Yesterday we went to Browns Brasserie for the first time.Ã‚Â The whole experience was delightful, made even more so by the lovely Danilo who served us.Ã‚Â It was a fairly grand setting with a pianist playing downstairs which was interesting and much nicer than tinned music.
Chicken Liver and Brandy Parfait with rhubarb and tomato chutney and toasted cinnamon brioche
Tony had the Parfait which was smooth and elegant and the rhubarb chutney cut through the smoothness with a wonderful tang
Pan seared scallops with a mild curry dusting, cauliflower puree, tempura florets and a grape, garlic and shallot vinaigrette
Really well cooked scallops with the addition of a crunchy tempura which worked very well with the texture of the scallops.Ã‚Â A very good dish indeed.
Tony had this starter option as his main course and I ate some of it which was mushroomy deliciousness, they can do mushrooms very well, highly commended.
Chargrilled fillet of beef cooked perfectly rare with a creamy exotic mushroom thick sauce served with horseradish infused crushed baby potatoes and a black olive, truffle oil and red wine sauce. Divine
Oh yeah, this is the one, the steak was soft as butter and although I usually always have ribeye this worked perfectly. The mushroom topping which was served on the side was magical. I could have dipped in it, I could have spread it, hells bells I could have swum in it.Ã‚Â Invite me back and fill me with this sauce!Ã‚Â The olives were a nice touch on the side but this was all about the mushrooms. Oh yes!
Tony had an amazing pudding , not quite Eton mess but possibly better, with cherries and the clotted cream which you could feel clotting up your arteries as you died in pleasure.
Without a doubt worth a visit back and thank you to Danilo for being so amiable.