Robert Burns Hotel
- Charred Lamb Ribs
- Black Truffle and Manchego Croquetas
- Rabo De Toro – Slow Cooked Ox Tail
- Marisco Paella
It was a promising start to our dinner with the Charred Lamb Ribs. The ribs were just perfectly cooked, it’s crispy outer making way for such a tender and juicy, meaty inner. The balance of lean and fatty bits ensured plenty of flavour, and when combined with some yoghurt, this rich and hearty starter was certainly impressive.,
We also enjoyed the Rabo De Toro – Slow Cooked Ox Tail. Slow braised to great tenderness and served in a rich and rather intense red wine sauce, the beautiful protein combined with bits of cartilage made for some incredibly interesting textures. This was contrasted by the crisp coarseness of flash fried celery leaves. A very interesting dish indeed.
Our Hanger didn’t disappoint either. Cooked to a perfect medium, the still-pink inner was delectably tender and juicy. Lightly seasoned with some salsa verde , the slight chewiness of the protein ensured every bite was full of flavour. Served alongside was a simple, light salad with a tad of tang throughout.
We finished off the evening with a dose of sweetness. Fresh out of the fryer and exhibiting a light golden brown, the Churros were simply delicious. The crisp, crunchy outer made way for a soft and pillowy inner. The slight sweetness was well balanced without being overwhelming, while the chocolate dipping sauce provided a pleasant richness to the dessert.
We found the Black Truffle and Manchego Croquetas rather underwhelming on this occasion. The outer could’ve benefitted from being fried to a greater crisp, while the signature flavour and aroma of truffle within was noticeably absent. It was overall lacking in flavour, and could’ve done with a much greater hit on pungent aromas.
The Marisco Paella didn’t quite do it for us either. The range of seafood scattered across the pan was fresh and rather impressive. Unfortunately, the rice within the paella itself was sadly burnt, while the fishy flavour from the seafood felt a tad overwhelming at times.
Robert Burns offers a slightly upscale Spanish dining experience that doesn’t break the bank.
However, with new owners at the helm, it’s evident that some fine-tuning is still required, both in terms of execution of the food, namely the headline paella, as well as the attentiveness of the wait staff.
Would Penguin Eat Again?
For some Spanish-inspired finger food and a few drinks, we’d definitely stop by when in the area!
Penguineats would like to thank Robert Burns Hotel for inviting us.