I was recently invited to check out Volta’s new Spring menu additions. If you’ve seen my Volta Sunday Roast post you’ll probably already be aware that I’m a fan, as are team Finest, so I was looking forward to this one.
We opted to try all the new additions, when in Rome and all that. In total we had 6 or so dishes, Volta is a small plates affair so that’s not as gluttonous as it sounds.
The dishes arrive as and when ready, we were hit first with Fresh Fig and Halloumi with mustard seeds, basil and balsamic followed swiftly by Crispy Lamb Shawarma with harissa, yogurt and coriander. Both dishes were excellent. Not a fault. Lamb was perfect and I do love a good piece of halloumi.
Next to come along was Purple sprouting broccoli tossed with chilli and shallot alongside Lebanese lamb chops, yogurt and chilli. I’d actually had Purple sprouting broccoli the week previous at The French and given it’s credible bid for a Michelin Star the fact that Volta’s own grilled and seasoned offering was just as good speaks volumes.
For dessert we went for the Rhubarb & custard and the Pecan & Orange pudding with toffee sauce. Both were great but the stand out was the Rhubarb & custard, quite a large dessert to be honest but I managed to get through it.
All in all a great meal, as usual the staff were excellent and the overall cost for 2 people is more than reasonable and can obviously flex given it’s small dish approach. Spring is in the air folks, so why not head down to West Dids’ for a spot of dinner.
