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LESS formal than a traditional restaurant but with much more to offer than a normal bar, Volta is the perfect place for an informal gathering any time of day. The home from home has won a slew of awards but retains its relaxed shabby chic vibe, with mismatched furniture and mellow lighting beckoning you in from the winter cold.
Curried cod cheeks is a little microcosm of South East Asia
But enough about the interior, what about the food? Inspired by the travels of owners and DJs, the Unabombers, it’s a medley of deli boards, charcuterie and freshly-made cakes; as well as indulgent brunch and Sunday lunch. Perhaps most of all, however, Volta is known for its superb selection of large and small plates. We dropped in one evening recently to sample the latter - perfect for mixing, matching and sharing with friends over a few drinks - and found them to be just as good as we remembered.
Beetroot, smoked feta, hazelnuts, dill
Much like tapas, but not limited to one specific cuisine, they’re a great way to chop and change flavour and texture to your heart’s content. The smoked feta, for example, comes crumbled on a bed of sweet earthy beetroot tapenade. Scattered hazelnuts provide extra crunch while dill and extra virgin olive oil add seasoning; perfect for sourdough dipping.
Sea bass with chilli, soy and lime
Another delicious dairy dish is the beetroot and honey with Monte Enebro goats’ cheese: bread-crumbed, deep-fried gooey goodness that’s salty and creamy all at once. But, if cheese isn’t your bag, worry not because there are plenty more dishes on the Volta volley.
Curried cod cheek
Curried cod cheeks is a little microcosm of South East Asia. Warm ginger undercuts creamy coconut and lemongrass adds a refreshing note. It’s mild, good for those with a low spice threshold, and proves just why curried fish is so wrongly underrated. Sea bass, meanwhile, is also cooked to flaky perfection and comes served on a bed of pak choi - delicately seasoned with that holy trinity of Asian cuisine: soy, chilli and lime. A little more spicy, it’s a shining example of fusion cooking for braver palates.
Lebenese lamb chops
Fancy something meatier? You’re in for treat with tender milk-fed pork shoulder and cider reduction - or perhaps the Lebanese lamb chops. Perfectly pink and encrusted in an aromatic Middle Eastern dry rub, they may well bring out your inner caveman...
There’s more where those came from, all no doubt just as tantalising, but alas by this point we were full. All the more reason to pay another visit to this local gem sometime very soon.
