Shu
253 Lisburn Rd, Belfast, BT9 7EN
02890381655
orders@shu-at-home.com
AT THE start of lockdown few of us expected that we would still be in this position over three months later, but keep the faith – the end is in sight.
Apart from a few early days wobbles I’ve coped better than expected, but better isn’t great.
That said, with each Stormont executive briefing bringing further information on the lifting of restrictions my mood brightens accordingly.
Given my love for eating out, news of the hospitality trade reopening sparked a flurry of excitement in many a group chat. I am not one of those people nervous about going out, I understand why some of you are and to that I would say, move at your own pace.
Given I’ve been working from home my lockdown has been made so much easier with occasional weekend indulgences; it helps break up the never-ending days.
Shu will celebrate 20 years of operating on the Lisburn Road in October this year.
Any visits I’ve had to the Victorian-terrace-turned-high-end eatery have always been a joy – apart from that one bad date (the less said the better).
Chefs are a creative bunch and so it’s hardly surprising when faced with near ruin during the health crisis, that so many of the best ones have devised the home meal box concept. I’d been drooling over the weekly changing Shu At Home menu for some time and on a perfectly sunny day drove down to pick up my meal from the friendly staff.
Each Tuesday orders are taken to be delivered (or collected) the following Friday or Saturday. A lot has clearly been invested in not just the concept but the packaging in which my five-course menu was securely contained.
The food comes with a really easy instructions on how to finish it off at home. It was incredibly straightforward, even for those of you who try to avoid the kitchen.
My Shu At Home was the Classic Menu, starting off with sourdough rolls, warmed for a few minutes in the oven and fresh, garlicy basil pesto, served alongside a starter of new season asparagus with a rosemary and anchovy dressing, Parmesan and rocket.
The asparagus was cooked quickly in very salted water, then doused in dressing, which was tangy, salty and moreish. So much so we set about trying to work out how we could replicate it to have it with every meal from now until the end of time.
The difference in dining at home to in a restaurant is presentation. I did try – I made sure all the spears were pointing the same direction and did a chefy drizzle with the dressing. It didn’t work so I covered it in Parmesan.
While we were eating the main of pork belly was already under way. The potato gratin was in the oven and the pork, which had already been cooked, just needed caramelising in a pan and set in the hot oven for 10-12 minutes.
The pork belly came with a rich sauce dotted with plump cider-soaked golden raisins and a cauliflower puree. Again, I did my best on the presentation but I’m no professional; the taste though was testament to the creative soul who created it.
The puree seasoned and full of flavour, the gratin by now crispy on the top, soft and rich inside, the pork could have been eaten with a spoon it was so beautifully tender. I wasn’t sure about the raisins, but honestly, trust the experts: that little pop of sweetness worked beautifully.
This was polished down with a Santa Alvara Merlot; it had been matched to perfection.
A few more drinks were consumed before we moved on to the chocolate and hazelnut brownie with banana cream.
One of the joys of home dining is you get to be your own bar person, and trust me when I tell you I serve generous measures – no-one leaves my home hungry or, for that matter, sober.
The oozing chocolate brownie needed just the lightest warming up and was so decadent that even this greedy reviewer couldn’t finish it all. I did, however, have room for cheese – there’s always room for cheese – a Young Buck blue was served with a fig chutney and delicate little crackers.
Nothing beats the restaurant experience but this is the next best thing, and for those who struggle with babysitters or mobility it could be something that the hospitality trade keep on after this crisis has passed.
I’ve done a few of the home boxes in the past few months but the Shu offering is the best value in town. Five high quality courses and a bottle of really decent wine for £25 a head.
And a great big dollop of delicious self -care in lockdown is always money well spent.
THE BILL:
Five courses with wine £25 x 2.
