The Bite Magazine - Autumn/Winter 2022 - Issue 32

bitecuisine The wall sculpture represents birth and transformation like the fungi roots that connect all beings. In the main restau- rant space, three large candelabra, known as ‘Vestali’ inspired by the priestesses of Vesta, goddess of the earth and keepers of the sacred fire in ancient Rome, will capture diners’ eyes. Mystical beings, therianthropes, repetitive patterns and jun- gle fauna draw people further from reality, where they can indulge in the unknown whilst enjoying breakfast, brunch or dinner. A glass wall leads into the internal courtyard with two large palm trees and a glass-walled bar. The restaurant is filled with exotic plants, some potted and others painted on the ceiling, which holds your attention. You may notice the mosaic of butterflies flying past a huge eye or the three-section glass tube chandelier hanging over a couple of the tables. In the centre, under the glaze of the beautiful ostrich, is a cosy sit- ting room-like area with a sofa, chairs and a table, surround- ed by greenery. Head Chef George Scott-Toft creates dishes inspired by Eu- ropean-influenced South American cuisine with bold fla- vours of Buenos Aires, Santiago and Lima gathered from his travels, alongside the finest seasonal and regional produce. It incorporates indigenous, seasonal and Amazonian ingredi- ents into low-intervention Argentinian wines and traditional dishes. South American culture is about gathering together; thus, guests are encouraged to start their experience with a selection of shared plates. Elge, our server, suggested we try the Ostra Regal Oysters from Conche de Bannow, Ireland, served with champagne granita and lime. I was amazed by the icy sensation of the granita that made these salt-water bivalve molluscs more pleasant to consume. Next, we had small plates consisting of Portland Crab with gala apple, brioche and caviar; Grilled Octopus with potato, caper leaf and hot smoked paprika; and Roasted Delica Pumpkin with salsa macha (Mexican chilli sauce) and goat’s cheese tostada (tortilla). The Portland Crab was flavoursome and richly enhanced by the apple and caviar dressings. I liked the octopus, which was nicely grilled, soft and delicious thanks to the rich flavoured pieces of potatoes and smoked paprika with scattered caper leaves. The Roasted Delica Pumpkin presented on two tosta- das with a salsa mix, banana leaf, and lemon to squeeze was soft, tasty, crunchy, and enriched with goat's cheese. For cocktails, Elge advised we try Mangosteen consisting of Patron Silver Tequila infused mangosteen and hibiscus, chipotle agave, jalapeño vinegar, grapefruit soda and chilli, which had a kick to it. My favourite, Flores Sana, with Grey Goose Vodka infused tonka beans, homemade orange liq- uor, passion fruit and curam elixir, was refreshing, fruity, creamy and delightful. Voodo with Ojo De Dios Mezcal Café, Frangelico, coffee, Baileys and maple syrup reminded me of an Espresso Martini but was not as strong. Our main plates consisted of Yellowtail, Plantain & Aji Tira- dito with red chilli & sweet potato, green herb and yoghurt dressing served with plantain chips. Tuna Tartare with aji pancha (chilli pepper), chives, shallot, red and green chilli, ol- ive oil, dark soy, cashew cream and puffed buckwheat, served Tuna Tartare Welsh Lamb Loin Yellowtail Grilled Aubergine