![]() ![]() As understatedly elegant as any of the grand dining rooms of the city. The name refers to the site's railway heritage, evoked through colour and artfully referenced design rather than by slavish recreation of a buffet car thankfully.Īnd it is a truly, truly scrumptious design. Next door in the Great Northern Hotel and hot(ish) on the heels of Marcus Wareing's grand St Pancreas dining hall The Gilbert Scott comes Mark Sargeant's Plum and Spilt Milk (an indecipherably odd name unless you're a train spotter – P&SM the oddity obviously, Mark is still fairly common). You've heard about it? Which one, because now there's two of the buggers… The yesteryear venue name, the appropriately quixotic decor, the confidently egalitarian food and the bar, well, at least a couple of steps up from the Weatherspoons you'd normally find in a location like this. So you've heard about the big name chef, who made his name working under Ramsay, opening up in the refurbished grandeur of a once iconic King's Cross hotel. With 12.5% service it came out, without pudding, at £123 a couple perhaps a little on the rich side? A bottle of the NZ Tinpot S/Blanc at £38 and a Merlot Embleme at £25 suited the dishes well. ![]() Main courses were lamb cutlets, venison, and sea trout, plus sides of cauliflower and carrots all very fresh, well cooked or grilled, and hot (not always the case in London!).Ī good choice of wines at reasonable prices, plus others at decidedly unreasonable prices. The spicy lamb's kidneys on toast (which I never eat at home) were a highlight, and the 2 dressed crab plates went down well. Service was a bit slow to get going, but upon ordering we received fresh roast onion bread to tide us over till the starters. This restaurant was recommended to us (a group of 4), and I'm surprised it hasn't been reviewed more! Upstairs from a raucous GNH bar (it was a Friday night at 7pm though), we had a drink at the small cocktail bar prior to sitting down cocktails were popular, as was the glass of NZ sauvignon blanc I ordered. Punching above its weight at those prices and room for improvement both in service and refined cuisine. A lovely light room and I noted a preponderance of ladies at lunchtime - a good sign. Whilst I enjoyed my crab and avocado on toast and my partner raved about the devilled kidneys, the welsh rarebit I had was both dull and too much.īooze prices are HEAVY. ![]() The fishes were tarted up with juxtapositions. By 2.30pm there seemed to only one young waitress in the whole dining room and getting a bill was an irritating delay in somewhere so pretentious. What appeared to be the duty manager wandered around in drainpipes and a jacket that look like it had shrunk fatally in the wash. The conversion is a WONDERFUL legacy and the boutique Great Northern Hotel is to be praised to the heights for its sympatico restoration. The location proves to be a haven in the midst of a mele of bustling travellers and poisonous streets outside. Service at RAILS is not limited to lunch and dinner, in fact, you’ll find a thoroughly enticing breakfast menu on offer in the mornings, with options ranging from classic avocado on sourdough toast and overnight oats, to decadent buttermilk pancake stacks. The restaurant itself features notes of Parisian décor throughout, as well as splendid floor-to-ceiling windows, wooden panelling, and warm lighting which make for a bright, light, and inviting dining experience. It's not only the food and drink that draw inspiration from French culture. Worth taking a seat in before or after your meal is RAILS’ Little Bar, a cosy spot with both classic and signature French-inspired cocktails, aperitifs and digestifs, wine, craft beers, ales, and soft drinks. Not to be outdone, dessert is a range of French signatures, baked and cooked to perfection, including a tarte tatin with vanilla chantilly, chocolate fondant with vanilla cream, and – of course – a luxurious cheese board with a selection of chutneys, crackers, and breads. For your main course, choose from the likes of rib-eye steak, moules frites, or RAILS’ fish special, which varies every day. To start, taste the roasted beetroot with tahini dressing, pomegranate, and lambs lettuce, or for something a little more decadent the baked St Marcellin with truffle honey. RAILS Restaurant offers a fusion of French and British classics, combining the finest elements of both to create a range of decadent dishes. Formerly Plum + Split Milk, this reimagined restaurant, grill, and bar draws inspiration from French cuisine and culture, with the Eurostar conveniently around the corner for those for whom dining at RAILS ignites a passion for French culture and cuisine that can’t be ignored. Tucked away in the Great Northern Hotel is RAILS Restaurant and Little Bar, a classy and luxe venue for a ‘relaxed yet refined’ meal. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |