Displaying items by tag: steakhouse

Never has so much fun been had at a staff Christmas party. Cooking our own steaks at Cheers. Bury St Edmunds. 10 out of 10 for customer service and putting up with us. All you can eat and drink for £27.50 per person. Merry Christmas!

• thinly sliced and tender rump steak, as much as you can eat
• bread and olives arrive first... save room for steak
• no frills, jugs of wine and sangria from this Portuguese owned restaurant
• red hot stone replaced as required
•  

I was invited by Lottie, PR for the Double Tree by Hilton in Cambridge City Centre to try dinner at The Marco Pierre White Steakhouse Bar and Grill. So I took up the offer. The meal passed the Suffolk Foodie quality control with flying colours. You see we get invited to eat out and review restaurants on a regular basis and we'll only write about anything that's very good.  The hotel is at the end of Mill Lane in the city centre. It's a beautiful location next to the river and from the dining room you can watch the punts go by. Well, you can when it's not dark outside. Lottie told me that the restaurant opened in April 2014 and is branded by Marco Pierre White, with the brand team writing menus and ensuring that the Head Chef at the hotel meets the required standards. Its actually a very stylish restaurant with more than a nod to fine dining, not what I had expected of a steakhouse, bar and grill. Service was charming with the extremely friendly, but unobtrusive team of Marion, Claire and Evelin (pictured above) looking after us extremely well. I took Mr Suffolk Foodie ... he loves a steak. Steaks are on the a la carte menu and listed as 28 day dry aged native breed steaks. The usual classic cuts ... Fillet, Sirloin, Ribeye, T.Bone and Chateaubriand. There's a table d'hote menu too, so we ate from each menu, with a bit of wheeling and dealing done between us at the table. Table d'hote menu comes in at a keen £20 for two courses or £24 for three. From the TDH menu we chose a starter of smoked salmon, celeriac remoulade garnished with peashoots. Really simple but pretty presentation and a beautiful remoulade, which happens to be a favourite of mine. This one was good because it was very well seasoned and held its' own against the flavour of the smoked salmon. From the a la carte we chose the rillettes of duck with prunes d'Agen and toasted sourdough. Chunky prunes and soft, succulent duck meat, but don't tell MPW I had to use the salt and pepper mill as it was lacking. A little amuse bouche arrived; a palate cleanser of sharp lemon sorbet which was super and appreciated after the rich rillettes. Mr Suffolk Foodie chose the Ribeye (rare) with a side of Bearnaise Sauce for his main course. It was a very tender steak and served with triple cooked chips and a classic watercress, grilled tomato and onion ring garnish. My seafood risotto from the TDH was creamy and packed full of prawns, mussels and squid. Concasse tomatoes added some colour too. Actually, it was very enjoyable and I would eat it again right now. Cambridge burnt cream featured on both dessert menus. The burnt cream was orginally made within the walls of Trinity College, Cambridge in the 1600's and sometimes called a Trinity burnt cream. It's the predecessor of the French creme brulee. I ordered one and it arrived with a proper glassy and crunchy top and a thick ... really thick custard underneath. Other puddings included a New York cheesecake, sticky toffee pudding and a brownie but catching our eye was a Knickerbocker Glory. Layered fruits and icecream and a very classy one too. In fact it was pretty damn perfect with thick raspberry coulis,whole fruit,layers of vanilla icecream and whipped fresh cream on top. My brulee spoon wasn't long enough to get to the bottom of the glass and Mr Suffolk Foodie wouldn't let go of his sundae spoon. Dammit! I won't take him out again.

• House Salad, simple, but excellent dressing
• Pistachio, macadamia and coconut crisps were served at the end of the meal
• Cambridge burnt cream
• Gavi by the glass....mmm
• Knickerbocker Glory
• Seafood risotto with garlic bread
• Smoked salmon, celeriac remoulade, microcress
• Lemon sorbet
• Ribeye steak, bearnaise, triple cooked chips, onion rings, grilled tomato, watercress
• Table d'hote menu
• The lovely team
•