Pidgin

3 Reviews on “Pidgin”

• Ed Granger

  Wonderful little spot on a beautiful road just off London fields. Food is of a very high standard and the staff are always so friendly and helpful. Would recommend to everyone. Truly a hidden gem!!

  June 4, 2016, 2:09 pm

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• Sammy K

  Great little spot on a lovely little strip in havkney, seems pricey but actually amazing value! Wonderful staff and the food was incredible!!! Can’t see how they produce such delicious food from such a small kitchen, props to the chefs!!

  June 4, 2016, 6:59 am

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• Alice Gee

  A no choice four course meal that evolved from a supper club with a menu that changes weekly. Inventive kitchen, but not everything works. Also some hiccups in the service. For a restaurant with only 25 covers there are two people working front of house and three people in the kitchen. I think they need an extra person in the kitchen maybe at the expense of front of house. We had a half hour wait between our warm amuse and cold starter. Otherwise service was very good and knowledgeable about the food. Just formal enough to get fresh cutlery at every course, but not so formal that they hover over you.We started with good sour dough and butter. The butter was flavored with powdered corn that was quite subtle. Amuse was a successful dish. A quarter cob of char grilled corn with koji. That’s the fermented rice used to make miso. Very umami.The starter was the only dish that didn’t work. Slivers of plain raw mackarel, shiso granita, thin rounds of radish and lovage sauce. I couldn’t taste the roasted kale oil. The shiso granita was too sweet for me and the dish needed a savory counter point. Some soy or smoked mackarel would have given the salty note I wanted. Also replacing some of the sugar in the granita with vodka (both sugar and alcohol act to prevent granita from freezing too solid) would have improved the dish.The main on the other hand was very successful. Pink pan fried slices of lamb neck with tiny cubes of pan fried nduja. The nduja was from the meaty rather than spicy range of the flavor spectrum for that ingredient. Crunchy deep fried chick peas were the best chick peas I have ever had. A blackened charred spring onion was outrageously tasty. This came garnished with a few leaves, including nasturtium. Plenty of cool elements in this dish that I want to try reproducing at home. But deep fried chick peas might be a dangerous splattering mess best left to the proffesionals.Dessert was burnt cacao gelato. Grown up taste, being neither too sweet nor too creamy. Malt rye crumbs added some crunchy texture. I could have had a little more of the Horlicks caramel, which balanced the slightly bitter cacao gelato.When you ask for the bill, they bring a complimentary petit four and some house limoncello spiked with rosemary. Tonight’s little treat were warm madeleines.We are not picky about wine so had a bottle of the cheapest red which was pleasant. We shared a glass of the cheapest white with the fish course which was beautifully floral. I strongly recommend the Sicilian white.

  November 30, 2015, 3:17 am

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