Fuego by Fenwick Kingston has a new seasonal menu
By Tilly O'Brien
22nd Sep 2024 | Local Features
Fuego Kingston by Fenwick is launching a new Autumn/ winter menu, and you're in for a treat.
On Wednesday, 18 September, my colleague Cesar and I were fortunate enough to try the Mediterranean tapas restaurant's new autumn/ winter menu before it launches on the week commencing 30 September.
Fuego by Fenwick Kingston has been open for a year to the day of our visit.
At 1pm, Cesar and I arrived at the restaurant, situated on the first floor in Fenwick in the Bentall Centre, for a mouth-watering lunch.
If you haven't heard of Fuego by Fenwick yet, that's probably because it's neatly tucked away at the back of the store near the clothes section, but if you look closely enough, you'll see this gorgeous little open plan restaurant, with a bar at the front.
Welcomed by the lovely manager Monica, who has worked in the restaurant for a month, we were seated in a comfy booth and provided with some still water and their new apple pie spritz cocktail, which tastes just like autumn.
The cocktail was an excellent start to lunch, as it was definitely one of my favourite parts of the menu.
The cocktail consists of vodka, apple juice, ginger, star anise, and Demora sugar, but can also be made sans alcohol.
We felt we could taste a tinge of cinnamon mixed with roasted apple, which was incredibly satisfying for my sweet tooth and left a warm feeling in my tummy.
To start, we tried a Mediterranean sharing platter, which consisted of manchego cheese, marinated olives, a blue cheese, ham, salami, courgette, apple and bores salad, marinated gordals, charred broccoli, tahini and dukkah, and polenta fritti with moronous mayo.
We also got a slice of rosemary focaccia bread with oil, which was perfect for adding the cheese to.
The platter came on a stoic wooden cheese board and was aesthetically laid out.
With our tummies rumbling, we just had to try a bit of everything, though as a pescatarian, I let Cesar have the meat.
While everything we tried was delicious and everything that needed cooking was cooked to perfection, my personal favourite dish, as a cheese lover, was the Manchego cheese which came out in slices.
Manchego is one of my favourite cheeses and I loved the way the cheese's creamy texture melted in my mouth.
Cesar's favourite part was the ham, telling me that it was "fresh and slightly smoky".
We both decided that the blue cheese was not for us, as neither of us like blue cheese, but we both tried a bit anyway, and with its strong taste, could tell that blue cheese lovers would enjoy it.
I also loved the polenta fritti, which was similar to Spanish patatas bravas, as the creamy mayonnaise was bursting with flavour.
For mains, we were brought a feast consisting of various dishes from both the new and current menu.
From the new menu, we tried the beetroot hummus with pinenuts, sesame, and mint, the crispy sweet potato puy lentils and saffron yoghurt, the zuuca & rose harissa pizza with butternut squash sauce, halloumi, kale, potato and onion, and the hake with muhammara, gremolata, and preserved lemon.
I personally loved the hake with its soft and crumbly texture and felt that the preserved lemon dip it came in added a little zest to the slightly salty fish.
We both loved the yoghurt and hummus and, while we enjoyed the pizza with its doughy base worthy of any Italian-style pizza, we found the toppings a little extreme, though enjoyed them nonetheless.
From the main menu, we had crispy seabass made with katafi pastry and mojo verde mayonnaise, which was absolutely sublime.
The crispy exterior matched with the soft fish was an ideal mix.
Despite our tummies being full, we couldn't say no to dessert, which consisted of baklava with vanilla ice cream, lemon sorbet with red currant with a side of amaretti buiscuit, and burnt basque cheesecake with berry compote.
I must say, all three desserts were divine, but we both agreed that the baklava was our favourite.
Its tough texture added a perfect crunch, and the creamy and surprisingly oaty ice cream added some softness to the Mediterranean dessert- we could tell this wasn't your standard vanilla ice cream.
Moreover, the creamy sorbet was a perfect light dessert for anyone not in the mood for something heavy yet craving something sweet, and the cheesecake had that perfect blend of a creamy top mixed with a crumbly biscuit base.
Cesar said it was "simple yet delicious".
Each dish we tried had its own identity and it was great to try a variety of different dishes.
On top of the excellent food, we couldn't praise Monica's service enough as she was exceptionally sweet and attentive.
Fuego by Fenwick in Kingston has been open for a year to the day of our visit and Fuego appears in many Fenwick stores across the country, including in Bracknell and Brent Cross.
You can find out more about the Kingston restaurant here.
Mark Reid, Restaurant Executive Chef, Fuego by Fenwick said "Fuego by Fenwick has always prided itself on the best of the Mediterranean, by blending Spanish charcuterie, sourdough Napoli-style pizzas & tapas.
"The Med is more than just Spain & Italy though, it touches 22 different countries including those on the Southern African shore to the beautiful mosaic of cultures along its Eastern shore. We want our individuality to inspire the communities our stores thrive within.
"We've drawn inspiration from those areas & introduced our take on a baklava as well as a tapas version of chicken souvlaki."
He continued: "We're also moving from Summer into Autumn, so swapping out al fresco dishes for a cosier experience and featuring ingredients including hearty root vegetables that fill us with warmth & joy when the days are getting shorter.
"We've refreshed some aspects of the menu that have served us so well over the years including a fresh outlook on desserts with a Chocolate Torta Capresa amongst others.
"We're also introducing a new pizza with rose harissa-roasted squash, kale, halloumi & onion. It's a pizza that breaks the mould and defies convention by not using a rosso or bianco sauce, the first time we've done this."
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