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A quick one for you today! Another London restaurant for your lists, I think this is an essential. Chef Robin Gill of The Dairy, The Manor and The Delicatessen seems to have the midas touch or is that the lardo touch, right now? I say with that with great respect and affection, lardo is one of the most delicious things on the planet, and Robin has the good sense to wrap some around a gorgeous egg.

With head chef Simon Woodrow and Robin’s wife Sarah, Robin has created one of my favourite new openings this year, Paradise Garage, in the railway arches near Bethnal Green tube station. They have delivered a menu that is as exciting as it is comforting. I went for lunch recently and it was one of my best lunches this year. So, I just had to let you know.

Venison tartare, preserved egg yolk & watercress

Venison tartare, preserved egg yolk & watercress

Venison tartare, preserved egg yolk & watercress – a lively and gorgeous dish to start my meal. On top was grated preserved egg yolk, tasting a little like bottarga.

Tilley's farm egg, charred grelot onions, spinach & lardo

Tilley’s farm egg, charred grelot onions, spinach & lardo

Tilley’s farm egg, charred grelot onions, spinach & lardo – I thought that I had crossed a line when I started covering my breakfast eggs in lardo, I was thrilled and relieved to find Paradise Garage were doing the same. This was a terrific dish, the spinach purée underneath a perfect rumbling contrast to the bright egg.

Lady Hamilton's pollock, Norfolk Peer potatoes, seaweed, pied de mouton

Lady Hamilton’s pollock, Norfolk Peer potatoes, seaweed, pied de mouton

Lady Hamilton’s pollock, Norfolk Peer potatoes, seaweed, pied de mouton – a very elegant dish, the pollock was covered in a layer of brown butter gorgeousness.

 

Iberico Presa, pig head, coco beans, anchovy & lettuce

Iberico Presa, pig head, coco beans, anchovy & lettuce

Iberico Presa, pig head, coco beans, anchovy & lettuce – don’t be nervous to read pigs head, the pressed pigs head in this dish is one of the tastiest things that I have eaten this year. This dish brings pork and beans to the next level, seasoned with anchovies and lifted with some lightly fermented lettuce. 

Apricot tart, milk ice cream & lemon thyme

Apricot tart, milk ice cream & lemon thyme

Apricot tart, milk ice cream & lemon thyme  – I often skip dessert, I am much more of a salty individual, but Kira Ghidoni is a woman of rare talent and produces the most amazing desserts at The Manor and now Paradise Garage too. This apricot tart was nectar sweet and soothed with a milk ice cream. Joyful.

Prices are fair, and the drinks list is interesting. I went at lunch time and had 5 dishes and a couple of glasses of wine and my bill was not far over £50 (I have mislaid my receipt!). For the calibre of the food here, this is terrific value. There is also a £45 tasting menu which I will be returning for.

If all of this was not enough, Robin was awarded Chef of the Year earlier this year by the Good Food Guide.

Ps you could do a lot worse than start with an aperitif at gorgeous Mission E2, a Californian wine bar a few doors down from the folks behind gorgeous Sager & Wilde.

5/5

Paradise Garage
254 Paradise Row, London
020 76131502

http://www.paradise254.com/

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Niamh

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