The Plum + Spilt Milk restaurant is in the Great Northern Hotel in the heart of King’s Cross and headed up by acclaimed chef Mark Sergeant. The restaurant is beautifully designed and creates a relaxed but sophisticated atmosphere.
Before our meal we sampled a couple of pre-dinner cocktails in the GNH Bar, including The Spilt Milk, a vanilla infused vodka based drink with a dash of irish cream, cocoa blanc and homemade chocolate syrup, and an Oriental Express, with dry martini, Stolichnaya vodka, red chilli and lychee. The bar clearly understood how to produce a high quality cocktail and we thoroughly enjoyed them.
With our meal we enjoyed a bottle of Cantina Colli Euganei SCA Prosecco, we started off with Yorkshire pudding with roast garlic. An unusual appetiser, it was a creative and unusually delicious take on a classic British staple.
“Mark has created something rather special, something well worth a visit.”
For my starter I chose sardines and tomatoes on toast. Another seemingly simple dish, this course was beautifully presented. My partner enjoyed a more complex but equally delicious dish of roast beets with walnuts and cashel blue salad. The beet slices in this dish were particularly note worthy and thoroughly enjoyable.
For my main course we chose roast whole Goosnargh chicken with bread sauce, caramelised garlic, and roasted Cornish potatoes. Created to serve two people, this dish was another sophisticated take on a classic British dish. The roasted potatoes were very impressive and the chicken cooked to perfection, another success. We also ordered a side of creamed spinach but requested the dish without cream, which they kindly delivered.
Mark has created something rather special, something well worth a visit.
The Bill: £55
