All pastas are hand-made on the premises by head chef Margherita or Michele and the indulgent special venison pasta with truffle is a popular favourite that frequently sells out.
The steak really is something special – oven-baked extra mature fillet of flavoursome British beef (hung for 28 days) on a bed of balsamic red onions and topped with melted provola cheese. No steak knives are needed here – it simply melts in your mouth and the dish is complimented well with plate of chestnut mash amongst other side orders.
The sauce used on the base of their popular pizza-range has also recently changed to improve this further and the mozzarella used is the real deal – cut in-house daily to retain moistness.
Fans of the Bushy Park pizza should note that the name has changed to “Verdure” but is the same recipe except for the removal of red onions. The Bushy Park Pizza has returned after a brief respite! Joining it are also other locally influenced names such as Hampton Court, Henry 8th and Palace Garden.
Other dishes include rabbit & venison, as well as the sea bass in foil – all very popular in Italy. Popular starters are calamari, squid and courgette fries! Children are well catered for – baby chairs can be added to the existing furniture and kids pizzas can be fashioned delightfully into the shapes of fish, rabbits and other animals. Also don’t be surprised if the friendly staff are seen teaching the more inquisitive youngsters an Italian word or two with each table visit – whoever thought dinner could be so educational!
If starters and mains haven’t filled you up enough then tackling the dessert menu might finish you off – the rich and warm toffee pudding with ice-cream is a hearty and tasty belly warmer to send you on your way. Also you cannot fail to smile as your spoon spills the goey innards of the chocolate fondant on to the plate – melting with it the pistachio ice cream (allow 10 minutes cooking time for this treat).
Elsewhere, Simply Thai has been undergoing some improvements and now sports a new entrance lobby so that diners are now well protected against drafts. They can instead concentrate on the fabulous food that impressed Gordon Ramsay enough to invite owner Patria back to help judge this years Thai category hopefuls.
Mid-week bookings have quietened down (book 2-3 days in advance) but Friday-Saturdays still need 3 to 4 weeks advanced bookings. Some late bookings are usually available (particularly 6-8pm) and it’s always worth being added to the cancellation list. Take-away service is definitely not available and the menu is now aiming even higher – designed to meet Michelin Star standards.
The Kings Head has hit the town creating enormous interest and is continuing to ride on the wave of curious diners – still attracting large numbers of customers each day.
All evenings are busy and customers are currently advised to book 2-3 days in advance (weekdays) and a week before weekend meals (Fri pm, Sat pm, Sun am) to get a time slot of your choice.
Popular dishes include good old fish and chips, gammon with duck egg, Sunday Sirloin and all dishes from the prominent charcoal grill are hugely popular. The specials board focuses on daily boat-caught fish from the South Coast with complimenting sauces.