The Palomar brings you modern day food from Jerusalem. This modern take on Israels capital, adds influences from Spain and North Africa to delight those in London. Based off Shaftesbury Avenue in the theater heartland, The Palomar and their 16 seater bar bring great interaction and even singing and partying to their guests.
I had done some research before venturing in and knew about all the lovely dishes and especially their famous Kubaneh bread. Besides this; I was a blank slate and went about deciphering the menu. The menu is relatively straight forward and the waiter recommended that we share our dishes (which we always do).
On the menu, they have five different sections and the recommendation is to choose a dish, at least, from each one. The sections are titled: Rip & Dip, Raw. Cured. Chopped, Stove. Josper. Plancha, The bit on the Side and Sweets.
Here is what we got from each section:
Rip & Dip: Kubaneh Yemeni pot baked bread served with tahini & velvet tomatoes
Raw. Cured. Chopped: Beef Tataki Damaskus gate style - crispy Jerusalem bagel, tahini & spicy tomatoes
Stove. Josper. Plancha: Octo-hummous josperised octopus, chickpea msabacha & burnt aubergine
Siske Pork Belly with Ras el Hanout, dried apricot, glazed carrot & celeriac cream
The bit on the side: Josperised Aubergine feta emulsion, tomato, fresh oregano, crispy shallots & pine nuts
Sweets: Jerusalem Mess labneh mousse, almond crumble, strawberries, lemon cream, elderflower, & apple jelly & fresh sorrel (for two)
An important element of The Palomar is the instruments they use to cook their food. What I mean by this, is their use of the Josper or Plancha. A Josper is a combination of a grill and oven in a single machine and its aim and use is for keeping in moisture and high temperatures. Think of it as an indoor barbecue.
The same also goes for the plancha, which again has its benefits over a barbecue in the sense that it reaches the desired temperature a lot quicker.
These two cooking machines and methods are used for the Octopus and Aubergine. These two dishes, especially the Aubergine were delightful. The aubergine was cooked and blended with a feta emulsion to give a creamy texture. The charred element of the aubergine gave the dish a warmth and bite that made you want more. With the crispy onions on top, this crunch was very welcome. A delightful, elegant dish, which at £7 is one I will go back for. For any Iranians out there, it is quite similar to Mirza Ghasemi.
The beef tataki was tasty but just did not stand out among the rest of the food. The raw beef was encased on a crispy shell of bagel (check out the pic above) and put into a bowl of tahini. Now, I do love tahini and the more of this the better, but this beef tataki was just okay and not that great. (SORRY). I think I could have ordered better. My bad.
The final Sweets, the Jerusalem Mess was a great surprise. The moose, the crumble and the sorrel were all so good. The crunch, the cold, the freshness and the sweetness most importantly made me absolutely stuffed.
The slight fusion, the flavours from the middle east and the dishes to match the buzz. The Palomar is a great addition to the London restaurant scene and gives you a new cuisine to explore and love. Thank you good people, I will see you soon. As always catch me on my blog- thanks Weebly