The lure of Chaplin’s was too appealing so rather than experiencing a restaurant i hadn’t before, i found myself back there for a business meeting. The meeting evolved to food. Lots of it! And when i say lots i should also suggest that you don’t order it all at once.?It was this consumer’s mistake that led to it getting cold. Then again, good conversation shares the blame.

It was very much a dive into the Tapas (starter) menu. The liver pate and toast?(R16) tasted good but even with an extra slice?and thick smears, we only got through half of it. It’s a generous portion so i suggested to owner, Daniel, that he halve the paste and possibly add a small bowl of chopped tomato and onion as accompaniment. The Ailoli (R12) was simply what it stated, garlic mayonnaise on toast. Served with bruschetta, the creamy, oyster mushrooms were delicious but the Chicken Fricassee (R23) topped it to be the?highlight. Chicken strips covered in a wine and mushroom sauce definitely salivated the palate, demanding more even though my tummy threatened to explode.

Bottomless coffee was as superb and economical as usual.

The waitrons, who are normally top class, were slightly overbearing in that all, with good intentions, tried to tend to our needs so that i would be asked if my plate could be removed several times etc. Could have been irritating but it’s actually a good sign because half of them were new and in training. Chaplin’s has become a place to be so getting more staff in will undoubtedly keep the good times rolling smoothly.

Contributed by Mike Hampton aka Wicked Mike a freelance copywriter