not really very ott at all

Last night The Crow took me to On The Thames restaurant in Bourne End.  I hadn’t been for several years so was looking forward to my meal.  For a Wednesday night it was very busy – and whilst the service didn’t seem to be affected by this, the food just wasn’t quite up to the mark.

For my starter I chose a home cured gravadlax on a salad of rocket, tomato, olives and parmesan.  The dish was slightly odd because each individual ingredient was really good, but all put together, the dish really didn’t seem to know what it was.  The salad part of the dish was Italian through and through, and a piece of beef carpaccio would have certainly been at home there.  But, then OTT went and popped some Swedish gravadlax on the top and suddenly the dish found itself with a bit of a North/ South divide with the parmesan and salmon especially not wanting to integrate with each other (an illegal immigrant, in the form of a cooked green bean found its way into my ‘salad’ as well).

For my main I chose the smoked haddock, salmon and prawn linguini with sorrel, topped with rocket (yes I was in a fishy mood last night).  I had an idea in my head of how this would come out (or rather, in my head I knew how I would have created this dish).  Unfortunately the idea in my head was more copacetic than the reality.  Rather than simply adding the 3 fishy ingredients to the final stir of the pasta, they had created what can only be described as a fish mush with cream, which wasn’t all that nice.  I couldn’t detect any sorrel on my plate but I did find the rocket, as well as some mange tout and more green beans!  Only this time I think they were there on purpose.

I wrapped everything up with a cheese board of stilton and brie – it was distinctly average and given that I do love cheese, I actually couldn’t be bothered to finish the board.

It’s a shame that I’m having to give OTT a bit of a thumbs down, especially as they are a local restaurant.  I WANT to love them, but when I find myself (as a very amateur cook) being able to turn out better grub than a restaurant where food is being cooked by professionals, it’s always a bit disappointing.