It’s time for another round of food porny goodness. This time, I’m bringing you a little diamond from the Jewellery Quarter. See what I did there? I know, I know. The Drop Forge is tucked away just off Vyse Street, one of the main thruways in the area. I instantly liked the vibe of it when I walked in. A mix of old and new Jewellery Quarter, the restaurant cum bar and conference centre is housed over 2 floors in an old brick building but is thoroughly modern. By modern, I don’t mean pretentious or cold. The decor features a mix of wood, brick, steel and cozy soft furnishings with clean lines. The inviting atmosphere is made even better by stellar service.
The Drop Forge’s menu is loaded with simple, honest bistro style food that is gorgeously cooked and well presented (no irrelevant pieces of lettuce tucked on the side or your plate!). The photo above contains the soup of the day: chickpea, carrot and cumin. I ate every bit of it. If I was at home I would have licked the bowl, but I guess my fellow diners wouldn’t have appreciated that :(.
For a main course, G chose 12-hour free-range roasted pork with fondant potato and sprouting broccoli. Of course I had a taste…or two…or three. I lost count. The meat was tender, well-seasoned and juicy. It well should have been after 12 hours!
My main course was the smoked salmon & prawn fishcake with creamed leeks & poached egg. The egg is really a perfect food. I didn’t start eating poached ones until I met G. Man, was I missing out. The creaminess of the yolk added a nice textural contrast to crisp coating of the fishcake and the slippery leeks. Perfection.
G ordered the rhubarb crumble, which was accompanied by vanilla ice cream. Standard fare, but done very well.
My dessert was so hard to photograph! Nevermind, it was much easier to eat. This chocolate brownie sundae came with honeycomb pieces! Gaaaaah, I love those. The bottom was stuffed with warm brownies and chocolate sauce, with chocolate ice cream on top and crunchy honeycomb sprinkled throughout. Here’s how I showed my satisfaction with this dish…and all the other ones too:
Well done, Drop Forge. I’ll be back on a warm day to dine al fresco.
Next week I’ll have some good eats from Edinburgh. Laters!