December involved quite a bit of eating out - which is fine by me because it means I leave the washing up to others. Manbacon and I decided to head for a restorative meal at Wild Honey instead of battling other elbows at the post-Christmas sales. The dining room, hidden behind a set of billowing (and slightly confusing) red velvet drapes, was satisfyingly calm.
I don't drink much alcohol, but since it was the holidays, I decided to go a wild and order a cocktail. I know, how crazy. I don't remember what it was called, but it had peach nectar and a rosemary spring in it, and was rather refreshing.
|Starter - steak tartare|
To keep things simple (and because I take an age to decide on what to order), we both went for the Working Lunch set - a really good deal at £27 for 3 courses. We were also given a choice of bread and a pat of butter to tide us over before the food came. Our starter of steak tartare was just the right size and served with a lovely, unctuous orange egg yolk. I love a good egg yolk...
|Salmon with broccoli and sea lettuce (I think?)|
The salmon came served on a hefty, earthy, pottery plate which I was very tempted to try and ferret away with me. You can never have too many nice plates (even if you have to keep some of them under the bed because there isn't any more space on your kitchen shelves). The fish itself was perfectly cooked - so tender and succulent that I didn't even need a knife. One of my chief gripes with salmon is that so many people and places tend to cook it to death - really, there's no need to stick a tiny piece like that in the oven for 20 minutes, that's just over the top! Anyway, this was cooked exactly the way I would have wished, and the veggies on the side helped provide a lovely crunchy element. Manbacon made a wisecrack about the foamy bit being 'saliva' (haha, hilarious...) but it was rather tasty and surprisingly rich. And not at saliva at all.
|Classic custard tart|
You get to choose between a cheese course or a dessert. The cheese that day was Comte, which, although tasty, wasn't the most exciting choice, so we both went for the custard tart. I had already unfairly dismissed it as a boring, stodgy pudding, but I am a bit of an idiot sometimes. It was amazing! I don't know how they kept the custardy bit so light and soft, yet managed such a sharp, neat cut. The custard was smooth and almost runny, yet kept it's shape perfectly. I'm going to have to make a bunch of custard tarts in the near future so I can try to replicate it. Who wants to be a taster?
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London, W1S 2 FB