Pumpkin spice layer cake, brown butter cream cheese frosting, candied maple pecans, salted caramel ice cream. A very satisfying dessert with a wonderful range of Fall flavours.
Roasted cauliflower, ndjuja sausage and chickpeas. The sausage provided a mild bight. A good dish with complementary flavours.
"Brick chicken" was presented with house made mostarda, potato puree and one piece of the breast was topped with a cooked, soft but intact farm fresh egg yolk, a rich complement for this very good dish. The chicken was perfectly moist and juicy.
Crispy, "apple pie" canoli accompanied by compressed apple made with honey and lemon, cinnamon mascarpone and apple caramel. This was an extremely successful dish. It could not have been made better and really pleased everyone at the table, who despite being "too full", ate the whole thing!
We began with mild, house smoked, wild salmon in a sliced terrine format. Salmon is wrapped around mascarpone cheese with chunks of gerkin pickle and apple served with thin slices of toasted baguette. A perfect beginning. Torito Torito has been a lovely place for me to visit from time to time, to experience Spanish/ Mexican influenced comfort food. It has a very informal room that also lends itself to a tapas like atmosphere.....which is what one gets, a lot of wonderful small dishes. I neglected to bring my cell or camera, so no photos.
Torito has been a lovely place for me to visit from time to time, to experience Spanish/ Mexican influenced comfort food. It has a very informal room that also lends itself to a tapas like atmosphere.....which is what one gets, a lot of wonderful small dishes. I neglected to bring my cell or camera, so no photos.
Sardine escabeche was presented in a tin with a top resembling an actual sardine tin....what fun. The sardines were covered in a tomato sauce. The dish was accompanied by crisps.
Lamb and ricotta filled ravioli came with a brown butter sage sauce. This dish had wonderful flavours but the pasta, which this chef is typically very good at preparing and cooking, could have been a touch more delicate.
Pequillo peppers were stuffed with pulled oxtail, pine nuts and raisins, then roasted and presented with a brilliantly conceived sauce of sweet corn puree flavoured with orange and vanilla. This dish was a big WOW for all.
Classic Spanish tortilla (egg omelet with potato and onion) was the only miss. It was a bit too dense and the flavours rather muddled.
We enjoyed "grilled cheese sandwiches" filled with Halloumi cheese and Spanish Serrano ham.
One of the great dishes of the night was thinly sliced, rare, very tender beef heart that was dressed with a mild chimichurri sauce and presented with pearl onions.