So here we are in 2012, what has this year got in store for us? Who knows more challenging times but hopefully happier times, this time last year my head was filled with all the stuff I had to do for my wedding. No wedding this year thankfully but still lots to look forward to and lots of planning, have spent the last week trying to get our new ala carte and bar menus at work looking right, balanced and appetising then of course the fun of menu costing but that is all done now so just waiting for the green light to get it in and crack on. Looking forward to spring and all the foodie bounty that it brings, spring always make going to work more fun and gets the creative thoughts flowing stronger (well for me anyway).
As a little treat after Christmas I had lunch at Plateau. Plateau is a D&D restaurant in canary wharf, head chef Allan pickett is a properly talented guy and served us some beautiful food, the service here was excellent too and sitting looking out big windows down onto the ice rink it made for a really pleasant way to spend a few hours.
We started the meal with a glass of bubbles, always nice; the first course to serve to us at the table was a small bowl of chicken consommé- strong, clean and very aromatic it was a lovely little first taste to set us up for what was to follow.
As I was dining with a friend we were served to different dishes at some courses and of course as you do we ate half the swapped.
Up next where poached sea scallops, vermouth cream, now I love scallops and was not disappointed in this dish. Great strong taste of the sea.
Salt baked beetroot with hand rolled goats cheese, red vein sorrel, beetroot and goats cheese is a great pairing and he it was very well done.
Hot foie gras, Savoy cabbage and poached Yorkshire rhubarb, ginger breadcrumb, now I enjoy foie gras and this dish was one of the best hot preparations of foie gras that I have had. My dining partner has still not shut up about this and it really was the stand out dish for him.
My standout dish arrived next- Cassoulet of cod with piquillo peppers and chorizo. Full of flavour and robust because of the piquillo and chorizo but you could still taste the cod (cheeks) though it all layers of flavour.
As we were having cheeks in one dish Allan sent out- Daube of beef, ginger infused carrots, creamed potatoes made with cheek again, great full flavour meat and the best creamed potatoes I have had in a restaurant ever.
This was the point in the meal when the person I was eating with that day (it was chicken chef to those of you who know him) asked how much more was coming, honestly I didn’t know and at this point was having too much fun to worry.
Stone bass, Cavelo Nero cabbage with clams and saffron veloute arrived next flanked by Goosnargh duck, braised endive, port cooked radish, coriander cress. Two well executed dishes that followed the cheek dishes nicely, the bass and duck both seasoned and cooked perfectly, lovely little clams with the bass and nicely braised endive still with a little bite and good flavour
Our final savoury course was a lovely plate of cheese with thinly sliced bread, crisp bread.
Dessert up next we had two dishes again, Lemon posset, kalamansi jelly and crush this was very refreshing but I found the jelly a little to sour, the posset underneath was heavenly though.
My favourite of the two was Crème brulee, bitter cherry sorbet, beautiful flavour, beautiful texture and a great cherry sorbet on top, what more could you ask for.
Finally coffee and petit fours and another chat with Allan, who had been good enough to show us around the restaurant and kitchen before we sat for lunch.
So a quick thank you to Allan pickett and his team for a great meal. Hope to see you again soon.
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