This weekend, The Handbook headed over to 3 South Place Bar and Grill at South Place Hotel in Moorgate for a spot of brunch. Well I say a spot of brunch, it was actually a delicious three course affair at 1pm, so more of a lunch, but we ordered from the brunch menu so to us it is brunch!
The restaurant, which is the main restaurant for South Place Hotel is a mix of individual tables, long communal tables and sofas, all very relaxed and friendly but at the same time very sleek and smart. It was softly lit and a mix of metal and darker hues of blue, green and black, but the floor to ceiling windows let in plenty of light. There were some white statues of chests and heads which were a little odd, but that aside top marks!
We opted for the menu with unlimited Bellinis, Prosecco, Bloody Marys or Mimosas, well for £10 it would be wrong not to. The menu itself contains dishes such as granola, wild mushrooms on sourdough, and smoked Cobb chicken to start, burgers, fish pie and kedgeree for main courses and comforting puddings like treacle tart.
After uming and ahhing and swapping our decisions several times, we started with Eggs Benedict and the marinated Cheltenham beetroot, with truffled goat’s cheese, London honeycomb and ruby chard. The Eggs Benedict was the perfect size, one side of an English muffin, a single egg, a good slice of ham and lashings of hollandaise sauce. The beetroot and goats’ cheese was a much lighter dish, which was great as a starter to the burger, the cheese was rich and creamy and worked so well with the honey comb, although perhaps a little more cheese was needed as there was a lot more beetroot than cheese.
We followed this delicate starter with two good old comforting dishes the fish pie and the Heron’s Farm Longhorn hamburger which came with cheese and bacon. The fish pie was as all fish pies should be hearty, creamy full of flavour but not too heavy and a beautiful golden colour. The burger was a real hefty burger, with a perfectly toasted brioche bun. It was delicious, tender and cooked medium well without being dry. I just felt it needed a relish or chutney to really bring out the flavour and just give it an extra kick!
For pudding we opted for the nostalgic treacle tart with clotted cream ice cream, the treacle was perfect not too sweet or sickly as was the texture, although the pastry was a little tough to cut with the spoon and ordinary clotted cream would have been better rather than clotted cream ice cream. We also had to try the baked cheesecake, which could not be faulted.
The waiters and waitresses were wonderful and kept us topped up with bellinis and were attentive and so friendly. Moorgate might not be first place you would think of going at the weekend for brunch, but you should and you should go to 3 South Place.