Grilled octopus, crusty pork jowl, buttered mash potato, smoked Spanish paprika oil from Pool Grill’s “Flavours of Spain” dinner set menu. Whilst the octopus offered a good manly crunch, the pork jowl was a revelation – the fatty skin and even fattier soft, tender flesh have completely fused, existing in…
Bombe Alaska (pregnant with raspberry ice cream) from Pool Grill. Both pyromaniacs and degenerate drunks will enjoy this sweet treat, flambéed at your seat and so indulgently sloshed that you are likely to end the meal tittering deliriously about dragons and Teletubbies. 3.8/5 This was a hosted meal, courtesy of Pool…
Pan-fried cod fish with cauliflower tempura, confit garlic and shiraz reduction from Pool Grill. One of the largest servings of cod I’ve had on a plate yet. Despite missing the characteristic butteriness I was expecting, the cod possessed the soft, supple flesh of one that takes queenly milk baths and…
Seared Lamb Loin (inspired by a traditional Wellington) with foie gras and mushroom purée from Pool Grill. You can tell that the lamb probably gallivanted a lot on lush strawberry fields under a very illustrious sun in its heyday before having met its deconstructed Wellington fate on your plate. 3.9/5…
Rare yellow fin tuna tataki with compressed watermelon, goat cheese mousse, chia and flax seeds from Pool Grill. Like a really gorgeous clean salad for glamorous socialites with big sunglasses and sunkissed light chestnut locks. The watermelon provided a much-needed spurt of refreshing juice to the reserved, meaty fish cuts. 3.6/5…
Pan-fried duck foie gras with apricot confiture, toasted pistachio and vincotto from Pool Grill. Whilst the outer layer of the foie gras was already soft and wobbly, the core was positively molten liver goodness. A buttery, crusty toast provides texture, and elsewhere the apricot confiture, tasing much like thick purée, prevented…