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Having closed at the beginning of January, Quilon re-launched in March following an extensive refurbishment from designLSM . With a stylish, slick interior to match the quality of the food, Quilon should be high up on your restaurant hit list, as Emyr Thomas recently discovered.
Seafood is central to the menu at Quilon, with plenty of meat and vegetarian options on the a la carte menu as well, but Chef Sriram Aylur regularly offers diners their own tasting menu of a selection of starters and mains, so we left our choices in the hands of the experts.
From the starters, we were offered crispy fried cauliflower tossed with yogurt, green chilli and curry leaves, coconut cream chicken (marinated chicken fillets with ground coconut, chilli and cumin, cooked over a griddle) and char-grilled scallop with mango chilli relish.
The starters were the real highlight of the evening and the selection was an excellent demonstration of the kitchen's skill with a wide variety of ingredients. I often find scallops to be rather dull, but these scallops were simple yet exquisitely prepared with a mango chilli relish.
Cauliflower as its own dish would not normally appeal to many, but this is a dish I would certainly order again – the batter was light and crisp, the delicate spicing just right and the yogurt a perfect complement.
While the mains didn't quite reach the standard set by the starters, each one demonstrated how mild spicing, light sauces and subtle, clean flavours can create masterful Indian dishes. The standout main course was the Quilon fish curry, which featured cubes of halibut simmered in coconut, chilli, and raw mango sauce – a delight.
As part of the relaunch, Quilon also unveiled the stylish new Q Bar with a bar canapé menu to accompany the cocktail list. There is also a new private dining room, with a separate entrance, bar and kitchen.
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This entry was posted in London Guide , Restaurant Reviews , Restaurants and tagged Indian Restaurants , London Restaurants , Quilon , Quilon Restaurant Review , Restaurant reviews by Bon Vivant . Bookmark the permalink .
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