Seasonal locally sourced ingredients served in a simple but contemporary way.
Tailend restaurant in St Andrews does not stop surprising me. On our previous visit, we were comparing the taste of the same dishes paired with either beer or wine at Battle of Booze. The event was hosted by Archie & Christina from Luvians Bottle Shop who know absolutely everything about world of alcohol. This time we were asked to sample their new Chef’s Table Menu, inspired by Emmy-nominated Netflix docuseries ‘Chef’s Table’ featuring the most renowned chefs in the world.
I am a huge fan of Chef’s Table and I was intrigued by what I was going to see on my plate.
The Chef’s Table Menu consists of a 5 course tasting menu created by the head chef, using seasonal ingredients in each dish, alongside a beautiful flight to perfectly match each course designed by Luvians Bottleshop.
We started with MACKEREL TARTARE, OYSTER CREAM, APPLE & CIDER GRANITA paired with ‘FIZZ & BITTERS’ FRISANT
A light starter with a lovely combination of fresh diced raw mackerel, fresh herbs and a cider granita which was a very sophisticated take on of the most sustainable seafood. Mackerel is sometimes called a “poor man’s fish” and despite its inexpensive price, is among the most nutrient dense foods on the planet, packed with protein and high-quality fat. I’ve never tried oyster cream before and as I found out later, oyster cream is just a cream cooked with oysters. During that process, the cream takes on the flavour of the oysters and some earthy notes.
Fizz Bitters Frisant combined Angostura Bitters and Jean Claude Mas Piquepoul de Pinet Frisant. I thought that was a genius mix, lightly fruity and refreshing bitter orange flavour of the drink was really complementing the dish.
As I mentioned, Tailend constantly surprises. When you book Chef’s Menu at Tailend be prepared for 2 extra dishes. We received deliciously creamy pea & crab veloute and crunchy arancini balls.
CRAB & PEA VELOUTE
SMOKED HADDOCK ARANCINI
SEA TROUT SASHIMI, WASABI MAYO, PICKLED SAMPHIRE, RADISH & YUZU PEARLS with SPECOGNA PINOT GRIGIO
Sweeter than salmon whilst being lean and rich in taste, trout seems like the perfect choice for sashimi. Wasabi and pickled samphire packed a gentle flavour punch in this elegant seafood dish. Each yuzu pearl was bursting in my mouth adding a distinctive citrusy flavour in between lime and mandarin.
The Specogna Pinot Grigio had a soft pink colour and lovely fresh, floral aromas with a hint of apples, pears and elderflower.
PAN ROASTED MONKFISH, CARROT, SMOKED PORK BELLY & LEMON THYME BEURRE BLANC with PLANETA CERASUOLO
Monkfish is my favourite fish. This unappetizing, freaky-looking fish was once deemed to be too ugly to be put on display in fishmongers and many people were put off by its appearance. I love monkfish for its unique, firm-texture and meatiness, a sweet but delicate flavour.
Monkfish goes particularly well with pork, due to the meat’s natural saltiness. I absolutely loved the pan roasted monkfish served with smoked pork belly and I thought it was a divine combination.
I think that the Planeta Cerasulo was the perfect choice for the dish. Very vibrant, distinctive and fruity with notes of strawberries, cherries, dry fig and raisins
FISH & CHIPS with DR LOOSEN SPARKLING RIESLING
Ingredient quality is the main attribute to any dish. At Tailend, all of their fish is supplied by themselves and ethically caught by MSC Registered Boats from the North Sea.
Tailend’s traditional fish & chips is everything you could hope for from a fish supper: perfectly battered and fried freshly caught haddock, served with tangy tartare sauce, just-right chunky chips and a zesty lemon wedge.
For the super hungry, there is an unlimited supply of chips, so guaranteed you will always have enough to eat.
Bubbles always go well with battered fish. Dr Loosen had a nice refreshingly crisp taste that cooled the palate.
CHOCOLATE GANACHE, GREEN TEA MERINGUE, BLOOD ORANGE with BANYULS, FRANCE 2008
The chocolate ganache had a deep rich chocolate flavour and very smooth consistency. The meringues were flavoured with matcha green tea powder and were sweet and crunchy. I was quite surprised that the unique flavour combination of dark chocolate, blood orange and green matcha would go extremely well together. I’ve even come across a study that shows that dark chocolate and green tea could be the ideal combination to tackle that mid-afternoon slump. (source)
With Deep colour and a chocolaty taste, Banyuls seems like a natural choice to be paired with Chocolte ganache.
It’s obvious that creating new food concepts are very enjoyable parts of running the Tailend restaurant. The quality and variety of ingredients, utilising local produce and eating seasonally, reflect in the delicious dishes that we sampled.
Using seasonal ingredients is one of the hottest trends in the restaurant and more and more places are offering seasonal menus. Eating seasonally means you’re eating fresh ingredients and it has health benefits too. Foods in season contain the nutrients, minerals and trace elements that our bodies need at particular times of the year.
If you are looking for simple, delicious seasonal flavours, Tailend’s Chef’s Menu is the perfect choice.
Chefs Menu is available every Saturday night from 8pm. They require a minimum of 24 hour notice when booking this menu, so please call 01334 474070 or email firstname.lastname@example.org for any further questions or to book.
Tailend St Andrews
Take Away & Restaurant
11.30am – 10,00pm
10.00am – 5.00pm
10.00am – 8.30pm