|View from The Olsen Hotel|
We started with drinks in the Penthouse Suite, before moving downstairs to the restaurant for dinner.
|Champagne in the penthouse suite|
The private dining room in Spoonbill had been beautifully decorated in brightly coloured flowers. Of course, I'm totally stealing the idea for my next dinner party - so pretty!
Dorky of me, I know, but I was super-thrilled that my dress not only fit in with the Springtime theme, but also quite literally matched the table settings!
|My lap, my place setting|
|My place setting|
|TEMPURA SOFT SHELL CRAB - Wombok, Thai basil, yuzu mayonnaise|
|SEARED DUCK BREAST - Soft polenta, forest mushrooms, asparagus|
|CARAMELISED ONION AND ROAST TOMATO TARTLET - Soft herb salad|
|SALT AND PEPPER CALAMARI - Fennel, blood orange, pine nut salad with citrus dressing|
|LAMB CUTLETS - White bean skordalia, baby winter vegetables|
|ROAST BEETROOT CARPACCIO - Feta, rocket, lemon and thyme dressing|
|PEPPER CRUSTED VENISON - Whipped feta puree, broad beans, roast beetroot jus|
The non-red meat alternative for this course was a light and refreshing chicken salad. Perfect for the style-conscious crowd around Chapel Street, perhaps?
|MARINATED CHICKEN SALAD - Tofu, wombok, Asian greens, pickled carrots|
And you'd think that was enough (more than enough!) food for the evening, but then our waiter announced: "And here are the mains". Oof!
|OSSO BUCO - soft polenta|
|GRILLED SALMON - crushed potatoes, microherbs|
|ASPARAGUS - Crisp jamon, soft boiled egg, fresh herbs|
GRILLED PEAR AND ROCKET - Walnut, blue cheese
BROCCOLI - Smoked almonds, sea salt
Desserts were again served sharing style, and represented a range of options from their dessert menu.
|DESSERT TASTING PLATTER |
Front row: rhubarb and apple crumble, apple jelly with calvados panna cotta, chocolate brownie squares
Ice-creams: burnt honey ice-cream & apple sorbet
Across the table the most popular item seemed to be the dense chocolate marquise...
|Apple mille feuille|
|Hot lemon fritters with cinnamon sugar|
We had a very enjoyable night at Spoonbill - whilst the food isn't particularly progressive or challenging, it is generally done well. The menu seems to follow a kind of please-all approach, which makes sense considering that Spoonbill is part of a hotel. The wider menu, for example, also includes of-the-moment sliders, tacos and steamed pork buns, with items like the beetroot carpaccio, chicken salad and grilled salmon available to satisfy the health conscious. I don't necessarily consider this to be a bad thing, especially if the food is done well - it's the type of place to which you could take a wide group of friends or family, and be confident that everyone will find something to enjoy.
Sarah and Catherine dined as guests of The Olsen Hotel.