So Smith and Daughters is Italian fare, and known for its vegan and vegetarian options, but it does still have plenty of options for carnivores as well. Nice hip ambience.
So we started with the meatballs, this was cooked in napoli sauce with 2 cheeses – housemade fresh buffalo mozzarella & parmesan with toasted bread. The cheese is so tasty and morish, and the meatballs were not bad.
We then ordered the Cheesy Gratin which was slow braised Jerusalem artichokes, leek and fennel. This was okay, but not as cheesy and creamy as I would have hoped. It not badly seasoned, but probably fit the description of just ‘braised artichokes’ rather than a ‘gratin’.
Next for the main we had the baked eggplant involtini described as – chargrilled eggplant filled with basil ricotta, topped with napoli, fresh buffalo mozzarella and parmesan. This dish was great. Again the fresh buffalo mozzarella and parmesan mix on the top is so salty and morish. The eggplant was well cooked, and with the basil ricotta and napoli, I enjoyed every mouthful. The crushed cashews in the sauce add another flavourful layer to the sauce.
Lastly we had the Baked Vesuvius for dessert. This is Smith and Daughter’s take on a classic Bomb Alaska. It has Chocolate sable topped with whipped dark chocolate ganache, pureed poached spice quinces and black pepper vanilla ice cream, covered in amaretto and quince Italian meringue which is torched at your table. This was a nice dessert. It was a lovely touch that they torched it at your table. The amaretto and quince Italian meringue had good flavour and the amaretto came through. The vanilla and black pepper ice cream just tasted like good vanilla ice-cream, I couldn’t actually taste the black pepper. I did like the poached spice quince puree, this was rather delicious, and the biscuit base added a crunchy element and good contrast texture to the rest of the dish.
Value for money: 7.5/10
Overall Score: 30/40