Strut & Cluck

3 Reviews on “Strut & Cluck”

• Patricia

  I had a lovely Sunday brunch with friends. We were three and we have all chosen different options, but were all delicious with a very middle eastern touch. We accepted the suggestion of a watermelon juice which was very pleasant. The place was quite with a very nice environment, however the service was quite slow and the staff slightly neglectful. Although I would like that to improve, it won’t stop me from going back again next time I’m around!

  August 22, 2017, 10:27 pm

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• Selina

  Lovely ambience. Was impressed the second we walked in. The food was perfect. Although turkey is there specialty, we went for a mix of small plates. The strut salad was to die for – honestly! It was beautifully dressed – I wish I had the recipe. The chip chak mix was incredible. And the sourdough with aubergine slices and soft boiled eggs! Absolutely perfectly done – could have done with a steak knife but apart from that can’t fault it. Highly recommend the halloumi beet and orange salad – not your typical halloumi.

  November 21, 2016, 5:16 am

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• Alice Gee

  It’s an odd concept–a Middle Eastern restaurant focused on free range turkey meat–but it works. Airy and casual looking with bleached woods and pastels. Service is more formal than the atmosphere would suggest. New cutlery is provided with each course. Little plates for tasting small shared dishes get refreshed. Staff tends to pour the wine. They are friendly and knowledgeable about the food.The vegetable starters on the menu were so intriguing we over ordered. Portion sizes are quite generous. We took rather a lot of food home in a lovingly prepared doggy bag.As a first course we shared house pickles, the smokey aubergine and tahini dip, pita balagan and charred cauliflower. House pickles contained onion, cauliflower, both yellow and orange carrots and cucumber. I liked the onion best, whose pickling liquor included hibiscus water. The other vegetables were all made with the same pickling liquid. Given the large portion, I would have preferred more variation, maybe a sweeter brine for the cucumber, and a spicy one for the cauliflower. The aubergine dip was very fresh. Roasted over charcoal, seasoned and mashed without oil. Tahini was served separately with a good dollop of zhug, the spicy Yemeni variant of salsa verde. I loved this dish. The balagan was a daily special pide. Today it contained grilled aubergine and peppers, spices, honey and goat cheese. I liked the combination although my companion found the goat cheese dominating so picked some of it off. Charred cauliflower was delicious. Satisfyingly meaty, despite being vegetarian with the heads dressed with some creme fraiche and pomegranate seeds. The grilled cauliflower greens were served on the side dressed in pomegranate molasses.Of the mains we shared the sticky wings and grilled escalope. The wings were extremely tender having been first braised and then finished on the BBQ with a sweet glaze. I could have done with more of the glaze. Charcoal grilled escallope was tender too, a feat that is rather tricky to accomplish. The accompanying skordalia mash was tasty and dressed with lemon, although I would have personally preferred the mash without the acidic note.We didn’t have enough room for dessert, though next time we might just do starters and desserts. Some excellent refreshing candied orange peel was brought with the bill. The light and fruity house red is 19.50 a bottle. They make excellent use of their charcoal grill here and despite being billed as turkey restaurant, vegetarians would have plenty of choice here while dining with poultry eating friends.

  September 21, 2016, 2:26 am

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