* Kirsty and I were invited to The Esslemont for this wonderful evening in return for our honest review of the night. All opinions and pictures are our own *
ABOUT THE ESSLEMONT
The Esslemont wasn’t always a fine dining restaurant, it actually has a lot of history behind it. The large building is situation on Union Street and actually used to be a very popular department store called Esslemont & MacIntosh. Some readers may remember picking up school uniform from there! Sadly after 134 years of trading Esslemont & MacIntosh closed its doors and the building was opened up to a whole new world of potential.
The interior however, still gives a subtle nod to the history of the building. It’s mix of traditional meets modern gives such a sophisticated and romantic setting; lots of dark blues, golds and slightly dimmed lighting. You can’t forget about the mannequins in the windows, elegantly showing suits being tailored.
AN EVENING AT THE ESSLEMONT
The evening consisted of 6 courses paired with wines from Corney and Barrow, which were chosen by The Esslemont General Manager, and were presented by Sommelier Gordon Davidson. With every beautifully presented dish that came out, Gordon spoke us through the different notes of the wine and why it went with each dish so perfectly.
I must admit, I’m not a huge White or Rose wine kind of drinker. I don’t often have wine at all but it would usually be a Red that I opt for so, I was a little nervous. Everything I tried was well balanced with the food however, I’m still not completely sold on dessert wines.
THE FOOD
I was really excited to see the variety of fish dishes I was going to sink my teeth into as I don’t often order fish when I go out.
Course One – SEA BASS CEVICHE paired with Freeda Rose, Cecilia Beretta
Course Two – MINI NORTH ATLANTIC FISH CAKE, GIN CURED SALMON, BUCKWHEAT BLINI, SELLFISH BISQUE paired with Piepoul de Pinet, Domaine Morin Langaran
Course Three – SEARED KING SCALLOPS, ORIENTAL SPICED PORK BELLY, BLACK PUDDING BON BON, PICKLED APPLE, SCALLOP VELOUTE paired with ‘GAM’ Beaujolais-Villages, Domaine Lauthuliere-Gravallon
Course Four – YUZU SORBET
Course Five – SUNBLUSHED TOMATO & HERB CRUSTED HALIBUT, SQUID INK & PARMESAN GNOCCHI, VEGETABLE RIBBONS, CARROT & ORANGE PUREE, BULL & ALMOND PESTO paired with Egy Kis Dry Furmit, Barta Winery
Course Six – LEMON VERBENA PANNA COTTA, BLACKBERRY SORBET, GINGER TUILLE, BURNT MARSHMALLOW paired with Noan La Tunella, Colli Orientali del Friuli
FINAL THOUGHTS
Whilst everything was completely heavenly, Course Three has got to have been my favourite! The balance of perfectly cooked King Scallops, super crisp Pork Belly and the rich denseness of the Black Pudding bon bons – all washed down with an incredible glass of red… what is there not to love?!
As a side note – our service was wonderful too. Each and every server was attentive and dedicated to making sure that the night ran smoothly. We even got to meet the chefs and had a chance to ask them some foodie questions too. The whole night really was a 10/10.
Keep up to date with The Esslemonts next Menu Tasting in November through their; Website and Instagram (Click for the links)
Want some more foodie reading? Why not check out the restaurant situation right above The Esslemont; Mac’s Pizzeria
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