It would be improper of me not to let you know about the new Sunday Roast at Bob Bob Ricard in London. Or to mention Bob Bob Ricard at all, it has been a while. Bob Bob Ricard is a most under rated restaurant. It doesn’t care about trends, the food is classic, and it is very well executed. It is refreshing and it is fun. Even though Bob Bob Ricard is in the heart of Soho, it feels like it could be a grand restaurant from 100 years ago or a very large carriage of a luxury train. When I have visitors in town, we often go.

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It is famous for being the home of the famous Press for Champagne button. I always allow myself to press it at least once. When you do, your table number lights up above the bar, and a glass of house champagne is delivered to you. Another essential drink for every visit is the rhubarb G&T, bright pink, intensely flavoured and textured with egg white. The cocktails generally are very good.

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The menu is part Russian, and I always order some Russian dishes. Baked Oysters Brezhnev were like a parmesan truffle soufflé with a delicate oyster underneath.

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For starters, I had the beef tea soup, a crystal clear gorgeous broth with Siberian pelmeni, traditional beef and lamb dumplings. Others at the table had lobster, crab and shrimp pelmeni; seabass ceviche with avocado and truffled potato and mushroom vareniki (also traditional dumplings served with crispy onion and shimeji mushrooms).

Then the main event, the Sunday Roast arrived. Preceded by plates with perfect Yorkshire puddings, slow roast potatoes, carrots and parsnips roasted in beef dripping with honey and thyme, horseradish cream and truffle gravy, the USDA prime black angus was delivered perfectly pink. The beef was a roast rump cap, a cut that I love for the rich beautiful flavour that it has. We don’t see enough of it here, but is is hugely popular in Brazil, where it is called picanha. We also had bright sweet creamed corn and buttered greens. To drink, we had Crimson Pinot Noir from Ata Rangi in New Zealand. I would normally go for something fuller, but at lunchtime, something light seemed more in keeping, and I do love a good pinot noir, particularly from New Zealand.

I opted for a simple dessert of a trio of sorbets (lime, lemon and pink grapefruit) served with platinum vodka. Bob Bob Ricard specialise in vodka too, so I felt it important to have a tipple. The signature chocolate glory is a must for chocaholics, and there was one at my table. It is a chocolate jivara mousse, chocolate brownie, berries and passionfruit and orange jelly served as a perfect gold ball on which warm chocolate sauce is poured, which collapses it. Very dramatic, and tasty too.

I loved it. Bob Bob Ricard is a place you go because you love to eat, and you want to be a little decadent. I am planning to go back very soon. 

I attended a press preview of the Bob Bob Ricard Sunday Roast. The Sunday Roast is available at Sunday lunch time, a 16 oz portion of USDA prime black angus with all of the trimmings costs £29.50. Opinions, photos and words are all my own as always. Of course!

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Niamh

Cooking and travelling, and sharing it all with you.
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