Tailors in Warwick is a Michelin star local restaurant. I have been once before and it was stunning I decided to go again, this time with Tom as he hadn't been before. Tailors is run by two incredibly talented young chefs: Dan & Mark.
Mark and Dan decided on the name of their restaurant after researching the buildings history. From 1858–1950 it was a gentleman's tailors shop. It has also been a casino, a fishmongers and a pork butchers but they both felt that Tailors was the right name for their first restaurant. The chefs met in 2005 and have been great friends ever since. Opening 'Tailors Restaurant' has been their dream and involved much hard work by them, but their efforts to create a fine restaurant will be appreciated by all who join them.
The location is perfect, right in the middle of Warwick, its only a very small restaurant with a few tables- therefore, booking is a must. The fabulous restaurant has amazing service, Mark the head waiter is so friendly and welcoming but also his knowledge on the food is very impressive.
We were shown to our table and offered the wine list straight away; we ordered our drinks and they arrived quickly and efficiently. What I love about Tailors is they don't rush you - they allow you a long time to look at the menu and don't take your order straight away. The menu is so advanced and unusual, you need a while to work out what you want to eat!
We decided to go for the 3 courses for: £38.00 - pretty reasonable for Michelin star! They also offer 2 courses for: £29.50 if you fancy. I feel these prices are pretty cheap for the amazing food and service you receive whilst spending your evening at Tailors.
After you have ordered your starters they bring you out some bread and butter to graze on whilst waiting for your starters, but, this isn't like any normal bread and butter, it is delicious!!
Cheese Bread & Treacle Bread
Salt Butter
The treacle bread is honestly the best bread you will probably ever had! The cheese bread is yummy too but the treacle bread is something else, it doesn't sound very appealing at first but then you take a bite and you realise how delicious is it! It is the perfect blend of sweet but savoury and it just works - especially when covered in salt butter. I love having bread before my meal anyway, I feel it compliments the rest of the meal but this bread in particular is heaven!
The starters:
Oak smoked salmon with brown and white crab, pickled marsh asparagus and passionfruit
As you would expect, beautiful presentation! It was served on a black plate which made the food really stand out - yes, the portions may not be huge but at Tailors you don't want massive portions, you want beautiful food that looks as stunning as it tastes and this starter definitely didn't disappoint in both factors. The smoked salmon and crab was incased in the mousse circle you can see on the plate, the smoked salmon was pureed into a mousse with the crab in the middle, not only that - when you put your fork into the mousse passionfruit puree came bursting out, sounds weird I know but it actually went together perfectly and was stunning! You never would expect salmon and crab to go so well with passionfruit but the bitterness worked well with the fishy taste. Next to the mousse was shavings of crab and cubes of melon, not only that, the starter had a hidden surprise - shavings of white chocolate grated on top! Yes, you heard me correctly - white chocolate! I was very curious about this but it actually worked very well, the white chocolate wasn't overpowering but complimented the crab and melon. The whole starter was perfect and I couldn't fault it any way. Tasty, perfect and unexpected!
Tom had a different starter to me:
Scallops
Pan-roasted scallops with cauliflower pannacotta and a caper and raisin puree (supplement £5.00)
Again, perfect presentation! The scallops looked beautiful on the plate with the puree. I tried a little bit of the scallops and they were cooked very well, not rubbery at all and very tasty. He loved every part of this starter and didn't have a bad word to say about it. Two perfect starters, we couldn't wait for the main courses!!
However, after the starters you get an amuse-bouche, this is a single, bite sized dish that is served after your starter but before your main. You do not order it from the menu but it is bought out to you to help you cleanse your palette before your main courses. This one was:
Pea & Ham Gazpacho
served with truffle
It looked so pretty in the cup and is the perfect size as after eating bread and a starter you don't want to get too full for the main event! The colour was very bright - gazpacho is cold soup made from vegetables. Pea and ham soup is one of my favourite therefore, this was a hit with me! I am not a massive fan of gazpacho usually as in my eyes soup should be hot but this was SO tasty you didn't even notice the fact it was cold, the flavours blended together so well and was so tasty. The truffle on top was shaved very thin and was crispy, it worked very well with the gazpacho as its very rich. Very good amuse-bouche and now I definitely couldn't wait for my main course.
