Charlotte Skidmore tucks into some tasty tapas in Portishead
I’ve discovered some small plates with some great taste in North Somerset.
I can’t believe I’ve never come across Venga before; it’s a great restaurant with a fantastic vibe and an eclectic mix of customers and the food that is cooked fresh to order is right up my street.
Try the delicious meat platter with some crispy patatas con aioli and tender sirloin steak with salsa verde or goats cheese with salsa verde and red peppers (the first time in my life I have enjoyed goats cheese).
The prawns were also really tasty, but were more the size of shrimps with the shell off, so it would be great for them to be a little larger next time (I know, I know, you can’t have it all!). Their flavour was really spectacular though - plenty of garlic coming through - yum!
The wine selection is also very impressive and the staff really take the time to see what the customer likes, going through some tastings to find the perfect accompaniment.
Venga was packed the day we went, but that didn’t make it uncomfortable, it just made for an electric atmosphere and a great time. All topped off with the best churros I’ve ever had at the end - not greasy at all and dipped in warm chocolate sauce.
We didn’t have far to stumble afterwards either as we were staying at The Venga Loft above the restaurant; a real home from home with a coastal theme. Every need is catered for and with added extras like fresh cakes, milk and juice waiting for us, the hospitality was brilliant.
For breakfast there is fresh fruit, cereals and yoghurts waiting on your arrival, along with Nespresso coffee and teabags.
The flat is really immaculate with all the mod cons: two bedrooms, towels, toiletries and even a good DVD selection. We really enjoyed a chilled out afternoon, followed by a great meal and a sleep in a very comfortable bed afterwards.
We are already planning our next trip to Venga and I’d also like to visit in warmer weather to enjoy the outside garden.
Venga is quite misleading from the outside, not that there’s anything wrong with the outside, there’s just so much more there than you would imagine.
My compliments to the chef and the staff. Keep up the good work!
