The Bite Magazine - Spring 2016 - Issue 15

section, and King’s Cross Fresca and Red Means Stop from the ‘Abstainers’ section. Stateside Sour with Amaretto, bulleit rye, egg whites, lemon and maple syrup is Drake & Morgan’s most popular cocktail and had a nice mixture of fla- vours. You could really taste the maple syrup which was quite sweet but was very enjoyable. However, Doctor’s Order with Kamms & Sons, mescal, honey water, and ginger and lemon was not one of my favourites. It had a real kick to it but also a strange after-taste which I think was the Kamms & Sons which is known to be a bittersweet botanical spirit distilled with ginseng, fresh grapefruit peels and Manuka honey. Rum Smash with Bacardi Blanca, peach, almond, lime, mint and black walnut bitters was nice and fruity and the rum wasn’t overpowering. The two non-alcoholic drinks we had: King’s Cross Fresca with grapefruit, agave, yuzu and lemon, and Red Means Stop with pomegranate, lime and cinnamon, and winter berries were refreshing and enjoyable.The King’s Cross Fresca was a bit sweet but had a soothing and lemony taste while with the Red Means Stop you could really taste the lime. From the ‘Small Plates’ menu, we decided to try the Peppered Goats’ Cheese and Seared Rare Tuna as our starters which were both quite light dishes. The first dish with goats’ cheese (which was very creamy), almonds, gem lettuce, rocket and watermelon had an amazing contrast of favours and the watermelon really counteracted the dryness of the cheese. The seared tuna had a distinctive taste and such a freshness that it was as if it had just come out of the sea. This dish also had a mixture of flavours that were very interesting with the onions and peppers making it a very enjoyable meal. The really good thing about the staff at Drake & Morgan is that they clear your table almost as soon as you have finished your meal (after asking you of course) so that you are ready for your next course. We were spoilt for choice that evening as we had both Kristen and Frank serve us who did an amazing job in making us feel welcome throughout our dining experience. Other starter dishes on the menu include Charcuterie and Cheese; Salads; and other Small Plates consisting of Smoked Almonds, Ham Croquettes, Italian Green Olives, Chicken Satay, Crab Fritters, Prawn Cocktail, HeirloomToma- toes, Blackwood Cheese Curd, and Steak Tartare. The Grill menu is divided into four sections with a choice of Squid, Trout, Seabass, Market Fish and Lobster from the Sea section; Duck Breast and Baby Chicken from the Air section; Pork Belly, Lambs Chops, Calves Liver, Sirloin Steak, Rib-Eye Steak and Fillet Steak from the Land section; and Blackened Cauliflower and Leeks from the Veggie section. We decided to go for Market Fish which today was Salmon Steak (and changes periodically depending on popularity). It was nice and tender with a caramel teriyaki glaze that was very delicious. As a person who has never really liked liver, I decided to give the Calves Liver a try. However, although it was cooked beauti- fully, it did not convince my taste buds on a personal level but the bacon that came with made up for it. The sides we had with our main meal consisted of Trio of Fries, a combination of Cowboy, Roman and Sweet Potato fries presented in copper coloured containers and Buttered Spinach. Out of the fries, my favourite was the Cowboy which I could literally eat all day, while the spinach had a nice buttery taste. For your main, you can also choose Bangers,Aubergine Lasagne, Fish & Chips, Mussels, Pan-Fried Salmon, Chicken Coconut Curry, Butternut Squash Ravioli, Short Rib & Mushroom Pot Pie and Lobster Mac & Cheese, or Burgers & Baps in the form of Halloumi Burger, Buttermilk Chicken Burger, Cheeseburger, Grilled Chicken Caesar, Wagyu Burger and Steak Sandwich. As with every restaurant review we do, there is always the task of leaving room for dessert. On this occasion, it was quite a challenge with all the amazing food we had just consumed, especially when I saw the Hot Fudge Sundae. My eyes almost popped out of their sockets when I saw bitecuisine