Matt and Cat\'s Isle of Wight Eating Out Guide
Burns Night Supper at The OTTO Club, Ryde Burns Night Supper at The OTTO Club, Ryde
We’ve already enjoyed the fruits of the mixologist’s skill at The OTTO Club, Ryde’s newest (and only?) members club. Last week we popped in... Burns Night Supper at The OTTO Club, Ryde

We’ve already enjoyed the fruits of the mixologist’s skill at The OTTO Club, Ryde’s newest (and only?) members club. Last week we popped in for the Burns Night supper crafted by head chef; Jack Blumenthal, who demonstrated his special culinary expertise.

Quail Scotch egg with mustard mayo

Quail Scotch egg with mustard mayo

Having experienced a hardcore Burns Night supper elsewhere, we were #SorryNotSorry that our meal didn’t include bagpipes or the traditional address to the haggis.

Releasing our rolled linen napkins from their tartan ribbons, we began our four course meal with these dainty Scotch quail eggs. Perfectly done, with soft centres and hot sausagey insulation, coated with regulation breadcrumbs – a tasty start to the meal.

Scottish salmon gravadlax, with cucumber pickle and dill mustard mayonnaise, toasted soda bread

Scottish salmon gravadlax, with cucumber pickle and dill mustard mayonnaise, toasted soda bread

Continuing the Caledonian theme, we both chose Scottish salmon gravadlax for our next course. The surprisingly chunky jewel-like meat was melt-in-the-mouth scrumptious. The accompanying cucumber pickle and dill mustard mayonnaise injected flavour notes throughout this attractive starter.

Haggis tart with swede purée, haggis crumb, and whisky jelly

Haggis tart with swede purée, haggis crumb, and whisky jelly

One of our friends kept the faith with the haggis tart, served, of course, with swede purée and haggis crumb. It was declared to be “delicious”.

Lamb shank Scotch broth, with charred fennel, roast root vegetables and parsley

Lamb shank Scotch broth, with charred fennel, roast root vegetables and parsley

Matt’s main was lamb shank Scotch broth. A hunk of meat, presented bone-up on a bed of vegetables, with a brothy moat of roast root veg. The fresh charred fennel gave it an aniseedy tang.

Pan-seared rainbow trout, served with radicchio, sautéed new potatoes and salsa verde

Pan-seared rainbow trout, served with radicchio, sautéed new potatoes and salsa verde

The pan-seared rainbow trout slipped down nicely, thank you. Cat loved its supersoft flaky texture and moist flesh; the perfect foil to the radicchio and sautéed new potatoes. But this wasn’t posh fish and chips; the salsa verde added a flash of colour and more flavour.

Sticky toffee pudding with vanilla ice cream

Sticky toffee pudding with vanilla ice cream

We all plumped for sticky toffee pudding, and boy, it was sticky – almost treacly, as is the Scottish way. It wasn’t overly sweet and the vanilla ice cream helped smooth it down our eager throats.

Humble bee tea cocktail

Humble bee tea cocktail

Our first meal at OTTO showed that there is talent in the kitchen and, for £30 for four courses, it was good value. We managed to significantly pimp our bill with several bottles of wine and a few of the club’s themed cocktails (priced from £9 each), so a jolly time was had by all!

The OTTO Club is an exclusive members-only venue.

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