SW18 – Wandsworth – Queen Adelaide

I love old fashioned, scruffy pubs. They can have dirt and grime on the chairs, as many tatty beer mats and wine stains on the tables as their surface area permits, and at least one corner which is occupied by a (working) neon fruit machine. I’ll still love it. There was a phase in the early 90s where these bastions of culture were turned into ‘gastropubs’. Their original décor was stripped out, floorboards and walls were painted the most yawn-ful shade of magnolia, and any sort of gamification was replaced by a touch-screen version of Deal or No Deal.

Thankfully gastropubs have moved on considerably since then and the Queen Adelaide is refreshing, even in 2014. It’s cosy as you walk in – comfy chairs, roaring fires, scatter cushions and tartan upholstery. It’s not twee in the slightest before you jump to conclusions. The menu is clean and interesting. It doesn’t raise too many surprises in terms of the variation of dishes it serves – in the sense that you could go elsewhere for something similar, but the chef makes an effort to veer from sticking to the tried-and-tested mainstream versions of these dishes.

To start, I enjoyed a broad bean and goat’s curd, truffle on sourdough toast. The green in my photograph (although slightly grainy, apologies) shows – for those of you who cook your veg al dente – that they were tender and exactly cooked. Only aspect of note was that broad beans are in themselves quite floury and goats’ curd is creamy – the two need to be evened out, in my opinion, with something more acerbic.

Starter of broad beans, goats curd, watercress and truffle

Starter of broad beans, goats curd, watercress and truffle

My guest, The Welshman, enjoyed a platter of Suffolk fennel salami, chorizo, olives and sourdough toast.  Simple. Did. The. Job.

Charcuterie starter

Charcuterie starter

I ordered a main of steamed mussels, coconut, lemon grass and chilli broth. The mussels were steamed for a matter of seconds, all opened, it was garnished with aesthetically-pleasing micro herbs – yes! I wish the sauce who have lived up to to great quality ingredients. Woah, too salty. A little taste by the chef would have gone a long way. I pointed this out to our waiter, so I do hope the message was relayed.

Mussels, coconut, chilli and lemongrass

Mussels, coconut, chilli and lemongrass

Our  other main was a home made chicken Kiev with celeriac and truffle mash, summer greens and smoked bacon.  Ah, the pain of cooking chicken breast; ever so tasty but the meat was slightly dry.

Homemade chicken kiev

Homemade chicken kiev

The Queen Adelaide is a gorgeous-looking pub, between Wandsworth and Putney, selecting well-known dishes which are thought out and are that one step above what you might expect from your average Young’s pub. Although I haven’t sampled their Sunday dinner, if you’re part of the Sunday Lunch crew, it might be worth a visit –  it really is a nice place. There’s plenty of space and in the summer, there’s a large conservatory space and outdoor eating area. You know, I so wish my sauce hadn’t been so salty – I might have sung The Queen’s praises some more – but you know what – I’d like to go back. That says enough, right?

Leave a comment

1 Comment

  1. You can’t beat good pub food and the Queen Adelaide looks interesting. As a bloke I have to say my favourite from your selection is the platter of Suffolk fennel salami, chorizo, olives and sourdough toast.

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 63 other followers

%d bloggers like this: