Vous avez une remarque, une suggestion, une proposition ? Toutes les idées sont les bienvenues.
Hell of the North
L'avis de Gault&Millau
Named after the punishing Paris–Roubaix cycling event, Hell of the North embraces a classic French bistro format, with Head Chef Simon Martensz putting a modern European spin on the menu.
Distinctive yellow doors are flanked by vibrant green trees and guests are instantly drawn into the intimate bistro decorated throughout in dark grey, industrial darkened steel and moody bluestone walls.
The seasonal menu is perfect for sharing, with a selection of starters ideal for sampling the exceptional ingredients employed by Chef Martensz. Light savoury doughnuts are stuffed with shredded pork and cleverly balanced with a tangy tart aioli. Vegetable dishes are well represented too, for example, charred, soft, sweet roasted pumpkin is paired with pungent sage and creamy goat milk ricotta. Gnocchi Parisienne is fluffy and crisp and served with an earthy cheese-infused Jerusalem artichoke puree, while crispy kale adds a salty element to the dish. Duck breast is superbly cooked, blush pink with an intense reduced Madeira jus, and a tangle of shredded braised red cabbage.
PSST! Looking for a late night supper? A cut-down version of the menu runs from 10pm to 1am.
Reviewed for the 2019 Guide