After having a pre-drink in Cafe en Seine we left for our 6pm reservation. Upon arrival we were greeted at the door, our jackets taken and brought to our table. Uncle Ding and Aunty Collete opted for the pre-theatre menu while cousin Jen and I ordered from the a la carte as we wanted to try and share certain dishes.
To start we shared: Game Terrine Butter Roasted Monkfish, Light Colombo Spice, Puy Lentils, Crisp Duck Pieces
Uncle Ding had the French Onion Soup which was served table side, a nice bit of theatre.
Following this was an unexpected Sorbet Course: Mango jelly, mango sorbet topped with mango salsa served in a mini jam jar
Nice touch and tasted great.
For our Mains: Roast Duck Breast, Cherry Valley Pan Fried Duck Breast, Sweet Potato Fondant, Carrot Puree, Confit of Duck Salad Seared Scallops & Rare Breed Pork Belly, Scallops & Crisp Pork, Cauliflower Puree, Bramley Apple, Cider & Sage
When I ordered the duck I was told it would be served pink, just the way I like it. I presume the chef cooked it using sous-vide, a common method which many restaurants now are using.
Dessert: I had a plate of Sheridan’s Mature Cashel Blue while cousin Jen shared a Chocolate Fondant with her Dad.
We had 2 bottles of 2008 Rioja, Trempanillo Bodegas Beronia, Rioja Alta (Spain). It’s a fruity wine light in tannins, complementing all our dishes. The restaurant had a vibrant atmosphere. Absolutely buzzing for a Tuesday night as tables kept coming in up until we left around 8pm. The décor is contemporary, chic with a sense of class and the ambience of the room was relaxed. Good service from friendly staff, one a little too friendly (Mr. touchy feely!) Everyone agreed that the food tasted great and each dish was presented beautifully. One Pico is a possible contender for a Michelin star, its certainly ticking all the right boxes. Will definitely return again.