Lido Restaurant & Poolside Bar
what the critics say
Jay Rayner
Sunday, May 02, 2010 - Flavours are big and the essentials carefully managed. They make very fine pasta, for example, of the soft, silky, egg-yellow type, used here in ravioli of venison. The meat is long-braised to a tangle of glossy fibres, the pockets dressed with soft cubes of roasted pumpkin and an artery-hounding sage butter. Discs of more pumpkin turn up deep fried, drizzled with a slick of honey and with crumbly lumps of a mild goat's cheese, the whole sprinkled with oregano. It is a very simple, very effective plateful.
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what the bloggers say
Essex Eating
Friday, May 07, 2010 - The menu has an interesting, Middle Eastern slant to it. The Head Chef Freddy Bird having spent some of his career at Moro in London, and looking down the list of dishes, the influence has clearly rubbed off...My main of Slow Roast Shoulder of Lamb, Cabbage, Tomato and Bulgar pilaf, Walnuts and Yoghurt arrived, and it looked bloody fantastic. It was gorgeous, the rustic looking lamb was tender and beautifully cooked, the whole plate of food was very impressive and the highest praise I can give is by saying that I really, really enjoyed eating it.
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