Having endured a particularly long day in the sun, The Dumbwaiter felt the need to rehydrate. In search of something special, he headed to Noble Rot, enticed by the promise of Sex, Drugs and Pinot Noir. Awarded Wine List of The Year at the 2017 National Restaurant Awards, expectations are always sky high and Noble Rot delivers. With Rock Oysters and Burrata to start and Lamb for main, The Dumbwaiter left fully replenished and very satisfied.
Another day, another wine bar for The Dumbwaiter (someone’s got to do it). This time it was to new kid on the Islington block, Humble Grape. Having drafted in staff from other HG sites for their soft launch, service was impeccable. The Dumbwaiter tucked into small plates of crab, chorizo and cow’s curd before a main of kid goat chops. As most wines happen to be organic or biodynamic, The Dumbwaiter escaped without even a whisper of a headache the next day.
Having cut his teeth in the kitchens of The Cinammon Club and Cinnamon kitchen, Chef Abdul Yaseen knows a thing or two about innovative Indian cooking. This week The Dumbwaiter paid a visit to Yaseen’s own restaurant, Darbaar, to experience the Thrill of the Grill menu at the chef’s table – a six course feast evoking the banquets of the Indian Royal Court. Kentish lamb, bream in banana leaf and Madagascan king prawns were just some of the highlights.
Having made the foolish decision of ‘popping to Oxford Street’ after work, The Dumbwaiter sought refuge from the madness in Mac & Wild. Slowly becoming a firm favourite for a casual mid-week dinner (especially given the fantastic offer on the CODE app), The Dumbwaiter tucked into a delicious venison chateaubriand off the board and couldn’t resist a cheeky side of haggis mac & cheese.
The Dumbwaiter is never one to miss an opportunity to roll up his sleeves and learn something new. To celebrate the launch of Manti Month at Yosma, The Dumbwaiter was treated to a masterclass in how to make these little dumplings by Exec Chef Hus Vedat, before indulging in a feast of all things Turkish. The Lobster manti were a particular highlight.