How Contrasting Was Contrast?

Let me set the scene; it was lashing down with rain, stormy and cold, the streets were pretty empty. We practically ran from the High Street along the river to Contrast Brasserie in the upscale Glenmoriston Hotel. A friendly man greeted us at reception and took our coats before whisking us off to the warm, inviting & cosy restaurant. There’s nothing better than escaping a cold, wet night. It was an encouraging start to our meal at Contrast.

The dining room is beautiful – rich, warm tones made us feel relaxed in our surroundings.

The pre-theatre menu had four starter choices but we both opted for pate based on the fact that we’d never make it at home. It was served with granary bread (only one slice but the staff were pro-active in offering more), apricot chutney and dressed leaves. I like a bit of salad with my pate so I was happy. The pate itself needed seasoning and perhaps some herbs or something to lift it.

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Loin of pork, caramelised watermelon, pont neuf potatoes & mustard sauce was overcooked for our taste. The watermelon didn’t blend with the dish & the caramelisation was lost on us but the potatoes were lovely. A mixed bag really.

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My seabream fillet with green olive & herb potato cake, saffron espana and chorizo oil sounded amazing. The fish was cooked well – the skin wasn’t crispy but I never eat the skin anyway. I just wanted more flavour – seasoning on the fish before cooking, more olives & herbs in the potato, more chorizo oil (or the fish cooked in it) and more saffron espana. The espana was like a foam so melted as I was eating.

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There were two waitresses on and they seemed to be helping each other to ensure a successful service. We couldn’t help but listen in as the table next to us wanted to taste the steak sauce before ordering it. She explained that they use the meat juices during cooking to make it but he wasn’t happy. They had already been difficult with her & I really wanted to step in. Never off duty!

The sticky toffee sundae with meringue, caramel sauce and chantilly cream was nice.

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My chocolate fondant (not on the pre-theatre menu) had the richness that it should and I enjoyed it.

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The dining room decor and the service were both spot on but the flavours were too delicate for our palates. Their website states that they use simple flavours – it is on brief in a way but I wanted the simple flavours to sing.

Have you been to Contrast? What did you think? Comment below…

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