We celebrated a bank holiday (and a new royal arrival!) this weekend and what better way to mark the occasion than with brunch; surely a rite of passage for most weekends, let alone a precious bank holiday. The latest event to take place at Platform was the pop-up restaurant headed up by Michelin-starred chef extraordinaire, Christoffer Hruskova, and coffee-connoisseurs, Noble Espresso (in case you missed all the chatter, you can get up to speed here).
We popped along, empty-bellied and ready for gluttony and were treated to a spread of epic proportions. To kick things off, we headed for the caffeine…not just any old beans brewed here, oh no! Specially blended coffees by Noble Espresso woke up the grey matter along with teas from the Rare Tea Company; all stylishly presented using Habitat dinnerware on wooden serving boards. And, y’know how sometimes the soft drinks at even the swankiest of restaurants can leave you feeling a little cheated? Not so here. Brewed that morning, we were urged to try the Manifest/Noble Coffee Cola. Seriously, this is how iced coffee should be…or should we called it grown-up cola? Either way we were suggesting they put it into production. And for those of us that didn’t need the extra buzz, the cascara and rhubarb soda sharpened up the tastebuds no end.
Onto the main event: food. The Danish pork sandwich braised with red cabbage and pickled cucumber was enough to satisfy the carnivores among us. Tender, juicy loin kept captive by chunky sliced, toasted sourdough. Heaven. On the other side of the table, the courgette and nettle fritters with spinach and dry cured Tamworth pork was, in the words of one of our party, “biblical”. Pan fried outer crispiness and inner creaminess the perfect combination.
It seemed only fitting that we try out the øllebrød (previously featured here), a trademark feast of Christoffer’s and we weren’t disappointed. In fact, we’d go so far as to say it was the stand-out dish of the entire meal. Warming (yeah, we got caught out by the ubiquitous bank holiday drizzle), hearty and sweet, it was served with poached rhubarb and double cream and provided the perfect ‘pudding’ to our brunch. For those of you who skipped past the exclusive recipe we featured on the blog last week, we urge you to go back and try this out. We certainly will. No weekend brunch is complete without some kind of banana pancakes (just ask Jack Johnson), so we surreptitiously undid a button and squeezed in the ricotta hotcakes with Hackney honeycomb, Douglas Fir syrup and banana. Worth every expanded waistline!
Both Christoffer and Shaun from Nobel Espresso were astounded at how well the event had been received. Thanks to everyone who made it there. The diet starts tomorrow…