Ellory (Hackney)

• One highlight is the quail with bread and muscat
• The dessert quince with biscuit is also very lovely
• The white wine they recommended is very fruity and easy to drink
• The restaurant is not very busy on a Friday night
• I have humble upbringings where home cooked meals were the norm but highly anticipated (typically creative and flavoursome)
• Each score is out of 5 and multiplied by it's importance to me
• A Michelin starred resturaunt is in the top 0.5% of restaurants in the UK (stat sources at the end of the review)
• 1) Service was generally very good
• Only hiccup was when I one of the guys casually commented "
• The main guy of the floor was very focused and caring I highly rated his work ethic
• A wine merchant recommended to us that house wine in fine restaurants is usually of a higher standard and I agree
• Olives and saucisson saucisson was superb but I very much doubt it was prepared in house
• Tarragon on toast I love steak tar tar but the steak was tasteless except for a latent peppery taste
• I'm not fussy but the dish was disgusting because the bread tasted like it was cooked on an unclean grill surface
• Sorrel and bone marrow Octopus was cooked beautifully but was flavorless except for the taste of the pan
• The bone marrow was somehow tasteless (how
• The cheeses were also impressive but we chose this as we believed they hadn't prepared it and wanted the guarantee of something flavoursome
• Allowing the grill / pan / whatever surface to mask flavours is amateurish

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