The Bite Magazine - Autumn/Winter 2021 - Issue 30

Bridge and the Houses of Parliament while the tables were pristinely and meticulously laid out with white table cloths and cutlery. Former Noizé, Chez Bruce and The Glasshouse chef Daniel Mertl heads the kitchen at the second Lunar Pub Company restaurant that takes its group name from the romantic connection between the night’s sky and frivolity. Having previously worked with Mertl at The Glasshouse in Kew, Oliver Marlowe, an established head chef himself, had wit- nessed Mertl’s talents and was excited to showcase the elevated culinary creations they have designed for the restaurant. At the age of 18, Mertl managed to secure a commis second position at The Savoy Hotel in the Strand, London after being rejected by many other five-star hotels. Although it was an entry-level position, it was a foot in the door that led him to work in other kitchens from hotels to Michelin-starred restaurants. “You certainly don’t get anywhere without hard work, determination and a certain level of talent in this industry, but it is rewarding and a real career,” he told Luxury Lifestyle Magazine earlier this year. He also worked at the French restaurant Le Gav- roche in Upper Brook Street, London. It was at La Trompette in Chiswick, where he worked in 2006, that he discovered the food he loved to cook. “It was predominately French and Italian but with a hint of Japanese and other cultures,” he revealed to the Business of Everything online magazine in 2017. His achievements include winning a Michelin star when he was the senior sous chef at La Trompette and keeping their star at the Glasshouse for three and a half years. It wasn’t long after our arrival that the restaurant quickly filled up with diners. For the cocktails, we had the signature Chilli & Cucumber Margarita and Hugo. The margarita with tequila, lime and orange juice, agave, and cucumber and chilli garnish cer- tainly had a kick to it thanks to the chilli powder on the edge of the glass. The fiery touch made me want to have more. Hugo was like a spritzer which was deliciously refreshing with a lime taste and alcohol that wasn’t overly strong but thoroughly enjoyable. Our starters consisted of Sashimi of Hamachi with green shiso, spiced avocado, kalamansi and radish and Guinea Fowl and Truffle Lasagne with button mushroom purée, lyonnaise onions and parsley root. The first starter contained thin slices of sashimi that worked well with the condiments to create a satisfying flavour. The second was soft, light, meaty and delicious with the gorgeous distinct taste of truffle. It was enjoyable and extremely flavoursome. Brogan suggested we try the Roast Duck Breast with trompette purée, pommel fondant, persillade and Jerusalem artichoke and Fillet of Stonebass with curried cauliflower, onion bhaji, coriander, almond and green chilli dressing for our main courses. They were great choices as the Roast Duck Breast was beautifully tender, tasty and nicely seasoned. I am a new fan! The Fillet of Stonebass was light, flavoursome and had a slightly sweet bitecuisine Roast Duck Breast