MORCHELLA // LONDON

RESTAURANT // MORCHELLA

LOCATION // LONDON, ENGLAND

MEAL // LUNCH (?), 3.45PM

THE LOW-DOWN

I’m publishing this with a major delay from when this fantastic meal was had, but later is better than never (as they say blah blah), especially in the case of singing Morchella its much deserved praises. It was 4 days into the official opening that I was seated at a table for 2 on a late Sunday afternoon.

As we’re seated and assessing the menus, an unexpected surprise of a mini drawer somehow comes to our attention. Each side of the table has a cleverly hidden drawer for your set of cutlery - utensil-droppers not to fret! Our cozy corner was a perfect rainy evening mood, and, with an orange wine to accompany, a series of delicious experiences commenced.

The spanakopita

Imagine a unique spin on the Greek classic as delicate rolls. The inside is the smoothest purée of spinach - it’s all your creamed spinach dreams in a little cylinder, wrapped elegantly by a couche of thin pastry dough. I’d estimate 4-5 layers of the dough that are ever so light and crispy, with a whole leaf of dill surprise in the middle.

The salt cod churros

Sorry in advance to any other romesco sauce, but you won’t be able to live up to this one. It’s a Spanish romesco sauce with tomato, peppers (sweet and fragrant), almonds, and bread, all blended (almonds still chunky) and served as the bed for salt cod churros. The churros are dough and cod mixed then fried to be churros as we know them.

The lamb ribs

One lamb rib on a lemon kale mash, topped with puntarelle and a lemon butter sauce, plus a fresh black pepper grind. There was a top crispy layer (A+ salt levels), a bit of fat under it for a flavor boost, and the tender meat underneath it all that slipped right off the bone.

The salt-baked poussin

A juicy poussin that’s been cooked under a salt-baked shell, which then serves as your bone bin. It comes in a sauce full of peppers, chili, tomatoes, whole garlic cloves, onion, and a handful of herbs, inclusive of rosemary. We ordered a side of the parmentier potatoes, and then dipped them into the juices of the poussin, naturally.

The lemon tart

I still think about this one. I’m not usually a fan of lemon tarts, but something told us to order this one, for which there are no regrets. The consistency of the lemon filling melts on your mouth without having too liquid of a consistency, nor too gelatinous. The crust is thin and easy to break into with your fork. The top layer of the tart came slightly caramelized, similarly to how you’d have on a crème brûlée. Morchella, this is my ask to sell these tarts whole, please?

WHAT I WORE

Black structured blazer with a short-sleeved sweater and blue jeans. Topped with the plaid bucket hat because it was raining, of course.

WOULD I GO BACK

If you commonly find yourself feeling Sunday blues, go here on a late Sunday afternoon/early evening. You’ll find yourself so pleased with the food, ambience, and friendliness of the staff that you don’t even care tomorrow is Monday, and you’ll leave floating into your week. Obviously you can go another night of the week too. If you’re 2, I’d suggest the amount of food as we ordered above.