Onin.London Visit The Mitre

What does 750k refurbishment look like? Well head over to The Mitre Pub and you will find out.

On arrival we were greeted with a warm welcome & taken to our seats, the restaurant area was on a risen part of the pub which over looked the whole place. I found this to be a nice touch as we were able to take in the whole vibe of the establishment. A glass of Picpoul and Sauvignon Blanc was on order. While we were sipping our wines, the server explained the menu & we went with their preferred choices which certainly made choosing a lot easier.

The starters we chose were the sticky char siu pork crumpet which was visually appetising & was mouth watering. Such a great way to serve a crumpet. We also had the classic flavours of grilled king scallops with black pudding, cauliflower purée & samphire which was presented beautifully on scallop shell. Being greedy we also decided to order an extra starter due to being intrigued by it. This was the oxtail tartelette with peas, chorizo & a horseradish mash all flavours. The rich deep flavours left us wanting more. This would be even better if there was a main size. After the starters it was definitely time for another glass of wine each.

Looking around the venue it was busy for a Wednesday. We would recommend booking.

Time for the mains. The robata grilled Scottish 9oz rib-eye steakwas cooked to perfect medium rare. The smokiness this cooking method adds enhances the flavour profile. Of course we had to go with a side of chips for this. We also had the braised rabbit truffle pappardelle, wild mushrooms & aged Parmesan. If you’re a lover of truffle, this dish is for you.

After all this food you would think we wouldn’t have room for dessert… but we did! We chose The Mitre’s take on a black forest. A chocolate tart fill with chocolate mousse with a homemade cherry sorbet which paired well. On a cold night you want an apple pie or why not an apple pie cheesecake. The warmness and comfortable feeling of eating a warm apple pie with the creamy texture of cheesecake was the combination I didn’t know we needed. Dessert was all finished off with a glass of port.

The Head Chef Pat and his team know how to please all the mouth buds while staff at The Mitre are all friendly and professional. We cannot wait to come back and experience the hospitality we received here. Definitely a 10 out of 10!