Smoke And Thyme - Oxford

When dining at a supper club, it's only natural to encounter difficult guests at some point. Unfortunately, Friday night was one of those nights. While I have previously dined at this restaurant and enjoyed the food and atmosphere, no meal is worth being constantly interrupted and lectured on how to think, act, or eat. I would rather spend my money elsewhere, in a clean environment with company of my own choosing.

I thoroughly enjoyed sampling the new dishes, particularly the innovative candied pecan nuts. The steak with bone broth was tender and delicious, but the standout dish for my gluten-free friend was the creme caramel.

We had a really superb experience. Venue apart the food was delicious and varied Jack is an innovative and thoughtful chef with great ideas and he puts together the meal perfectly. The Bao bun with crisp chicken tandoori was delicious enhanced by great sauces and the crisp chicken was well balanced against the soft bun. The onglet was slow cooked to perfection tender and yet rare with sweet potatoes and tender stem broccoli and his take on the pastel de nata was crisp on the outside and meltingly inviting inside all finished off with a chocolate ice that would put many choc ices to shame!!

We had a great evening at the restaurant with lovely and engaging company at our table. The food was decent, although I didn't find it exceptional. The starters and desserts were a bit lacking in flavor. Despite this, I still had a wonderful time and would definitely return. I appreciate the effort put into organizing the evening and enjoyed the overall experience.

Rather underwhelmed by the menu selection and very underwhelmed at portion sizes. The pumpkin curry was tiny and certainly not enough for a portion. The tagliatelle was pretty unspectacular. The price for 3 tiny courses was steep compared to other pop ups. Not as good as we had expected. Surroundings a tad dusty and dirty , and the chef appeared at the end in the filthiest apron ! Not a good look.