Located on The Strand in Beetham Plaza, Hudson House is a stylish new seafood and champagne restaurant, bringing a welcome and overdue addition to the city’s diverse dining and culinary experience.
Light and airy with an opulent feel, not unlike a waterside Hampton’s eatery/bar, comfort and quality are paramount. A dramatic glass façade covers the entire frontage of the main restaurant bringing a light, spacious and welcoming feel to the restaurant. The bar and terrace overlook the Three Graces and the view by day or night is spectacular. With restaurant dining for 60 covers on the lower level and 30 on the mezzanine, a separate bar and terrace menu serves up lighter tantalising bites, cocktails, gin and of course champagne.
Warmly greeted by the charming team: Jo, Gary and Tom, we were presented with the well-crafted menu and wine/drinks list. Predominately for the seafood lover, there are two meat and vegetarian/vegan options available. The seafood is freshly sourced from Fleetwood, with the oysters (seasonal) from Colchester, which is famed for its annual oyster festival!
The kitchen is headed by Chef Chris Hughes.
Gin smoked trout served with textures of beetroot and borage. Beautifully presented with edible flowers, the trout with it’s buttery texture and subtle flavour worked especially well with the candied beetroot and borage. A beautiful clean and light starter.
Ceviche of monk fish – this packed a punch and looked amazing! Monk fish ceviche with heritage radish, compressed apple and a red pepper puree. This was a really interesting combination which worked brilliantly and tasted great.
Potted Shrimp – with a mace and cayenne pepper butter, succulent and delicious Southport shrimps, served with toasted brioche sticks and accompanied with a crunchy cucumber and carrot vinaigrette salad. Both delicious and satisfying – one for all brown shrimp lovers.
Both starters and mains were paired with a British white from the up and coming Chapel Down winery – Chapel Down Bacchus – with notes of melon, peach, passion fruit, gooseberry and a hint of cut grass, this is the fourth most planted grape variety in England. Bacchus is the ancient Roman name for the classical god of wine and was a superb choice.
On to our mains and Hudson House did not disappoint.
Pan Fried Stone Bass – served with pomme purée and tender stem broccoli. The stone bass was meaty and succulent with a melt in the mouth texture, served with gorgeously creamy and well-seasoned pomme purée and sauce vierge. Top marks.
Confit Salmon Fillet – cooked with olive oil in a bain-marie for 25 minutes at 42 degrees exactly – the result was a beautifully cooked soft and buttery textured salmon. Accompanied by braeburn apple, oyster leaf, lemon pearls and celeriac purée, this was a fabulous and generously portioned dish.
Sashimi Tuna Nicoise Salad – A true show stopper! Succulent seared sashimi tuna loin served with anchovies, soft quail eggs, olives, green beans, cherry tomatoes and purple potatoes. Visually stunning, every mouthful was a delight and not a morsel was left…Wonderful dish.
With a tantalising Cocktail Menu, the fabulous Hudson House bar staff worked their magic…
Mangetout – ‘eat all cocktail’ – gin based with hints of lemon, Chartreuse, crème de peche and an edible cap made from seaweed with a pasta straw! A great and refreshing concept with all the elements being edible! Brilliant.
Beetham Juice – a true crowd pleaser –all the lovely things that should be in a cocktail – Absolut Elyx, cherry heering, fraise, port, cranberry, pineapple, ginger. Gorgeous.
Bloody Mary – Blammo! This packed a serious punch!! An all – time classic has been super-charged with a chilli infusion and topped with a huge king prawn! Seriously moorish.
After two beautiful and sumptuous courses, perfectly paired wine and fabulous cocktails it was… dessert time!
Rhubarb and Apple Fool – a classic dessert served in a glass with delicate layered mouthfuls of rhubarb, braeburn apples topped with a beautiful crème anglaise. Smooth, crunchy, custardy, yummy.
Belgian Chocolate Tart – Surprisingly light in texture with incredibly light and lovely pastry base, this was a rich dark chocolate and whiskey infused tart served with a hazelnut tuile and a gorgeous dollop of Chantilly ice cream! The Pedro Ximénez sherry works brilliantly with this dessert.
Pina Colada (but not as we know it) – A great culinary nod to the classic cocktail by way of coconut air, maraschino cherries, compressed pineapple and rum baba. A seriously good pud.
Overall, Hudson House is fabulous. Great food presentation and quality produce, impeccable service and all set in comfortable and striking surroundings. You really must try this place.
We wish them every success. 5 stars.