“Let’s go out to supper on Monday, just the two of us, you choose the restaurant” said my mother last week. Within 10 minutes of the call I had booked us a table at St John. I had heard so much about it from the various blogs and almost all were unanimous in their praise of St John. Fergus Henderson has a reputation for being a man who uses every cut of meat known to man, and I mean everything, brain, offal, heart whatever you can think of it has been on the menu at St John at some point or another.
I had one thing on my mind though and that was the
infamous bone marrow. This seemed to Mr Henderson piece de resistance, a truly unique dish that you won’t find anywhere else. So after a quick half pint of Black Dog (delicious by the way) we sat down to our meal.
Disaster struck though when I couldn’t see Bone Marrow on the menu! “Was this because it is such a regular dish?” I asked the waiter.
“No, it’s because it’s not on the menu tonight” he replied.
I had half a mind to re-book and come back but I dryed my eyes and tried to think of something else to order instead. While I was wrestling between the terrine and the chatterlings our waiter came back to say that he’d found some bone marrow that the chef could cook for me but that I wasn’t to shout about it. “Woooppeee!” I shouted and quickly apologised and tried to explain why I cared so much.
After ordering the Loire Vin de Table (a bit on the fruity side but still decent) we waited for the arrival of the marrow, (and Mum’s chitterlings). I have to say they didn’t disappoint; they tasted like nothing I’ve ever eaten before: smooth yet rich, perfectly complemented by the simple salad, capers and rock salt, delicious!
Mum’s chitterlings were a nice mixture of crispy and salty with some crunchy radishes.
After a bit of a wait (20 mins) the main courses arrived. Mum had gone for crispy pig cheek with dandelions while I chose the braised kid with alioli and turnips. I think the pig cheek was the winner of these two but only by a smidge. The photo below doesn’t really do it justice, the cheek went well with the crunchy dandelions and it covered in a rich white sauce.
My goat was succulent and tender, falling off the bone just the way it should and worked well with alioli. I had had something similar at The Anchor and Hope a few months ago and it was a lot better. The alioli can be a bit over powering but they got the balance just right.
After this feast we didn’t really have an appetite for pudding although they looked great but it was a Monday night and we needed to get home.
It was a great evening though, my Mum had a great time (and she can be a bit fussy), I will be rushing back for a visit soon.