A little off piste, and a long way down the A202- A Review of Angels and Gypsies, Camberwell.

Angels and Gypsies has been catching our eye for a while. It’s the leg of cured calf posed within sight of the door way, and the ambient lighting from the stained glass windows, and the curvy writing above the window that does it. Marketeers take note. For all we know the meat was plastic and it still made us eye the restaurant as a future target…
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It seemingly did the job for others too: It took at least three attempts over many months to let us through the door.

It starts with an aperitif. I am not much of an aperitif fan, because much as I like the type of drinks that qualify as apertifs, drinking on an empty stomach gives me a head ache and a yawn and puts me off dinner. If I am missing something here, please put yours suggestions in the comment box below (except for you mum, because if I authorise you as a commentator, your use of this forum to send me emails will suddenly become very public. )

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Having been once enjoyed a recommendation of sherry as a good match for tapas, the menu’s front page full of sherry as an aperitif seemed a very welcome concept… But even better, Angels and Gypsies offered manzanillos which were more local to the food (Jerez) and reportedly full of sea breezes. See breezes, sherry, tapas… Holiday.

We are already on difficult ground here, because it is also wrong ever to go for a Spanish meal and not have sangria. Sangria has been highly sought after on occasion (http://wp.me/p2yXJS-1L) and must not be taken for granted.

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Here are some pictures of the tapas that ensued.

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And though we managed to pass up on the churros, we did go for our common cliche of Spanish almond tart accompanied by white chocolate rum and raisin cheese cake with macadamia nut crunch. And they were good.

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http://www.angelsandgypsies.com/angels/location/

Who Was to Know: Not All King Prawns are Born for Chilli and Garlic, A Review of Tzigano’s, Blackheath

The revisit to Tzigano’s was spontaneous (and probably unnecessary) although they had replied to my previous review with a note of sadness that I had missed their proper menu.

This proved a valid concern. Firstly, it had completely escaped my notice that there is tapas to be had in the village… much as i love it. Secondly, this tapas was special.

Now we did have chorizo. You knew that right? It was everything that it should have been. Sardines I think we could have left, but they were rely enjoyable.
Champinones Verde- This is the first time i have tried button mushrooms in basil and Gorgonzola, but what a combination. No really. Very creamy- most obvious flavour was energy Basil, but fantastic merging with the Gorgonzola… Run to your fridges and try it.

And who was to know that not all King Prawns are born for chilli and garlic. (Which are very good things too), what a fabulous surprise that they also come with cognac and cream. Waaaay mellower, not instantly noticeable but very rewarding.

We chose pimientos. We were disappointed that they were not what we had imagined (Pimientos de Padron) more that they were roasted sweet peppers drowning in olive oil. Went great with chicken satay (anyone want to tell me how authentically med that is?)

Desserts were all creamy. One came with coffee liqueur and amaretti, but I was the driver, so I had the hot chocolate. Get that readers. I didn’t have dessert, I had a hot chocolate. Okay I had a spoonful of Gelato Borracho. Coffee liqueur was lovely. Amaretti was under-supplied. Whipped cream was er… Imploding to invisibility. You know what that means right?

Notable and untested were several, I do mean several, cocktails moving to the window seats and all supplying Mediterranean speaking people. Always a good sign for authenticity.

17 Montpelier Vale , Blackheath, London , SE3 0TA Phone 020 8852 9226

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I have eaten so many almond cakes that weren’t this almond tart

A Review of The Hill in Greenwich

The Hill sits at the bottom of Royal Hill, and i have to be honest I was a little too prejudiced by its previous incarnation to go out of my way for a visit. On a journey home from Peckham, it was only after passing a road to Greenwich and watching it disappear into the distance like a lost eating out opportunity, that made me think of eating out and taking the Royal Hill and the restaurant it ended with.

See the cakes on the counter

See the cakes on the counter

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The Hill suffers a little from its change in status because it appears to be a restaurant squashed into a pub, and that’s a pub with a very different agenda from sunny mediterranean food. As we entered, we saw tapas menus on the side and smiled. however on being seated, the menu we were handed had no tapas.

However there were good signs – the charm with which the staff found us a late seat with no booking; and the cakes sitting on the bar. This included an average looking chocolate cake which might actually have tasted more than average. But I had a suspicion that the blond looking cake was almond tart of a kind I have only yet enjoyed in Mallorca. Mixed olives and flat bread also boded well.

Tasted good too

Tasted good too

Flat bread

Flat bread

Well firstly the starter was great. Chargrilled squid being a far superior alternative to calamari, and chorizo going well with errrr… everything. I do mean everything.

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I chose the pork with apple mash. Sounds traditional, huh? Well, it was so much more than. There were other flavours in the mash. And hidden under the two fillets of pork, was yet another fillet of pork. Frankly I couldn’t eat it all. I gave it to my husband. He obligingly shared his which I remember being impressed by… Perhaps you can tell me want it was? I normally photo the menu to joke my memory. I forgot.

