes. This was followed by the amuse bouche.  We then had the opportunity to go off menu to choose some of the dishes. One of the standouts being the Sea Diver Scallops with chicken and mushrooms.  It was also impossible not to order our last gnocchi, one of the Foliages sublime dishes.  For main course we choose the lamb and an off menu beef dish, the wine selection chosen to go with this was absolutely stunning. Indeed all the wines selections were off a very high standard.  I especially enjoyed the Trocken Beerenauslese, Nittaus, 2004 dessert wine.

The ever attentive staff were on hand to bring us up to date on the progess being made to complete the Daniel Boulud Restaurant (Bar Boulud)  in the basement, due to open in May, and the Heston Blumental Restaurant which would be the Foliage replacement, due to open towards the end of this year.  It is just a shame that a such a fine restaurant is closing prematurely to make way for these changes. It was good to see the Head Chef Alex Marks come out of the kitchen to talk to some of the regular dinners, where he received some direct praise for his teams work over the years.  It was also a nice touch to be presented with a copy of the menu signed by members of staff as a memento.So it’s a fond fairwell to the Foliage. We and the other regulars will miss you.

See also Post – Fairwell to Chris Staines

Marks out of 10

Food 8.5

Service 9

Ambience 8.5

UPDATE : January 2011 – Alex Marks in now the head chef at Maze.

Return to top page

5th View @ Waterstone’s – Book it

The 5th View @ Waterstones in Piccadilly is a real find, an oasis in the heart of the West End. It has however now “been found” by a lot of people, and has grown to handle its success. It now takes up the entire top floor.  The expansion is extensive, as well as a larger bar area and more seating, there is now an attractive Champagne and Seafood Bar, which can be booked for private functions.  To find somewhere stylish and quirky that delivers good quality food and top notch cocktails in a book store is unusual to say the least.

The expansion also extends to the menu in the main bar and food area, which now includes a range of breakfast options.

Plus I do love their carrot cake, especially when served with one of their lovely cocktails, a real indulgence.

 

Return to top page