Cafe Cecilia is a London restaurant where simplicity is the name of the game and chef Max Rocha’s aesthetic reveals traces of his time working at the River Cafe and St. John, as well as his Irish heritage.
With its emphasis on using the best possible ingredients, Rocha’s cooking is rarely technically challenging; its appeal lies in the careful balance of flavors and careful attention to texture.
Subtle surprises characterize many dishes: a dish of yogurt and granola is served with greengage plums poached in white wine with black peppercorns, lemon peel and bay leaf. Grilled squid is tossed with green goddess dressing and fennel and green beans. Pork terrine is studded with dried apricots; Chicken is roasted with tomatoes in the pan.
It may not be earth shattering, but it’s all smart and attractively presented, its appeal quietly, confidently obvious.
Hardcover. Color photographs throughout.
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