Sorry, I remember enjoying it. No idea what it was

Sorry, I remember enjoying it. No idea what it was

Note the piece of pork hiding

Note the piece of pork hiding

I also recommend ratatouille. Ratatouille can go one of two ways, barely distinguishable from washing up, of a diversity of flavours (this was the latter, by the way. Hence the recommendation).

At about this point the chef burst out of the kitchen and arrived grinning at our table to ask if we had been here before, and were we local, and point out that we now knew where they were. This was far from cringing, we though about the meal so far and thought to ourselves in a rather satisfied way, yeah, we do know where you are and we should come back.

And the critical question was the dessert menu.this was on the mark. The chocolate cake turned out to have a fancy name “Selva Negra” does that change anything? (I’ve been hurt so many times.) Fortunately there were way too many fish in the sea (aka dessert menu, and not really fish either) for me even to consider it for long. I’d pretty much already decided on the almond tart, but the actual dessert menu left me angsty: Don Pedro (ice cream with walnuts and whiskey – yeah, whiskey…) pancakes, and my perpetual weakness- CHURROs!

Errr... You caught me trying to hide a churro just there

Errr… You caught me trying to hide a churro just there

I have eaten so many almond cakes that weren’t this almond tart. And they even stayed on the ball with the ice cream. I’d have celebrated them for that almond tart alone but the cinnamon ice cream that came with it was the absolute brilliant balance of subtle comforting flavours.

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Yeah, I was sad that there was no tapas. But I felt somehow consoled.

020 8691 3626
89 Royal Hill, Greenwich SE10 8SE

Fried Carbs. Hot Fried Carbs. Hot Fried Carbs in sugar.

A Review of San Miguel restaurant and tapas bar, Greenwich SE10

Question is, would I ever have visited San Miguel if the San Miguel Twitterer had not challenged my lunch choice of cold mussels? A choice by which I still stand, you should know.

I might not have, because San Miguel is based in the heart of the Greenwich where the students and funky shoe shops make it all just so colourful, that the duly colourful Spanish bar doesn’t quite stand out. But their website told me they cooked homemade tapas, and churros… so I was going to find search them out.

San Miguel feels authentic. Partially because it is unashamably Spanish, being full of genuine Spanish articles that seemed such wonderful exotic holiday keepsakes for our parent’s sideboards in the 70’s; and partially because it was full of Spanish speakers – staff and guests. I was impressed, if not to say slightly intimidated. I came to sound off about whether I enjoyed lunch, and now I have to concede that my personal opinions might just not be Spanish enough.

Paella was an option on the menu, but so was Tapas. And tapas is a wonderful thing. It means that you can (1) not make up your mind from the menu and have everything, and (2) (where all tapas dishes are the same price) pick all of the meat rich ones. This is a clever thing to do because restaurateur had priced in the assumption that you would have some vegetable dishes, so you can feel smug that you got good value for money (albeit slightly bloated).

Mmmmm… (one on the bottom right is spinach scramble).

I was floored at San Miguel: (1) The menu was so extensive that had to get our iphones out and make a shortlist in order to knock some of the options off; and (2) Not all tapas dishes at San Miguel were the same price.

But the food, atmosphere and service were so good, I forgave them.

Fabulous and undersold on the menu was the spinach and mushroom scramble “revuelto de Espinacas”. Does that sound appetising to you? We ordered it because we thought we should order some vegetables. The scrambled eggs with spinach and mushroom, however had another depth of flavour altogether – coconut…? This was the dish we saved till last… even after the flaming chorizo.

Hmmm, flaming chorizo. A great Spanish food now with a slightly caramelised coating (thanks to the flaming.) Look real flames (hadn’t expected that from the menu description either.)

Makes a slightly caramelised outside to one of Spain’s best ingrediants

We also chose scallops. Don’t often see those on a tapas menu so even though I am getting slightly irritated by every Michelin-wannabe plonking pan-sear-fried-diver-caught scallops on their over-written menus. Scallops are great, but they are easily described with one word and do not make a chef great. (I’ve cooked scallops; that says it all). However, back to San Miguel: Scallops wrapped in bacon; no pretentions; great.

The staff were actually lovely, all of them, not a single gripe; risking burning so that we could photograph flaming chorizo; piling their arms with more dishes than I was trained for silver service and allowing us to eat churros even in the day time (and why not?)

Oh yes… churros. I hadn’t mentioned them. Fried Carbs. Hot Fried Carbs. Hot Fried Carbs in sugar with hot chocolate on the side. (Why aren’t Churros more famous?) The San Miguel Churros were a particularly thin brand that I would have preferred with a rich black coffee, but maybe that’s just not Spanish.

HOT FRIED CARBS IN SUGAR

HOT FRIED CARBS IN SUGAR

San Miguel Tapas Bar & Restaurant: 18 Greenwich Church Street, London SE10 9BJ