History and Background:
I came here for the 50% off soft opening week along with three others. Opened in April of 2015 at what was formerly the Middlesex hospital, the restaurant houses 200, though, for such a large restaurant, it can look very sparse and desolate when even half empty. Nevertheless, ideal for relaxed drinking and group bookings.
Diego Cardosa, is the new executive chef at P&F, known for working under Gordon Ramsay, and also running Murano. The founders introduced a new concept of pub dining as their main marketing strategy;
Experience the evolution of public houses
Upscale dining? Gastropub? Not sure here… but you can do the googling.
It might be worth to note though, the food is more worth the price I paid at its soft opening that at its full price, it is seemingly overpriced for what you get.
The meal: (Full prices are shown below)
The crispy short rib, slightly eccentric design to start off with, and gave a good first impression too, crispy and crunchy. Potato skins below was one of my favourite nibbles, made as a bar snack to complement with cocktails if you’re at P&F for drinks!
Some more bar snacks ordered, the iberico ham somewhat forgetful, but reminiscent of the bread pillows and iberico ham that I had at Ametza.
I ordered the sea bass since the others all ordered the lamb breast, samphire gave additional flavouring alongside this particular white fish, but for a main worth a near £20, I’m not sure it gave it its worth. Truffle fries are a must order here, so aromatic – if you are a regular reader, then you know that a meal consisting of truffle is a regular occurrence..
I don’t know why we ordered this, don’t ask me why, bar snacks, sides, main and desserts were more than enough, yet we ordered chicken wellington. Not a great fan of wellington and I may have been too full to like it.
My photos don’t really do these desserts justice, but lets call it a bad photography day. Magdeleines were warm and served hot, alongside something called maple syrup butter…heavenly. Crepe Souffle, which I thought would be too creamy for my liking, but warm, sweet crepe cooked in its iron pan with meringue couldn’t have been made any better.
Service: Friendly staff all with probable previous restaurant experience. 12.5% service charge