We reordered the grilled corn which was very tasty and great with the spicy chipotle mayonnaise. The smokey flavours from being grilled came through this time.
This dish was visually appealing and being ravenously hungry, I enjoyed it. The salty cured salmon was balanced by the sweet coriander meringue, although I would have liked more as the avocado puree was quite salty. Also I loved the bursts of flavour from the salmon roe.
I never understood the need to pound and mince up perfectly good wagyu for a burger patty and I still don’t. I love wagyu too much to ever think about all those lovely rivers of fat being minced away. Anyway, these wagyu beef sliders intrigued me last time when I saw them arrive at a neighbouring table. The bun was a bit dry as was the patty but with the tomatillo relish and oozy cheese, it was enjoyable. My first bite left a splattery mess of juice on my plate and cutlery which I later mopped up with my slider – so be careful! This was actually my first wagyu burger but Mr A thought the one from Hare & Grace was much better. He says he will take me, “we’ll see” (something he always says!).
After a while, our main of slow cooked pork belly arrived. The pork belly was succulent and tender while the crackling was crisp and well seasoned. Half of the pork belly’s crackling had gone soft in the sauce but I liked the gelatinous texture regardless. The chickpea and chorizo was rich and filling, although the sauce was slightly too heavy for my taste buds.
I enjoyed my experience significantly more the second time around however I still feel that the wait staff, both times, were aloof. I do think I could come back as the food was nice but service detracts from the whole dining experience. I noticed that the head chef was aware of tables that needed service and would accordingly direct wait staff where necessary which was good to see, despite how busy the kitchen was that night.