Would highly reminded V&V! As a person with dairy/gluten intolerance, V&V was able to cater my dietary requirements without any problems. I chose the Vegan taster menu (due to my dietary needs) and my husband chose the standard menu with wine paring. Being not the biggest alcohol drinker, sharing the wine paring with my husband was perfect. I was able to sample each wine but not feel too tipsy! Also, As a meat eater, I would definitely say that I didn’t feel I was missing out for choosing the vegan menu. There was only the pea and lamb dish I would have enjoyed more from the standard menu, however my husband said he would have preferred the courgette/lychee/peanut dish from my menu, so there was dishes from both menus that we both preferred. The dishes that stood out on the vegan menu was the not so onion soup and courgette/lychee/peanut. My husband said the Jamie dodger, lamb and pea were his favourite.
Staff were knowledgeable, attentive and really helpful. The restaurant was relaxed, great play list and nice to see the open kitchen and chefs cooking including chef Jono.
Overall a great meal and would visit again for sure!
Overall Jono at V&V was a worthwhile experience. Some really good food and friendly service. Not particularly expensive and certainly not a place I regret spending an evening.
The Good Bits
Overall the food was really interesting. We had the 5 course menu. The chicken liver cereal was an interesting deconstructed ‘pate on toast’. The roast onion and Parmesan was tasty with great texture, like a chunky French onion soup, but not a soup!The haddock was good too as was the chocolate dessert (not a fan of eating ants though!!)
Staff were really friendly and attentive, without being overly intrusive.
The Bits that could be better
The ‘sweet and sour’ chicken wasn’t great. Let down I think by bad chicken. Stringy, tough and not in the same league as the rest of the meal. Only part of the food experience that was below par. Was surprised it left the kitchen like that.
Asked about dessert wine as there isn’t one on the wine list (there is a perfectly good Muscat in the wine flight). Was pointed to the digestif section which had no wines at all on it. Odd that a server would think a desert wine is the same as a Baileys, port, brandy or a Kahlua -but they did serve us a glass of the muscat.
Lastly, the lighting is a touch on the bright side. I’d be tempted to get some decent white table cloths and tone the lighting down a notch.
But maybe I’m just being overly picky!
Had the signature menu with drinks pairings. I especially loved the ox tongue, and the mushroom tiramisu. My only complaint would be there wasn't much gap between courses, would have liked a bit longer to let each course settle
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