(As per our agreement, I always let you know when I’m on a free drinks and food review. This was one of those)
Perched atop a small staircase next Spinningfields you’ll find the coolest bar the 1980’s has ever seen. When you get inside, you’ll find yourself in a strange place. The décor is painstakingly self-conscious about adhering to the Alpine ski lodge theme. From the rich mahogany surfaces to the smoked glass light shades all the way to the skis mounted on the walls, everything about the Ski Club wants to have you believe you really are indulging in a little après ski. Whether it succeeds is for those of a more style-centric nature to decide, but I could see Marty McFly spending his time here over winter. Anyway, I’m just here for the food and the drink.
This evening we were here to test out the menu for the venue, which included both food and drinks. Starting with the important things first, I sampled one of the cocktails. The St Marion Sprits, a delightful cocktail with a subtle orange tang.
Before long, the canapés began to arrive. Being presented on slate (not very 80’s), there was a rollercoaster of tastes, both great and dismal. The mozzarella skewers with sun dried tomato and pesto were seemingly simplistic but phenomenally packed with fresh flavour. The two low points were the Arancini balls with mushroom and truffle oil, which resembled moth balls in both appearance and flavour and the pork roulade with a cumin spiced mayonnaise which had the greasy, monotone flavour and soggy breadcrumb coating that would have put it on a par with turkey twizzlers with a cumin spiced mayonnaise. I did like the mayonnaise though. The saving grace of the canapés then was the Pigs in Blankets. Nice smoky sausage meat, light pastry with the right mix of crispness and chewiness and finally a small topping of caramelised onions. They turned it around with that one.
I’m pleased to say, the food just got better and better from here… for a bit. The Alpine Cheese and Meat board was heartily enjoyable. A good selection of strong cheeses (brie, gorgonzola, goats cheese) and one of the best cured salami slices I’ve tasted for a while. I assume that the charcuterie for this wasn’t done in-house though, so not sure how much praise can be assigned for that one. (If anyone knows differently, please feel free to correct.)
Finally, the moment we had all been waiting for arrived. However, instead of arriving like an explosive grand finale, it arrived more like the finale of Lost, leaving people confused and saying ‘Is that really what we’ve been waiting for this whole time?’ The cheese was fine, but it went cold quickly and left you scraping the bottom of the dish for slabs of cheese. The fondue dipping items were average. Toast squares and a selection of sausage pieces.
For me the saving grace was the cocktails. My favourite of the evening being the Red Velvet Cobbler. A cocktail based on a cake immediately has my attention and this one didn’t disappoint I have to say. Taking the contrasting elements of tart and sweet that make a great Red Velvet cake, this cocktail skirted the line of being bitter, but just stayed on the right side of it.
The menu had more ups and downs than a jaunt across the Alps. And If I’m going to stretch this metaphor to breaking point, then my final thought on the Ski Club would be that sometimes, you are going to fall flat on your arse while having a good time. Have fun, but don’t expect plain sailing.