Though it’s only been open for a short while, The Pangolin has already established itself as a must-visit venue. Sprawling across two floors – the highlands and the lowlands – and with a gorgeous terrace area, the restaurant is already the talk of the town. Sure, that’s in part down to the name being linked to the animal that apparently kick started the Covid-19 pandemic. However, the restaurant and name have been a work in progress for the past three years, rather than inspired by recent events.
What’s been spreading fast about The Pangolin is its reputation for great food. The menu is the creation of chef Troy Payne. A big believer in using local produce, Payne has created a line-up that’s made for sharing and, importantly, isn’t pumped with additives. It’s something that’s apparent through every dish we try – everything tastes fresh. The home-made halloumi cheese used in the croquette starters is more subtle than the extra salty, mass produced variety. The result is fluffy and light, doesn’t lay heavy on the stomach. Y’know, like a starter should be like?
Likewise, the savoury eclairs that go down a storm. The choux dough is filled with mascarpone and served with a creamy beetroot sauce and crushed pistachios. It’s a combination that melts in the mouth with every bite.
It’s an ideal beginning that immediately helps us to relax into our seats inside the 60s New York style booth. We can soak in the ambience of the clinking glasses as the mixologists work their magic at the speakeasy-like bar that’s close by.