108 Brasserie in Marylebone is on a mission to showcase the best of modern British cuisine and seasonal produce through Executive Chef Russell Ford‘s Dish of the Month series. This July stars a gluten-free 100% Acorn fed Iberico pork fillet with grilled peaches and Wye Valley asparagus.
But before I get to this stunner of a dish, let me show you around the place first.
108 Brasserie is bright, airy and is located at The Marylebone (aka Best Urban Hotel in the Conde Nast Johansens UK & Ireland Awards for Excellence 2016). You can wine and dine at the bar and move into the brasserie where modern British dishes take centre stage for all-day dining.
108 Pantry on the other hand is a bit more of a vintage chic and is perfect for brekky, light lunch or afternoon tea.
The artwork, borrowed from the Rebecca Hossack Gallery, and toilets were on point. It’s just such a nice space.
I’m charmed, but let’s get on to some brasserie food. I was invited to try the Dish of the Month, but I figured I may as well try some other bits on offer.
A glass of Domaine Lafage Miraflors (£7.50) ala piscine brought a taste of Summer. Dry and refreshing, it was quite an easy drink.
The bread board (£2.50) consisted of homemade sour dough, fluffy Irish soda bread and pretty decent Guinness brown.
To start, I opted for the Dorset crab on toast (£12) and it was pretty darn tasty. There was a generous portion of crab meat, and the Guinness bread amplified the sweetness.
I couldn’t resist not ordering the octopus carpaccio (£10) which I couldn’t help but compare to the one I had at Dinner by Heston. I thought 108’s was slightly on the dry side, although the chilli and tomato condiments gave it a good kick. I would’ve liked a bit more acidity though, nothing a drizzle of lemon juice couldn’t fix.
Starters cleared, the piece de resistance arrived…
This fillet of acorn-fed pork looked so beautifully cooked. Some people may think rare pork is a no-go but as this Iberico pork was more on the red/dark meat side, chefs recommend it to be served medium rare.
Tender, tender, tender. Melt-in-the-mouth pork was absolutely mindblowing and I didn’t want it to end. Fruit and savoury do not usually go with me but there was something about the grilled peaches that made the dish whole. I totally enjoyed this dish!
Chips, of course.
For petit fours, homemade chocolate buttons with pomegranate and pistachio. This was soooooo good, 108 needs to sell them by the bag.
So the dish of the month was clearly a stunner. I commend Chef Russell for his vision of promoting modern British cuisine. As for 108 Brasserie itself, I like the fact that they’re trying to promote hearty, comfort food inspired by foraged, fished and farmed with a focus on the seasons. You know, the type that’s uncomplicated but nonetheless delicious.
I’d totally recommend you get to 108 Brasserie to try this tenderly mindblowing pork dish. I promise you, it’s good.