Café Murano (Mayfair)

• Pork belly was particularly delicious
• Alongside the enticing aroma of seafood stock were the first things to strike the senses once over the threshold of Café
• S that common to smell the food a restaurant is cooking as soon as you walk in
• Perhaps ventilation systems are so good these days
• It felt right and was indicative of the meal to come unafraid to make itself known and for good reason
• People had reservations and they were keeping them
• Those without them (I assume) were free wheeling it at the bar
• The design is both classy and chic
• One I suspect find few things more enjoyable than good food with good wine and good company
• The aperitivo of the day was something said with the sort of wonderfully thick and indecipherable Italian accent of a waiter you immediately put all your culinary faith in
• I later discovered it was called an Olandese Volante kü
• A trio of toy sized truffle arancini were piping hot and what I initially thought a touch underseasoned
• Turns out my first bite was wrong (I can only put it down to the palate finishing its occupation with such a great cocktail)
• All subsequent mouthfuls were so spot on
• Chunks of warm octopus with firm chickpeas
• The soft crunch of pine nuts and baby gem were yielding and tasty
• M so glad my dining partner ordered the thing we were neither able to translate nor pronounce) was a fish stew triumph
• A rich and deep broth with a touch of chilli
• We spooned the sauce straight to our lips with great zeal whilst simultaneously lamenting over the diminishing volume
• The white fish in it was just gorgeous
• The prawns were soft really soft (I&rsquo
• Served in an oven dish with a hardened and gloriously chewy thin bit of bruschetta slathered in a pesto so vibrant I&rsquo
• Then there was the primi the pastas
• How ground corn and Parmesan can be whipped up into something so light and so delicate is a little beyond me
• The tiramisu was without fault (it&rsquo
• The scoop of salted caramel ice cream and another of cinnamon had ethereal textures (and the flavour balance of the former was so completely right)
• Angela actually cooked here at one time with Marcus Wareing
• The formula is a familiar one
• The head chef is Sam Williams
• Who worked with Angela Hartnett at Murano
• Rosemary focaccia from Balthazar Bakery was light and delicious (15/20)
• Truffled arancini was never going to involve any late season Alba white truffles
• Instead a trio of rice balls were flavoured with Parmesan and truffle oil before being deep fried
• Truffle oil is an artificial chemical (2
• 4 dithiapentane) in olive oil that has nothing whatever to do with the real thing except that its fragrance has a passing resemblance to truffles
• Pancetta and pepper with Parmesan (but no pesky cream) a suitably warming dish for this rainy London winter day (14/20)
• 2.80) was Musetti and was very pleasant
• I dropped in with Dad The List for an indulgent Saturday lunch a well timed visit as Angela has just announced that a second Café
• We started off with the delightful house bread and some serious Planeta D
• The former are only in season for a very short time
• When I'm dining with Dad The List
• The Meringue was subject to scrutiny as it was harder to deconstruct than we are used to
• My seemingly simple Apple Torta was also a winner
• Perfectly paired with unusual but joyous Marsala Wine Ice Cream
• Decided to have my next business lunch with pre booking (several weeks)
• While the waiter was decidedly clumsy in pouring wine on the table instead of the wine glass
• Did not get served with the rest of the lunch
• We were told that there was problem with the cooking and was slightly delayed
• 15 minutes later my beef which was served not worth the wait or the reputation of this restaurant
• Cafe Murano has a very grand setting with high ceilings
• Everywhere selling great food for a reasonable price there are a dozen Frankie &
• I adore Murano and the name is certainly what brought me here
• Branded on toast (2/10) This was not thick enough in consistency
• Polenta crisp (4/10) I thought this was a passable dip
• Not much about it was remarkable
• The crisps were quite greasy and the dip itself already quite fatty
• I doubt they were salted after being fried
• I doubt the risotto was adequately salted prior to being chilled
• T be fooled into thinking that this is a second class spin off
• Ensures that you are in for a treat when you dine here
• I think Angela Harnett is one of the most exciting and likeable chefs around and being half Italian on her mother&rsquo
• Harnett trained with Gordon Ramsay and has worked at top restaurants like Aubergine and Petrus

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