You can’t blink on Maid Marian Way without the smell of curry house goods wafting up your nostrils. Recently, though, a new contender has hit the streets with not a bhuna in sight. Through heavy wooden doors, the ambience offers a giant bear hug as the warmth of the burning logs (acquired from Nottinghamshire Wildlife Trust) floats through the light, airy space. A swoon over the interesting decor, and we were soon being serenaded by a young singer-songwriter performing easy-going covers. Settling in was a breeze.
Introduced to the menu format, we learned that we needed to order the sides separately to the main. This normally gets my goat a bit, but after finding out about the carefully and locally sourced ingredients, the custom-built grill, and the fact that every creative food item is prepared in house, the scales tipped in Oaks’ favour. Even more so when the food came.
For starters, we had pork crackling (£2) and beef quail Scotch eggs (£3.75), both of which were unbelievable. The pork crackling came in perfectly-formed, pale curls, sprinkled with kicking cayenne pepper. Those little quail treats, served warm, with juicy beef cradling tiny runny yolks, were the best thing we tried from the menu – every Scotch egg enthusiast’s dream, made complete with homemade mustard and horseradish sauce.
It was time to upgrade from soda water. Onto cocktails, naturally. Firstly, a Midlands Spritz (£5) – Noilly Prat, elderflower, mint and pale ale – an unusual but welcomed first. Later, a Lady Simplicity (£5.75) – Beefeater gin, cucumber, mint and lime – a refreshing taste of naughty picnics on a blazing day.
For mains, I had a wild boar, purple broccoli and smoked mozzarella sausage (£6.95) with grilled corn on the cob (£2) and fresh, naked coleslaw (£2.50). It was difficult to choose a sausage from all the interesting concoctions, and after the on-point stature of my selection, I’m excited to go back to sample the rest with that beautiful, homemade, smoked chilli brown sauce.
My partner had an Angus beef and bone marrow burger (£7.50) with truffle mash (£3.50) and hand-cut chips (£2.50). The burger was sturdy, moist, and championed by the moreish truffle mash. Absolutely delicious.
Doughnuts with marsala cream (£4.50) were the only sensible way to end the meal – a crispy outer layer, fluffy interior, and luxuriously thick cream with hints of vanilla bursting from the seams. It was getting to the button-popping phase of the evening, so the notably attentive staff packed up our remaining treats to finish off later. Well impressed. Bridie Squires
2 Bromley Place, NG1 6JG. 0115 947 7244 Oaks Nottingham website
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