Taberna do Mercado (Spitalfields)

• Then there was the whole Chiltern Firehouse
• Airy space with 40 or so covers and a small bar
• Though there is apparently also a secret Chef's Table with room for four in the back of the basement kitchen
• As you literally sit in the kitchen whilst Nuno makes you (and these are his words) "
• We settled in with refreshing glasses of Clip do Monte Da Vaia and bottles of Square Root
• Between four we ordered eleven dishes (and all the puddings) which was just about right
• First to arrive was Scallops with Brown Butter and Walnuts a no brainer from their House Tinned Fish section
• Is (fried croquettes) which are often eaten cold in Portugal
• Here it was soaked in fennel and topped with the rest very enjoyable
• Corvina and Picadito Algarvio is a stunning plate of white fish
• The corvina is caught around 6am in Portugal
• The last of the small plates was Bisaro Pork Tartare
• Google tells me that Bisaro is a Central and Northern Portuguese pig
• All I can tell you is that it goes well with cabbage
• You've got to finish off with a sandwich
• Pork Bifana with Yeast Mayo and Fennel had great flavours but some pretty gristly meat
• So Beef Prego with Prawn Paste and Wild Garlic came out on top
• Divided up with fancy knives that Nuno has a stake in (sorry)
• Bolacha Maria Cake with Butter Cream &
• Apparently it was created in 1874 by an English baker
• Even better was the Abade de Priscos and Port Caramel
• Im Portuguese for me is a very good representation of my country in England and in the World
• Those who have been to Chiltern Firehouse will be familiar with the genius of Executive Chef Nuno Mendes
• It is unfortunate that the general public is denied the extraordinary talent of an artist at the height of his powers and the experience that comes with it
• Fear not for our prays have been answered with Mendes opening his solo project
• TdM's menu comprises tapas style dishes of Portuguese origin paired with a wine list which can only be described as comprehensive
• Our journey through the menu tonight started with the runner bean fritters with bulhao pato (a smoked cockle broth) which
• It was reminiscent of tempura but it was the intense and flavourful broth that made the dish
• Dishes of the cachaco (Portuguese cured lean pork) and alheira (Portuguese sausage) with spring tomato &
• Watercress were delightful and throughly enjoyable but it was the tinned hake that made my tastebuds dance
• The fish here is beautifully marinated in rich oils and still retains an element of freshness
• The overriding highlight of the menu is undoubtedly the sandwiches which
• The beef prego with prawn paste and wild garlic is everything a steak sandwich should be but it is the pork bifana (with yeast mayo and fennel) which lays claim to the king of sandwiches here
• A night out at TdM is enjoyable if nothing else but combined with the food and wine makes for the perfect summer destination to dine alfresco
• M not particularly au fait with Portuguese cuisine either
• We arrived on a Saturday lunch and were only offered an outside table which was pleasant
• I hate it when inside get the real deal but outside are left to suffer with paper towels
• Taberna do Mercado is so good that the City doesn&rsquo
• It was probably one of the best meals I&rsquo
• The food and service was exceptional
• I have come to realise is what Mendes is all about
• Under the markets roof) we were shown to ours and
• This first dish to arrive was the prawn rissó
• These little prawn parcels were deliciously rich
• The depth of flavour incredible and peppery with the almost texture of brown crab meat
• The house tinned scallops with brown butter and walnuts
• Soft and delicate the scallops were melt in the mouth (I hate that saying with a passion but they really were
• Cuttlefish and pig trotters coentrada were served in a light broth with fragrant flowers and herbs
• I knew there was more to come so restrained myself
• Meaty pieces of fish simply dressed with olive oil and a pepper salsa
• We paired this with a fantastic semi soft cheese
• The latter was light and zesty
• Egg yolk caramel was definitely my favourite
• The consistency is like a creme caramel
• We had spent hours working our way through the menu and it was time to order the bill
• Once again a marvellous and interesting meal with Nuno Mendes at the helm
• We started with runner bean fritters (£
• They came sitting in a clam juice broth which was packed with aromas of the sea and paired really well with the crunchy beans
• A dish that was more than the sum of its parts
• I think that is a bit harsh
• Then served in the tin along with some crusty bread
• This is a nice little gimmick but the resulting dishes were underwhelming &ndash
• Turbot (which should probably never be served in a tin) was overcooked
