Abstract had been on our “wish list” for some time and incentive came along with the offer of 3 course lunch for £16.95. Booking a table seemed an abstract idea – when the Kiwi called to book a table for lunch the person answering the phone could not take a reservation (because, surprisingly, that’s why people call a restaurant, no?) so she took the Kiwi’s details and said that he would receive a text confirming the booking. Two days passed with no text received, so the Kiwi called again to find yet AGAIN that the person answering the telephone call was not able to deal with reservations and had to take our details, again, and said we would receive confirmation of the booking…. some time later we did receive a telephone message from a heavily accented French gent confirming our booking – we had to listen to the message three times to understand the content of the message!!!
Phew. That was hard work! “Better be worth the hassle” ….and most certainly was!
Arriving at the restaurant we walked into the unoccupied piano bar area, alarmed to hear that the ambience was being provided by what sounded like Forth FM radio. That didn’t bode well, in my book, and explained to me why the bar was empty! Fortunately on entering the restaurant area the musical choice was a bit more laid back and appropriate. The room is furnished with ‘snake-skin’ covered chairs and tables, with funky fashionable wallpaper, retro wood panelling and tables adorned with large plates featuring abstract art which, presumably, is copied from the art framed and hanging on the walls, but are removed from the table once you place your order.
I did a head count and there were 19 diners in the room, which for a Saturday seemed scant, but then Abstract is not located on the beaten track. The sommelier and waiting staff were all French, efficient, attentive and the cool side of friendly, the Maitre’d British and formal and also attentive.
Olives and a lovely anchovy breadsticks were presented, then we were offered bread rolls, and I ate the tastiest olive bread I have eaten in some time.
I started with the Guinea fowl Terrine which was beautifully presented and accompanied by the smallest pickled mushrooms I have ever seen! The Kiwi had the Mussel soup with saffron jelly. It arrived with the solid contents of the soup adorned with a froth (yawn), then a creamy carrot and aniseed emulsion was added to the bowl at the table. I had menu envy, then I tasted the soup and my envy was justified – it was the ideal winter’s day starter! Rich, creamy but light, tasty and intriguing with the textures of the saffron jellies and mussels (of which there were only 4). My Terrine, although pretty, seemed to lack particular taste but full of textures.
Mussel Soup with Saffron Jelly
Terrine
Whereas the main of partridge with apple caramel and swede mash was a dish of winter delights. The partridge was cooked well and sat in a delicate melt in the mouth pastry case of parmesan filled with mash, a tasty gravy, chestnut puree holding brussel sprouts in their place. All the flavours and textures worked to make a beautiful and hearty dish. YUM! The Kiwi had the sea trout which was cooked just right served with goats cheese ravioli and purple broccoli which was over cooked and it was his turn to have menu envy! It was nicely presented, tasted fine but was nothing to get excited about.
Trout and Ravioli
Partridge with apples
Then the dessert. The Kiwi opted for cheese with chutney and oatcakes (which I saw on sale in Peckhams, disappointed to see they are not made in the kitchen!) and was pleased to see that the Kiwi was given enough oatcakes to eat with his cheese, for a change. I opted for the Blood Orange Parfait with Pistachio Financier and ate to satisfaction – the parfait having just enough orange, the cocoa sorbet balancing the Financier nicely and the crisp was melt in the mouth but a little chewy at the same time – gorgeous!
Cheese Plate
- Blood Orange Parfait, etc
With coffee came a plate of petit fours – more pistachio financier, blackberry jelly, white choc fudge and tiny, cute macaroons.
Considering this menu was £16.95 we felt we ate with much delight and received a great introduction to award-winning Chef Sean Kelly’s food leaving us keen to return to try the a la carte menu – assuming the person answering the phone that can actually take a booking! Take advantage of this offer – you won’t find cooking like it for the price in Edinburgh, I am sure. Down side – the 12.5% service charge which was added to our bill! I am not amused with restaurants that add a service charge at their own discretion in the first place, but to add 12.5% is a slap in the face. I prefer to decide how much the service was worth, not have it imposed on me – they are providing a service, why charge clients extra for what should be a given in a restaurant?! Such arrogance surely will not bode well, particulary in the current financial climate. Maybe during the week they get away with it when lunches are bought on company accounts…
