(16.25 / 20) From a food perspective at least, Daalder, the bistro-come fine dining spot, is already encroaching on some of the starred restaurants in town. And service (for us) is certainly at a new level. This is delivered still at a very sensible price point. But at what point does the food outgrow its surroundings, start demanding fewer covers, more space for its diners, and pressurise prices? Its going to be very interesting (and a lot of fun) to watch how this story progresses…
(16 / 20) Business dinner favourite in transition to a new team. Well thought out and really beautifully presented dishes which still lack a little oompf but which show a lot of promise. Decent if slightly erratic service and all at a very sensible price point. Recommended already, I expect as the team settles in it will just get better and better, especially if they manage to transition the menu a little more back to concentrating on fish and a little less to hotel menu standards.
This is a pretty easy dish which plays on combinations which might sound a little odd to some but that actually have a long history together: Turbot, red wine, and mushrooms. It was also one of the very rare occasions in which I managed to make a restaurant quality dish at home. Give it a shot and please be careful with frying the kale – read the full recipe first! Ingredients: (Serves 2) Turbot, about 200g a portion Bottle of red wine – here I used an OK Rioja Kale – one stalk Spinach leaves – bag of Chanterelles – handful Butter Method: 1. Portion the fish and reserve the bones and skin for the sauce 2. In a large saucepan, place the bones and a dash of oil on a high heat. Get some caramelisation on them – it makes the sauce much tastier later. When there is some good browning, add an entire bottle of wine and cook down until syrupy. Season and pass through a muslin cloth. Add a knob of butter …
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