what he thought. Firstly, he corrected me on my pronunciation of onglet, then he blew my mind. Onglet steak is commonly referred to as the
Butcher’s Steak, the reason being that butchers used to keep it for themselves because of the fl a- vour. Once again, I was hugely impressed. To ac- company the steak we went with smoked celeriac, potato fondants and a grilled gem lettuce. When the mains arrived, my wife informed me
that she was actually quite full from the fi rst round of food, so if you do not have a huge appetite I would be mindful. Nevertheless, I soldiered on and tucked into the onglet steak… wow! Cooked to perfection it was succulent and tasty and up there with some of the best steak I have ever enjoyed. If I am honest, I was not that fussed about the vegetable sides as I had a whole plate of meat in front of me, but the sides were also full of fl avour and a really good size. Top button undone, it was time for our sweet.
I was worried at this point that I may have over indulged but when I saw someone else had picked Hannah’s sticky toff ee pudding I had to give it a go. We decided to share this (I ate the majority) and it was great. A bowl full of sauce, which is a winner in my books with any dessert. What has to be said is how quickly the restaurant
fi lled up after we were seated at 5.30pm. We had the table for two hours and when we came to leave the restaurant was in full fl ow. A great choice of music was being played, beautiful aromas filled the room and, most
importantly, there was a room full of happy people. To round up this review, if you appreciate great food and amazing
service alongside the knowledge of the people serving you then you simply must try Ember. Modern small plates inspired by barbecue culture to create barbecue tapas. T is place gets a 10 out of 10 from me.
To fi nd out more or make a reservation, visit
www.restaurantember.com -
This visit was booked anonymously and the food and drink was paid for by the writer
ALL THINGS BUSINESS
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