As a food lover and avid diner, I had the pleasure of experiencing The Garrison pub in Bermondsey. A Michelin guide pub located in the heart of Bermondsey. From the moment I walked through the doors, I knew I was in for a treat. The welcoming atmosphere and cozy ambiance set the tone for an unforgettable evening of culinary delights.
The first thing that caught my attention was the fresh fish coming from Cornwall daily, which was a highlight of the meal. The attention to detail and quality of ingredients was evident from the very beginning, starting with the Homemade Focaccia with Arbequina olive oil. The bread was soft and pillowy, with a perfect crunch on the crust, and the olive oil was flavorful and fruity.
Next up were the Beef Cheek Croquettes with bone marrow mayo and horseradish. The croquettes were crispy on the outside, and the beef cheek filling was tender and packed with flavor. The bone marrow mayo and horseradish added a unique and delicious twist to the dish.
For starters, I had the Sashimi Grade Tuna Loin Tartare with gochujang, soy-cured yolk, and wonton crisps. The tuna was fresh and flavorful, and the gochujang added a subtle heat that perfectly complemented the dish. The soy-cured yolk and wonton crisps added a nice crunch and texture to the dish.
Mains at The Garrison
The Raw Orkney Scallop with black olive caramel, granny smith, and tigers milk was a true masterpiece. The chef perfectly cooked the potatoes and infused them with a delicious buttery flavor. Moreover, the addition of brown butter vinaigrette further enhanced their taste. The granny smith and tigers milk added a nice acidity and freshness to the plate.
Moving on to the main courses, I tried the Spiced Lamb Rump with baba ghanoush, saffron tahini, and dukkah. The lamb was cooked to perfection, tender and juicy, and the spices added a kick of flavor that was perfectly balanced. The baba ghanoush was creamy and flavorful, and the saffron tahini added a nice touch of richness. The dukkah added a lovely texture to the dish.
The fresh fish from Cornwall
The Wild Seabass with celeriac, samphire salad, and truffle hazelnut pesto stood out as another impressive dish. As the chef perfectly cooked the seabass to a fresh and flaky texture. The celeriac was also cooked to perfection and paired nicely with the samphire salad, while the truffle hazelnut pesto added a luxurious touch to the plate.
Moving on to another delectable main course, the Singapore Style Crab was a crowd-pleaser with its sweet and succulent flavor, perfectly balanced with a kick of spice. The creamy and flavorful sauce was the perfect complement to the crab.
As for the sides, they were equally impressive. The Confit Hispi Cabbage with chimichurri, romesco, and crispy leaves was a delicious and healthy option, as the cabbage was cooked perfectly with a nice smoky flavor. The chimichurri and romesco added a nice punch of flavor, and the crispy leaves added a nice texture to the dish. The Crushed New Potato with brown butter vinaigrette was a comforting and satisfying side dish, where the chef not only perfectly cooked the potatoes but also infused them with a delicious buttery flavor, further enhanced by the addition of brown butter vinaigrette.
For dessert at Garrison pub in Bermondsey, I indulged in the Triple Chocolate Delice with peanut butter and dulce de leche ice cream. The delice was rich and decadent, and the peanut butter added a nice depth of flavor. The dulce de leche ice cream was the perfect complement, adding a nice sweetness to the dish. The White Chocolate Crémeux with caramelized white chocolate, passion fruit curd, and passionfruit.
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