Barrafina Drury Lane, London

4.11.2016

Isn't it funny, how life can suddenly take a wrong turn? All the plans became a blow of dusts and you are left bewildering what to do or what is ahead. Then there are some people that wants to ruin your life for some unknown selfish reasons. Along the way, you lose some friends as well, that used to be your so called "best friends". When life hits your hard, it may not be easy to keep your head above the water. The storm is rough, but it does not last forever. After a storm comes a rainbow, one would say one would become stronger afterward. But what I would say is fake being strong till you make it. It's the only way not to drown.

At the meantime, even if you are weak you still have to eat to survive. Why have crappy food when you can have Barrafina? It took me awhile before making it to the restaurant, I always wanted to go but the queue is always insane. I finally had a reason to go without queuing, and it was for a post theatre meal. Surely there would not be a queue at 10pm? So one evening after "The Book of Mormon", me and the not so nobleman totted to Drury Lane which was the third branch of Barrafina (they've a Michelin starred one in Soho and another one in Adelaide Street in Covent Garden). Guess what, there was no queue.

Diver Caught Scallop Ceviche

Stuffed Courgette Flower

It always excites me when there are counter seats and watching the chef sereniting the kitchen, that's the simple set up of Barrafina. No frill and no fuss. Another point is that watching the chef plating up a dish that looks good makes you want to order more food or going "I'll have one of those too".

First arrived was the scallop ceviche, the dressing that came with it was unlike the ceviche dressing from a Peruvian catering. The balance of zing and sweet with the melt in the mouth texture of scallop, a moment in life where you want it to carry on in your mouth. Then there was the stuffed courgette flower, stuffed with goats cheese and drizzled with honey. That strong cheese flavour was so on point, a marriage for a cheese lover. We also had the roast peppers, anchovies & pan de coca which I unfortunately demolished half before realising the photography. It's a classic tapas dish of a piece of toast topped with roast peppers and anchovies. I was too hungry and it was heavenly with the sweetness of the pepper and the saltines of anchovies and a added crunch from the toast.

Crab Bun

Baby Artichokes

Brill, Potato, Garlic

Perhaps, the crab bun is undoubtedly the signature dish here. That poppy seed topped soft bun and that creamy abundance crabby concoctions (mixed with some asparagus I think for more texture), I think my heart just skipped a beat. If only I was not allergic to crab, we could have munched on another easily. From the special board, we had the baby artichokes which was deep fried I believed. Artichokes are not about the appearance, but the flavour. And with an aiöli sauce on the side. I never understood the people that does not like artichokes, seriously I don't and I think it is an underrated vegetable. Last was the brill, potato, garlic dish. The delicate flesh of the brill was cooked to perfection, the potato was soft and mopping up the sauce. All topped with huge amount of crispy garlic and parsley. I may have turned into a pescatarian for the night, I would happily do it for anytime when in Barrafina again.

It was late at night where we could not stop the laughter, a wise choice of not cracking a bottle since we probably could not finish it in an hour or secretly maybe we can. We happily went with my suggestion of a glass each of Rioja, Hacienda del Ternero Blanco 2013. Nose of yellow fruits with some flowers. The palate is very balanced, good acidity and sweet stride.

I strongly believe with good company and good food, it equates to a good time, I could not ask for more. The food at Barrafina was faultless and certainly did not disappoint, every bites you have the taste gets better. More butterflies goes dancing in your mouth, it's full of explosions. You know you are in for a good meal when you go to Barrafina.

0 comments :

foo

Post a Comment