Celebration of Wheeler’s of St James’s Roast menu

R. Ameri celebrates the Wheeler’s Great British Roast menu for an ultimate dining experience
The Community By The Community report
Published on December 6, 2014
Roast beef

It’s all about the eating, it’s as simple as that — and that’s what you get with the Celebration of Wheeler’s Great British Roast menu — the ultimate eating experience.

It all starts as soon as you enter the restaurant, with its elegant design, soft jazz music playing in the background and a dreamy lighting, creating a warm ambiance.

First to be served was a glass of traditional pimps — not too sweet, neither too bitter — just perfect!

The appetiser was the next serving — mushroom pâté on a small bed of toasted bread with a drizzle of olive oil. The flavour and light texture was just right to wake up the taste-buds. In addition, a small cup of leek and potato soup, well complemented with a small scoop of goat cheese, did the wonder: We were ready for the three-course meal.

First, the starters: Heritage beetroot salad; goats cheese, compressed watermelon and beetroot. The over powering taste of the beetroot and goats cheese was mellowed down with watermelon. Then came the poached king prawn cocktail with sliced lettuce, fresh egg and brown toasted bread. The Gavi La Luciana complimented it nicely as it was light, dry and delicate.

It was time for the mains. The famous weekend carvery served with all of the trimmings — the traditional roast beef, potatoes, steamed vegetables, Yorkshire pudding and gravy — was simply awesome.

The beef was cooked to a perfect medium rare and all the vegetables were vibrant in colour, with the gravy giving the dish a perfect touch. It went well with the recommended La Planta, Ribera Del Duero from Spain.

The second main course was the fish of the day, which was salmon and risotto that was perfectly cooked la dente.

After the main meal was over, a palate cleaner was served, a ‘refresher’ before the dessert: A peach sorbet and apple and cucumber infused vodka. This was a great way to digest and get us ready for the dessert: The rhubarb and custard and Eton mess, which is a meringue with fresh raspberry mousse served with Gewurztraminer sour.

To end the lovely evening, tea was served with complementary treats from the chef.

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