Main courses:
The main courses didn't come out instantly after the starters and amuse-bouche, which is good as it would've been too filling too quickly. The atmosphere is very relaxed and laid back, which matches the service.
Breast of Duck
Breast of duck served pink, confit of duck, sweet potato and coconut puree and lime cubes served with noodles
Again, stunning presentation! The duck was so colourful on the plate and the portion was just the right size, I also liked how the noodles were served on the side and not the plate as I could eat as many as I wanted and they would've ruined the look on the plate.
The duck was served perfectly, pink and tender. Yes, the duck breast wasn't a huge portion but was rolled up, served thick and the meat fell apart in my mouth it was so tender. The confit of duck was served so unusually - it was actually rolled up in that pastry roll you can see on the plate, it was shredded very thin like pulled pork and wrapped up in filo pastry and fried. Delicious and such a genius way to eat confit of duck. The sauce, oh wow! I love my sauces but this one was exceptional. The sweet potato and coconut puree was thick and full of flavour and actually worked incredibly well with the tender duck. The cubes you can see dotted around the plate: I wasn't sure what they were and I had to ask the waiter but he informed me they were cubes of lime jelly. Wow! What a treat, so different and not the type of food you get served every day but they were so refreshing, and helped compliment the richness of the rest of the dish so well. Perfect, perfect, perfect! The noodles, these were to die for! They were so gooey and sticky, I'm not sure the sauce they were cooked in but they made normal noodles seem so boring, they were perfectly cooked and the stickiness made them exceptional.
I couldn't fault this starter in anyway, the meat was cooked perfectly, the sauce was so tasty and the presentation was 10/10, I could eat this main course again and again.
You wouldn't think we would have room for desserts but at a Michelin star restaurant you have to try it all, right?!
The desserts:
We decided to go for two desserts and share them, why not hey!?
Dessert 1:
Banoffee
Banana macaroon, salted caramel gel, banana sorbet and
a dehydrated dark chocolate mousse
a dehydrated dark chocolate mousse
Once again, stunning presentation. I love banoffee pie and so does Tom so we knew we had to go for this! It was served as a deconstructed banoffee with banana macaroon, salted caramel gel, banana sorbet and dehydrated dark chocolate mousse - therefore, it was all the components of banoffee served in a genius way. The banana macaroon was so tasty, the salted caramel gel you can see on the right side of the plate - it was actually hard salted caramel served over the banana sorbet, genus and delicious! The dark chocolate mousse was served hard too it little sections and placed over the dessert. Such an amazing, delicious and tasty dessert with every section as good as the last.
Dessert 2:
Milk Chocolate
Milk chocolate ganache with salted caramel gel and vanilla ice cream
I love the simplicity of the names of the desserts at Tailors: Milk Chocolate - when what you get is far from simple and is hardly a bar of milk chocolate on a plate! Again, stunning presentation! It was milk chocolate deconstructed - milk chocolate mousse you can see in the top right, however, it wasn't like normal mousse it was hard but as soon as the mousse hits your mouth it melts full of delicious flavour, the salted caramel gel are the orange blobs you can see throughout the plate and they were perfectly sweet yet salty and complimented the chocolate so well. The vanilla ice cream did not taste like the usual vanilla ice cream you get from the local shop! I could tell it was made from real vanilla pods and it had such an authentic flavour. The real star of this dish was the toast - yes thats correct, toast! It was toast made into breadcrumbs and then placed all over the plate, sounds so weird and I was no expecting to enjoy it but it actually worked so well with the whole dish and you couldn't even tell it was toast you were eating!
Cannot fault this meal in any way from start to finish - it is perfect food, perfect service and perfect menu. I would recommend this place to anyway and I cannot wait to go back again.
No comments:
Post a Comment