Small and large plates is the game here, or starters and mains as a fossil like me still sees them as. The menu is riddled with modern spins on things, unusual produce, modern technique, and things that you mostly see in places charging more than this. The menu boded well for what lay ahead.
To begin; a variety of bread with some sublime beef butter. It was more toast than bread, but all good. That butter though..... order extra. One ramekin is plenty, but still.
Starters were Pig's Head Croquettes; 2 crumbed and deep fried nuggets of shredded pig head, plated with some house made piccalilli; one of my favourite food items in the world. This was a good version, working well with the fatty croquette as intended.
Jerusalem Artichokes with goat's cheese was a taste and textural sensation. Usually when ordering artichokes, you'll get the globe version. Seeing whole Jerusalems celebrated on the plate, presented in their natural form rather than Robot Coupe'd into a posh soup, was great. Earthy, sweet, and well cooked, with that slightly tart yet creamy cheese balancing things out. I could drop in a ton more aimlessly overused food article terms about this one, but won't bother. It was just pure quality and possibly the dish of the night.
Retired Dairy Cow Sirloin was great to see on a menu, which is why I'm going to bend your ear a bit. I don’t usually order steaks on write ups because they photo badly, and are well, just a steak with not much to blurb about regardless of how good it is in truth. But, we've only quite recently caught on to eating retired cows here in the UK, hence it's become quite trendy, albeit not something you see much of in Mcr.
Steaks generally come from young cows which have been bred to slaughter at around 3 years old. Now the Spanish cottoned on to using old 15+ year old dairy cow meat as steaks decades ago. Here in the UK, farmers will typically send the old cows away to be made into cheap processed items once their milking days are done with. The meat isn’t quite as tender or delicate as you'd expect from a young animal, but the massive flavour imparted by those years of graft more than makes up for that, and also gives you a meaty, firm, almost semi-cured texture.
This rendition was great. Sourced from Yorkshire; it came with chunky wedge chips and a side of ox cheek and marrow cauli cheese, which added even more richness to the plate. Overall, a satisfying plate of beefy goodness.