Meal courtesy of 35 New Cavendish, JPR Media Group
Attended and written by Ed from @onehungryasian and reviewed by Steph
100 layer lasagna? 100 layer lasagna?! 100 layer lasagna! That’s pretty much how my reaction played out when I heard about chef Douglas Santi’s signature dish at 35 New Cavendish, where he’s recently taken over and brought his mix of quality Italian cooking with refined touches to the masses.
We were invited to a bloggers dinner to show off their new menu, featuring not only the 100 layer lasagne, but a whole host of luxurious and comforting food. Think lobster and avocado rolls, beef sliders with jalapeño mayonaise, prawns with quinoa and steak tartare.
Proceedings kicked off with a welcoming negroni and our first dish, mini lobster and avocado brioche buns. Absolutely beautiful to look at right? One thing’s for sure, chef Santi has an eye for beautiful plates! The lobster was fresh and succulent but lacked a little seasoning and the brioche was unfortunately dry. Still, they were a pleasure to eat and they disappeared fast. Hot on their heels were beef sliders with cheese and a jalapeño mayo, and these were perfect. Cooked with a special grill that sears them instantly (I didn’t get the name as I was stuffing my face), these burgers were right on the money! The jalapeño mayo was lost in the flavour of the beef sadly but this is just a minor fault.
The dishes that followed though were similar stories to the lobster roll. Great ideas, but would be even better with improvement. The croque monsieur was sadly not particularly flavoursome and the steak tartare needed a little more seasoning. The prawns and quinoa didn’t quite seem so fresh and could use some more acidity. The tuna and avocado dish was a nice touch but the avocado overpowered the dish, tasting mostly of avocado. Again, meat took the crown with a ribeye steak as a standout dish with incredible depth of flavour. The triple cooked chips were overcooked and very crunchy.
And the 100 layer lasagna? Douglas Santi showcases this dish with a bit of a twist, a lasagne – instead of pasta sheets, he uses essentially, crepe, for layers. An innovative idea indeed, though the crepe came off eggy and instead of making for a lighter lasagna texture, it had the opposite effect and turned it quite dense. Still though, the quality of the meat here shone through and the red Bolognese sauce was fantastic.
The mini desserts that finished off the meal were little parfaits and cheesecakes that catered for those with sweet taste-buds!
All in all, 35 New Cavendish has a solid menu that reads and looks like a dream. Steak, pasta, burgers and all the comforting foods that make you want to order everything at once. Big shout out for the meat, which was clearly of high quality, and was allowed to speak for itself in its burgers, steak and tartare. With a bit of fine tuning, great potential to what is a brilliant place for relaxation, drinks and catch-ups.