Crib de Rib, South Kensington

We went to the pre-launch of the renovated Crib de Rib to check out what they had done.

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Got a warm welcome from Jean-Claude (Maitre d’) and Paolo (General Manager). Also, enthusiastic Jean-Claude took us on a quick tour of the renovated venue as he was particularly keen on showing us how they had transformed the private dining room with its beautiful ceiling centrepiece, metal work and chandelier, and the other additions of artistic touches adorning the walls. A great, private place to host a diner party or drinks and canapes reception.

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The two identical chandeliers, one over the entrance foyer and staircase to the lower level and the other in the private dining room, provide a great fluid link between one part of the restaurant and the other drawing you in to investigate the private space.

We settled down at our table to peruse the menu whilst Bar Manager and resident mixologist Bastien Dupuy created beautiful cocktails.

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We started with a Crab Tian (£8.50), beautifully layered with avocado, artichokes and beetroot, which had a sweet and light freshness from the crab; as well as a Charcoal Herb Squid, on the personal recommendation of Jean-Claude, which had a flavourful bois Boudran sauce (made with shallots, tarragon, chives and white wine vinegar) but was slightly disappointing in that it had only three small slices of squid with big piles of dressed rocket decorating the plate. A pleasant dish to experience but I was expecting more squid for a starter, especially after the enthusiasm about the dish from Jean-Claude.

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We decided to sample one of their signature ribs and also one of their popular fish dishes recommended by Jean-Claude.

The soft, succulent pork ribs (£14.50) came with a tiny dish of crisp apple and carrot coleslaw but had a slightly too sweet generic recipe BBQ sauce for our liking. It possibly could have done with some more spicing in the sauce to help balance out the sweet elements which would have also complemented the natural sweetness from the pork.

The spicy sea bass was beautifully presented, all fanned out and was an array of colours with the three spicy chillies, salsa, and garlic and herb sauces; which all complemented the perfectly cooked sweet flavour profile of this fish. Also, the sea bass had a fab crisp skin which added a great texture element to the dish. A harmony made in heaven!

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Our Spicy Sea Bass (on the left) with the Signature Pork Ribs (on the right) and our side salads in the background on the pass

We rounded off our meal with a Triple Chocolate Cheesecake, which had a lovely strawberry coulis, but was slightly too sweet for our tastes. It could have probably done with either sour or tart notes to balance the sweetness from the cheesecake, such as fresh raspberries or a dollop of creme fraiche.

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Shame though that the Panna Cotta was not ready (not available for another 50mins from when we ordered our desserts) as we had set our hearts on trying this.

We had pleasant service throughout the evening but our table was in a slightly awkward spot between the bar and the door so there were constant waiters brushing past, carrying huge platters and cold blasts from the door whenever it opened. They re-open on the 12th September, 2014.

Twitter: @CribdeRib

Facebook: https://www.facebook.com/CribDeRib

Web: http://www.cribderib.com/

Location:

1, Gloucester Rd (Kensington Garden’s side)
South Kensington – SW7 4PP
LONDON

Tel:

+44 207 581 0022

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About goantolondon

International food and travel blog by London based British Goan duo: Jason and Chiara Pinto. Twitter: @goantolondon @jasonpinto100 @chiarapinto About Goa: Goa is a small state on the western coast of India. Though the smallest Indian state, Goa has played an influential role in Indian history. Goa was one of the major trade centers in India, thus it had always been attracting the influential dynasties, seafarers, merchants, traders, monks and missionaries since its earliest known history. Throughout its history Goa has undergone continual transformation, leaving an indelible impression on various aspects of its cultural and socio-economic development. History of Goa: The East-West symbiosis of Goa makes it different from other parts of India, more than the historical and social niche. The history of Goa is a sweet and sour story of colonial heritage, oppressive rulers, a glorious culture, and uneventful immediate past. As a land with the identity of its own, Goa was brought into focus when it was liberated of Portugal from its oppressive rule of around 450 hundred years in 1961. Goa was captured and annexed to the Portuguese in 1510 following the urges of trade and demand of spices and also cottons and indigo. But, Goa has a history that starts much before Portugal even thought of Goa being where it is. Goa was coveted and ruled by a great number of Indian kingdoms and dynasties from the 4th century onwards. The first kingdom to rule Goa and Konkan were Bhojas, who were the feudatories of Ashoka in 4th and 5th centuries AD. The city of Chandrapur (present Chandor) was founded by Prince Chandraditya, son of Chalukya King Pulakesin from 566 to 597 A.D. after this, Goa was ruled consecutively by Silahara Dynasty, Kadamba Danasty, and finally Hoysalas from 1022 to 1342 A.D. From the 14th century onwards, Goa became a great trading center on the west coast, especially in the vast trade of horses imported from the Middle East. This was the time for bigger empires to move in and Vijayanagar Empire conquered it in 1344. But there empire was not going to last too long and in 1347, Bahmani Sultans defeated Vijayanagara forces in 1347 and controlled Goa. Afterwards, it was a time of great prosperity and peace for Gpa, especially during the rules of Yusuf Adil Shah and Ismail Adil Shah. They created beautiful houses, fortified Goa, and encouraged local craftsmen. Their liberal and progressive rule was not going to last too long and situation changed in 1510 A.D. Goa for all purposes was not on the Portuguese Radar even after a long time of their presence in India. When the Portuguese nobleman Alfonso de Albuquerque and his cousin Francisco de Albuquerque were sent with a powerful fleet in 1503 on the orders of King Dom Manuel I, the purpose was to defend the cargoes of spices, mostly pepper, against Arab Muslim raiders. The center of spice trade was Calicut at that time and Portuguese had built forts in Cochin and Cannanore. It was in 1506-08 that an opportunistic pirate, Timoja, persuaded Albuquerque to attack Goa and acquire a better land base. This made Goa, Portugal's first real territorial acquisition in Asia. After a brief period of recapturing by the Muslims, Goa Albuquerque finally captured Goa in 1510. The inquisition of Goa in 1540 reversed the previous liberal policy of Albuquerque and imposed strict censorship of literature and new laws to forbade non-Christians from professions. Forced conversions took place continuously, censorship was established on literature, the temples were destroyed, and non-Christian priests, holy men, and teachers were evicted. This led to continuous fleeing of Hindus from Goa to other parts of India. It is not that the relationship with Portugal brought only destruction for the Goans. Portuguese also built great churches like the church of St. Cajetan and Bom Jesus basilica in Old Goa, which is a pilgrimage site for the Christians from around the world. But it is also true that pre-1961; Goa was a highly impoverished region very backward and primitive. It is after the liberation that Goa of today has emerged and it has surprised even the locals many of whom had left their homeland before its liberation. Portugal and India are today friends and Goa continues to be a fascinating blend of Latin and Oriental. Information sourced from: http://www.royalorienttrain.com/goa/goa-history.html
This entry was posted in American, Bars, BBQ, British, chillies, chocolate, Cookery Masterclass, Crib de Rib, Crib de Rib-12.09.2014, England, fusion cuisine, Global inspirations, Gloucester Road, High Street Kensington, london, London, menus and prices, Mexican, Mexican, Pork, Pork, Re-launches, seafood, South Kensington, Style of cooking, use of modern ingredients and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

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