• Baby scallops were better as the flesh remained firm and the coral was light and sweet
• Very recently it was my blog&rsquo
• One of the tinned fish (cod) was really good and very small too
• The chicken 'sausage' with tomato salad were delicious but very heavy
• We had a chorizo (can't remember the Portuguese spelling) dish which was the best thing of the lunch
• ) with an onion sauce was just too much
• While the flavours were good overall
• Naturally there is always a bit of a wait
• I highly recommend the pigs trotter and with cuttlefish
• The pork sirloin with clams looks phenomenal (60 pounds)
• We were refused as they were expecting a booking
• After some negotiation with the maitre'd we managed to secure an indoor table on condition that we vacate it in 30 minutes for a booking
• Some of the best food I've had since Nuno Mendes ran the Corner Room in the Town Hall Hotel
• I had heard that the tinned fish was amazing here so we ordered the monkfish with fennel
• All of the tinned fish is made in house
• Originally the plan was to serve commercial tinned fish
• The chefs didn't feel any commercially available fish was up to scratch
• Swimming in sweet pungent olive oil and fragrant with fennel tops
• The sensation was almost floral
• It was accompanied by some good toast made with fluffy bread and lightly pickled cauliflower
• Our other savory dish was the runner bean fritters with a smoked clam broth
• Beans were sliced vertically with slivers of onion and the tangles dipped in a thin tempura batter
• The incredibly light green bean fritters were served in a bowl swimming in the salty clam broth
• The contrast of deep fried beans and cold broth was surprising but delicious
• The whole combination was reminiscent of eating tempura served on top of a bowl of dashi broth
• So at a stretch the Portuguese might be credited with actually inventing tempura
• Port sauce was a refreshing sweet counterpoint
• The petiscos were mostly priced around £
• The experience was worth every penny
• Whenever people ask me which cuisine is the most badly represented or otherwise maligned in London my stock answer has always been 'Mexican'
• The waitress (who was front of house) told us that "
• I imagined it was different pieces of cured meat with bread
• The bread was moist and spongy with lots of meat filling
• A taberna does not serve your typical round the corner Portuguese fare but it is not very far
• It reinvents the traditional dishes one might find in any good restaurant in Portugal but with a modern twist
• As a Portuguese foodie in London this is perfect as I get to try something new while revisiting the things that remind me of home
• Both the beef prego and the rissois were done perfectly
• Very disappointed not was I accepted
• Portuguese cuisine at its best with a twist
• The tinned fish dishes are to die for as is everything else
• The canned cod was really tasty and not overly salty
• Everything was still generally good
• Is (fried pastries with prawn filling)
• The prego (steak sandwich) is a no brainer
• Make sure you also get a custard tart with an espresso and imagine you're in sunny Lisbon
• One of the best places to eat Portuguese food in London
• The petiscos served here are of a very high standard
• The wine list is also a point in its favour
• Taberna do Mercado it is in hype period most because of its famous chef Nuno Mendes
• At Taberna do Mercado (Spitalfields) of petiscos the menu is diverse and plenty of choices
• Just don't work) and for dessert toucinho do ceu with fiks and coriander (interesting)
• It is described as a sandwish but is far from this poor description of a dish
• Apart from this the wine list is numerous and only Portuguese wine in it
• In overall it is was a good experience
• Last time I was in London I couldn't book a table but this time was different and I had the opportunity to try the amazing food that they serve
• My favorite was the tartare (seasoned perfectly) and the prego (the meat was really tender)
• The desserts were rive pudding and custard tart (again delicious)
• My boyfriend is wonderfully accepting when it comes to me and my food
• Even his patience was wearing thin last Thursday as we decided on a spontaneous evening out and I trudged him to no less than four recently opened spots that I wanted to try around Liverpool Street
• I think I can safely say one of the best meals I've had in London was at one of Nuno Mendez's earlier Michelin starred restaurants
• Skate wing which is served beyond tender
• It just melts in the mouth and the cuttlefish with pig's trotters
• I have request that i was done my hotel manegment diploma curce
• S most historic and popular places to shop is also one of its choicest places to eat

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