I have been itching to go to Shaun Rankin’s Michelin-starred Ormer since seeing it on MasterChef. Rankin takes the beautiful bounty of the Channel Islands and rustic charm of the British countryside, and fuses them but was it any good? Time to find out...
Ideal for:
Date night
After pay day
Special Occasions
Ambience & Décor
Ormer’s décor is synonymous with fine dining; chandeliered entrance, dim lighting and plus furnishings. Ormer's quirk are the large cabinets of wines and champagnes lining the entranceway. The striking bar area with its dapper waiters making drinks on the marble top is reminiscent of The Great Gatsby. The closeness of the tables were my only gripe as I hate cramped dining.
Service
Fine dining establishments must set high standards. I got the impression that because myself and my brother did not look like city slickers, we were ignored at the start. Progressively got better, the suggestions made were great, and were friendly when needed.
Food
Following the lovely amuse bouche of lobster bisque, the Beef Tartare (left) was fantastic. The buttery texture of the 'melt in your mouth' beef complements with raw flavours of the meat - good quality beef used here. The accompanying creamy mayo and the egg yolk with salt crumbs were ingenious flavour and texture pairings. The onion-seeded bread crisps a good foil to the richness of the dish. A must try!
My brother’s lobster ravioli (right) served with a crab and tomato bisque, shallot salad and coriander was immense. The creamy, rich and buttery feel of the bisque was perfect for a winter’s night. Fresh lobster and fresh pasta are a match made in heaven and was utterly delectable. This was another must-try!
Despite rarely going for fish, the salt baked sea bass with Parma ham, tomato salsa, black olive caramel, artichoke cappelletti and saffron (left) was recommended. The striking presentation had scent of the sea and the exotic aroma of the saffron. The fresh salsa bursting with sweetness, tempered by the olive caramel. The Parma ham and fish made the dish too salty. The fish was bordering on being over cooked, but despite this, good textures all round. However, once again, a fish dish that failed to impress.
The must try is the Scottish venison with Medjool dates, chocolate tortellini, quinoa, parsnip and ginger (right). The dish had a garnish of chocolate sauce. Chocolate and meat; bizarre yet inspired. Bitterness from the chocolate complements the savoury vegetables, sweet dates and the earthy tones from the succulent venison. The dish came together in sublime fashion.
The Baked Alaska with blackberry, thyme and mint (left) is tricky to get right, given the ice-cream centre. Visually, Ormer’s Baked Alaska was stunning and the taste was equally impressive. With each constituent part made to perfection, it was beautiful medley of sweetness, tartness and savoury. A fantastic way to end the meal.
My brother’s brownie was also visually stunning, and heavenly for chocolate lovers. It was delicious too! Ormer gave us complimentary trios of a small chocolate ball, tiny cherry cake and a mini mince pie to finish off the meal. Great way to finish!
Ormer has all the tools to compete with the fine dining glitterati. The dining experience was great, albeit small gripes with the service and my main. I would happily recommend, and it does get a solid A rating.
Photos of Ormer and more can be found on Instagram here.
Final grade: A
Final comment: Ormer delivered a good night, with the desserts stealing the show.
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