Hawksmoor is one of a comparatively rare breed of restaurants which just exudes professionalism. You just know everything is going to be as it should be – the food will taste great, there’ll be no untimely delays in orders being taken or food arriving and, wonder of wonders, the server has made notes so knows who is having which plate, without having to ask.
Starters are generally substantial but one of the lighter options is a beetroot and hazelnut salad, which incorporates a bit of leaf. Nice horseradish crème fraiche dressing. Definitely not light, are the two Fred Flintstone split bones, stuffed with bone marrow and caramelised onions. Full on unctuous and just right for dolloping on the thick slices of toast that come with it.
Whilst they have other things on the menu, you’ve really come here for the steak. That’ll be one fillet, served with dripping fries and a tomato salad. And one 55 day aged rump, with triple cooked proper chips and roasted mushrooms. Everything just tastes as you hoped it would – and there’s really nothing more to be said than that.
