On the day that we visited, Aquagrill had no less than 27 kinds of oysters available on its huge ice-packed counter... And that's just the oysters. There were also countless kinds of fish, produced in a myriad of different ways.
We were six for dinner, and in the time we sat there, tables emptied and refilled around us. Platters of fruits de mer seemed to be the most popular dish, and trays heaving with shellfish poured up and down the room. It's obviously an extremely popular local restaurant, and the pace never lets up.
There's just one tiny problem - I can't actually eat oysters... Yup... So why come here? I chose Aquagrill precisely because I appreciate this kind of dedication - fish and shellfish of this standard should be applauded, and I just wish we had something comparable in London. Of course we have Scotts, Bentleys et al, but this is different - this isn't a fine dining restaurant - this is just sheer and unadulterated homage to the produce, served in a continental style.
Given that there were six of us, it would have been impractical for me to photograph everyone's food (not to say annoying in the extreme), so I have my dishes, and a couple of others...
The kitchen sent us some lobster tartare on a game chip to begin - really good tartare, some hint of horseradish in there that might have been a touch of wasabi.
|Lobster tartare on a game chip|
I began with the lobster salad... A good combination of tail and claw meat, well dressed salad, avocado, zingy ruby grapefruit and tiny beetroot dice for texture and sweetness. The lobster was succulent, and a lovely light way to begin the meal. Hubby had this too and thought it very good. The others had lobster cocktail (apparently good), and soft shelled crab (good, but a little salty). I'll check the other dishes when I get a minute.
|Maine Lobster salad with avocado, |
ruby grapefruit, and a champagne vinaigrette
|Crispy soft shelled crab, with sautéed spinach, jicama, |
ortaniques, and micro greens in a spicy citrus vinaigrette
|Porcini dusted loin of yellow fin tuna, porcini polenta, |
fiddlehead ferns, fresh porcini and arugula salad dressed in a truffle vinaigrette
|Seared diver scallops, with Peekytoe crabmeat risotto |
and sugarsnap peas in a tomato shellfish emulsion
Two of my chums had the panna cotta, which they thought was very good, and another two had the apple tarte which they also thought good.
210 Spring Street