Posts Tagged ‘Valdeón’
It was a glorious Monday in London and we spent the only clear weather we had outdoors. I gallivanted about Westminster in the morning fending off tourists with unwieldy maps and gargantuan DSLRs. We merrily roamed Kew Gardens in the afternoon, steamed in Victoria era glasshouses and felt the spring blades of grass between our toes.
Famished and fatigued, dinner at Nopi was a nourishing conclusion to a lovely day.
A lampshade of rustic bronze leaves greeted patrons.
The glare of the all white interior was diffused by the lighting creating a warm ambience.
A beautiful bouquet in pink hues marked the serving table where platters of salads and loaves of bread were displayed in a front corner of the dining room.
On the left was the grapefruit and lychee cooler, a fruity cocktail of lemon infused vodka, lychee and grapefruit juices, lemon, sugar and mint.
The menu was categorised into vegetables, fish and meat. We agreed to let our waiter order for us and our group of seven had nine dishes family style.
The first was roasted aubergine with black garlic, harissa and pine nuts. Eggplant halves were roasted until silky, its soft flesh contrasted with the crunch of the pine nuts.
I’m neutral on lentils so I only had a tiny spoonful of these green ones with shaved beetroot and radish, and berbere croutons. An African spice blend, the berbere was an appetising seasoning for the bland but nutritious lentils.
Sambal rubbed gurnard was wrapped in banana leaf. The fish fillet was succulent and fiery.
A sphere of burrata was paired with slices of blood orange and coriander seeds. The squeaky mozzarella oozed with cream, and the herby and citrus notes tempered the richness.
Portions of twice cooked baby chicken was dipped in chilli sauce and sprinkled with lemon myrtle salt. The distinct Mediterranean flavours were bold and vibrant.
A cube of pork belly was in a pool of grape mustard jus. The fatty meat was balanced by the wedges of caramelised nashi pear.
In a skillet was seared prawns tossed with feta, fennel and Pernod.
Two golden orbs were courgette and Manouri fritters. Dipped in a cooling lime yoghurt, the mixture of zucchini and Greek cheese were savoury bites.
The last of our waiter’s selection was a ‘cheesecake’. Valdeón, a Spanish blue cheese, was baked in a copper pot and garnished with pickled beetroot and thyme honey. I prefer this version to dessert cheesecakes!
This scoop of sorbet was the essence of pear.
A classic English treat, this Eton mess of meringue, sumac and rose syrup was topped with a quenelle of strawberry sorbet.
Delightfully warm and fluffy financiers were shared.