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I literally went "These are my pancakes?" when they were served. Essentially teeny rounded pancakes topped with frozen whipped coffee cream, some meringue, and your choice of maple syrup or chocolate sauce, this dish was more visually intriguing than it was delicious. The coffee cream was amazing, lovely paired with the meringue. However cutting the pancakes off with a mold meant they had to be fully cooked, thus resulting in dry and unpleasant 'pancakes'. The flavours also fell felt, being merely sweet and nothing more.
Scratch that. Excellent coffee in all. I especially like how D'ARK gives credit to the coffee farmers by stating exactly where the beans come from. This Kenya AB I had, for example, hails from the Kisumu farm in South West Kenya.
We made the fairly tiresome trip down specifically for D'ARK's coffee, which I must say was amazeballs. They use 3 different house blends, of which Nero's used for most milk coffees. The Nero blend features beans from Nicaragua, India and Cuba, resulting in a rich, winey and smooth cuppa.
This has got to be the most innovative eggs benedict I've tried: two runny soft boiled eggs, topped with a cheesy hollandaise sauce and toast crisps. It's so unlike the usual eggs ben I struggle to see why it's labelled as such. Not that it's bad, just so avant-garde. That's what you get from a culinary team previously from Michelin-starred establishment I guess.
