Chez Mal Brasserie at the Malmaison

I just love the change in seasons, don’t you?

Crisp leaves to kick through, brisk chills to bundle up against; and the very best part?

Menu changeovers.

I was invited by Malmaison to sample some of the highlights their new Autumn/Winter menu had to offer and, having neglected Chez Mal, brasserie of the Malmaison for far longer than I should have, was excitedly eager to see what Head Chef Jimmy Williams had cooked up for our delight.

Arriving to an array of symphonized cocktails, we chin-chined our way through several refreshing concoctions whilst nibbling on the light canapés, served to wet our appetites.

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Taking our seats, we were first served with a selection of starters taken from the newly updated Pixe Fixe and A La Carte menus.

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Pepper Seared Beef Rump Carpaccio.

As delicious as it was beautiful.

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Charred onion, roasted squash and pumpkin with chunks of mozzarella.

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Buttermilk Buffalo Wings.

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Zingy with a wicked kick. The coating was a little bitter to my taste but went down a treat with my +1.

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Seared Scallops served with Bury black pudding, celeriac puree and weeny apple bites. Beautifully balanced and my personal favourite of the lot.

On to the mains, we were treated to a soliloquy of steaks by Head Chef Jimmy Williams who gave us an insight into where Chez Mal’s meat is sourced from, the in-house curing process and the different cuts on offer.

Fantastically interesting and a real treat for us food fans, it’s a real joy to watch a chef with a fiery passion at work.

And it does marvellous things for the appetite!

Out came the steaks…

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Melt-in-the-mouth soft Porter House sharing steak. Seasoned simply with the Malmaison house salt blend – I truly couldn’t get enough of this.

 

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All steaks are served with a roasted bone marrow and brioche crumb, fired to perfection on the Josper Grill.

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Fillet cut; plump, tender, moreish.

The Chicken Tikka Skewer followed closely.

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Mouth-wateringly presented, a little dry for my liking but only due to a fight lost for the sauce which I’m positive only enhanced the seasoned chick.

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Mushroom and Black Truffle Macaroni

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Made with gruyere cheese and topped with a crispy crumb lid, this creamy sensation was a total show stealer and is simply superb when paired with the steak.

The essential winter warmer.

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Topped off with sides of flatbread, greens and the chunkiest of chips.

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The mains for me held some seriously strong contenders; all impeccably prepared and well presented.

Now, I hope you saved room for dessert?

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The Treacle Tart is a classic and not to be missed, paired wonderfully with a scoop of good Cornish clotted cream.

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Just look at the buttery base!

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Crème brûlée

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Sublime silky smooth custard, not the most crack-tastic lid; but the flavours were  exquisite.

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Valrhona chocolate pavé, served with salted caramel ice cream.

The clear favourite of the table and impossible to resist. Totally dream-like, sweet and sumptuous.

And just to finish us off for the evening, a selection of cheeses of which I saw none of (I was otherwise engaged with scraping the remains of the chocolate pavé).

Alas, an undeniably handsome array of cheese I’m sure you’ll agree.

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Chez Mal served up some seriously wonderful dishes of which are only a selection of the new plates on offer on the revamped Autumn/Winter menu.

Book yourself in for a treat and get 20% off and a free glass o’ wine until the 6th of October, simply by showing this photo, from our evening of eating escapades.

Pretty wonderful, no?

Book here and have a fabulous time, I insist!

 

3 thoughts on “Chez Mal Brasserie at the Malmaison

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