It's About Thyme with Alexander the Great

Courgette Flowers stuffed with Mozzarella da Bufala in Beetroot Tempura

Aren't they pretty?  And believe, me, they ate as well as they look.  Softly oozing mozzarella on the inside, and the tempura was crisp and light, the courgette al dente, served with some Ortiz anchovies in small dice on the side.  Heaven, mild, creamy cheese, fresh, green courgette, tiny slivers of salty, sea meat-tasting anchovies.

Oh, yes, and my friend, Orin, whose surname is shared with that Macedonian hero, had the baby squid with aïoli, and there were no complaints there.

And to drink, perchance to sip, I chose this utterly delicious red wine - soft, ripe, smooth.  The latter describes Orin exactly, just one straight up, down-to-earth, delightful lunch companion and firm friend.

Truly a wine to savour.  A word here about mark-ups.  Of course, restaurants put a mark-up on the wines they sell.  However, there are mark-ups which are worth it and where the customer is being treated with respect and there are those which aren't and we aren't.  About Thyme is definitely one of the former.

It is absolutely delightful.  I first went there several years ago with Scarlett when she worked in Victoria/Pimlico and we used to end our meetings with a glass or two of wine.  On this occasion, we walked past About Thyme and went in on a whim.  Ladies and gentlemen, indulge your whims, give way to them, and watch out for when your whim strikes.

It was lovely.  Amongst other things I recall we had elvers, sautéed in butter, with the teeniest touch of garlic - something I've not seen on a mid-range menu before or since - a tribute to the sourcing of produce, the restaurant's strong Spanish roots, and the skill of the cook.  About Thyme is a gem.  It is a lovely, mid-range, well-priced restaurant that serves delicious food, cooked skilfully and presented by charming and thoughtful staff.

They have a very well-priced set menu, which is what Orin had, and a long list of quick bites for lunch time.  From the set menu, Orin had the calves liver with gravy, mash and seasonal vegetables (crunchy green beans).


Liver, mash and gravy




Good green beans

Actually, I snaffled some of the beans for myself which is why can provide testimonials as to their goodness (this is a question of taste, not morality) and crunch.  I had plumped for a couple of the quick bites.  I'd started with the stuffed courgette flowers and followed it with the foie gras and fried duck egg, with a drizzle or several of reduced Pedro Ximenez.  If you can't extend the mortgage for a top whack balsamic, Pedro Ximenez vinegar is the real deal, complex, smooth and round.

Glossy, soft liver, and a nicely fried egg, accompanied by spinach (I do love my greens and can never resist spinach)...

and chips (good, sound chips, a bit soft but with a nice colour and tasting of potato - which sounds odd but is less common than one might think).

We'd both been greeted with complementary glasses of Cava (particularly welcome as I was running early and Orin was on time) now my foie gras was served with a perfectly chilled glass of Muscat.  But of course, what would I have done without it!

Truly a good sign of a consistently thoughtful kitchen and service.  With pudding, crème brûlée for Orin...

and a perfect chocolate fondant with home-made vanilla ice-cream for me (and yes, I can tell when it's home-made).  It was a great meal, delicious food and wonderful company.  And deep chocolate gooeyness.