Summary Another great establishment by Jason Atherton, inspired by the famous Spanish tapas bar, Barrafina. We went on their first official opening night and was greeted very warmly by Jason himself. We chose the counter bar (they also have some tables downstairs) and very fortunately, every single dish of ours were made right in front of us by Jason himself! |
A great start, nice and crispy exterior with creamy centre filled with cheese and ham.
8/10
Pan con tomate
Probably one of best pan con tomate we’ve ever had, very similar to Barrafina’s although we felt this one was slightly better seasoned (we may be biased).
9.5/10
Probably one of best pan con tomate we’ve ever had, very similar to Barrafina’s although we felt this one was slightly better seasoned (we may be biased).
9.5/10
Jamon, manchego toastie, quail's egg
Basically a posh ham and cheese toastie topped with quail's egg, delicious.
7.5/10
Basically a posh ham and cheese toastie topped with quail's egg, delicious.
7.5/10
Slow-cooked egg, oxtail dashi, creamed potato
At first we did not order this dish, however Jason brought it to us and said its on the house and we were so happy for it, as it turned out to be one of the best dishes of the night. The soft boiled egg in the centre breaks and becomes a sauce, coating the slow cooked oxtail and creamed potato. A very nice and rich dish, not recommended for the faint-hearted ones.
9/10
At first we did not order this dish, however Jason brought it to us and said its on the house and we were so happy for it, as it turned out to be one of the best dishes of the night. The soft boiled egg in the centre breaks and becomes a sauce, coating the slow cooked oxtail and creamed potato. A very nice and rich dish, not recommended for the faint-hearted ones.
9/10
Pan-fried duck, duck egg, confit leg, cassoulet
A breakfast dish with sous vide duck egg, diced duck leg and peas, served in a small pan.
7/10
A breakfast dish with sous vide duck egg, diced duck leg and peas, served in a small pan.
7/10
Raw Orkney sea scallop, yuzu, radish, cucumber
Very light and refreshing, although worth noting that the portion was quite small.
7/10
Very light and refreshing, although worth noting that the portion was quite small.
7/10
Szechuan fried chipirones, togarashi, ink aioli, lime
Very crispy with a nice ink aioli. Jason seasoned the dish with togarashi right infront of us , which could’ve explained the extra notch of deliciousness!
8/10
Very crispy with a nice ink aioli. Jason seasoned the dish with togarashi right infront of us , which could’ve explained the extra notch of deliciousness!
8/10
Seafood & rabbit Spanish rice
A combination we’ve never had before, seafood and rabbit, however we were pleasently surprised. The rice was topped with chipirones, mussels and pulled rabbit meat.
8/10
A combination we’ve never had before, seafood and rabbit, however we were pleasently surprised. The rice was topped with chipirones, mussels and pulled rabbit meat.
8/10
40 day aged sirloin steak, chimmichurri dressing
Nice and fatty Scottish sirloin, more tender than we even expected. The chimmichurri dressing added a nice bold flavour to the dish.
8.5/10
Nice and fatty Scottish sirloin, more tender than we even expected. The chimmichurri dressing added a nice bold flavour to the dish.
8.5/10
Norfolk suckling pig, roasted pineapple, sherry caramel
The pig was very tender and the sweetness of the pineapple complimented the dish very well. However we felt that the skin was a bit too chewy, but everything else was great.
7/10
The pig was very tender and the sweetness of the pineapple complimented the dish very well. However we felt that the skin was a bit too chewy, but everything else was great.
7/10
Cumbrian lamb rump, crushed potato, saffron aioli, spices
Lamb was very tender and the saffron aioli adds an extra richness to the dish; our favourite main dish.
9.5/10
Lamb was very tender and the saffron aioli adds an extra richness to the dish; our favourite main dish.
9.5/10
Rose veal & foie gras burgers, pulled pork, avocado, pickled cucumber
We were served two mini burgers, with a beef and foie gras patty sandwiched between brioche buns, filled with pickle, pulled pork, cheese and caramelised onions. The patty was very rich and juicy while the avocado sauce adds a nice freshness to the dish.
8.5/10
We were served two mini burgers, with a beef and foie gras patty sandwiched between brioche buns, filled with pickle, pulled pork, cheese and caramelised onions. The patty was very rich and juicy while the avocado sauce adds a nice freshness to the dish.
8.5/10
Roasted cod, anchovy, fennel
Fish was well cooked, although could have had a little more flavour.
6.5/10
Fish was well cooked, although could have had a little more flavour.
6.5/10
Chocolate tart, Madagascan vanilla cream
Nice a rich bitter chocolate tart with a light fragrant vanilla cream, a true classic.
8/10
Nice a rich bitter chocolate tart with a light fragrant vanilla cream, a true classic.
8/10
Crème Catalana, orange
Basically a delicious crème brulee topped with oranges and custard.
8/10
Basically a delicious crème brulee topped with oranges and custard.
8/10
Roast milk soft serve ice cream
Simply the best soft ice cream we’ve ever had. Sweet yet light as air, served with small bottles of chocolate and strawberry sauce. This is a must if you’re visiting!
9.5/10
Simply the best soft ice cream we’ve ever had. Sweet yet light as air, served with small bottles of chocolate and strawberry sauce. This is a must if you’re visiting!
9.5/10
The menu at Social Wine and Tapas Bar, as of June 2015.