No. 16 Lunch of Yum

  Yesterday was one of those days.  Those days when you wake up and say 'hmm what can I possibly do today.'  The weather was awful.  Overcast, cold and windy.  My husband and I looked at each other, and I wondered out loud if No. 16's menu had changed yet. That sealed it.  We hadn't been out to lunch in ages.  I scurried off to get dressed, while my husband made the lunch reservation.  No. 16 it was!
   So we braved the cold to go for lunch.  I must say,it was worth it.  We were sat at the back under the stairs.  It's one of my favourite spots in the small restaurant.  I like the small corner, it makes me feel quite safe.  
   We've been going to No.16 quite frequently in the past year and a half, that the staff have come to know us.  We're always treated wonderfully, and the staff really are fantastic.  Every meal is a pleasure. 
   We started by ordering two small glasses of the Rioja Artesa, and a bottle of still water.  The Rioja never disappoints.  
   For my starter I ordered the Warm Puy Lentil and Goats Cheese Salad with Roasted Beetroot, Figs and Mint.  My husband ordered the Curried Cream of Celeriac Soup.  While we waited for our starters we were offered the usual Rolls and Parmesan Oil and Balsamic Dip.  The bread with the oil and balsamic is always my favourite part of the meal.  It's lovely.  I want the dip for my home to eat with all of my bread. 
   The starters arrived and looked amazing.  My husbands soup smelled amazing, and looked delicious as well.   So I helped myself to a sample.  It was amazing.  I do love celeriac though.  The husband ate every last bit.  It was tasty.  My salad was delightful.  The lentils were served in a pile on the bottom of the bowl with a big chunk of goats cheese just sitting off centre.  There was a few pieces of beetroot and sliced fig scattered about the lentils, and chopped mint mixed throughout.  I ate every last lentil.  Beetroot, figs and goats cheese are three of my favourite foods. Put them all in a salad together and they just will not last.

Puy Lentil and Goats Cheese Salad

 
  We had to wait just a little longer than usual for our mains, but a large table had just put in a dessert order and another table was about to get their mains.  So this was fine, we know the kitchen is small and we weren't in a hurry.  The wait was worth it though.  We had both ordered the Roast Chicken with Roasted Root Vegetables, Black Kale and a Red Wine Sauce.  It was one of the best chicken dishes that I've had at No.16.  It was perfect.  The chicken sat on a bed of black kale and a parsnip puree.  There was roasted turnip, celeriac and carrots scattered around the chicken, with the red win sauce drizzled around the plate.  We also ordered a side of the Sweet potato and Lemongrass Mash.  The mash is amazing, and I highly recommend that you order a side if ever you find yourself at N0.16.  The lemongrass was mixed throughout the potatoes and was seasoned perfectly.  It went surprisingly well with the chicken dish.

Roast Chicken with Roasted Root Veg and Red Wine Sauce

    The main course plates were pretty much clean when we were finished.  Every last morsel eaten.  So I was pretty full when the dessert menus were brought out.  I had to have a dessert though.  One had caught my eye before I had even decided on my starter or main.  So I ignored my stomach and ordered the Black Currant Iced Terrine with Poached Plums.  My husband ordered the Chocolate Tart with Peppermint Ice cream.  Our server said that I had made a very good choice with the terrine, and that my husbands choice was also good.  I think mine was better though.
  The desserts arrived,  and my husband wanted mine.  Not a huge surprise.  He only ordered the tart because he wanted the ice cream.  I didn't bother to try the tart, only because I'm not a big fan of chocolate tarts.  I never have been.  I did try the ice cream and it was delicious.
   My terrine was delightful.  It was actually a parfait, sliced like a terrine.  I adore black currants, and there was just enough tartness to cut through the sweetness. It was the perfect texture, just as a parfait should be. The spoon cut through with ease. The plums went nicely, and were perfectly poached.  I ate most of it, but my husband attacked it as well.  I could have eaten the whole thing by myself, but I like to share.

Black Currant Terrine with Poached Plums

 
   As both desserts were completely devoured, we decided to forgo coffee this time.  As it would have been the final nail in the coffin for the stomachs.  So we paid out bill just in time to head outside into the bitter cold and rain that had just started.  At least we were able to go out there will full and happy bellies.

M.