Pretentious Menu

You forgot the Rennies at the end of the list.

But did they do free wrapped biscuits? And did you bring home a bagful?

I absolutely agree with you Esmerelda. I always see it as a sign that those behind the scenes have no knowledge of food themselves, have hired a third rate chef and assume that the majority of the punters (I use that word advisedly) do not understand good food either and just think complicated foods like those you describe are a sign of 'class'

You are clearly not one of them. If you do go to a really good restaurant, one of its outstanding qualities is usually the simplicity of the food.

At least you won on something that day!!

I've just read an article entitled "48 hours in Valletta", Malta.
One of the paragraphs headed 'EAT' went on to describe a 'dinner crane' where a 22 seat platform is suspended above the city. On the menu - lemony ceviche with a touch of chilli and feta foam!! what the hell is "lemony ceviche" or "feta foam"?

That must be the absolute height of pretentiousness (pun intended).

I've been watching "remarkable places to eat" on BBC,I know I 'm sworn off BBC but my friends son works for Tom Kitchen and his restaurant is featured in the 2nd of the series .Its a really good look at restaurants,the food they produce and the behind the scenes .So far Venice ,Edinburgh ,Paris and San Sebastion have featured.Its worth a watch .

What a lot of poncey twaddle. I prefer proper food, with proper portions and simple wording for it all.

Along with all the pretentiousness and tiny portions, I notice on these chef programmes that the food is often put on the plate by hand, not using utensils. Are their hands really clean? Have they touched something that might have allergens? What happened to the food safety training I had to have for our village hall? Does it not apply to fancy restaurants? Perhaps the Michelin stars kill all the germs.

You're lucky to get plates in some places. Scraps of driftwood, marble worktops, mini shopping trolleys and whatever else they come up with. My daughter was somewhere where the puddings were served in plant pots.

Prawn cocktail, scampi and chips and a slice of Black Forest Gateau was my idea of heaven back in the 70s.

They'd probably throw me out if I asked for that now

Agree 100% SalsaQueen and MinnieMoo ... and no Rennies required as we definitely had not over-indulged.

Lansdown baked beans

I can guess which racecourse, dahling!

I have had deconstructed prawn cocktail and deconstructed Black Forest Gateau in the past year or so.
Not as good as the real thing with steak, chips and trimmings in between, which was standard fare at a 1960s Berni Inn.

I prefer Toby Carvery myself. Huge portions of wholesome, good basic food at a reasonable price (we are often sent money off vouchers too). BTW, I think horse racing is cruel!

The daftest meal we ever had was at Tom Kitchen's Michelin starred restaurant. I wrote a thread about it at the time. All I can remember right now is that the pudding was rhubarb seven ways and that the bill for 2 (with one glass of wine each) was £250! Lucky we weren't paying as it was a treat from a business partner.

rhubarb seven ways

I bet it didn't come with custard either!

No it didn't - would probably come in a cunningly carved brussels sprout if it did!!

I suppose its our fault for paying for all this nonsense. I used to love fancy restaurants but the chefs have really gone nuts now. This type of menu just puts me off and I really like nice food but the descriptions and some of the torture the food is put through is silly and as for the drinks prices....

As DH is fond of saying " little bit of nothing on a big white plate"
Or as Minimoo says on a roof slate/chunk of drift wood

We stopped using one restaurant when I was served a 'deconstructed' mushroom risotto:
Along thin plate with a couple of spoonsful of cooked rice one end, a spoonful of mushrooms at the other and a handful of salad leaves in the middle, for a price I am too embarrassed to admit to.

We stayed at a hotel where the dinner offered a ‘tasting menu’. That’s exactly what it was! Each tiny little plate was brought out with a flourish and a long explanation as to what it was. And each time we had eaten it before the waiter even got back into the kitchen and there was a long wait for the next dish. The food was lovely, just not enough of it and b****y expensive ☹️

I no longer watch any food being prepared by chefs or anybody on TV because of the constant touching of the food and using hands to rearrange it on the plate. Yuk.

Jane10 Oh no we are going to Tom Kitchins restaurant in Edinburgh at beginning of October.

( I have never been to Scotland, we are going with our dear friends for 5 days and I am so looking forward to it)

Just to say that if you go to one of the old fashioned jump racecourses in winter, you tend to get better food! Or you can always take a tailgate picnic!

Prawn cocktail, scampi and chips and a slice of Black Forest Gateau was my idea of heaven back in the 70s.
My idea of heaven in the 70s too, Minniemoo. Mind you, anything I didn't have to cook myself was a treat.
My DSs, then sub-teens, were so hooked on Black Forest Gateau that, well into their teens, they insisted on my making my version of it for their birthdays.
Maybe a retro menu like that would be an attraction for an enterprising restaurateur, though where would they find a chef that would agree to produce it?

GrannyGravy best save up! I gather that the lunch menu is more reasonable. He also has a 'bistro' style place called the 'Scran and Scallie' with rather silly menu wording but the food is good and the staff are nice. Less OTT pricing but still not exactly a bargain.

Jane10 We are going for dinner!

Mr.Gravy and "his pal" have been looking at the menu, but I shall wait till we get there, although I eat some meat I predominantly eat fish and he is known for his fish cookery.

I do adore rhubarb though ?