I needed to love Union Cafe (don’t get me incorrect it was good) but it fell slightly under my expectations. Perhaps subsequent time I will head to Ramsay and Beckham’s subsequent rumoured enterprise of a pie and mash shop. The meal obtained off to an distinctive start with an entrée of tortelli di zucca, stracciatella and amaretti (£9). The tortelli were superbly cooked and appeared so delicious I felt like I had been conditioned like Pavlov’s canine. The oversized pillowy tortelli literally burst on the seams, with a sumptuous filling of fleshy buttery pumpkin.
To add even more decadence, amaretti biscuits were crumbled on top of the pasta which provided a lovely texture to soak in the sage and butter sauce. If our neighbours weren’t taking a look at us so suspiciously I probably would have licked the bowl.
It was extremely salty which, mixed with the saltimbocca, was real salt overload. I would have most popular a facet of mash or a simple salad to offset the salty flavours more. Unfortunately I committed the ultimate sweet tooth sin and left no room for dessert.
This was adopted by an entree sized linguine vongole (£9), a traditional italian dish originating from Venice. Served with mussels and fresh peperoncino this was a beautifully cooked dish. The bitterness of the peperoncino was a nice addition to the paito warna sdy delicate flavours of garlic and white wine. For the second major we chose Collo d’agnello (£15) which is braised lamb neck.
The lamb was deliciously tender and effortlessly fell aside when I reduce it. It was great to see a restaurant utilizing cippolini- small Italian onions – which are naturally sweeter than most onions. The candy and zingy flavours of the balasamic roasted onions worked fantastically with this dish offset by the hearty polenta. The flattened veal was succulent and tender and had a fantastic flavour complemented by the prosciutto and marsala marinade. For me, the most important let down of this dish was the zucchini which was fried in a thin tempura type batter.”,”paito warna sdy”,”anonymous,uncategorized,misc,general,other” “Union Avenue Cafe, London Restaurant Review”,”
The lamb was deliciously tender and effortlessly fell apart once I reduce it. It was nice to see a restaurant utilizing cippolini- small Italian onions – that are naturally sweeter than most onions. The sweet and zingy flavours of the balasamic roasted onions labored fantastically with this dish offset by the hearty polenta. The flattened veal was succulent and tender and had a great flavour complemented by the prosciutto and marsala marinade. For me, the largest let down of this dish was the zucchini which was fried in a thin tempura sort batter.
It was extraordinarily salty which, mixed with the saltimbocca, was real salt overload. I would have most popular a side of mash or a easy salad to offset the salty flavours extra. Unfortunately I committed the ultimate candy tooth sin and left no room for dessert.
I wanted to like Union Cafe (don’t get me incorrect it was good) but it fell barely beneath my expectations. Perhaps next time I will head to Ramsay and Beckham’s subsequent rumoured enterprise of a pie and mash store. The meal obtained off to an exceptional begin with an entrée of tortelli di zucca, stracciatella and amaretti (£9). The tortelli had been beautifully cooked and appeared so scrumptious I felt like I had been conditioned like Pavlov’s canine. The outsized pillowy tortelli literally burst on the seams, with a luxurious filling of fleshy buttery pumpkin.
To add much more decadence, amaretti biscuits have been crumbled on prime of the pasta which supplied a stunning texture to soak within the sage and butter sauce. If our neighbours weren’t taking a look at us so suspiciously I probably would have licked the bowl.
This was followed by an entree sized linguine vongole (£9), a classic italian dish originating from Venice. Served with mussels and fresh peperoncino this was a fantastically cooked dish. The bitterness of the peperoncino was a nice addition to the otherwise delicate flavours of garlic and white wine. For the second major we selected Collo d’agnello (£15) which is braised lamb neck.