Reviews

The Argus
- 8 June 2007

Extracts from a Review by Xenia Gregoriadis

At Blenio, Seven Dials’ newest, most stylish and serene all-day bistro, you will find fresh potted herbs on every table, a wine list to drool over and a tranquil atmosphere to smooth even the most furrowed brow.

The writing is literally on the wall. An elegantly scrawled quote, one of several which decorate the interior, reads: “One of the nicest things about life is the way we must regularly stop whatever we are doing and devote our attention to eating.”

The food – which they describe as modern European with a French slant – is confident, light and inspired, and the other ingredients which make an evening enjoyable are spot on too, inviting all the senses into the room. The background music is relaxing, the decor is crisp, uncluttered and easy on the eye and the service is friendly without being imposing.

Enjoy a toasted brioche with warm berry sauce and a fair trade cappucino or real mint tea in the morning, or drop in for an energizing salad at midday.

For an evening meal there are more luxurious options such as aromatic steamed cod with a herb sauce, or slow roast belly of pork with warm truffle and new potato salad.

If you fancy something lighter, try the deli counter where you can find home-made quiche, fritattas, soup and salads to eat in or take away, along with cakes and pastries, preserves, pickles and ground espresso coffee.

Inside, the white, tile-topped tables are complemented by the powder blue paintwork and exposed brickwork, and there’s an attractive and imaginative attention to detail – the cutlery comes in a ceramic pot and the menus on clipboards, for example.

Sample the menu

Breakfast:
Pancetta, sausage, egg, mushroom, grilled tomatoes and potatoes
Warm brioche with berry sauce

Lunch:
Soup of roasted red peppers and vine tomatoes served cold
Olives, sundried tomato and feta cheese frittata with garnish

Dinner:
Starters
Tuna carpaccio, ginger, sesame seeds and avocado
Crispy duck, watercress and white radish salad

Mains
Rye bay wild seabass, lemon grass cream, lime syrup and rice
Slowly roasted tamworth cross pork with warm potato and truffle salad

Desserts
Vanilla and lime cheescake
Spiced pear and chocolate sauce