155 Bar and Kitchen, a chilled farm-to-fork venture with Head Chef Vanessa Prentas’s uniquely deployed small plates at the helm that’re influenced by the chef’s time living in Texas, and her family’s roots in Sicily and France...Some bins are even entirely unique to 155, and within this bar-turned-kitchen’s stripped (but comfy) interiors you’ll pair wines with a huge range of seasonal plates featuring octopus, pulled pork and barbecued mussels, or just veggie variants, fit for winter.
We started with grilled octopus in olive oil and lemon and mussels in a rich garlicky broth. Other highlights included the maple glazed mound of sticky, sweet pulled pork, the quinoa with butternut squash and the Japanese mushrooms on toast. All this was accompanied by some very interesting wines chosen by the knowledgeable sommelier. A chocolate fondant and a vanilla cheesecake with blackberries served with a sweet dessert wine rounded things off very nicely indeed.