Osteria is a new Italian restaurant in the Barbican centre overtaking the previous restaurant, Gin Joint by Searcys. It may not be everyone's ideal location for a dinner being inside a theatre establishment but for first time diners they usually get surprised by the pleasant view of the Barbican centre itself and its lovely waterworks, with a backdrop of the city's skyline. It's pretty romantic if you ask me.
The interior was dimly lit with candles being the main source of light on the given table. Very comfortable seating with a good amount of space between each table.
In the centre of the restaurant was a fresh olive and bread preparation table which adds to the sophisticated decor.
Carpaccio of sea bream.
We chose this for our starter and enjoyed it more than I imagined myself to. It was incredibly velvety, fresh, flavoured simply with pinches of peeled clementine and chilli to give it a little punch and zing and letting the natural flavours of the sea bream do the rest.
Fresh sheep's ricotta gnudi, endive, pears.
This dish was mind blowing. The texture and flavours was matched to perfect. Soft creamy gnudi breaking away and attaching itself to the crunchy fresh endive. Cheese at its finest being milky and creamy balanced well with thin slices of sweet pear and savoury sautéed broccoli. Delicious!
Slow cooked beef in red wine, Bramata polenta, roast onions.
There were a lot of nice textures in this dish. Consistency of the polenta was perfect end creamy and helped maintain moisture to the beef that needed a bit of teeth work to pull it apart. The crunchy onions were a nice addition to fill that textural gap. But sadly the lack of flavour let it down making it somewhat forgettable. Firstly the beef was too salty and very one noted in flavour. It was in need for some herbs and some earthy flavours to give it some depth. For the tiny portion and lower end cut of beef I found £17.00 is a bit too expensive to pay.
Saddle of rabbit 'Saltimbocca', farro, endive.
This dish was even more salty and also had no depth to it. But the texture of the rabbit was impressive being pink, juicy and bouncy. I guessed it was cured. Being new to farro, the sharp bitterness of the vegetable came as a surprise and unwelcomed on this occasion. It was far too strong and took all the sweetness away from the dish and even left a poor bitter aftertaste. Portion again was ridiculous.
Spiced frogola
This side dish was more a necessity to bulk up the mains and to take away the saltiness. I did appreciate the light flavours and it being al dente. But it was nothing amazing and the small size got in the way of many things.
Blood orange semi freddo
If there was anything memorable about Osteria it would be because of this dessert. It was incredibly smooth, creamy, beautiful flavour of orange and with texture of frozen mousse meting away in your mouth. There was no sharpness like I expected from a citrus dessert but only pure sweetness and bliss to the tongue.
Vanilla panna cotta, Champagne rhubarb
For those who don't really have a sweet tooth would enjoy the sharper flavours from the lovely rhubarb against the more gentle sweetness of the vanilla panna cotta. It was nicely balanced though and a beautiful consistency being creamy and light.
Even with a nice ending to the meal the let down of the mains didn't justify the damage done. As much as they wanted to keep things simple they overuse their salt, drowning all flavours left in the meat itself. They could have invested in some of the herbs they're renowned for instead. We wished we tried more of their pasta dishes as the one we tried, the ricotta gnudi, was truly amazing. However for the high prices and children portions they serve without consistency in the quality of food, I really don't see myself coming back especially knowing there are so many better Italian choices in London. read more