Monday, August 12, 2013

Five Stars for Star Anise

Five Stars for Star Anise
A group of five of us descended on busy Star Anise the other evening. And each and every one left very happy indeed after a tremendous meal as Bridge Street’s finest once again delivered on the double. A lovely welcome from Virginie and soon we were sitting and studying the menu and taking in the details of the specials. 
Crispy Ham Hock Croquettes with Tarragon and Pear chutney and Balsamic Leaves were a popular starter but I went for the Chargrilled Mediterranean Vegetables Salad with Baby Mozzarella, Olives, pine nuts and pesto dressing (top). The salad was an excellent blend and completely delicious. Another on the table that caught my fancy was the superb Timbale of Duck Confit and Chicken Liver parfait (above) but had to settle for a taste!
Some terrific choices available for the main courses, including a substantial Frito Miso (squid, Tiger prawns and fish pieces coated in rice flour and served with red chilli and lemon aioli and green salad).

One of the ladies went for the Grilled Irish Sirloin Steak (below) served with creamy mash, grilled Portobello mushroom and plum tomato, and garlic butter and boy was she was pleased. CL and I picked the Fish of the Day, a superbly cooked piece of monkfish served with, among other delightful things, crab croquettes and a courgette stack (above).
Thanks to the usual top class service, efficiency combined with a chat, the evening was going pleasantly by, helped in no small measure (quite large measures actually) of wine. Some terrific choices here on a very well constructed list but I’ve always had a soft spot for the Austrian Grüner Veltliner and the Hopler 2012 didn’t disappoint and went down a treat with all parties.

Time now for dessert and again no shortage of choice. But when Christine announced that one of the specials was a Classic French Clafoutis with Irish Cherries, there was no hesitation on the part of the two seniors. Thumbs up beforehand and thumbs up afterwards as well, with a special mention for the strawberry sorbet on the plate

No comments: