Something has to be said when it comes to quality steak and none of us can honestly resist its temptation. Even the vegetarians secretly drool at the sight of it. Rich, satisfying, smokey, salty, pockets of melt-in-the-mouth fat and an array of condiments to serve alongside. There are so many reasons why steak is one of my favourite things to eat and Gillray’s Steakhouse & Bar does it all the justice it deserves.
We started our evening meal in the gorgeous bar. I couldn’t resist the Gillray’s take on the classic espresso martini. Creamy, bitter and very easy to drink.
An appetiser arrived in form of something I really wasn’t expecting, but which paid off spectacularly. A large and perfectly cooked golden Yorkshire pudding which was so light and fluffy. It was served with a little pot filled with a horseradish cream which delicious for dipping. If they ever offer unlimited bubbles and a Yorkshire pudding evening – I’m coming.
Next up was a very generous helping of some very good oysters. These beauties hailed from Cornwall and tasted as if they were just plucked from the sea – fantastic given the journey they’ve made. A small pot of Champagne & shallot dressing was on hand to garnish, as well as a bottle of Tabasco sauce and a glass of Champagne to wash them down with – obviously.
The only time I’ve had a whole poached pear when in a restaurant has always been for dessert, so it was interesting to see it as a starter – but yet again it worked so well. I didn’t want to overfill with the plan of eating a gargantuan steak shortly and so this was exactly what I was looking for. This lovely pear had been poached in Chapel Down red wine and was served with whipped English Stilton and a toasted pecan nut dressing. Such a lovely dish.
The star of course was the meat. A very large and very succulent 600g T-Bone steak. All the meat here is 35 day dry aged Aberdeen Angus beef which has been hand selected from some of Britons finest farms by O’Shea’s Butchers. Ours had a lovely depth of flavour and some good charred bark to the edges. The huge slab of meat was then served with bone Marrow and some sweet confit vine cherry tomatoes which come as standard.
If 600g of beef wasn’t already enough, I topped the steak off with a generous topping of succulent grilled king prawns and a side of pan tossed kale with chilli and garlic.
We finished up on what was possibly one of my favourite desserts of the year and well worth returning for alone. The Gillray’s traditional sherry trifle is made for two to share (or on your own if you’re really hungry) and uses juicy ‘Tiptree’ fruits to make it. Layers of sponge, fruits, jelly, cream and a very generous helping of Sherry which is poured table-side – the rest left for you to sip on whilst enjoying this magnificent British dessert.
I had a lovely evening at Gillray’s Steakhouse & Bar and after hearing all about it from friends – I’m so glad it lived up to its hype. Quality steaks, epic desserts and flavour combinations which aren’t always expected – but very much welcomed. From that Yorkshire pudding canapé, right through to a classic trifle which has been brought back into the 21st century – there are so many reasons to visit this fantastic British restaurant.