![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Location: 163 Old Brompton Road, just west of Drayton Gardens. London. Approximately 10 minutes walk from Gloucester Road station.
By eight o'clock, Cambio de Tercio's creamy yellow walls were resounding with noise, animated conversation of people crowded into all the restaurant's tables. It was full by then, and I could barely hear the rest of my dinner companions - certainly not the ones seated further than next to me. Prompt and efficient service had largely swept us through the courses of our meal by then, though, from delicately friendly mojitos through to desserts.
The restaurant gives the option of ordering tapas-style or using tapas as appetizers and ordering mains. Most of us went for the tapas experience, the better to share and sample. Our tapas still came in courses though: first came all the vegetable and fish dishes; then, after an interval, all the meat dishes arrived. There were twenty-or-so dishes overall, a frenzy of arrivals and departures.
( A whole lot of little dishes... )
The textures were what really stood out for me in this meal, even in dishes which were otherwise bland. I loved the crisp shell of deep-fried breadcrumbs contrasting with the pure smoothness of the cheeseball's interior, even though tastewise, it was not an exciting dish. The meat was generally fork-tender. The prawns were firm. Tastewise, nothing was bad, many things were very good - confidently delicate or appropriately rich; some dishes were dull or over-seasoned. Texturewise, however, it was a bravura performance.
By eight o'clock, Cambio de Tercio's creamy yellow walls were resounding with noise, animated conversation of people crowded into all the restaurant's tables. It was full by then, and I could barely hear the rest of my dinner companions - certainly not the ones seated further than next to me. Prompt and efficient service had largely swept us through the courses of our meal by then, though, from delicately friendly mojitos through to desserts.
The restaurant gives the option of ordering tapas-style or using tapas as appetizers and ordering mains. Most of us went for the tapas experience, the better to share and sample. Our tapas still came in courses though: first came all the vegetable and fish dishes; then, after an interval, all the meat dishes arrived. There were twenty-or-so dishes overall, a frenzy of arrivals and departures.
( A whole lot of little dishes... )
The textures were what really stood out for me in this meal, even in dishes which were otherwise bland. I loved the crisp shell of deep-fried breadcrumbs contrasting with the pure smoothness of the cheeseball's interior, even though tastewise, it was not an exciting dish. The meat was generally fork-tender. The prawns were firm. Tastewise, nothing was bad, many things were very good - confidently delicate or appropriately rich; some dishes were dull or over-seasoned. Texturewise, however, it was a bravura performance.
There are 2 comments on this entry. (Reply.)