Walking into Western Laundry reminded me of some of the restaurants in Sydney. Gorgeous windows, long table set up and chalk board back drop creates a very stylish and cosy restaurant. We were sat at the bar which overlooks the kitchen, as you well know, I love to watch the kitchen action.
The owner Jeremy greeted us on arrival with a glass of Champagne which was the perfect welcome, the fact that he was there leading the team and enjoying the busy service I felt was special. As companies grow I find it rare that the owners are actually on site. Jeremy’s passion was clear, he was excited about the daily menu and our experience which was a touch.
The restaurant has a well-stocked wine cellar, of low intervention wines, which you are encouraged to venture into to choose your wine. At the back sits a cool private dining room, which, of course, I already want to book! Bring on my birthday dinner.
Eating out to me provides endless inspiration, I love seeing what trends are landing and getting fun ideas to take away and, after last night I am excited to get back in the kitchen. I definitely want to try the pigs head croquettes as a canapé and the combination of mint and the stracciatella is a dish I am definitely going to develop onto our menus.
The menu was exciting, choosing between the hake with monks beard and the fideo pasta was a tough choice. Our great waitress Holly was informative and able to help us decide on what would go best with our other dishes and chosen wine.
Waking up this morning, I cannot wait to go back. These boys are cool, they are great cooks and their passion is clear to see from the food. Definitely check it out, make a booking as you’ll be hard pushed to get a table without.
What we ate:
Pigs Head Croquettes
Stracciatella, Raw Artichoke & Mint
Gnudi, Chard, Olives and Parmesan
Braised Salt Cod & Mussel Fideo Pasta