Thirty Six ways to make your Lunch Better!
Do you sometimes have days where you simply don’t know how everything is going to happen? My worst habit is to book up a meeting months in advance, only to find that everything else seems to collide into that date. Perhaps you’ve got to meet an important business contact at lunch, but you know you have a personal to-do list that is simply out of control.
Well, I was lucky enough to trial what seems to be the perfect solution the other day.
Not only do you get a fabulous lunch but, there’s a concierge menu too. Turn up with your phone running out of steam or knowing that you need some shopping and it can be taken care of. Forgotten the flowers or birthday present that you need for that evening’s party? The lovely concierge will organise things for you while you eat. If you happen to have just a few extra minutes, you can order a massage or a manicure. Right now, at Thirty Six, there is a personal concierge list of 36 items which can be organised for you while you lunch with no service charge. I get the distinct impression that if there’s something you need that isn’t on the list, it will be done anyway!
Lunch in itself is really pretty special. Michelin star chef Nigel Mendham joined forces with Dukes St James to launch their new restaurant Thirty Six last year and it’s definitely one to watch. We sampled the three course lunch menu which is priced at £28 (two courses for £21) and the food really does stand up well against favourites like Pollen Street Social and Odettes.
My Warm Artichoke Salad with wild mushroom and liquid truffle was light and refreshing with delicate wild mushrooms and artichokes served with a mushroom and truffle jus. I did think it was just a little over salted but the soft boiled quail eggs were perfectly cooked and an excellent complement to the dish.
Hake with variations of asparagus, jersey royals and langoustine was perfectly cooked with a crispy skin and flaky moist flesh, beautifully presented with langoustine and asparagus in a fish veloute. A lovely lunch dish that picked up on the new season’s fish and vegetables really effectively.
Strawberries and cream was a pannacotta surrounded by tiny alpine strawberries and served with flakes of homemade shortbread. Again, beautiful presentation, and the use of the tiny alpine strawberries, which have an intense flavour, really added to this dish.
This is not simply a classic contemporary style of cooking it’s also one which has a strong seasonal emphasis.
The menu was really charming, with classic dishes like a ham hock and peas and one of the prettiest vegetarian main courses I’ve seen – Butternut squash with granola and broccoli.
Now, this seems like a winning combination to me. For those days when you really need to relax and eat well but just have too many things to get done over lunch. What could be better than finding someone who will do it for you!
Thirty Six is at