Cost per head: £55
You can book this restaurant online here.
Patterson's is tucked away off Regent Street in a quaint little street - you wouldn't know it was there unless you knew it was there (so to speak). A family run restaurant since 2003, Patterson's is very grown up, seating around 80 in a smallish dining room, with a big fish tank to greet you on arrival.
Service is excellent - smart, efficient, no nonsense.
Food is good but not great. Portions are on the small side although presentation is exquisite. My cod starter was ok but nothing special, a nice piece of cod served on a single flaccid ravioli, covered in cream. My main course of poached salmon was much better, a thick piece of fish with a good dollop of mash and a lobster hotpot on the side, which I wasn't sure was for drinking or pouring (I poured, which worked for me).
Prices are steep, especially in today's economy - £15 for the starters, £20 for the main courses and £10 for puddings. We had a good bottle of house white (pinot grigio), good value at £25.
Overall, good but not as exciting as I had hoped for.
I've included the full current menu here (courtesy of Patterson's)
FIRST COURSE
LANGOUSTINE AND SEARED SCALLOP IN A CARROT AND SWEET WINE VELOUTE WITH PAYSANNE OF VEGETABLES
ROASTED COD ON A RED CABBAGE AND PANCETTA CONFIT RAVIOLI WITH A JUNIPER BUTTER CREAM SAUCE
BARBECUED AND LIGHTLY SMOKED QUAIL WITH ROASTED BEETROOT AND POMEGRANATE SALSA
CARPACCIO OF “OAKLEIGH RANCH” WAGYU BEEF WITH TRUFFLED SWEET POTATO, MUSHROOM TEA AND WATER CHESTNUT (SUPPLEMENT £3.00)
MARBLED FOIE GRAS TERRINE FLAVOURED WITH 12 YEAR OLD BALSAMIC, ALMOND PUREE AND COUNTRY BREAD (SUPPLEMENT £3.00)
BUTTERNUT SQUASH RISOTTO WITH PARMESAN CRISP AND MILK FROTH
SECOND COURSE
ROAST SEA BASS WITH OLIVE TAPENADE, CONFIT OF LEEKS AND HERBS, SAFFRON POTATOES AND SAUCE VIERGE
POACHED SALMON WITH LOBSTER POTATOES AND LOBSTER HOTPOT
FISH OF THE DAY
CANON OF LAMB, CURRIED CRAB MOUSSE AND HERB CRUSTED LAMB SAUSAGE WITH GREEN PUY LENTILS IN RED WINE JUS
LOIN OF VENISON INFUSED IN BRANDY, POTATO BOLOGNAISE, SALSIFY PUREE AND PEAR POACHED IN RED AND WHITE WINE
TRIO OF PORK
BRAISED PORK CHEEK, PRESSED SAVOY CABBAGE AND HAM HOCK TERRINE, PIG TROTTER STUFFED WITH BLACK PUDDING
ROOT VEGETABLE, TRUFFLE AND WILD MUSHROOM TART WITH RED WINE BUTTER SAUCE, RED CHICORY AND FRISEE SALAD
PUDDING
CHOCOLATE MEDLEY
RUM AND WHITE CHOCOLATE SORBET, MILK CHOCOLATE DOME, DARK CHOCOLATE SAVARIN, ORANGE CHOCOLATE CRÈME BRULEE
BRILLAT SAVARIN AND VANILLA CHEESECAKE GLAZED WITH ITALIAN MERINGUE SERVED WITH WARM GRAND MARNIER AND ORANGE
CHESTNUT MONT- BLANC
PRUNE AND ALMOND TART WITH CRUNCHY AMARETTO ICE CREAM
SELECTION OF SORBETS AND ICE CREAMS
LA FROMAGERIE CHEESE PLATE(SUPPLEMENT £3.00)
FIRST COURSE
£15
SECOND COURSE
£20
PUDDING
£10
You can book this restaurant online here.
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