Review: Jacks Brasserie Bristol

Editor October 6, 2011 0
Review: Jacks Brasserie Bristol

Situated in a stunning harbourside location, Jacks Bar and Brassiere provided a perfect haven from a blustery Autumnal evening.

Simon DavisExecutive chef Simon Davies, recently departed Senior Sous chef from Harvey Nichols Second Floor restaurant, whose 15 year career also includes three years at the Michelin- starred Box Tree Inn in Ilkley and alongside Nigel Haworth at the second of his highly acclaimed Highwayman restaurants in Kirkby, has focused on giving modern British classics a contemporary twist embracing the produce of the South West while incorporating hints of his Northern roots.

Showcasing the new autumn menu a canapé reception of Cornish crab cakes, petite skewers of mixed antipasti and Gevrick goats cheese inspired by full dishes on the menu led the way into the five course tasting experience highlighting what is in store for dinners over the coming weeks.

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Menu in full

Canapés

  • Cornish crab claw cakes with brown meat and lemon mayonnaise
  • Mixed antipasti, balsamic onions, pickled garlic
  • Gevrick goats cheese, olive crust, quince, orange and herb salad
  • Accompanied by Fantinel Rose Brut, Italy

Amouse Bouche

  • Sweetcorn soup, corn fed chilli chicken
  • Accompanied by Kliene Zalze Bush Vines Chenin Blanc, Stellenbosch, South Africa 2010/2011

Starter

  • Ham hock and black pudding terrine, Westons cider and apple compote
  • Accompanied by Rare Vineyards Marsanne-Viognier, Pays d’Oc, France 2009/10

Intermediate

  • Poached St.Mawes smoked haddock, Paxcroft farm soft poached egg
  • Accompanied by Macon-Villages Domaine de la Grange Magnien Louis Jadot, France 2009/10

Main

  • Slow cooked suet pudding and roast sirloin of Ashton Court Venison, spiced white cabbage, carrot puree
  • Accompanied by Barolo Il Bastione, Italy 2006/7

Dessert

  • Assiette of Jacks desserts
  • Apple and Blackberry crumble
  • Dark chocolate mouse
  • Hazelnut parfait

Accompanied by beautifully matched wines by Matthew Clark and finishing with the delicious Somerset Cider Brandy from Burrow Hill the menu really gave Simon the opportunity to show off. High points included the ham hock and black pudding terrine perfectly accompanied by the Westons cider and apple compote, unfortunately no jars to go were available, as far as provenance is concerned the venison from Ashton Court received top marks, more relaxed lunch dishes of Jacks classics will also appear including grass-fed beef burger with handcut chips.

Jacks is a small independently owned chain of restaurants located in Bristol and also Portishead offering flexible casual dining. With Simon at the helm and the excitement of the new menu imminent this is absolutely a venue worth checking out.

Restaurant location

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