NB Just had a thought, I'm pretty damn sure this supper club thing is going to spread like wild fire, especially with the current climate. I believe that MML has plans to have more openings of The Underground Restaurant, if that’s the case then it’s more than likely that you’ll bump into me as a result. This is eating out, but with a difference it’s the consumption of decent home cooked fayre that makes it all so worthwhile. The mere mention of blood in a pudding must have agitated MML! The chocolatey intensity of this mousse reminded me of the Sanguinaccio (sweet paté of pig's blood and chocolate) I had at Bocca di Lupo. This was a guest star dish from Bompas & Parr at The reverential pudding of Chocolate Mousse was dark, concentrated and scrumptious. Utterly delightful jelly to refresh the palate. The Gratin Dauphinois was utterly irresistible and oozing with flavour, no doubt aided by the addition of some smoked salmon. The soup and the bread were the highlights for yours truly tonight. The soup was intense, garlicky and beautifully seasoned. Let go of the Alt key. With the Alt key held, type 168, 0191 or 6824 on the number pad (any of the three will do just fine). Press and hold down on the Alt key on your keyboard. Make sure your keyboard’s Num Lock is turned on, meaning that you can use the number pad. This bread was clearly made with aspirations. Move your cursor to the point on your screen where you want to type ¿. The Focaccia, as only a perfect homebaked variety can be, had a golden, dimpled, salty crust and a deliciously soft centre. We started with Homemade herb Focaccia and Roasted Tomato Soup. Worth bearing in mind that the wonderful service was provided by MML’s daughter.
As you would expect with food related events like this, it was great to meet other bloggers like Foodrambler and London Eater.
The setting was obviously planned with a degree of interiors know how- the thus by defaulted Shaker chic effect of the dining room was welcoming and warm.
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