Our punter says
With its farmhouse tables, low lighting and candles, The Pig’s Head was just the ticket on a freezing Thursday night in December. And what better way to start than with a couple of negronis, even if they weren’t quite bitter enough for our taste.
The pub’s mantra is all about being carbon neutral and it’s clear it’s not just paying lip service, with tasty local produce and an impressive attitude to zero waste.
The menu offers a wide variety of dishes to choose from, including a number of inviting vegetarian and vegan options, plus a range of craft beers and an extensive, varied wine list.
We opted for fried Cooley gold oysters to start, which had a light, crispy batter with rich seaweed mayo. The treacle-cured trout on sourdough crumpet to follow was presented beautifully but a bit lacking in actual treacle flavour.
For mains, the wild venison haunch with rhubarb salted celeriac, chicory, red cabbage and plum was a generous meaty portion with sumptuous veg that was every bit the dish we’d hoped for. The ewe, lamb fat roasted cauliflower, red kale and soured rye was good, even if the fat slightly dwarfed the meat. Despite that, the bit of chop we did get was moreish and tender, so the chef clearly knows his onions. The veg was again on point, especially with a delicious carafe of house red.
We clocked the sharing chocolate pot with salted caramel marshmallows and ice cream on the dessert menu as soon as we walked in, and locked it in as the perfect choice to finish us off. Rich, gooey and decadent, with fluffy golden pillows for marshmallows, it was all you could want from a pudding.
And, with a reasonably priced menu, this bright newcomer should be more than capable of satisfying Clapham’s foodies.
Bill for two, including service: £137.09 Atmosphere: 9
Service: 10
Food: 7
Total: 26/30