Dehesa (Soho)

• I thought it was time to test the water and cheat on its older sister
• Serving a menu of Tapas and Charcuterie it was time to give our feet a rest
• Our first couple of dishes was Grilled Chorizo with Pea Puree and Onions and Chili Prawns with Spring Onion
• The first was a bright dish with amazing flavour coming from the Chorizo
• The second was light and fresh with a bitter taste from the Radicchio
• We then moved on to the Patatas Fritas which came with a Romseco sauce and Alioli
• The Lamb Chop was grilled perfectly and pink
• Our last two plates was Confit Octopus with Pink Fir Potatoes and Sauteed Broccoli and Courgette Flower stuffed with Goats Cheese and drizzled with Honey
• The Octopus was an acquired taste and luckily I got to eat it all as my fellow scoffer wasn't overly keen on it
• I didn't think the service was as good as some of its sister restaurants
• It is by no means casual and to describe it as a stroll is actually grossly misleading because it's more akin to a slalom dodging in and out of people and than having to navigate those "
• It is here that I find my little safe harbour of Carnaby St and Kingly St with their fantastic collection of shops and more importantly
• It opened in January 2008 and is the sister restaurant to Salt Yard in Fitzrovia
• The restaurant is named after the Dehesa a unique woodland area in Spain which is home to the black footed Ibé
• Rico pigs said to make the best ham in the world
• Here is something that is my own Dehesa is good really really good
• I came with high expectations having previously tasted what the Salt Yard group's restaurants were capable of and Dehesa did nothing but strengthen that reputation
• Braised Iberico pig cheek with celeriac puree and truffle gremolata
• Grilled chorizo with roasted peppers
• Confit Old Spot pork belly with rosemary scented cannellini beans
• Grilled beef bavette with parsnip puree
• Courgette flower stuffed with goats&rsquo
• Patatas fritas with romesco sauce and aioli
• Before finishing with the Italian cheese selection and the apple cake with clotted cream and treacle apple
• Each dish tasted of pure quality which is a reflection of the attention gone into the careful selection of ingredients for each menu item
• Picking a highlight is near on impossible but at a push
• I would say the confit pork belly and pig cheeks are unmissable
• They are just incredible dishes and my only critique is that there wasn't enough (not that enough would ever be enough
• The food was top notch and drinks were equally as good
• The cuisine is probably best described as fancy tapas with presentation playing a big part of Salt Yards offerings
• The interior of Dehesa is simple with plenty of outdoor tables and wooden tables indoors
• The dishes come thick and fast and we started with a Spanish charcuterie selection of Chorizo Ibé
• The tapas soon flowed but the table was way too small to accommodate our plates
• Scallop a la plancha with amatriciana
• Carnaby street is a huge shopping destination so I often forget about all the lovely little bars and restaurants in the area
• You can also select a few tapas dishes to share between your group or if you are quite hungry you can pick the set menu and sample lots of different flavours
• We booked it for a company dinner and were all very satisfied with it
• The staff were all very attentive and were always trying to make sure everything was ok
• Enjoyed the food and drinks and we were also able to have a great discussion without the music being overpowering
• I'm a fan of the Salt Yard Group and their umbrella of restaurants because all their ventures are reliable for good food
• My favourite is Ember Yard
• I rarely shop myself but my friends like taking me shopping with them because I am rather more patient than any boyfriend you'll ever have when it comes to things like this
• You can't go to a Salt Yard Group restaurant without ordering their signature courgette flower stuffed with goat cheese (£
• I really like the chargrilled Cornish hake with poached artichokes and Vin Santo &
• The meat is tender and juicy and that crackling is one to square forks
• It's a dish that is so comforting and perfect for all seasons
• The onglet is served rare to medium rare and the jus lets the beef flavour shine
• 6.5) served with chilli peaches
• I'm not sure what the chilli peaches were there for (perhaps to add a bit of acidity
• My favourite affogato with Moscatel raisin and Pedro Ximé
• One of the best light desserts I've had in town
• I rarely shop myself but girl friends like taking me shopping with them because I am rather more patient than their boyfriends
• Or as an accompaniment with cheese and biscuits at the end of a meal
• So when I was invited to a port and food pairing evening with Graham&rsquo
• S was founded in Porto in 1820 and was one of the first port companies to invest in its own vineyards in Portugal&rsquo
• ) everything was delightful in a very familiar and comforting way
• I tried some poached pear with some stuff
• Accompanied this with the mocktail
• Salt Yard and Ember Yard) has brought great pleasure to my taste buds with my recent visit to Dehesa
• My optimism was rewarded with a remarkable dining experience
• Old favourite of mine off Carnaby Street which serves great tapas in this corner bar with outside seating
• Jamon hang over the bar and ordering a platter of different Spanish cheeses and meats are definitely the way to go
• Pork belly with cannelloni beans and a rich cheese covered in honey which I do not recall the name of
• Could have missed the cheese as it was all quote filling for small portions

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