On the eve of their first birthday, I finally got around to eating at Banksia. The well-lit restaurant with open kitchen is part of Hotel Indigo, but also very separate from the hotel.
You can enter through the hotel lobby or from the street. Unlike many hotel restaurants, it has its own identity. This is owing to location, decor and menu. This is a place for flexible eating, a long way from predictable hotel three course meals.
I joined sales manager Rebecca Hyland for what could either be a late lunch or early dinner. Banksia is one of those places where you can eat at any time. Although it was 4pm we were not the only people eating: post graduation diners and late lunchers were already in the restaurant when we arrived. Walk ins are welcome at any time, including for breakfast. Again, a restaurant that serves a hotel not a hotel restaurant.
Although branded with the Hotel Indigo label, both restaurant and hotel are locally owned.
The menu is divided between dips, small plates and larger options, with ability to mix and match. We started our meal with a tray of three dips; hummus, mutabal, and truffled taramasalata. Dips can be ordered separately for £6 or a combination plate of three costs £14. We could also have selected tzatziki or whipped feta with pistachio, all served with very good home made pitta.
Hummus is something of a speciality, with loaded varieties also available on the menu. The taste and texture were both spot on. The taramasalata was creamy with a subtler flavour than you often find. I would have preferred a denser mutabal but the flavour was good.
As it was not yet cocktail hour, I decided to go for a mocktail to accompany my food. There was an interesting selection, each reasonably priced at £6. I opted for the Need Some Encourage-mint, a non-alcoholic take on a mojito. The combination of lime, soda, mint, cane syrup and elderflower made a refreshing drink. There is of course a full cocktail and bar menu. Happy hour from 4 to 6pm Monday to
Thursday offers 2 for 1 on cocktails, wine, beer and cider.
We chose a combination of small plates, Beef Pachanga and Roasted Beetroots, with a main, halloumi skewers. The pachanga rolls were stuffed with tender beef shin and sat upon a bed of tomato puree. The halloumi was soft, well marinated, skewered with roasted vegetables and served with crispy skin on fries.
The stand out dish was the beetroot, roasted until deliciously sweet, then served on a smooth bed of whipped feta with beetroot and crunchy walnut; a great combination of textures.
Most dishes have a Mediterranean influence but for those who prefer a more traditional style of eating, main meals include steak and a burger. Sundays see traditional roasts served with a great range of sides. Desserts include cheesecake, chocolate mousse and Lokma – spiced doughnuts soaked in syrup and sprinkled with pistachios. There is also a good selection of cheese, ice cream and sorbet.,
I enjoyed a chocolate mousse which on the menu was listed as served with mint choc ice cream. Our server helpfully pointed out that other ice cream flavours were available and I opted for salted caramel.
Service was excellent throughout; knowledgeable and personable. A search of reviews shows that other people have had similar experiences. The mousse was served patisserie style, on a sponge base with caramel sauce topping.
Rebecca and I talked about the flexibility of the venue for dining. The split level restaurant means that it is easy to give groups some informal space while not affecting other diners on the upper level. If groups want complete privacy then the hotel’s two meetings rooms are near the kitchen and can easily be transformed into dining spaces.
At the end of its first year, Banksia has proved its adaptability in terms of food, diners and seating. To celebrate their birthday they are offering diners a glass of fizz to toast their anniversary from the 15 th to 18 th July.
Many happy returns!
Photography by Debbie Rolls.
