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The restaurant is stylish and features modern and elegant accents as well as tastefully coordinated furnishings. Lighting is very well thought out, and place settings such as china, utensils and stemware are all of excellent quality. The main feature is the panoramic view, and the restaurant’s design displays this to great effect with wall-to-wall, ceiling-to-floor windows—even in the two stunning private rooms which can seat up to 16 each. All soft furnishings and linens are carefully selected to give an effect of privilege and stylishness.
The smoky chargrilled Spanish octopus is memorable. Tender and well seasoned, the slightly charred chunks pair perfectly with the bright sweetness of the confit cherry tomatoes as well as the salty, tartness of the preserved lemon and pickled padron peppers.
Visually vibrant, the Alaskan king crab salad is a beautiful balance of ocean fresh, succulent crabmeat with the smokiness of grilled pimento peppers, creaminess of avocado and bright freshness of the delicate tomato ‘petals’.
The recommended mains are well prepared, though a little less impressive than the appetisers. The organic guinea fowl features tender confit leg and thigh, which pair reasonably well with candied chestnut, kale and sugarcane figs. The accompaniment is a chocolate and harissa sauce that is almost like dessert due to its sweetness.
The Patagonian toothfish is tender and fresh, as if it has just been caught from the ocean. This is served in a spiced broth, but with the quality of meat, it doesn’t need any lavish accompaniments. The inclusion of multi-coloured heirloom cauliflower and olive oil are safe accompaniments and are more for visual appeal.
The dessert of apple mille feuille surprises with delicious Jyona apple compote sandwiched between discs of crispy pastry, and cleverly paired with a quenelle of Stilton ice cream.
Very generous choice of over 300 labels from Old and New World sources. Housepours also feature a generous list of five reds, five whites, three late harvest wines, and a sparkling and a rose wine each. The best part of the wine service is the friendly, professional and helpful sommelier, who not only knows her wines well but is also happy to help you find your way to successful pairings with the food selections made.
The service at booking and the welcome to the restaurant are both warm and inviting. Staff are generally friendly and attentive throughout the dinner service. Knowledge of menu items can be improved though as the newer members seem to lack sufficient knowledge of the menu items offered. However, they do make the effort to enquire about the clients’ satisfaction during the course of the meal.
The price is reasonable for the setting and the food served. If the restaurant works towards bringing up the quality of the main courses to the rest of the menu, the experience will represent excellent value.