Angler - South Place Hotel (Shoreditch)

• Excellent lunch set menu with a reasonable price
• A pair of cheese gougeres as nibbles were very nicely made (16/20)
• 18.50) with brown shrimps and baby lettuce was a sophisticated take on the classic prawn cocktail dish
• Butter and parsley was less successful
• Served with asparagus and morels with a truffle duxelle
• The loin of pork was pleasant but the little ravioli was lovely
• The asparagus and morels were carefully cooked and the truffle duxelle provided an extra texture and flavour (16/20)
• On the side triple cooked chips were good though still could have been crisper (15/20)
• Whilst green beans were cooked accurately but were swimming in butter (14/20)
• 7) with salted caramel was served with lime and vanilla sorbet
• Though still with much to like about it
• An appealing menu with dishes designed to please rather than challenge
• With some skill and care in the cooking marred only by one technical error with the fish dish
• As an overall experience Angler is a most enjoyable place to have a meal
• Because Angler - South Place Hotel (Shoreditch) really is one of them
• London really is a wondrous city
• S head chef Tony Fleming (a master of seafood in all forms) had us bamboozled with his un intimidating
• Umming and ahhing between mouthfuls off soft buttery crab meat with roe on toasted crostinis and light and airy cheese puffs (yes those are the technical term) we settled on four
• Seared Scallops and Red Wine Beef with Butternut Squash Puree and the favourite (we mutually agreed) the Tuna Tartare with Chilli and Apple garnished with lovely Avocado Cream
• The Tuna was a slightly asian influenced dish with hints of sesame
• True the flavour was very much dominated by the wonderful glazed from the beef and the squash
• Ensuring the subtle seafood flavour was never lost
• The flavours were strong and earthy
• The bacon and kale working wonders with the rice meatiness of the salmon
• I went for the fillet of Halibut with a Spring Vegetable Casserole and Smoked Salmon Sauce
• I found the lightly poached fillet pleasing and refreshing with only a light drizzle of sauce
• The little button of cakeyness was a pistachio soufflé
• Anyone who is as big of a fan of seafood as me
• It not cheap but it is worth the splurge
• Not to mention THE best (and I don&rsquo
• The dishes are beautifully presented and very tasty
• Came on a lasagna of shrimp with mushroom cream
• The shrimp lasagna was very good too
• I went for the cheese cake this was nicely deconstructed on the plate and came with olive oil ice cream unusual but very good for an olive oil lover like me
• I felt a bit rushed with the drinks
• There are times when I have a meal which is immaculate
• Those times are few and far between
• Even if it is simply the background music or a member of staff having a bad day rather than the food itself
• Whether the food is a burger or the most perfect three star Michelin dinner
• Managed something that for me was quite perfect
• The service was absolutely brilliant
• The dining room was comfortable and light and the food was delicious and presented beautifully
• M not surprised to hear it was awarded a Michelin star
• The dining area is long and narrow and it is a shame that the window side currently overlooks a building site across the road so there is not much of a view
• We were presented with a cheese nibble as we browsed the menus which reminded me of mini cheddars
• The dish was beautifully presented and I couldn't help but notice the plate which was familiar and also used by Aiden Byrne at Manchester House
• The langoustines were plump and the star of the dish
• 50.00 per head which is good for the quality of the food and the service
• South Place Hotel is a fantastic place to visit for a drink or meal in the City and is a around a 3 minute walk from Moorgate and Liverpool Street
• The downstairs restaurant and bar area is beautiful but it does not stop there
• My favourite bar is the Secret Garden bar
• The reason for me visiting the restaurant however was because they had recently employed a new executive chef &ndash
• Gary Foulkes who was previously Phil Howard&rsquo
• Gary had informed me during my last visit to the Square he was leaving to take up the job here at Angler
• Gary had a lot of input with regards to the creation of new dishes
• Given that I was a big fan of Gary&rsquo
• S cooking when he was at the Square
• I keep going on about just how much this part of London has changed and how it is still becoming a foodie hub
• The streets here are now filled with people at the weekends
• Even better still was I got to visit during National Seafood Weekend which ran between 7th &ndash
• Ve been trying to balance our my super rich meals (usually French) with slightly more health options
• It was a bit of a catch with old work mates and we thought we go for a good night out
• Ever dish I was thinking this is to Small as I&rsquo
• Customer service was exceptional
• Our waiter for the evening was very amazing he was there when we needed him
• I took on the tasting menu all the dishes are beautifully presented and delectable
• There was a minor mixup with the drinks order which was quickly corrected and unbeknown to me wasn't charged for any them

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