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Dabbous’ Opening Sitting

January 21, 2012 by Dini

Choc and virgin olive oil ganache, basil moss, sheep milk ice cream

Room for Four Desserts?

20th January 2012

With no reservations or even an inkling of the offering, I walked to Dabbous with a friend, to check out the bar. We weren’t even sure if it was open, I had seen some preview tweets, from the previous night, but on the off-chance we thought we’d give it a try. It was around 2pm and is it turned out, it was Dabbous’ first day of opening and first sitting. So naturally I spied @theskinnybib in ‘1st day blogging’ residence, I waved and the went downstairs with my friend for a drink.

Dabbous basement bar

Dabbous basement bar

 The interiors, were pretty stripped back, going for the stark industrial feeling… exposed walls, steel girders, pretty sexy wood finishes and furniture. I especially liked these seats, like 1930’s areoplane seats.

Dabbous downstairs

Dabbous downstairs

Sat at the bar, quite boringly, we opted for soft drinks and decided to come back to peruse the cocktail menu on another occassion, when word had spread and we weren’t the only one’s propping it up.

My friend had to dash back to work, but I snuck back to ‘theskinnybib’ and joined him as he moved onto the desserts in his Tasting menu. I ordered different dessert options, so that we could see a good cross section and taste each other’s selections.

Cucumber and perilla in a chilled lemon verbana infusion

Cucumber and perilla in a chilled lemon verbana infusion

Barley flour soaked in red tea, Tahitian vanillla cream

Barley flour soaked in red tea, Tahitian vanillla cream

Fig Leaf Ice Cream (with edible twig)

Fig Leaf Ice Cream (with edible twig)

Choc and virgin olive oil ganache, basil moss, sheep milk ice cream

Choc and virgin olive oil ganache, basil moss, sheep milk ice cream

The portions were dainty ‘small plate’ sized, but executed lovingly on big pieces of slate or platter plates, not really conducive to sharing or multiple dishes for the small dining tables. The dishes were beautifully presented, absolute pieces of art and obviously attention to detail reaped (by the Exec Chef – Ollie), having had past residences at Le Manoir and Texture. The Waiter told us that the Chef wanted diners to be able to appreciate dishes at all prices from £4-£14 all created with the same attention to detail, great ingredients and presentation.

Not knowing anything of the venue, I asked our waiter of what Dabbous was and it’s meaning… I hadn’t realised it was the Chef’s surname, even more surprising, was that he was British! Chef was promptly ushered out, by the Waiter. He was very humble and relaxed considering it was his first ‘proper’ day on the job with ‘paying customers’. I say paying with inverted comma’s as their BT line was down, so I had to leave my card details for payment. He apologised for this and told us that this day had taken a long time coming and was his dream coming true. He even enlightened us on his geese supply via TFL every morning via his producer’s wife on her daily commute in, from Essex. Quite charmed and relieved to hear our ingredients had a low carbon footprint, we finished up.

I’ve marked this venue with a fine dining tick, as although I think the bar is great for casual drinks and definately dates, upstairs is a more refined offering. All in all, it was a pleasant afternoon. The service was charming (a few snags, but it was the first day and they’ll hopefully be ironed out). I love the interiors, obviously the stunning dish compilation and thought put into them.

To view theskinnybib’s post, click here

Address: 39 Whitfield St, WIT 2SF
Website: http://www.dabbous.co.uk/
 
 

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