Jason Gallagher's seductive little restaurant has been described as a 'decadent grotto', and it's easy to see why. Fairy lights and tendrils of ivy coil around the iron railings at the top of the stone steps, hanging baskets adorn the entrance and - once in the low-ceilinged basement dining room - the mood is infectiously intimate.
More fairy lights flicker against the black walls and the whole place feels 'quietly opulent' without any trace of pretension. The cooking here is sharp and thoroughly contemporary - as you might expect from a chef who spent time at the Bonham and Martin's in the city.
To begin, there might be spiced pigeon breast with red onion marmalade and red wine jus or seared scallops with a spring onion blini and crushed vine tomatoes. Main courses also tread the modern European path, offering the likes of grilled fillet of halibut with creamed leeks, chanterelles and chive sauce or Gressingham duck breast with Savoy cabbage, shallot tarte Tatin and port jus.
Desserts end proceedings on a high note: think hot chocolate fondant with white chocolate mousse and raspberries or lemon and vanilla cheesecake with strawberry salad. Details such as home-baked breads and exquisite petit fours add to the overall pleasure of eating here.
|Vegetarian||Private Parties||Child's Menu|
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