St. Clement's

Stacey (25 March 2008)

My partner and I were really looking forward to eating at St. Clement’s as we heard good reviews. We had scallops and mash for starters, which was over priced, a little bland and gritty. My partner’s cuttlefish was overcooked. For mains, I had cod and my partner lemon sole - we were disappointed again as the food lacked flavour. The bread and butter pudding was divine and so was the wine. We found the staff inattentive - we had to fetch our own coats from the cloakroom and top up our own wine. Overall we were not impressed.

Sean Spice (20 May 2007)

We arrived at St Clements on a rather wet and blustery Thursday evening, having heard the murmurings and read the reviews (jewel in Hastings crown) it was of no particular surprise to me that the restaurant was almost full. Initially my eyes were drawn to the particularly vocal guest ensconced in his high chair. Once seated, coats and greetings exchanged with the friendly restaurant staff I let my eyes wander, the restaurant itself has an unpretentious feel about it with its pine tables and chairs. I think I would have preferred daffodils or tulips to the hydrangea pots on the tables, I’m being petty my taste buds were excited. To the rear of the restaurant the corner bar area draws the eyes with its warm gold and red decor and then to the right directly through open doors a hive of activity in the kitchen prevails.

The menu is small but eclectic, a nice mix of both fish and meat the vegetarian choice this evening was a risotto, prices range from approx £5 for starters and desserts to about £18 for main courses.

Two of us chose the monkfish from the specials menu the other special being skate wing (a tad pricey I thought). My other dining companion chose the duck and braised endive with parsnip and potato boulangere.

Unfortunately we were then informed a little while later that due to popular demand the monkfish special had run out, which also meant the other monkfish dish was also off the menu, doubly disappointing!

The whole point of specials is to have something different from the printed menu.

Ok so it was at this point the conversation turns to my two dining fellows first visit where pretty much the same had happened but on that occasion it had taken over half an hour to be informed of this, don't get me wrong I wholeheartedly support buying fresh on the day from our wonderful fish market in the old town - which brings me back to my note on specials.

We eventually settle for two duck and the pollock, the pollock turns in an amazing performance, the sweet succulence of its wonderful freshness coupled together with the tomato/verde salsa danced about your mouth. Alas the duck was overcooked which was disappointing although to its credit the flavour was good, its redeeming quality was the braised endive and accompanying jus. Why didn't I go with the pollock?

This brings me to the desserts which amongst others included a tarte tatin and pannacotta, I have a rule of thumb, a bench mark if you like by which you can judge a chefs by how well they produce the classics tatin, pannacotta, another being the simple crème brûlée, and this chef having worked at Le Caprice and The Ivy (two establishments I have frequented often) would surely not disappoint.

Unfortunately this evening the tarte tatin was to be victim of what can only be best described as gastronomic homicide/death by microwave, the pastry so rubberised and apples too horrendous to mention I was not at all embarrassed to leave it almost untouched apart from our proddings and dissection just to see what they had done to it.

The pannacotta was good although a little too set for my liking and I would have preferred a little more rhubarb compote. Complaint made with regards the tarte tatin (I felt it my duty) and it was swiftly removed from the bill.

Fortunately for me this was my first visit to St Clements, unfortunately for my friends their second...another benchmark comes to mind, as a restaurant you really only get two chances.

I, for one, will return but may have to give the desserts a wide birth.

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