THE TRANSATLANTIC MAGAZINE
THE TRANSATLANTIC MAGAZINE
Hexagon Classics in Highgate have been selling collectible classic cars for decades. Now they also boast a restaurant and event space. It is fabulous! The bar overlooks the showroom with a mind-blowing selection of Mercedes, Porsche, Lamborghini… a boy dream! The rest of the space is beautifully designed, indoor and out. It’s contemporary and artsy while keeping the industrial showroom look.
I was greeted by Jac who usually works at Bottles ‘N’ Jars, the luxury food and wine shop on the premises. She is a brilliant hostess and mixes a wicked martini. The sight of an Aston Martin inspired my choice of drink. A dry Berto gin Martini, shaken, not stirred! (£14). It was heaven.
In the restaurant, head waitress Amina ran the show. At 19, she is already a star. Her innate sense of hospitality and knowledge beyond her years is very impressive. 19??!! I have socks older than that!
Head Chef James Harrison has based his menu on the Mediterranean while taking advantage of UK bounty. Devon handpicked crab cake (£14) is a perfect example. Light and fresh, highlighting the sweet crab meat and served with a delicately picante brown crab dressing.
Mackerel (£12) is beautifully cured in citrus and served with a zingy tartar of mackerel, cucumber and horseradish. A great balance of fresh and fish. The skin is quite rubbery and would benefit from a light torching.
A glass of AA Badenhorst Secateurs Riviera, 2020 (£9.10) paired brilliantly with the mackerel. The orange wine from SA is dry, full of citrus, peach and just a hint of tannin structure.
Scottish hand dived scallops (£28) are fresh as can be and served in their shells on a bed of toasted fregola (tiny pearl shaped pasta). Nduja butter adds a touch of heat and breadcrumbs a bit of crunch. I loved every mouthful but only 3 for a main seems a bit meagre.
Cornish gurnard and seafood cacciucco (£24) won the prize. Gurnard is a gorgeous fish. Light and meaty, it works wonders with the cacciucco, a tomato based fish stew of squid and mussels. Chef Harrison’s version of this Italian classic is absolutely delicious. In the states, it’s more commonly known as cioppino.
A bottle of Mandrarossa Frappato Costadune, 2019 (£29) was excellent, especially for the price. Medium bodied, very fruity and a nice hit of spice at the finish.
Vegan chocolate mousse (£9) wasn’t creamy enough to call itself mousse, but the dark guanaja chocolate worked a treat with caramel infused banana, salted peanut butter and olive oil. It’s difficult to make a dessert without eggs, cream or butter and this was a good effort. If it wasn’t called mousse, I wouldn’t compare it to one.
Champagne and clementine jelly (£9) is Harrison’s take on a trifle. Grand Marnier soaked genoise, charred clementine, crème patisserie and pistachio and bucks fizz granita is a fresh, light and very tasty combination.
Now about that Aston Martin…
