Oblix at The Shard

OBLIX AT THE SHARD

Words and Photos by TheLondonFoodie and I.

About:
Oblix on the 32nd floor of the Shard offers some of the most spectacular views over Central London that money can buy. Oblix is divided into two sections – the Restaurant and the Lounge & Bar, both with different menus and different perspectives. The Restaurant serves a more formal à la carte menu overlooking St Paul’s, whereas the more relaxed Lounge & Bar offers a deli menu during the day, brunch on weekends, and a sharing style menu with wonderful live music in the evenings (comes with a £5 cover charge). From the Lounge & Bar diners have a view over London Bridge and Tower Bridge which dazzles at night.

The mastermind behind Oblix is Rainer Becker, who along with Arjun Waney launched Zuma and Roka, helping to explain the various Asian influences in the Oblix menu. The Executive chef is Fabien Beaufour who previously worked in The States at The French Laundry and Eleven Madison Park, both of which are three Michelin starred restaurants.

Cost:
Oblix Lounge & Bar offers various menus depending on the day and time. During weekdays there is a deli menu priced at £29 for three courses and on weekends the champagne brunch is £58 for three courses. The evening menu is a sharing menu with starter-size plates ranging from £6 to £18.50, seafood dishes from £24 to £38 and meat dishes from £18.50 to £80.

What We Ate:
TheLondonFoodie and I dined in the Oblix Lounge & Bar area and we really enjoyed it’s buzzy ambience and the sultry tones of the live band. We started our meal with some fabulous tidbits from the small bites section of the menu including fried padron peppers (£5.50) and devilled eggs (£3.50 each), both of which were wonderful. The padron peppers had been sprinkled with crispy panko crumbs that gave them a lovely crunchy texture. Accompanying the peppers was a salt and balsamic powder that provided a nice touch of seasoning and an acidic contrast. The devilled eggs were also gorgeous. Smooth and creamy, they had been topped with slices of aromatic truffle that heightened the flavour of the eggs.

Oblix - Padron peppers

Padron peppers

Oblix - Truffled eggs

Truffled eggs

(Continue reading her story…)


Tags: , , , , , , , ,



Roast Restaurant

Founded in 2005 by restaurateur Iqbal Wahhab OBE, the man behind the famous Cinnamon Club, Roast Restaurant sits within the iconic Borough Market. It’s a beautiful looking restaurant with its high ceilings and tall windows that usher in lots of lovely natural light. The arched window panels high above the dining room add a sense of the angelic to the restaurant, and there’s a sense of serenity and calm to it that makes for a stark contrast to the hustle and bustle of the famous foodie market.

The menu is distinctively British in both design and choice of ingredients. We started our meal with a Scotch Burford brown egg with Macsween’s haggis and piccalilli (£8.75). It was delicious with a solid meaty flavour, a beautifully cooked egg yolk that was still runny and golden, and a coating that was nice and crispy. The acidity of the piccalilli was also well judged and worked brilliantly with the Scotch egg.

Scotch egg

Scotch egg

(Continue reading her story…)


Tags: , , , , , , , ,



China Zen

China Zen is located in the County Hall Building on Southbank and offers lovely views of Waterloo, Westminster and the London Eye. On their website they state that they specialise in Beijing cuisine, and according to some food blogs I’ve read, its Peking duck is allegedly its specialty dish. So when a TopTable 30% off special offer popped up I was rather excited. Peking duck and 30% off was something too good to miss.

So you can imagine my disappointment when I turned up at the restaurant to discover that the Peking duck was not part of the special offer. I might not have read the fine print properly, but it’s annoying when these specials hide a number of conditions. Nevertheless, I had come to China Zen to try the Peking duck, so offer or not, I decided it was still worth ordering.

But as it turned out it mattered little as the restaurant came back to us a few minutes after we had placed our order to inform us that they had run out of Peking duck. Run out of duck? On a Friday night at 7pm? What kind of restaurant runs out of their specialty dish at the beginning of service on one of their busiest nights of the week?

So began our calamitous experience at China Zen. We had also tried ordering about three different types of dumplings to be told that none of them were available. Intent on having some dumplings, we eventually stumbled on one which they said they had, only to discover minutes later that once again they were unable to deliver.

So we gave up on the dumplings and had the seafood and crabmeat soup (£5.80) and the salt and pepper squid (£7.80) for starters instead. Disappointingly, the soup was quite a small portion, and the ‘seafood’ quoted on the menu didn’t really consist of any seafood but some tiny shrimp that was extremely bland. It tasted as if it had been sitting in the freezer for far too long and all its flavour had been bled from it. The rest of the soup was decent with the crab being tasty.

