FESTIVE FELICITATIONS BITCHES!  

Having donned we now our gay apparel, and thrown back several martinis and two rather cheeky bottles of crémant, we joyfully find ourselves at TIPO for a meal of fabulous and of course, gargantuan proportions.

   

Though as we oooh and ahhhh at the truly exceptional, velvety smooth Duck liver parfait – made all the more lush thanks to fig jam and walnuts – can we just say: how the actual f**k is Christmas only a fortnight away??

Helped enormously by self-medication, the year has just whipped by, leaving us woefully underprepared. NO gifts bought, NO wildly over-the-top tree, and one’s Georgian wine cellar emptier than a Love Island contestant’s head.

But on a more festive note, we have managed to eat our own bodyweight in mince pies, easily rendered ourselves 80% alcohol, and made MANY a dinner reservation. Which brings us back to this epic feast …

   

The parfait long gone, sadly, we also adore the Chicory, walnuts & blue cheese, accompanied by the robust charcuterie from Marsh Pig Farm, piquant pecorino, and the simple pleasure that is focaccia bread with a fiery garlic confit.

As this fab selection suggests, TIPO offers a Scottish take on Italian cusine. It’s also a sister restaurant to legendary AIZLE + NOTO, offering a pleasing mix of small plates & large, served with artisanal wines, and gorgeous cocktails.

   

So far we’ve devoured almost every small plate on the menu, but have saved the very best until last: the magnificent Lamb Fritte with a dazzling rosemary pesto & white anchovy mayo. SCHWINGG!!

Tempted to stand atop someone else’s table and yell “ENCORE BITCHES, ENCORE!” instead we’re quietly moving on to a cheeky red, and diving into several bowls of Tipo’s exceptional pasta.

While Crab, chilli & parsley warms both the palette and the soul, our absolute fave just has to be the Duck Ragu with black garlic, chilli & prune – a perfect balance of savoury + sweet, wonderfully rich, perfectly al dente, and a sheer delight.

   

So … eight gorgeous dishes in, we’re almost ready to burst, but bravely finding room for the Saddleback Pork Chop with Apple Mostarda – an Italian delicacy combining candied fruit and mustard seeds. OOSH!

Frankly, pork has NEVER tasted SO good, SO tender, and once again boasting a superb contrast of savoury vs sweet.

Perhaps theses bitches will stand on a table after all, right after a few slices of the wonderfully zesty Lemon Tart with pistachio & meringue …