April 2012 The Malmaison

So far Scousetro Club has been a huge success, after two fantastic meals at Lunya and Academy restaurant, I’m very pleased to announce that the meal for March will be hosted by The Malmaison. Sitting amongst Liverpool’s historic waterfront, The Malmaison Liverpool is a chic modern hotel, with excellent brasserie and luxurious rooms. The food at The Mal is centred around the very best of local produce,  prepared by the head chef Adam Townsley.

The menu is below

Review

This months Scousetro was a good night, hosted by The Mal and taking place in one of their private function rooms. For the first time at a Scousetro club meal we all sat round one large table, a bit like a giant board room. The Mal’s staff had made a great effort, the room looked excellent and it made for a lovely atmosphere.

Our first course proved to be the most popular of the night, sweet perfectly cooked scallops with a delicious risotto. It was a great start to the evening, a dish enjoyed by all and would hopefully set the tone for the rest of the courses.

Second course was homemade black pudding with smoked apple purée and sauce grabiche. This was the dish I was most looking forward to, I love a bit of black pudding and I was hoping for something special. The dish came out reeking of smoke, it boded well for the course as the smell wafted around the room. Unfortunately the flavours didn’t quite live up to the aromas, with the sauce and pudding lacking the the required flavour, a heavier dose of spice to the black pudding would have really lifted what was a reasonable dish.

Braised hogget, our main course, was full of flavour soft, tender and sweet, a touch over seasoned for my tastes but very well done. I was nice to have a slightly different meat than the usual suspects. The melt in the mouth bone marrow in the accompanying sauce punctuated the dish with delicate melting flavours. A greater amount of fennel would have brought a better balance to the dish, but we were all very happy with our mains.

Dessert consisted of a soft pistachio fondant, with sweet almost marzipan like texture, it was very good and the melted chocolate at the bottom of it made it all the better. It came with a white chocolate sorbet that was nice, but very sweet. Every time in my life when I’ve had sorbet I’ve always wished for ice cream, a good dose of animal fat to wrap everything up on your pallet is generally a good thing. Thus, although I did like the sorbet I think an ice cream would have lifted this dish.

On the whole the meal was well received, the the Scousetro Clubbers enjoyed the food served to them, the atmosphere was relaxed and friendly. I was disappointed, however, to find all our meal dishes on the main brasserie menu. The aim of Scousetro Club is to provide different food and I feel that the Malmaison didn’t embrace this to the full extent.

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