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Subway in Maldon - Restaurant reviews
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Subway (King Street) in Watford - Restaurant reviews
If you have an allergy that could harm your health, or have religious requirements (such as halal or kosher), we strongly advise you to contact the restaurant directly before you place your order We can help you do that through Live Chat.
More information about Just Eat's allergy policies is available on our Allergy FAQ page.
Any specific allergen statements provided to us by the restaurant are replicated on the Info tab.
Sackville's: restaurant review | Life and style | The Guardian
menu food payment value desserts drinks staff cleanliness
In a couple of centuries’ time researchers will look back at the last remaining fragments of this obscure restaurant – a curling, tattered scrap of menu, an ingredients ordering form full of dizzying figures – and hold it up as conclusive proof that, in the early years of the 21st century, the capital’s restaurateurs had finally reached Peak Stupid.
My job is to describe the proposition, but they do it so well themselves that I’ll just repeat the words at the top of the menu: “We believe that the truffle is such a unique and delectable product that we cannot leave it to be sparsely used in just a few dishes.”
The restaurant occupies a narrow space on Sackville Street off the eastern end of London’s Piccadilly, and is handily located right next door to a branch of Subway.
The obligatory truffle mac ’n’ cheese at the same price almost seems like good value.
■ Following his accelerated roll out of US burger chain Five Guys – from one branch to over 25 in two years – Charles Dunstone of Carphone Warehouse is now bringing MOD pizza to the UK.
Aquavit, London: restaurant review | Jay Rayner | Life and style | The ...
staff food value desserts
It doesn’t seem to be one shared by Aquavit, the Swedish-inspired restaurant also from New York where it happens that Samuelsson – Ethiopian born but adopted by a Swedish couple – first made his name.
Best of these dishes is a roughly chopped mackerel tartare, sweet and lightly salty, with a brilliant green sorrel purée with that citrus edge which makes it taste like newly mown grass smells in the spring.
There are some overly sweet, cooked-down onions, with another egg yolk, and a few dry cubed potatoes.
The nail is placed on the coffin, pointy end down, by a side dish of Jansson’s Temptation, a kind of Swedish dauphinoise given body and soul by the application of salted fish – originally salted herring, generally now salted anchovies – and a bit of onion, under a crust.
At its heart is a little bit of whimsy in the shape of an egg made from a goat’s cheese ice cream with a curd centre for the yolk and a shell of white chocolate.