In the spirit of the theme of this edition of Gallery, we thought it’d be a little bit of fun to get neighbours, Upstairs at Anley Street and the eagerly awaited new brunch eatery, The Pavilion to go head to head in an open sandwich competition.
First up on the sandwich board…
Upstairs at Anley’s super duo, manager Clare and chef, Chris present ‘The OG Crumpet’ Open Sandwich
Upstairs at Anley Street whips up immensely delicious sandwiches as a lunchtime treat for diners on the go. They change the script every month (just like their main menu) and the offering includes three different face-filling sandwiches that are packed with ingredients like chicken schnitzel, smoked trout or coronation cauliflower… all served with applewood smoked cheddar (or not, cheese isn’t compulsory but strongly recommended!). Add duck fat potatoes for the foodgasm. The Upstairs at Anley team are dedicated Dandy sourdough advocates – we don’t blame them. Matt Gordon at Dandy is the undisputed Mister Miyagi of making sourdough.
The menu at Upstairs at Anley Street always features a tasty bit of crumpet… A big fat taste sensation that’s served up slathered in deliciousness. In fact, thinking about it is causing some serious drooling, so here we are – over to Clare!
“So we went for the ultimate open sandwich – The Crumpet. In the picture you can see one of our classics, The Upstairs OG, ham and cheese crumpet with smoked applewood cheddar, ham hock and gherkin.
In the restaurant this month, we’ve got slow braised oxtail topping our freshly made crumpet, finished off with pickled red onion.” A customer told Clare, ‘looks pretty, tastes like a dirty burger.’
Next month, the purveyors of perfect plates are serving up platters too! Corporate or casual picnic on the beach, boat or at the office, for up to 20 people – fill your boots with a selection of delicious snacks and hearty sandwiches, done with Upstairs at Anley Street style, aka god damn delicious. Oh, and the famous Upstairs at Anley Street Sunday lunches are back in October (for those in the know).
Flip the sandwich and who have we got…?
The Pavilion’s innovative owner, Zara Kramer and chefs Andrew (left) and Joe (right) present not one, but two contenders!
Hands up if you like brunch… throw both hands in the air like you absolutely love really good food, made conscientiously and considerately with the finest ingredients. Now, imagine all that with an all day service, cocktails, dining al-fresco, the best coffee and, well, we’ll let Zara tell you the rest because she knows best. What we can unequivocally say, is that The Pavilion is set to be a favourite go-to for both islanders and visitors alike.
“Set in the heart of St Helier, The Pavilion offers laidback all-day dining and drinking. You can cosy-up inside or go alfresco when the sun is shining and enjoy our seasonal locally sourced brunch menu, light bites or sharing plates with great coffee, juices, and delicious cocktails. If you don’t have time to stop… The Pavilion also offers quick and tasty takeaway options and external catering that can be delivered to your door! I’m so looking forward to opening and welcoming everyone to our relaxed and happy home at The Pavilion.”
Being a brand new eatery that focuses on lite-bites, brunch and tasty lunches, there’s to be ample in the way of sandwiches in all their forms on the menu – we’ve had a sneak peak and all there is to say is WOW… The Pavilion is also partnering up with Caring Cooks, so you can round up your bill to the nearest pound and know you’re doing a good deed for the day.
So, new kids on the block, The Pavilion, came in fully armed with two options for our Gallery open sandwich face-off. Zara has also given us the recipes so you can get cracking and plate these up at home…
Honey Miso Seared Tuna & Wasabi Yuzu Mayo on R&R Sourdough
On Griddled Sourdough
Marinaded, seared & sliced Sushi grade Tuna
Asian Miso Slaw
Wasabi Yuzu Mayo
Sliced Spring Onions (to dress)
Sliced Fresh Chilli’s (to dress)
Recipe:
Tuna Marinade: 2 tablespoons Soy Sauce, 1 tablespoon Red Miso, 1 tablespoon Toasted Sesame Oil, 1 tablespoon Honey, 1/2 teaspoon Fish Sauce, 1/4 teaspoon Black Pepper, 1/4 teaspoon Cayenne Pepper.
Asian Miso Slaw: Red & White Cabbage, Spring Onion, Mirin, Red Miso, Tomato Chili & Lemongrass Jam, Pickled Ginger, Sliced Jalapenos, Grated Lemongrass.
Wasabi Mayo: Mayo, Wasabi, Yuzu.
