00:00The skillet has launched a brand new menu so we went over to try it out. The restaurant on
00:04Highland Street in the West End has operated since 2023 though is relaunching a new concept
00:09and look under the direction of new head chef Imana McGivern who has previously worked in the
00:14kitchens of Stravagan, Six by Nico and most recently the Ubiquitous Chip. The dining experience
00:20has been reimagined and now holds focus on small plates and sharing platters. The idea is for
00:25guests to connect with the people at their table for food and for it to be central to the experience
00:30and work as a talking point. This reflects our evolving cultural approach to going out. Generally
00:36we don't go out as much as we used to but when we do we are looking for a more rounded experience
00:40because this time is more precious. This is why establishing an atmosphere and purpose for the
00:44menu is crucial and I think the skillet has done this very well. In between catching up with one
00:49another, each dish that was served, my friend and I would dissect the flavour palette, the texture,
00:54discuss how it stood against the previous one. The food was the main feature of the conversation
00:59which was really nice because it gave it an active purpose and it was also very tasty. Highlights
01:03for me included the house focaccia, salt beef carpaccio, pressed bayside lamb belly, this was an
01:08explosion of flavour and the meat melted on your tongue and finally the dark chocolate cake with olive oil
01:13ice cream.
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