Tuyo

1 Reviews on “Tuyo”

• Alice Gee

  Similar concept to Moro and Morito. Tapas/mezzes spanning a wide region that starts in Spain and ends in the Levant. Every bit as good as Morito and maybe even better. All of the dishes were inventive and modern. The head chef is ex Salt Yard.Nice atmosphere in what used to be a bicycle repair shop. We sat at an outdoor table but I noticed good acoustics inside when I went to use the loo. Food arrived surprisingly swiftly. Tomorrow July 16 2017 is the last day of their soft launch. Scroll into the Offers section of the Hot Dinners website for instructions on getting the launch discount if you plan to go tomorrow. I was surprised to see a few free tables on a Saturday night during the soft launch period.We started with picos blue and date croquetas. Not too greasy, not too rich, and intriguingly complex in flavour. Dressed with roasted walnuts and cumin alioli. Sea bream with puy lentils, avocado puree, soft goats cheese and gremolata was good too. Perfectly al dente lentils. I found my first mouthful a little under seasoned, but eating other parts of the dish with a little bite of the salty chevre rendered it perfect. Beautifully cooked fish with a nice crisp skin.Next to arrive were the pinchos. We were a little confused because we were expecting Basque style pinchos which are tapas toppings skewered to bread. But pinchos (meaning skewers) were grilled meat skewers at Tuyo. I had the duck and fig and my companion harissa lamb rump. All of the meat was perfectly cooked, tender and pink. The duck came with half a grilled fig and a charred padron pepper. It was sitting on chewy pearl barley dressed with chunks of smoked almonds, pomegranate seeds and gremolata. The addition of carrot puree added colour but not much flavour. The lamb came with a smear of harissa on a bed of tasty couscous containing chopped olives and pistachio. My only criticism is that both starchy beds would have benefited with a stronger herbal green note. A sprinkle coriander, basil, chive or mint would have lifted the dish to the next dimension.Our final dish of grilled artichokes was maybe the most conventional of the evening. My companion found the artichokes themselves too acidic, but eaten with all of the other garnishes I considered the dish to be well balanced. The accompanying ingredients were feta, parmesan shavings and edamame all drizzled with sweet pomegranate molasses.The desserts were enormous. The tiramisu filled a large teacup. A non traditional version with banana and pecan cake soaked in marsala and coffee syrup instead of the usual lady fingers in amaretto and expresso. I had a deconstructed modernized baklava. Made with sheets of mille feuille, toasted almond flakes and candied walnuts. Between the layers of pastry was a light sweetened yoghurt cream instead of the traditional honey so it was not cloyingly sweet like a classic baklava. It was served with cubes of mango, micro mint and toasted short bread crumbs for texture. We probably should have shared a dessert because we both left very full indeed.We drank a bottle of house red. Nothing special, but quaffable and great value at 17.50. In retrospect every dish was really well thought out with respect to both taste and texture. Everything was perfectly executed too. At full price our copious meal for two would have been 73 including service, which is excellent value given both the ingenious menu and calibre of cooking.

  October 16, 2017, 2:11 am

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