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😒 3/5 - Morito's 4th Annual Seafood Festival runs throughout the
By 👻 @Vi W., 10/21/2016 3:00 am
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Morito's 4th Annual Seafood Festival runs throughout the week to bring the taste of the sea to London with their sherry and seafood pairing. Seafood has been the core at Morito's heart and I have been a fan of Morito's cookbook. The recipes that I have tried have made regular appearances at large dinner parties, as well as a flair of elegance for a romantic dinner for two for Mr L and myself. I could not be more than excited when my friend took me on this special seafood menu paired with sherry! The sherry started off with a very dry and light. Throughout the meal, it got progressively darker in colour and taste, sweeter. Manzanilla Gabriela, Sanchez Ayala mojama & ajo blancopastirma cured fish & picklessmoked anchovy & brown butter montaditoI would not want to drink the Manzanilla Gabriela alone because the dryness is a little rough. In fact, the first sip took me by surprised at how dry the sherry was. However, with the fish dishes - cured, pickled and smoked - the edge of the roughness was taken away. It seemed well rounded. The mojama and ajo blanco was very good and well seasoned. While the traditional ajo blanco is served with grapes or melon, I think that the mojama (salt cured tuna) was just as pleasant, if not much better. Fino en rama, Gonzalez Byass pulpo a la gallega steamed mussels with turkish pepper paste and bulgur - the good thing about mussels is that they are simply delicious and easy to cook. You can hardly go wrong unless they are gritty and unfortunately mine were gritty. The fino en rama was a little smoother and rounder compared to the first glass. It was served chilled in a frosted glass. Now, was that just the difference that it gave? Would the Manzanilla Gabriela be just as good if it was chilled? So, I brought it up to room temperature to test it but then later forgot all about it because dessert was served. Oloroso, el Maestro Sierra, 15 anos whole roast fish with saffron, honey and sweet vinegar, fennel rice and shellfish aioli - the fish was nicely roasted. It was not as sweet as the menu reads with honey and sweet vinegar. In fact, it tasted really quite light and was overpowered by the white fish. The rice, when you bite it was tough and when you sink your teeth into the centre, it was floury. A definite sign that it was undercooked, not al dente as they probably would have liked it. I think the shellfish aioli just salvaged it. Yup, a good dollop with it and undercooked rice could even be forgiven. The Oloroso itself was quite dense and sweet. It is a classic situation where I prefer the Oloroso on its own and the fish dish on its own, just not together. What went very nice with it was with the oily aioli. It brought everything all together. So, in the presence of the aioli, it worked. Pedro Ximenez, El Maestro Sierramalaga raisin ice-cream - with the generous amount of Pedro Ximenez, I was surprised that the ice-cream still had ice crystals in it. A cold ice-cream with a warmth of that Pedro Ximenez made me strong enough to take on the windy London by night. I felt it could have been a more educative and fulfilled evening if we were given more information about the sherry or why they had chosen it rather than only reiterating the name and walking away hastily.If it was solely based on this seafood menu as their fanfare, I am not sure that I was as impressed by the restaurannt I was cooking from Morito's cookbook. Overall, the quality of the food was good. The servings of the sherry was also very generous. But I still would prefer to make a concluded opinion about Morito after I had a proper dinner.At £55.00 I felt it was a little dear. And I'd certainly like to be seated more comfortably instead of high stool bar seats.
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