Seafood soup

Seafood soup

(Continue reading her story…)


Tags: , , , , , , , ,



The Cube by Electrolux – Simon Rogan

The Cube by Electrolux

The Cube by Electrolux

The concept behind The Cube by Electolux – a “pop up restaurant” – is intimate and original. Sponsored by Electrolux, the restaurant showcases the use of Electrolux products by a roster of Michelin chefs who rotate kitchen duties on a weekly basis. The restaurant, seating only 18 guests, is perched on the 6th Floor of the Royal Festival Hall, and its glass-paneled walls offers luxurious views of The Thames, Big Ben and The Houses of Parliament. An open-plan kitchen affords diners an interactive and visual experience with the Michelin chef in residence.

Simon with his back to us

Simon with his back to us

Lunch is priced at £175 and dinner is £215 for a minimum six-course meal and matching wines. There is also a champagne reception which is enjoyed on the balcony – a treasured moment to allow all guests to drink in the gorgeous views.

The Cube by Electrolux

The Cube by Electrolux

(Continue reading her story…)


Tags: , , , , , , , , ,



The Refinery Bar

I loved the décor at The Refinery Bar with its elegant industrial take on urban dining. Its use of floor to ceiling glass windows has also helped to create an airy, light and gracious space, and its use of colour and texture added to its comfort. The Refinery Bar is a visually arresting restaurant. Situated on Southwark Street right behind the Tate Modern, it is well positioned to service museum goers.

The Refinery

The Refinery

The menu is varied with a selection of plates for sharing, nibbles, sandwiches, burgers, mains and steaks. There is also a large selection of cocktails to choose from, including a variety of Bloody Mary type cocktails. I went for the Crystal Mary martini (£7.95) which was so fiery from the Tabasco that I found it too harsh on my palate. But this was made good with an excellent Russian rose martini (£6.95). The drink was well balanced and smooth which helped it go down a treat. Also impressive was the large selection of wines on the drinks menu that you could order by the glass and in varying measures.

Crystal Mary martini

Crystal Mary martini

(Continue reading her story…)


Tags: , , , , , , ,



Cantina del Ponte Pasta Masterclass

A month ago, I attended a very successful lamb butchery masterclass at The Chop House. Its neighbouring restaurant Cantina de Ponte pasta masterclasses are run on select Saturdays throughout the year with each class covering different types of pastas. I attended the class last week which touched on tagliatelle, taglioni, orecchiette and ravioli.

Pasta Masterclass

Pasta Masterclass

The class included a basic pasta demo on how to make pasta dough and how to roll the different types of pasta (and in the case of the orecchiette, how to cut and shape it). We all got a chance to try our hand at making pasta dough and some members of the class got to participate in rolling the pasta. All this was great fun, but I would have liked the class to have covered some sauces as well, after all, a good sauce is what makes a pasta dish great.

Tagliatelle & ravioli

Tagliatelle & ravioli

(Continue reading her story…)


Tags: , , , , ,



The Chop House – Lamb Butchery Masterclass

Chop House head chef Martin Kroon

Chop House head chef Martin Kroon

The Chop House at Butlers Wharf is hosting a series of butchery masterclasses at the restaurant.
Run by Head Chef Martin Kroon, we covered the butchery of a Blackface lamb from Ben Weatherall’s 6,000 acre estate in Dumfriesshire in South West Scotland.

The lamb

The lamb

I covered lamb butchery when I attended Westminster Kingsway Cookery College, but I still found it interesting to watch the process again. Most of us tend to stick to best end, leg and shoulder cuts, but Martin proved very informative as he provided commentary during the session on how each cut of lamb should be cooked to achieve optimal results. Martin does all his own animal butchery. Purchasing an animal whole is more economical than purchasing cuts of meat. In this way, Martin is able to buy better quality meat for the restaurant whilst keeping his costs down.

Chef Martin showing off his butchery skills

Chef Martin showing off his butchery skills

(Continue reading her story…)


Tags: , , , , , , ,



Pizarro

Pizarro has been receiving all the same rave reviews that its sister restaurant José also collected when it first opened. But one of the things that make Pizarro more appealing than José is that it is bigger, a huge bonus when both restaurants do not have a booking policy and happen to be two of the most sort after tables in London at the moment. I still imagine there could be long waits, but we turned up around 6.30pm on a Saturday night and managed to nab a spot straight away.

The dining room spells T-R-E-N-D-Y. It feels more formal and less raw than José, but it still follows the bar-seating-around-the-open-kitchen formula of its sister. We sat right near the pass during our visit which meant we got to see José at work. The menu is small, and it has less of a tapas-focus than at José and more main course selections (five).

As we decided on what to order, we were presented with some veggie nibbles of radish and cauliflower dressed with olive oil and cava vinegar. These are worth a mention as they were lovely with a hint of delicate acidic sweetness.

Veg dressed with olive oil & cava vinegar

Veg dressed with olive oil & cava vinegar

(Continue reading her story…)


Tags: , , , , , , , ,