EMBER AND IRON RESTAURANT MENU CRACKER

Steamed and chargrilled octopus with peas, smoked tomato and wild garlic £9.50.

It was a winner when scooped with the sweet cracker and rhubarb-orange condiment. In some parts sticky just like how a fruit cake would be. I’m generally not a fan of cheese at all but I’ll put this one in the ‘exceptions’ pile as it was sweet and aromatic. Mahon, which is named after the port of Mahon on the Minorca island is a cow’s milk cheese. Spanish Charcuterie Selection – Chorizo Ibérico (Salamanca), Salchichón Ibérico de Bellota (Salamanca), Lomo Doblado (Extremadura) £12.Ĭhargrilled Mahon with Rhubarb and Orange £6. My most recent visit July 2016 – dining bar the bar in the basement.

It came in its own little iron ramekin and boy was it delicious. This was a brilliant desert.īitter chocolate ganache with salted caramel ice cream £6.25. The cake warm from the oven and slightly sticky in consistency, the caramel charged ice cream made it all the more decadent too. The little smoked apple was essential in cutting through the richness.ĭate, walnut and quince cake with smoked muscavado ice cream £5.95. As it was sliced there was the perfect interplay of fat against protein, just the right balance to keep things tender and juicy. It came with a beautiful glazed exterior, caramelised on edges and served on a chopping board with it’s basting juices. Hot smoked Gloucester Old Spot pork belly with Basque cider, smoked apple and oregano £23.20. Cavolo Nero so were told it’s cooked to a perfect tenderness. Seasonal Italian greens with chilli £5.25. We loved eating it and believed it loved to be eaten by us too. The cheese created a beautiful gooey-sheen on the perfectly seasoned crispy parsnips. These vegetables deserve a special mention as it had everyone consumed by how good it tasted. Parsnip-buttermilk chips with manchego £5.75. Granted, comparing (sometimes) isn’t a good thing but you can’t help but to do so with these against Opera Tavern’s Iberico burgers which win hands down if there was ever a burger war. Oak smoked Basque beef burger with Idiazabal (sheep’s cheese from Spain) and chorizo ketchup £6.50. I didn’t get the tongue melting buttery qualities from this one but it still had good nutty flavour – not the best I’ve had but not shabby at all. Jamón Ibérico di Bellota, aged for 5 years, Castro y Gonzáles, Castilla-Leon £15. Cod is a meaty fish with a subtle flavour, here though it’s taken on lots of depth from the smoking and extra body from the beans. Oak smoked and chargrilled Shetland cod with braised cannelini beans, samphire and clams £7.25. The mild brininess of the meaty octopus is all elevated by the chargrilling and that pepperonata brings on the sweet acidity. Steamed and chargrilled octopus with pepperonata with mojo verdi aioli £9. I was expecting more flavour with the honey and other ingredients but the impact wasn’t there with this one. Grilled flat bread with honey, thyme and smoked butter £3.25. They’re rich and crisp, dusted with the fat its been fried with and once dipped into that smoky yet acidic ketchup it will do a dance in your mouth. If you want to know what magnificent chips are then look no further.

Ibérico pork fat chips with chorizo ketchup £4.50. A tad on the greasy side with super moreish. Smoked chorizo skewers with smoked saffron aioli £2.50 each.Ĭrispy chipirones, capers and sage, aioli £3.50. I couldn’t imagine the meal without them. Padron peppers £4.25 are the thing to order at the beginning. And just for the record sharing is the way forward as you’ll get to taste everything – this is how the menu has been designed too. The menu format is similar to Opera Tavern’s with sections for bar snacks, charcuterie and plates to share etc. I’ve included a review of my first and most recent visit to hopefully give you guys a feel of the place. The restaurant feel is art nouveau and is spread across two floors with a classy bar in the basement for cocktails and dining too.

They opened on the 2nd of December 2013 in the heart of Soho focussing on smoking and grilling seasonal Spanish & Italian ingredients. The Ember Yard is the fourth instalment from the Salt Yard Group and my second voyage in conquering all of their restaurants after staying loyal to the Opera Tavern.

EMBER AND IRON RESTAURANT MENU CRACKER

Ember and iron restaurant menu