Food Review of West Sussex Restaurant that appeared on Come Dine with Me, The Professionals
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00:00Yes guys, how's it going? It's Henry Bryant with Sussex World back at it again with yet another
00:06review and today we're at Ami Bistro in Worthing that recently featured and won the Come Dine With
00:13Me The Professionals series episode. They did really well, they've got a menu special, they've
00:19got tapas to try so we're going to get straight into it and leave nothing to the imagination.
00:24So we've gone for their Come Dine With Me winning menu and that includes their smoky smoked haddock,
00:30that also includes their oven roasted rump of lamb and also their chocolate tart as well so
00:37that'll be really exciting and we've also gone with some of the tapas options as well. So we've
00:43just spoken to a couple of regular customers who have told us how delicious the food is and it
00:48brings them back to the restaurant time and time again which has made us very excited to try the
00:52food so here's what they thought. This is without doubt the best restaurant in Worthing, all the food
00:59is home cooked and it's absolutely delicious.
01:10Right we're going to start first and foremost with one of these chicken bowel buns, I hope you can
01:15see that there. Go straight into that, it's got a lovely sauce with it as well and a little bit of
01:23sauce in there as well just to dip it, let's go in. Sam Morton has just told me it's one of the
01:28best things he's ever tried. That is peanutty with the softness of the bowel bun and
01:36and the little peanuts on top as well it just
01:43yeah yeah that's that's pretty incredible that. Now let's give it a go with the
01:51smoked haddock starter, having it with a bit of crispy bread as well.
01:59That's steaming, still looks really hot.
02:02Now that white wine and parmesan sauce just has such a flavour that
02:12complements the haddock so well, just really helps balance it together and also with parmesan
02:19sometimes because it's quite a salty flavoured cheese you can think all the seafood may not
02:27pair as well because it might be sort of a salty flavour with another salty flavour but actually
02:32they balance themselves really nicely and they're actually able to complement each other in a way
02:38that you don't normally have with these sort of dishes and it's really impressive how they've
02:42done it. Now when you think of meatballs on a menu you don't normally think of something like this
02:49and I'm picking it up I know it's not too va-va-voom with me but let's have a quick look at that. Now
02:55that is literally like a mini gourmet burger as it is, it looks absolutely stunning and well the
03:02best way to describe that is like having a mini gourmet burger on the go and if you're like me
03:08a burger a day would keep the doctor away if it was in this sort of form because that's just
03:14enough to give you that oomph of a burger without thinking or I feel a bit full and a bit heavy
03:19after eating such a massive load of meat with the lettuce, tomatoes, pickles and the bun.
03:26Take a look at this beauty absolutely insane let me just take a look at that beauty that is insane
03:38and I mean even that little pasty on top it's just the sort of attention to detail that you don't
03:43normally expect. Now the meat is lovely and pink really soft and it's got this nicely charred
03:53flavour that really sort of hits home and runs true in this whole dish and I think it's just
04:02an element of luxury that you think wow this is another level of food this is another level of
04:08cooking and you can see how this was one of their winning menus and how the other restaurants and
04:15restauranteurs were reacting to this. I'm moving on to the lamb pasty the mini lamb pasty the most
04:23exciting part of it for me has got flaky pastry that's melt in your mouth but it's also got that
04:31nice little crumbly sort of feeling along with the lamb it's just that nice little extra that
04:37you don't even expect and I think that's the sort of theme of this restaurant is when we're
04:43reviewing this there's been so many little surprises and things that you don't normally expect
04:48I mean some of the sauces have been quality little surprises like the little mini pasty
04:54that you don't normally get with these sort of things it's just truly truly high quality dining
05:00and yeah it's just been a pleasure really. The potatoes are soft and fluffy as well that along
05:05with the gravy bit of the mustard the peas the caramelized onions that still got a little bit of
05:11a crunch to them it's just fabulous. Trying the last dish of the day we've got the rich chocolate
05:16torte and we've also got this chocolatey liqueur that Sam got and he looked like he was really
05:23enjoying it so first and foremost we will go with the chocolate torte that is rich but paired with
05:30the cream paired with the raspberries and the strawberries it balances it really nicely and I
05:37think that you just get it's really satisfying end to your meal actually and it's not too heavy
05:43it's got like a nice biscuity sort of crumbly base as well so it's not too heavy and it's not
05:50going to leave you thinking what I've eaten too much there it's got like a nice saltiness as well
05:56which balances nicely with the chocolate and you can really sort of taste that chantilly that's in
06:02there as well and Sam has kindly let me have a bit of this chocolate liqueur so let's give that a go
06:09it is like an alcoholic chocolate milk and that is my dream that is genuinely my dream it's so
06:19va va voom is the best way to describe that it's so rich it's got such a punchy sort of
06:25alcoholic content as well but it doesn't overpower it and you're like how the hell
06:30is this happening it's almost like that could be the adult version of chocolate milk and that could
06:36be replaced nationwide and you wouldn't be too displeased with that and I certainly wouldn't
06:41it's probably the best I've ever visited in my life really it's an absolutely phenomenal
06:46level of food just you can't really believe how nice it is and it's words don't do it justice
06:53really and all I can really say is come and try it out for yourself and just um yeah just see how
06:59incredible it is and you can just see why it was the winner of come dive with me the professionals
07:05final thoughts on the food overall it's just a level of cooking that you don't normally see
07:10from restaurants and it's a really fine dining experience here the waiter is sound as a pound
07:16so lovely happy to have a joke a giggle and also goes and knows the locals really well which was
07:22great to see and overall the cooking and the craftsmanship of the work of the food that we've
07:30seen has been second to none and it's one of the best quality and well presented restaurants that
07:37I've had the pleasure of being at so I've been Henry Bryant with Sussex World and we'll see
07:42you in the next one let us know in the comments where we should go next