PFR Archives Tapas


Malt Supper Club - Fish Cakes

Malt Supper Club – 15 Sep 2016

The Malt Supper Club is a late night supper venue serving food into the early hours of the morning (3am). Available for private functions, hens night and the like the venue has several private rooms, booths, a large open space that can accommodate a dance floor or a long table degustation, as well as an upstairs area. Aimed at a mature clientele, the venue has an interesting feel from a bygone era but still maintaining a link to the present day as seen via the many sleek bars.

A new chef straight from the UK, Stephen Rowe, has 35yrs of experience and was waiting to try his new creations on us. The night featured 5 dishes over the course of the night, including drinks. First off was bruschetta and this had loads of crunch but it was the caramelised balsamic vinegar which stole the show with lovely sweet tones to compliment the creamy feta, red onion, tomato and basil. Next was golden brown arancini balls filled with soft risotto and gooey stringy cheese and delicious shredded pork. Twice cooked pork belly with a delicious apple jus was the next dish presenting tender flesh, crunchy perfectly salted crackling and thin crispy root vegetable chips. The fourth dish was fish cakes but these weren’t ordinary. A golden brown crunchy crumb encasing smoked cod without being too fishy, the dash of lemon and creamy pea puree were perfect partners to this dish. Lastly, we finished with a thin crunchy tempura batter encasing goat’s cheese, though a tad too salty for my liking. However, the honey orange blossom was a stroke of genius and paired perfectly with the goat’s cheese.

The tapas items available may look simplistic but have been taken to a new level without the pretentiousness. There’s a range of alcoholic drinks to choose from and we were well looked after by the staff. The food is delicious and not short on flavour, subtlety crafted dishes to enjoy late in the night or early hours with friends for company.


The Standard - Passion Parfait

The Standard – 27 Nov 2015

The Standard offers an open spaced venue and a garden out the back to enjoy an alcoholic beverage or too and munch on some dishes from their tapas menu. I chose the garlic clams which were tasty and thoroughly enjoyed in a delicious rich creamy sauce with garlic and chives. The toasted sourdough slices were used to mop up the sauce from the clam shells and then I proceeded to clean the dish. Then it was on to dessert and I settled on the passion parfait with lychees which was a stunning dish. The flavour of the passiionfruit comes through in the smooth light parfait but without the sweetness, just melting in your mouth. The dehydrated lychees carry all the flavour but without the sharp sweetness from the fresh version. I particularly enjoyed this element and it pairs perfectly with the parfait presenting delicious summer flavours. The gel carries more lychee flavour, moistness, and a slight burst of sweetness but is well controlled. The caramelised glass shards add a touch of richness via the sesame seeds and all elements tie together in producing an excellent finish to the meal.