Mountain  was a medium sized place in Soho by Tomos Parry, with a large open kitchen in back.  The bar counter also had seats and there is bar on another floor.  Opening in July 2024 it’s a fairly loud place packed with people and loud music with a beat.  The small, close light wood tables were below exposed ductwork and a wide plank wood floor.  Noise panels were in the ceiling but between the kitchen, people and music it was a struggle to communicate.  With the lights dimmed, the vibe is casual with paper napkins and metal columns obstructing the traffic flow.  Photos were on the wall, they have one Michelin star and a huge wine list.  The service was helpful and friendly and didn’t seem to care that we were older than most of the other patrons.  The menu was comprised of various-sized dishes meant to be shared and that is what we did.  We started with one of their many cocktails and then moved to wine.  The food was mixed.

Set-up

 

Food

Lemon gin and tonic was my choice and I include it here in that it was delightful.  Very much citrus was used as well as having good fizz to the tonic.

 

Wild mushrooms were an excellent mix of mushrooms and a large orange egg yolk to mix in for a sauce.   The strong mushroom broth blended nicely with the egg for a tasty dish.

 

Beef sweetbreads and leeks included 3 pieces of sweetbread that were not crispy and some well-cooked leeks.  The sweetbreads were almost rubbery but the sauce was good.  Not the best, but still edible.

 

Braised rabbit was great with lots of flavor and also quite spicy.  Some gribiche was on the side which you could use to moderate the spice level.  Tomato, Spanish smoked paprika, and potato were cooked down and mixed with some blood sausage and rabbit for a wonderful end result.  Some radicchio was used as a garnish and it seemed to be in the way more than enhancing this dish.

 

Tamworth pork collar chop was huge and cooked to a nice pink interior with a good char on the exterior.  It came sliced in its own juices, so was easy to split.  It was not as smokey as expected seeing their flames in the grill.  It was good but not overwhelming.

 

Wood fired rice was a disappointment.  This crisp exterior was turned tough and dry.  Underneath the short grain rice was well cooked but the dish had no depth of flavor.  It should have been quite savory.  A mix of some of the pork juice helped it a lot.

 

Torrija with mascarpone was a fried brioche and butter pudding served with ice cream.  The bread part was creamy with a slightly burnt grape must reduction sauce.  It was interesting and good.