Guillaume Brahimi is the new owner of Four in Hand, and he has created a menu with a classic and refined approach. The restaurant has had a classy refurbishment, but it is still a busy place as part of the corner pub. This is a great spot to catch up with friends who appreciate delicious food and a glass of good wine from the extensive wine list.
The confit duck is unusual: the tender duck meat is served in a crisp pastry cigar and served with an orange and turmeric sauce that adds a refreshing sweet and sour note. A perfect winter dish is the wagyu hanger steak served with oxtail. The meat is tender, the gooey oxtail supplies a bold umami taste, and the leek and horseradish complete this hearty dish. Roasted mulloway is another great dish. Perfectly cooked with a translucent centre and crispy skin, it is served with globe artichoke and a flavoursome creamy sauce.
PSST! There’s a well-priced roast dinner available all day Sunday.