Restaurant Overview: Decimo, Kings Cross, London

Why anybody would ply salt and pepper onto meals with out first taking a chunk to style is unfathomable. Yet many do it.

Heed my phrases, don’t do it at Decimo. The gastro-tapas dishes are so artfully flavoursome that not a single grain of any additional condiment is required.

The younger, charismatic chef Peter Sanchez-Iglesias – a self-taught chef – calls salt “food enhancing stuff,” and he makes use of it liberally. His mom and mentor has been identified to lift a disapproving eyebrow on the apply. Yet Peter defied her. After all, this meals enhancing stuff reduces bitterness whereas enhancing the sweetness in dishes, and, says Peter, it really works nicely when ingesting alcohol too.

The younger, charismatic chef Peter Sanchez-Iglesias gained his first Michelin star when he was simply 23 years outdated

Peter quickly quelled his mum’s considerations by bringing tasty, tangy, tantalising meals to their family-run eating places in Bristol. He even gained a Michelin star at simply 23 years outdated for his or her restaurant Paco Tapas (named after his dad) after which once more for his or her different restaurant Casamia.

Well, Mrs Sanchez-Iglesias, I assume the salt stays. And what a coup for The Standard resort to have him run  Decimo restaurant, the place the fusion of Mexican/Spanish gastronomic fare echoes the years he spent honing this standard fashion of meals.

What you get is a variety of flavours that at instances tickle the palate, and others provide downright headbanging wallops.


I visited one lunchtime, taking the glass raise to ground 10, having fun with the views over Kings Cross as we rose. Quite a deal with. But that nothing’s in comparison with the convivial, lush, reassuringly heat environment the place toe-tapping jazz sounds refill the ether on this very hip, stylish restaurant.

The area is expansive set out on totally different ranges with numerous wooden, loads of lush crops, a red-tiled bar behind which mixologists strut their stuff, rattan ceilings, numerous kinds of tables, and dim lighting that talks of speakeasy discretion.

The open kitchen provides a captivating perception into how the staff conjure up their gastronomic providing on an open hearth.

Decimo kitchen

Food & Drink

A Tapas menu has its personal language, and so we begin with the Para Pica. This actually interprets to “something for the table”. So in impact, it’s the starters.

We went for the Decimo’s pink pepper unfold and bread. This is made out of finely chopped peppers sourced from a tiny grower in Spain, combined with cherry vinegar, parsley, garlic and their very own coal infused oil which provides a smoky dimension.

Their bread, half rye half sourdough, comes from Cornwall and is flavoured with sea salt and comes sitting on olive oil pressed from olives whose timber had been watered with filtered water.

We downed this with a salty Margarita and a glass of rose champagne spiced with a sugar dice infused with chilly. It had fairly the kick.

We additionally nabbed the smoked almonds, olives and a merely beautiful tortilla.


Tortilla is, a far as I’m involved, an iconic tapas dish. It’s normally fairly dense, with potatoes lined in an omelette and served chilly. Here it’s made with a principally egg yolk giving additional richness and a profound yellow hue and served heat. The mushy innards ooze out when reduce. This is feasible as a result of it’s freshly made to order and artfully cooked to realize creaminess.

We needed to plan find out how to eat the tacos whereas preserving some semblance of decorum.

The second a part of the menu is their two tacos – cauliflower and Chistorra, black bean. The substances come on flat tacos with a facet sauce of coriander and are prepared for rolling.

The chef was very beneficiant, so we needed to plan find out how to eat our tacos and nonetheless hold some semblance of decorum. The waitress gave us her suggestion – “eat your tacos by tilting your head back”. We turned our napkins into makeshift bibs simply in case.

The essential course was a choice of plates. We selected the artichoke in Pardina lentils made with kombu, inventory with a splash of soya sauce within the background, a piece of halibut, Cornish lamb, which got here fantastically charred but mushy on the facet, asparagus cooked in rosemary, and fried potatoes aioli. The aioli got here as a shock of yellow made so however utilizing simply the egg yolk.

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