The approach may sound überfoodie but, once explained, it’s simple enough. Chef Stuart Ralston and front of house supremo Krystal Goff opened here in 2014 pursuing the concept of ‘bistronomy’: fresh local food, informal surroundings but a tasting menu you would normally expect in a much swankier environment.
Aizle does have the look of a fresh, bright bistro however while up on the wall there is a board of the latest ingredients; you tell the waiting staff which you would prefer to avoid, if any. From that, Ralston whizzes up a five-course menu. There’s no sense in describing typical dishes because there aren’t any – some of the foodstuffs on the ever-changing board will be familiar (artichoke, chickpeas, mussels, pear), some less so (chawanmushi, hogget, sea buckthorn, wood sorrel). Control freaks need not apply; others will enjoy their culinary adventure.
At the sharp end of the dining experience, when the food arrives, you may be looking at a savoury dish like pommes anna with cured egg yolk and smoked herring roe, or a sweet with raspberry, white chocolate, goat milk and anise hyssop. There is also a great wine list with over 70 choices; more than 20 by the glass including champagne and dessert wine.