Came here for a dinner, the rustic decor and quirky art pieces were a treat to be surrounded by. The food was very hearty and had good flavour, although the bread they served was for more dense then we would have liked. They were solid. They had really interesting flavours for their artic rolls, bubblegum... and they tasted good and accurate at that!
![Zomato]( "Recensione")
Let me Parlez about Parlour, a rustique but fresh approach to pub styled food with a creative and simple story behind each plate. I won't give too much away but those that have somewhat slated this restaurant clearly could of had a one off bad experience or simply don't know much about food, as it's been mentioned on this group I presume the former... rather than the latter. This place is not fine dining it is simply good food put together for those who like full flavours different styles and unusual combinations served in a very homely manner. "YOU HAVE TO PACE YOURSELF .... It's a tsunami of food" Tonight we experienced the Chefs table, and I somewhat took a liking to Chef Jesse who gave us an articulate insight into how a brasserie/pub/restaurant copes and caters for 5 kosherish, 1 vegetarian and 1 eat it all type hungry guests (that one being me) - very well, nothing offensive and no shellfish for the vast majority on this group. So how was the food? Well a brilliant night, a real one off for around £60 a head. From chestnut hummus, popcorn chicken - with the full kernel variety too, goats cheese stuffed kohlrabi and other slightly pickled styled veg.... Applewood back door smoked salmon really tender and the smoked skin to go with it on lovely home baked brown bread... Home made duck liver pate served with opened hens egg stuffed with a blue cheese and peanut brittle top, served on a plumbers valve!!!! Don't ask?? and these my friends were just the starters. Main course was a variety of well presented dishes the best being the marrow stuffed bone in the middle of Dandys beef pie absolutely delicious and all accompanied with wine served by Chef Jesse who was really very nice and completely hospitable all the way through which was a very nice touch. Enough food to feed an army here but most dishes tasty enough to make out individual flavours... The only overpowering bit was the goats cheese, mostly light but some very rich aspects too.... The most unusual thing I have tried was the miracle pill which made sour go sweet you've got to look this up!!!!
1. Synsepalum dulcificum, also known as the miracle fruit, is a plant with a berry that when eaten, causes sour foods (such as lemons and limes) subsequently consumed to taste sweet. This effect is due to miraculin, which is used commercially as a sugar substitute.
2. It made my Merlot taste of Palwin number 4 no jokes!
desert was an experience I've never had before armed with earphones and the tunes to 'Charlie and the chocolate factory' and a 'spoonful of sugar' made this an incredibly delicious piece of art and I mean piece of art. I'll let the pictures explain... But a must try if you can get in. Chef Jesse is a real showman with a great knowledge and passion for food and well after tonight my diet starts tomorrow.... Parlour - Chefs Table - Kensal Rise 8.5/10 ;-) the only thing missing was a cushion for my bony butt as it was a good 3 hour sitting experience.... And one I would do again :-)
Rosie Alittlelusciousness
+3.5
There are some events I get invited to that feel like a bit of an experiment. Then there are others which actually are an experiment - sitting with a jelly bean that tasted of vomit in my mouth, I realised that Stimulating the Senses with Tabl was definitely the latter. Replused, I wasn't too keen for the rest of what the evening had in store, but was assured by the team that this was the only horrible part of the night, and for the rest of it, we were in for a treat. Luckily, they were telling the truth.Tabl are a new pop up event company, promoting food events with a twist - think comedy nights with dinner, or the one I went to - a night composed by Heston Blumenthal's food psychologist, which would stimulate, trick and play with all of our senses. We didn't have a menu, had no idea what we would be eating, and ate some of the courses without smelling, or with headphones on that were blaring out crazy music as our dessert was painted on to the dining tables. We started with a bitter taste test - putting this paper strip on our tongue to identify those of us with more efficient taste buds. It wasn't a particularly pleasant taste, but one that was easily washed away with a glug of wine.
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