This week I surprised my Maid of Honour with a pre-wedding dinner at the Michelin star restaurant, Angler, on the seventh floor of the South Place Hotel. A seven-minute walk from Liverpool Street Station.
In the middle of the city between the London skyline, Angler is on the top floor with a classy interior and a outdoor terrace. The restaurant features sustainable seafood from British waters created by Executive Chef, Gary Foulkes.
We started our British culinary experience with two fresh fruity cocktails as it was a beautiful sunny evening.
Impressed by the menu descriptions we opted for a few seafood starters and rich mains. To our surprise we were served delicious French canapé of warm beaufort gougeres, small bites of cheese puffs. Gougères are served as an appetizer to cleanse the palate before the seafood culinary experience.
Delicious snacks of rabbit & chorizo arancini, smoked anchovy and Garlic cracker, caramelised onion, Montgomery cheddar and wild garlic were brought to our table between appetizers to our delight.
Our fine dining experience continued with beautifully presented Cornish blue lobster with chilled avocado cream, horseradish with the fresh summer roll and the Ravioli of Dorset Crab with chicory, orange and basil. We were offered wine pairing and loved how the in-house sommelier paired the dishes with the 2014 Allende Blanco and the Schloss Gobelsburg Grüner Veltliner "Ried Renner", Kamptal Reserve 2016.
For our mains we ordered the recommended Wild Cornish turbot with hand rolled rigatoni, mousserons, broad beans and keeping to our seafood theme the Roast Newlyn cod with new season garlic, wild ceps, line caught squid with a side of large leaf spinach. They were both paired to perfection with the Hungarian white St Tamas Mad Dry Furmint Tokaji 2015 and the Scheurebe 2017 by Weingut Wechsler, a white from the Rheinhessen region of Germany. The food was beautiful in taste and presentation. The flavours and combinations are unique and transported our taste buds into the Angler's seaworld.
To cleanse our palette and prepare it for a sweet end, we were served fresh sorbet and strawberries with a sugar coated waffle.
Dessert time! We couldn't resist the Chocolate soufflé with salted milk ice cream, chocolate biscotti and chocolate sauce paired with the Hungarian medium amber in colour Royal Tokaji Gold Label 2013. A twist on the traditional chocolate souffle, soft and smooth flavours with sublte richness. Second dessert option was the new on the menu, Poached apricots with chamomile cream, '1000 flower' honey, amaretti biscuit paired with the 2016 Seifried Winemakers Collection Sweet Agnes Riesling pure and powerful with notes of mandarin peel - the perfect way to finish a meal.
Angler introduced us to new ingredients and combinations created and composed by the talented Executive Chef. A wonderful culinary experience for a special night.