All reader reviews by Maugan
So, the point of Bacchus is twofold: high-end dining 'in trainers', and 'sous-vide' food- food cooked slowly that's meant to aid texture and flavour.
Well it is laid back and welcoming although I'd like to see a former East-End pub to keep at least an echo of the heritage. The decor is a little uninspiring, but overall the feel is relaxed.
The food is in the Fat Duck, El Bulli style- lots of foams & lots of blades of sauce painted onto the dishes. Some of the combinations work and some don't. For me the sous-vide style leaves me wanting the food to be cooked more. All the fish and meat seems raw, but without the flavour or succulence of sushi or good, slow-roasted cuts of meat.
It's ok, but there are a lot of places better for the price.
Friday, August 24, 2007
Food 5 | Service 5 | Atmosphere 5 | Value for money 4