Lamberts: Balhams best kept secret

Seared Venison, Crispy Shoulder and Hazelnut and Shallot dressing

The Sunday Times cheap[ish] eats came out not so long ago and Lamberts was listed under the South London section. I'd completely forgotten about this little gem on our doorstep. I last ate there about 3 or 4 years ago on a date and although I don't remember what I ate then,  I do remember coming away thinking I must go back with everyone I have ever known and loved. Then I promptly forgot about it and moved on. What a mistake to have made! This place should be on my 'go-to list when visitors come over from outside the UK or when friends ask where they should go to eat in South London. This place should be on my blog as it has the very best of British seasonal produce and the kind of food that everyone should be eating right now.

The restaurant is unassuming and low key - you may walk straight past it. It's just a few doors away from the station and the Balham traffic mayhem at the cross roads make this an unlikely location for a restaurant with such high standards of good looking food. The website is nice and simple and booking online was dead easy. The menu also reads like a dream and best of all it offers 3 courses for £30!! Bargain!

The decor inside is unfussy and the staff are knowledgable and friendly. They glided around us like a well choreographed chorus of dancers attending to everyones needs in a constant flow. And then they left us alone to enjoy and converse without interuptions. What more could you ask for? Well the food, of course!

Chargrilled Mackerel, Beetroot and Horseradish
 

I had the seared Venison for my starter. I wasn't sure what the crispy shoulder would entail and I was pleasently surprised to get a hot ball of venison, crunchy on the outside and soft and succulent pulled meat on the inside, bursting with flavour. The hazelnuts gave the necessary crunch and I was one happy bunny. Across the table, hubby dined on Mackerel, beetroot and horseradish - 3 strong flavour contenders but they make for the perfect menage a trois. They were all in perfect harmony - none overpowering the other.

Whole roasted Plaice, Spinach, Tenderstem Broccoli, Caper and Parsley Butter Sauce

My main was the most elegantly presented whole fish I have ever seen and someone went to a lot of bother to make sure the veg and the sauce served with this perfectly cooked fish was spot on. No complaints from me - I would eat it all over again this morning!

28 day aged Longhorn rump. braised oxtail, potato fondant and shallots

The hubbys main of rump and braised oxtail was tender and mouthwatering. I think the crispy onion rings on top was genius for a bit of crunch. I did have a pang of food envy when this plate arrived but then I got so absorbed by my fish that I didn't care. I have to try it next time!

Baby gem, fennel and black pudding
 

I also had to try a side dish of baby gem lettuce, fennel and black pudding as I had never seen this combination before. Hubby who actually doesn't like the individual components of this dish on their own, proclaimed that together, the dish worked and he would eat it again. I must make this at home - a side dish that was as good a treat as the mains!

I said no to pudding as usual but asked for just a slice of Chedder from their Cheese course [without the chutney or oatcakes] as I was too full for anything else. Hubby had the Thyme roasted plums - and wasn't pleased when I kept stealing his honey comb crumble [most delicious - especially delicious when stolen]. Now that master chef has taught us all how to make honeycomb in the technical test for professionals, this is something I may also try making at home for hubby.... then steal it from him again.

Thyme roasted plums, Honey Ice cream and honeycomb crumble

 

This satisfying 3 course dinner was accompanied by a very reasonably priced Spanish Verdejo [£18] which is a rare entity in most wine lists. I doff my greedy food hat to these guys at Lamberts. I shall return - with my nearest and dearest, as soon as possible. There are more things on the menu that I must sample!