ON THE WATERFRONT
anging monkeys, cosy booths, and a ery pi a go down a treat at this uayside restaurant By Harriet Noble
O
n a regular basis nd mysel staring at people who are bree ily, happily, munching away on a meal which has no condiments. o sauce, mustard, gra y, dressing, chutney, us nada. hy aren t they choking r at least looking supremely disgruntled. plate o dry ood with nothing to dip or bathe it in is right at the top on the list o culinary sins as ar as m concerned. That s why the wetness o curries and dhals are a delight ul walk in the park or me. o proli c is my lo e or wet ood that when was at uni ersity here in eter, the people at the pi a takeaway place who had got to know me pretty well, didn t need to ask me i wanted any condiments with my order. They d instead say, o it ll be tubs o the garlic sauce to go with your pi a as normal arry hich leads me to the pi a m en oying here n The ater ront. t might ust be the rst pi a ha e e er eaten without any sauce. ot e en on the usually
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desert-dry crust, because it is so deliciously moist. t s a wet day down here at the uay as sit cosied up in a booth under the brick arches o this th entury con erted warehouse. opt or the ery in erno option to warm my bones up a mi ture o dry-smoked pepperoni and chori o sausage with red onion, alapenos and a dusting o cayenne pepper. t s hot stuff there s a deep a oursome punch rom the pepperoni and sausage causing a partial numbing o my lips which rather like. nd it is ust what m a ter today, as is the starter gobble up egetable parcels a crunchy pistachio-coloured concoction with a carrot, ginger, soya dip hoorah, dip . ther choices on the menu are decidedly warming and hearty too. There are tapas plates o ack ruit wings, baked honey halloumi other pi a options called you e pulled you e guessed it, pulled pork and the reek lamb with eta and oli es and a pig in blanket burger and stickie wa e cake. m also rather smitten with the d cor here too.
