I am no food expert. I couldn’t tell you how to create the perfect amuse-bouche or how to pair a Sauvignon with a salad. I can tell you what I like. I can tell you when I go to a restaurant if the atmosphere, service and standards are excellent. I can tell you that the Printing Press on George Street provided one of the best experiences I have had in a long time.
We were invited to sample a six course Printing Press Spring menu with matching wine flights courtesy of Jigsaw PR and the Printing Press themselves. We were introduced to the venue via their incredible cocktail tree, serving a mix including their legendary pornstar martinis. There were around 10 invited influencers, including the gorgeous A Model Moment and my new fave Merle’s World.
To begin with we were offered an ice cold Taittinger Champagne, to compliment the Orkney Crab and Leek Thermidor Tart. They crispness of the tart, partnered with the zesty Taittinger was an absolute treat.
The second course drew some excitement from my friend next to me who claimed it was one of the greatest things she had ever tasted. The thing in question was Burrata – a mozarella-style cheese that deserves the hype. It was creamy and chewy which, paired with blood orange, chicory and thinly sliced toast breads was stunning. Burrata translates to buttery in Italian – it was just that and I will be on the hunt this weekend for more.
Next up was a mouth-watering Scrabster cod with brocolli, kale and a caviar butter. I discovered a love for cod when we visited Mull in September, eating it practically every night. I worried it wouldn’t live up to my expectations but I had nothing to worry about. This dish was matched with
The dish was paired with white, Conde Villar from Portugal. It was light with citrus flavours and almost fizzed in your mouth.
Yep – course 4 and I was still going strong. This time, we were treated to a succulent venison with celeriac and herb and spinach crust – incredible!! I am always wary of red meat but with age I am finally beginning to appreciate it – and appreciate I did. This ended up being my favourite course. The flavours absolutely complimented each other, particularly when paired with a rich glass of Tilia – Mendoza Malbec. This Malbec was sharp with hints of pepper and spice and reaching an alcoholic percentage of 13.5% – sore head alert.
I was disappointed when the savoury dishes came to an end but the deserts left me feeling pretty happy. Throughout the evening, we chatted about our other halves, food, Italy – it was at that point I realised the night had flown by and took a second to appreciate my surroundings. The restaurant is absolutely beautiful and although I have been several times before, I never quite appreciated how lovely it is for a larger group. The service was unbeatable – both waiters were not only presentation perfectionists but ensured each one of us had everything we needed at all times.
The first of the Printing Press spring puddings was a crispy chocolate sorbet matched with blood orange. This was matched with Les Nuages Pinot Noir from the Loire Valley. From previous posts you may remember how much I love chocolate and red wine together, but the sweetness of the orange just made it even better.
Finally, we reached the end of our courses and the wonderful evening at the Printing Press. To finish, we were served a Creme Brulee with our good old favourite – the Pornstar martini. After a bit of debate as to how to drink it, it was decided the good old shot and sip method should win.
Yes, the food and drink was wonderful. What stood out in my mind, though, was the company. Namiki and her team – front of house and the kitchen – were just stunning in their service throughout the night. Everyone at the table not only had a great time but enjoyed great company. Executive Chef,
Colin Fleming, creates the most wonderful of menus. The Printing Press are on a pretty special journey – one I can’t wait to explore with them.
With thanks to Jigsaw PR and The Printing Press for a six course dinner, wine flight and cocktails/drinks. Whilst it was gifted, my opinions are my own.
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