“Technically there is no wine with this course, but I could just pour you both another glass of that Riesling you loved so much. Would you like some more?”
Two unsolicited sentences and some pouring was all it took for our young sommelier to capture the spirit of The Square – the generosity of it, the eagerness to please.
I’d expected no wine with the immaculate cheesecake in front of me. Why would I? The menu – helpfully propped up on the table in front of us – made it clear there wasn’t any and I was perfectly happy with that. Being the second to last course of an incredible tasting menu, I’d had a skinful already and was very content.
But customers being “very content” doesn’t seem to fit in with the ethos of The Square, or at least not the one that prevailed on the night of our visit. Mere satisfaction didn’t seem to cut it. If I’d told one of our waiters I was only happy, presumably they’d have gone into the back and self-flagellated to repent their failures.
Everyone appeared determined to go above and beyond; to exceed even the highest expectations. It made for a magnificent evening.*
The effort I’ve alluded to was clear right from the off when a vast array of nibbles on the theme of taramasalata arrived. A lot of top restaurants make little attempt to cater for allergies at this stage, either shrugging their shoulders at the appalling notion of providing a dairy free substitute for my wife (I’m looking at you, Hibiscus) or trotting out a hastily assembled, inevitably rubbish raw salad.
But the tempura veg The Square offered up was supreme; the truffle-based dip they delivered probably better than mine. It was a very good start.
We moved on to some excellent house-made breads and then through to the tasting menu proper, where even an opposition MP would struggle to pick fault with the dishes. Tiny pickled Japanese mushrooms, an unexpected accompaniment to the cured fillet of beef and utterly delectable, were the first bit to blow my mind. They were surpassed two courses later by one of the restaurant’s most famous dishes, a luscious lasagne of crab with a cappuccino of shellfish and champagne foam. The cylinder of perfect pasta and sweet crab almost seemed to float in the texturally ethereal sauce, buttery rich and intensely flavoured. I didn’t want my eating of it to ever end.
Better yet was still to come. You don’t really expect the simplest dishes featuring familiar and ordinary ingredients to be the most dazzling, but that was the case with the saddle of lamb. It was a basic Sunday roast risen to heights of hypobaropathy by an exquisite piece of meat and spherified golden mint sauce, which literally burst with flavour.
“I never knew lamb could taste this good,” said my wife. Neither did I.
By the time the desserts were set to arrive we were positively giddy. Everything had been so wonderful and then the sommelier rocked up and offered us another glass of what was probably our favourite wine so far. Joy doesn’t begin to describe it.
Brillat-Savarin cheesecake is another Square signature and it was easy to see why. Simple and brilliant had been the kitchen’s hallmarks all night and this bore them both. Vanilla soufflé with rhubarb ripple ice cream, the next and final dish of the evening, did the same job and more. I adore soufflés and had eaten a stunning passion fruit version at The Ledbury two days earlier. This was better.
My wife had been able to eat most of the courses, some with the odd tweak, but where complete replacements were needed no half measures were taken. Instead of the crab she got a beautiful lobster dish, which was £10 more expensive on the a la carte. Instead of the Wigmore cheese she got breast of barbary duck with a tarte fine of caramelised endive, new season’s turnips and cherries – also superb. For pudding she had a celebration of strawberries with meringue followed by something magical involving spheres of Alphonso mango.
When I asked at the end how she felt the restaurant had done catering for her dietary requirements her verdict was simple: “They win.” Being able to eat all the petits fours – delightfully fun lollies of coated fruit, jellies and swiss roll, and malted chocolates, an extra box of which was given to us to take home – was the icing on the cake.
Here’s the menu I ate in full. The wine matching was top notch, but I think by now that probably goes without saying.
Roulade of Octopus with a Citrus Vinaigrette, Taramasalata and Mussel Beignets
Côtes de Provence, Symphonie, 2010, Château Sainte, Marguerite Cru Classé, Provence, France
Cured Fillet of Aged Beef with Tête de Moine, Tardivo, Grilled Potatoes, Scorched Onion and Truffle
Crozes-Hermitage Blanc, 2010, Champ Morel, Rhône, France
Roast Isle of Orkney Scallops with White Asparagus, New Season’s Cepes and Parmesan
Pinot Blanc “Mise du Printemps” 2010, Josmeyer, Alsace, France
Lasagne of Dorset Crab with a Cappuccino of Shellfish and Champagne Foam
Savigny les Beaune, 2009, Simon Bize, Burgundy, France
Sauté of John Dory with Turnip Tops, Snails, Morels, Peas and Parmesan
Chorey-Les-Beaune, Domaine Maillard, 2008, Burgundy, France
Herb Crusted Saddle of Spring Lamb with a Purée of Peas, Asparagus and Mint
Carignano Del Sulcis Riserva Rocca Rubia 2008, Santadi, Sardinia, Italy
Wigmore with Truffle Honey and Rhubarb
Riesling Spätlese Zeltinger Schlossberg 2009, Selbach-Oster, Mosel, Germany
Brillat-Savarin Cheesecake with New Season’s English Strawberries
Vanilla Soufflé with Rhubarb Ripple Ice Cream
Roussillière Doux, Vin de France MMX, Yves Cuilleron
Having booked the meal at The Square several months in advance, I was interested to see chef Phil Howard on this year’s Great British Menu and get a (no doubt heavily-edited) glimpse into what he and his food are all about beforehand. Throughout the programmes I was glad to see that while other competitors were obsessing over new techniques and trying to do something different, his main priority seemed to be ensuring the food tasted damn good.
And that’s exactly what I got at his restaurant. There were no real gimmicks, no attempts to do anything ‘ground-breaking’. It was just fabulous, assured cooking from a team confident and mature enough to stick with what they know best. The waiting staff more than lived up to the food.
In the final episode of GBM, which was still on air when we arrived at The Square, Phil stated that the business he works in is all about pleasing people. I’m sure after all these years at the top I don’t need to tell a lot of you this, but he’s bloody good at his job.
Dining Room: 3.5/5
Overall score: 95/100 (Brilliant – Worth a Special Trip)
*Interestingly the serving team at The Square apparently had quite a poor reputation until a few years ago. On this occasion they were about as good as it gets.