One is struck by the spaciousness of the place on entering Jacobs on the Mall. Glass, paintings and greenery are used to break up the huge walls and high arched ceiling – this was once the local Turkish baths. The floor space is well used. There is a generous amount of room between the various sets of tables and comfortable seating. First impressions are good. More importantly, they last!
We include some sample courses below but my main plate was pork with bacon, black-pudding, spinach, caramelised onions, and a potato parsnip galette. Absolutely gorgeous, the combination of flavours and smells a treat.
The Advisor went for the duck leg and breast with a beetroot compote and spinach. Again this went down a treat.
There were a couple of slight reservations. The baby spinach tasted as if it hadn’t even seen the steam not to mind the pot. We both love spinach in meals and have it regularly but this was needlessly stringy and chewy.
As a matter of taste, the beetroot was on the sweet side, perhaps too much brown sugar with the balsamic vinegar, something like the red cabbage that was once a frequent component of meals in the area. Thought I’d let you know. By the way, does any local restaurant serve sauerkraut?
We had skipped the starters but did have a few slices from their brilliant bread basket. Starters by the way are all around €9.50, mains in the high 20’s, desserts about €7.50. And then there is ten per cent service charge. It is quite expensive, but you do get what you pay for.
The desserts, as we say hereabouts, are to die for. Rarely have I had anything as exceptional as the date and butterscotch (with ice-cream) pudding. But I would have been just as happy with the Sicilian orange cake that the Advisor choose.
The wine list is huge. You can buy by the glass, the half bottle and full bottle. Penfolds 2005 Cabernet Sauvignon Shiraz was our pick (about €26, I think) and it too was a delight
Crispy salmon with couscous, marinated grilled vegetables & harissa
Sirloin steak with sauté potatoes, grilled flat mushrooms, herb & garlic butter, spinach, caramelised onions, red wine jus
Fried polenta with grilled flat mushrooms, walnut & parsley pesto (V)
Breast of free range duck with roast butternut squash, buttered leeks, basil-pea puree, ginger jus
Chocolate and hazelnut tart with baileys ice-cream
Date & butterscotch pudding with vanilla ice-cream
Ginger & white chocolate parfait with caramelised banana, fudge sauce
Farmhouse cheese with fruit and home made biscuits
Tel: 021 4251530 Fax: 021 4251531
Our picture by the way is of the Turkish Baths on the Titanic. See http://www.titanic-titanic.com/