Salt yard, located a short walk from Goodge street station has tough competition these days with so many new restaurants opening in the area, Barrica and the newly opened Bubbledogs to name a few. Despite all this competition they are always packed, booking is advised.
Salt yard opened its doors in 2005 and since then expanded with Dehesa and Opera Tavern, the group now collectively known as, salt yard group. The food here is all about sharing in tapas form with both Italian and Spanish dishes, a mouth watering selection of hams and cheeses. The atmosphere is very laid back and a lovely place for meeting friends or maybe a date perhaps.
The menu is small but very well thought out and something for everyone and any appetite. We started with some chargrilled country bread and olive oil; the bread had a beautiful aroma and was the best piece of bread I have had in a while. I'm not sure what they had done to it but something was definitely added on the top during the grilling process.
Marjoram and chilli salami which is house cured was very nice. Extremely soft and tender with a delicate flavour to not overpower the meat itself was executed to perfection. The meat was presented on a wooden slab, alot of attention to detail here throughout the menu.
The star of the meal was the carpaccio of scallops, avocado, roast coral and ginger dressing. The scallops quite literally melted like butter in my mouth, full of flavour while the avocado added an extra depth and the ginger dressing gave a punch. But at no point did any of this overpower the scallops.
The chorizo was of very high quality, juicy, soft and nearly as good as the one from Fernandez and wells. The patatas fritas were good, but missing something, I just couldn't work out what. Very crunchy, covered in a paprika salt with a side dollop of delicious alioli and some bravas sauce.
It was all washed down with a Spanish Cruz Campo beer. A very good meal, great for lunch and especially when the sun is shining, I can't wait to go back and try more from the menu, plus getting down to Opera Tavern and Dehesa. Portion sizes are very reasonable, so don't be dishearten by some of the prices, you get more then you pay for, Just don't forget to book a table before you go, otherwise you may be disappointed.
8/10
The menu is small but very well thought out and something for everyone and any appetite. We started with some chargrilled country bread and olive oil; the bread had a beautiful aroma and was the best piece of bread I have had in a while. I'm not sure what they had done to it but something was definitely added on the top during the grilling process.
Marjoram and chilli salami which is house cured was very nice. Extremely soft and tender with a delicate flavour to not overpower the meat itself was executed to perfection. The meat was presented on a wooden slab, alot of attention to detail here throughout the menu.
The star of the meal was the carpaccio of scallops, avocado, roast coral and ginger dressing. The scallops quite literally melted like butter in my mouth, full of flavour while the avocado added an extra depth and the ginger dressing gave a punch. But at no point did any of this overpower the scallops.
The chorizo was of very high quality, juicy, soft and nearly as good as the one from Fernandez and wells. The patatas fritas were good, but missing something, I just couldn't work out what. Very crunchy, covered in a paprika salt with a side dollop of delicious alioli and some bravas sauce.
It was all washed down with a Spanish Cruz Campo beer. A very good meal, great for lunch and especially when the sun is shining, I can't wait to go back and try more from the menu, plus getting down to Opera Tavern and Dehesa. Portion sizes are very reasonable, so don't be dishearten by some of the prices, you get more then you pay for, Just don't forget to book a table before you go, otherwise you may be disappointed.
8/10
The bread and salami are admittedly nothing special. The scallops and chorizo, however, would easily make the menu of any self-respecting catering company.
ReplyDelete