Pollen Street Social

P1000939If Alice and I were to take anything away from this gem of a restaurant, it’s that Jason Atherton is a beautiful, beautiful man.  Of course, he had been waiting around all day just to greet the two of us and wish us bon apetit before rushing off to one of his many other London eateries… (we did actually meet him, but far too briefly!)P1000938P1000940Jason likes his snacks.  I visited the Typing Room last month, where I was first introduced to this concept of tasting menu snacking, there, the snacks just keep on coming like Man vs. Food, here, they arrive as a very elegant, savoury high tea.   P1000941Mushroom tea, poured over a parmesan foam.  Now, I hate mushrooms, but I just LOVE mushroom tea. P1000945 P1000942Chorizo muffins, and a square of something that tasted like cheese, with a dollop of tataramasalata on top. P1000948Jerusalem artichoke soup, seared Orkney scallops, ricotta and pickled apples.P1000951And behold – the English Breakfast.  Just check out the egg cup!  Whaaat?!  And – the essence of a full English in an egg-shell…absolute genius. P1000949 P1000952Colchester crab salad, with apple and coriander, black garlic, lemon purée, brown crab foam and sourdough crisps.P1000954Cornish turbot, roasted with capers and brown butter samphire, cobnuts, grapes and caper gnocchi.P1000956 P1000958At eight years old, I announced to my parents that my absolute, favourite food was venison (the first symptom of a taste for expensive food), so I was tickled with this course: roasted loin of Highland venison, honey spiced beetroots, date and black tea purée and pickled pears.P1000960In my humble opinion, this was a little too ‘out there’ for a dessert course: carrot cake sorbet, cardamom foam, candied ginger and pain d’épices.  Let’s just say, you won’t be asking mum to serve it after your Sunday roast…P1000961 P1000962Alice and I got very excited about this dessert: caramel popcorn and sweet corn cream.  The cream was impossibly light and popcorn-like, made so through some sort of liquid nitrogen wizardry. P1000965And what we thought would be the final course: Granny Smith apple parfait, blueberry, shiso and eucalyptus.  This was just stunning but there were a few shockers lurking in the mix, I’m near certain it was the eucalyptus that was reminiscent of chewing on Vicks vapour rub (as pleasant as it sounds).P1000967 P1000968 P1000970And just when we thought all the damage had been done, they presented us with this final platter of sweet treats!

After half a bottle of prosecco and various alcoholic concoctions, the rest of the evening gets a little blurry…

 

3 Comments

  1. janice mateer
    November 11, 2014 / 9:17 pm

    Looks fabulous. Would like to go. X

  2. John Mateer
    November 11, 2014 / 10:17 pm

    Great blog and food looks fab; cant wait xx

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