British
0.5 miles
Cosy yet contemporary, the fascinating R34 in India of Inchinnan truly is a hidden gem. Set within an architecturally ambitious edifice, this site is rich in history. Beginning with the construction of airships during World War I, the chronicles continue with the building now unsuspectingly hosting some of the best modern British cuisine around.
On arrival you are greeted by one of R34's proficient waiting staff and escorted through to an intimate dining area. The music is vocal jazz and the decor exudes California casual, with lots of candles and palms. A look at the menu sets your mouth watering, and when the food arrives it certainly delivers. Starters include four-onion soup, wonderfully flavoursome but not overwhelming, and a goat's cheese and cashew nut salad that is absolutely out of this world. The steak is highly recommended; intensely meaty in flavour, succulent and cooked to perfection. Equally delicious is the pan-fried sea bream, exploding with oceanic delight and p e rfectly accompanied by overnight tomatoes, haricot blanc and artistic drizzlings of a mustard-based vinaigrette. Among the desserts, the glazed berries with cointreau sabayon and orange and lemon ice cream is worth a special mention. Meritoriously, head chef John Shields has succeeded in achieving that 'je ne sais quoi' one looks for in a fine meal. His fervent passion for culinary excellence is evident and makes this a unique and unmissable dining experience.
On arrival you are greeted by one of R34's proficient waiting staff and escorted through to an intimate dining area. The music is vocal jazz and the decor exudes California casual, with lots of candles and palms. A look at the menu sets your mouth watering, and when the food arrives it certainly delivers. Starters include four-onion soup, wonderfully flavoursome but not overwhelming, and a goat's cheese and cashew nut salad that is absolutely out of this world. The steak is highly recommended; intensely meaty in flavour, succulent and cooked to perfection. Equally delicious is the pan-fried sea bream, exploding with oceanic delight and p e rfectly accompanied by overnight tomatoes, haricot blanc and artistic drizzlings of a mustard-based vinaigrette. Among the desserts, the glazed berries with cointreau sabayon and orange and lemon ice cream is worth a special mention. Meritoriously, head chef John Shields has succeeded in achieving that 'je ne sais quoi' one looks for in a fine meal. His fervent passion for culinary excellence is evident and makes this a unique and unmissable dining experience.
