Apr 24, 2014 etc
Veal schnitzel at The Fed.
Introducing some of the dishes especially liked by our judges in this year’s Restaurant of the Year Awards. See the May issue of Metro, out now, for the full award results!
O’Sarracino serves an antipasto with not a default olive or pickled vegetable in sight. Instead, zucchini fried with basil, eggplant sautéed with garlic, sumptuous balls of mozzarella with tomato and basil, bread baked with cheese and pancetta, crisp pastry filled with spinach and ricotta. Fantastic. – Esther Lamb
The sage anchovy chips are a very cool and unusual addition to the menu at Fish. Bar snack, appetiser, side to a main: relish them every way you want. – Jesse Mulligan
Kingfish tostada is a highlight at Soul . It’s great to see kingfish being served like this — raw with a fish sauce dressing — the flavours beautifully balanced so the fresh, fresh fish remains the star. – Anna King Shahab
They’ve got a long counter at The Fed, and quite a few people roll in at all hours, really keen to take the weight off and eat very well. The perfect meal for a time like that? Veal schnitzel, with potato salad and whatever greens you fancy. – Simon Wilson
DeBretts Kitchen has been doing a gorgeous special of hapuku with farro: great, cohesive flavours, superbly juicy fish, the sort of dish I want to eat again and again. – Simon Farrell-Green
Roquefort ice cream with crumbled almond and a veneer of red wine jelly, served with a segment of wine-poached pear, is an old favourite of Sid Sahrawat at Sidart — and it’s still wonderful. – Michael Hooper
