A friend recommended this place to me and I had done a bit of research myself on the Junk Rooms. Popped in for lunch with a friend and first impressions about the place weren’t good. Downstairs was empty and outside the front was covered with scaffolding. Then I saw a sign that pointed “restaurant” upstairs. We were immediately greeted and sat down. At first I couldn’t understand the ambience of the restaurant. The music was a mix match of soul, funk, reggae, dub-step and folk and all the tables had odd chairs. The walls are covered with different styles of art work and most of the items on display are actually for sale. The restaurant’s name Junk Rooms is quite clever in a sense. The lunch menu is small and concise offering a choice of 3-4 dishes per course.
To start I decided to order the Shallow fried mozzarella, confit tomato salsa. The dish consisted of a piece of Mozzarella breaded in sesame seeds served with some salad green and chunks of various tomatoes varieties. John ordered the ‘Soup of the Day’ which was carrot and ginger. For mains I went for the Large Pasta with Sweet cured bacon, rocket and hazelnut. Big pieces of penne pasta fried with lardons, butter, olive oil, rocket and hazelnut. The dish was nice and tasted great but I found it to be a little dry on the mouth the more I ate. John’s dish, the Loin of Pork was very nice. We decided to give dessert a miss as our hunger followed our empty plates back to the kitchen.
There were only three tables in for lunch (including ourselves) but yet the food at times arrived slow, for everyone. We had a hunch that the kitchen was understaffed as both John and I are also working in the industry. Upon paying the bill we asked the waitress how many chefs are in the kitchen and she replied with just the one! The menu that was on offer show cases the chef’s talents and creativeness. However we believe that if the Junk Rooms wants continued success and consistency than they may need to employ a second chef, especially for busy weekends. The Junk Rooms is a little pricey than other places as each course is individually priced but all in all it’s a good spot for lunch. I am looking forward to my next visit to see how the menu has changed as the chef frequently does so.
P.S The home made bar shelving display is really cool.