Easter JRB
I should just work for Nathan Richardson. My blog is slowly turning into a dedication to his skill. If I’m honest though, it would be nothing short of an injustice to not share the images from Good Thursday’s Easter Jews Row Balcony on tour.
Kicking off the four day weekend, ten day break for me, I didn’t have to go far for this month’s dinner. A ten minute walk to our friend (and fellow advocate of the JRB experience) and I was already red wine in hand (New Zealand Mission Estate Pinot Noir) and eager to see Nathan’s menu. I wasn’t disappointed. Surprisingly, knowing my likes and dislikes, this was the best menu to date.
The starter was the one I was the least excited about. Having never been a fan of shellfish I thought this wouldn’t meet my tastes.. I was wrong. A brown shrimp and crab tian, served on avocado puree with Nathan’s own gooey wholemeal bread and mace butter. It was citrusy and light and extremely tasty. I would order it on a menu. Something I might never have done previously.
This plate was followed by a block of confit pork belly, a roast apple glaze, sweet onion and the best part – whole grain mustard ice cream. I need a tub of the stuff. So moreish. A refreshing dish, yet full of punchy flavours.
The next course goes head to head with the first for surprising me. It’s hard to imagine truffled egg white beneath a slow cooked hen’s egg with more truffle and a cauliflower bhaji. Love the word bhaji. Tastes exactly how it sounds. I might have reworded the dish a cauliflowered scrambled egg with the hen’s egg and bhaji on top. Really interesting flavours but definitely worked. Another plate cleared.
The main was the hardest to finish as with a bottomless glass of red permanently to hand; my stomach had pretty much filled its boots. It was however a main I would love to order again. (And again.) Butter poached rose veal, pomme Anna, parsnip puree, buttered spinach and morel jus. A fantastic alternative to a Sunday roast. I never thought there would be one.
The finale forced my stomach to man up as there was no way I could leave a single bite, and even asked the table to pass on any leftovers (they didn’t). Imagine a white chocolate and vanilla parfait with water ganache, poached rhubarb and stem ginger cream. Absolutely beautiful. Mouth-wateringly so. I feel sorry for you having not tried it. Hope it makes another of Nathan’s menus in the future. Or perhaps the Ship in Wandsworth’s menu, of which Nathan is now their Sous Chef. The luckiest kitchen in London.
Whose Boots Are Those Shoes? 