Tomos Parry’s Basque inspired BBQ restaurant, with British produce.
Named after the mighty turbot, expectedly the star attraction here is the slow-grilled whole turbot, in the style of famous restaurants, such as say Elkano in Getaria, Northern Spain. I’ve been three times now, and I do like this restaurant. The cooking is good rather than great, but they do seem to be getting better at the wood-fired ovens they have going on. The £/kg represents very good value, and Tomos tries to get decent sized turbots from the South-West, albeit the 1.5 – 2 kg mark is still considered small for most kitchens. But still, for most tables of 3 to 4, its plenty fish. I’m a little puzzled by the star it received this year, as it isn’t quite that level, nor does it seem to be aiming there anyway. Nevertheless, the accolade is well-deserved, and the restaurant in its entirety is a welcomed addition to the London market.
Pictures from 3 visits below.
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3rd Visit, June 2018
Grilled bread with anchovy
1.6kg turbot, 800g Dexter sirloin (sauce on the side), smoked potatoes and tomato salad.
3rd visit, and also the best cook on the fish. Gelatinous, moist, a little nacre in the thick fillets round the neck.
Tamworth pork chop with mustard leaves, wood oven smoked apricots, and another plate of smoked potatoes
Lemon tart
—
2nd Visit, June 2018
1.7kg turbot with 1kg Dexter sirloin, both cooked well.
Burnt cheesecake inspired by La Vina.
Perhaps not as gooey as the OG, but we still greatly enjoyed this.
—
1st Visit, May 2018
Grilled lango
Chopped egg and bottarga salad on toast, a little meh.
Smoked cods roe on toast, looks good but…
Spider crab and fennel salad
1.6kg Turbot. A little over-cooked, but still was good.
Tomos Parry’s Basque inspired BBQ restaurant, with British produce.
Named after the mighty turbot, expectedly the star attraction here is the slow-grilled whole turbot, in the style of famous restaurants, such as say Elkano in Getaria, Northern Spain. I’ve been three times now, and I do like this restaurant. The cooking is good rather than great, but they do seem to be getting better at the wood-fired ovens they have going on. The £/kg represents very good value, and Tomos tries to get decent sized turbots from the South-West, albeit the 1.5 – 2 kg mark is still considered small for most kitchens. But still, for most tables of 3 to 4, its plenty fish. I’m a little puzzled by the star it received this year, as it isn’t quite that level, nor does it seem to be aiming there anyway. Nevertheless, the accolade is well-deserved, and the restaurant in its entirety is a welcomed addition to the London market.
Pictures from 3 visits below.
—
3rd Visit, June 2018
Grilled bread with anchovy
1.6kg turbot, 800g Dexter sirloin (sauce on the side), smoked potatoes and tomato salad.
3rd visit, and also the best cook on the fish. Gelatinous, moist, a little nacre in the thick fillets round the neck.
Tamworth pork chop with mustard leaves, wood oven smoked apricots, and another plate of smoked potatoes
Lemon tart
—
2nd Visit, June 2018
1.7kg turbot with 1kg Dexter sirloin, both cooked well.
Burnt cheesecake inspired by La Vina.
Perhaps not as gooey as the OG, but we still greatly enjoyed this.
—
1st Visit, May 2018
Grilled lango
Chopped egg and bottarga salad on toast, a little meh.
Smoked cods roe on toast, looks good but…
Spider crab and fennel salad
1.6kg Turbot. A little over-cooked, but still was good.
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