Bob Bob Ricard
Bob Bob Ricard
Michael Franke
Time Out rating:
<strong>Rating: </strong>4/5
User ratings:
<strong>Rating: </strong>4/5
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Time Out says
Wed Jul 25 2012
Opulently furnished with eccentric flourishes, Bob Bob Ricard looks like a sparkly makeover of the Orient Express. It’s expensively fitted out with intimate booths, leather banquettes, chandeliers and shiny brass fittings. For bling appeal, there are quirky champagne call-buttons and sockets for electric toasters by each table.
The menu defies description; take your pick from Kellogg’s cornflakes and breakfast fry-ups, to all-day Russian specialities – caviar, chicken kiev, pickled herrings and seriously icy top-end vodkas. There are also sumptuous English afternoon teas, American diner classics, and nods to French bistro favourites. Cooking is anything but frivolous; chefs know their business and consistently deliver the goods, as does the service team.
On recent visits, we’ve been impressed by the simplicity of grilled sea bass fillets, the decadence of stuffed little dumplings filled with porcini mushrooms, the crisp bite of french fries, and the succulence of spiced baby chicken partnered with crunchy coleslaw.
Desserts are showy affairs: a marvellous makeover of eton mess emerged as a powder-pink meringue globe filled with strawberry sorbet, berries and whipped cream. The imaginative cocktails – pink-hued rhubarb gin and tonic, and lemon sherbet punch – provide nursery flavours with a grown-up twist.
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