Went to Wolf for Restaurant Week 2014 and had the Mangalica Pork
Chop. Perfection! This is definitely the show-stealer and nothing else,
not the foie gras starter nor the pear tarte dessert could outshine this
main course.
(What is "Mangalica Pork"? Read all about it here.)
The pork chop was a thick cut of fatty meat (bone-in) that was not at all gamey. The outside
seared lightly so it was crisp; the inside medium done so it was pink,
giving the succulent meat fantastic bite and texture. Each morsel was
juicy and tender - sheer carnivorous joy! Go for the Apple Mustard sauce
which was served on the side, and better than the Juniper Berry
sauce, in my humble opinion. Love the additional wholemeal mustard topping which
cut through the fat well.
 |
| Pink meat, thick with fat |
If I had one complaint, it would be the pear tarte. Though taste-wise
it was perfectly sweet, I had expected a flaky tarte, but it came with
each layer indistinguishably stuck together, which made me wonder how
long ago that tarte was made.
 |
| Tasteful interior |
Wolf is tastefully decorated, with stone relief flying pigs and wolf
faces as the centerpiece. Music is modulated according to crowd - it
gets softer when the crowd thins out. Service was top notch, with my
water topped up regularly, and my plates cleared quickly. After I had
the door held open for me and a wish that I had a great night, I really
did have one!
I thoroughly enjoyed my experience here, and would highly recommend
other meat-lovers to come here and satisfy their carnivorous cravings.
Wolf
18 Gemmill Lane
65572224
