Hawthorn restaurant at Kew

[Raymond Tilney]

Rather than continue posting in the Glasshouse closing post I thought it might be time for a fresh topic.
The Menus, hours and reservation mechanic are now on the website.
Of course it is a WIP but we surely wish Patra, Joshua and team all the very best.

 

[jonathan points]

Absolutely!

 

[Simon Wheeler]

A positive statement about corkage is front and centre which is good news

 

[Alex Lake]

I really like the way that their by-the-glass and by-the-carafe pricing is exactly the same/ml as the by-the-bottle pricing.

 

[Richard Ward]

I really like the way that their by-the-glass and by-the-carafe pricing is exactly the same/ml as the by-the-bottle pricing.

That was one of the things at Elystan Street that particularly impressed me.

 

[Alex Lake]

That was one of the things at Elystan Street that particularly impressed me.

It might seem a small deal (and indeed it probably is) but there's something about perverse incentives that should probably have me in that thread about silly things that annoy you!

 

[Raymond Tilney]

I sometimes get a little concerned when corkage and pricing policy meets with wine-pagers approval.
As that might not always lead down a road to commercial viability.

 

[Alex Lake]

I sometimes get a little concerned when corkage and pricing policy meets with wine-pagers approval.
As that might not always lead down a road to commercial viability.

It's only a small point - their markups aren't particularly generous! Also the corkage fee, while up-front, doesn't sound like a loss-maker.
However, I do agree with you.
It's a bit like when I see certain forumites snapping up offers from VinXchange, I know that was a bargain and the vendor could have charged more!

 

[Thom Blach]

I really like the way that their by-the-glass and by-the-carafe pricing is exactly the same/ml as the by-the-bottle pricing.

It is not that unusual in some quite grand places for the BTG price to be very significantly lower per ml than the bottle price.

 

[Graeme Harvie]

I sometimes get a little concerned when corkage and pricing policy meets with wine-pagers approval.
As that might not always lead down a road to commercial viability.

It might not be a bad idea when starting out, and they can always "tweak" things later...

 

[Gareth Germain]

It is not that unusual in some quite grand places for the BTG price to be very significantly lower per ml than the bottle price.

Yes I've never really understood that.

 

[Ray Queley]

Of course it is a WIP

Help me out here
Work in progress?
Wine pages Inspired Project?

 

[Raymond Tilney]

Help me out here
Work in progress?
Wine pages Inspired Project?

As usual Mr Q you were right first time

 

[Alex Lake]

Did anyone (on here) go last night?

 

[Dan Baillie]

Not sure I’ll be going after watching The Menu!

 

[Jeremy Caan]

Not sure I’ll be going after watching The Menu!

That'd be the Menue.

 

[Alex Lake]

What a great dinner!

We were greeted with a complimentary glass of Philipponat Royale. Quite a relaxed and cerebral style.
Took a bottle of Schlumberger Pinot Gris Kitterle 2015 (which was surprisingly on the sweet side, but I guess it was a warm vintage)
Wines BTG from the list both excellent and proper glasses.
2020 Almanova - Mencia - Roberto Flammini - Galicia - Spain
2020 Syrah - Gimblett Gravels - Trinity Hill - Hawkes Bay - New Zealand

I’d say that (in common with glasshouse) desserts are a particular strength. My rhubarb soufflé with stem ginger ice cream was sublime! Best soufflé in ages. Looking around the other tables it looked like they were all great!

 

[Richard Ward]

I see the cheese plate is Bruce-esque!!

 

[Keith Prothero]

Looks great. Hope they have kept the round table at the front window which used to be the regular table for our 6 person lunches at the Glasshouse. No doubt we will continue the lunches here when I get back .

 

[Alex Lake]

Looks great. Hope they have kept the round table at the front window which used to be the regular table for our 6 person lunches at the Glasshouse. No doubt we will continue the lunches here when I get back .

I think it’s oval rather than round?

Oh, it might be this one….



So only oval from an angle!

 

[max.oldfield]

Was it an early dinner Alex? How many tables were covered?

 

[Alex Lake]

7pm. All tables were in use while we were there. About 20 tables?

 

[Alistair Scott]

We also trotted round last night, we did an early table but the place was buzzing and full by around 8, so really pushing themselves for a soft launch.
Lots of semi-familiar faces from LaT. Somm is an Italian chap, Stefano, who was at LaT with Tanguy.
We really enjoyed ourselves. Menu is 5-6 choices per course, scallop-brill ceviche type thing excellent and we added an oxtail ravioli starter course, very nicely delivered too. Mains same as Alex then good puddings. What we noted was portion sizes were pretty generous and the food was well flavoured and not too "cheffy", if that makes sense.
Had a good value Maranges off the list and some GV and a glass of Coutet to end things with souffle.
Reason to be optimistic.
Couple of pics of other courses we had.

 

[Nick Amis]

I'm glad things are going well (and that souffle looks fab). Here's a nice article on the background to all of this Patra Panas: “I fight hard to make people see restaurants as a real profession”

 

[Keith Prothero]

Apart from the obvious challenges of opening a new restaurant in these economic times, I have always thought the Glasshouse was too small to make a decent return but obviously Nigel and Bruce managed it, so I wish the new owners all the best, and will certainly do all I can to support it. Always one of my favourite restaurants.