Lunch at CoHo Harlow

We drive by CoHo in Harlow often. It looks very similar in name and font to a French food chain, so we hadn’t taken the time to stop there, but this time we took the chance. On Saturday, it’s required that you pre-book, as they are super busy, so we went first thing on Sunday for lunch before heading out on a trip out of the country. The place is pretty simple and elegant in decoration – there are white tablecloths, menus clearly printed for that specific day, the staff is really attentive. It’s a very expensive feeling place to eat. CoHo is right on the river, and we even saw some swans swimming there before we entered.

Portobello Mushroom & Bacon wrapped Scallops

When it came to starters, I got the Portobello Mushroom, which was a baked portobello stuffed with ratatouille, covered in cheese and breadcrumbs, over a bed of caramelized red onions. There was a lightly dressed salad to the side and some balsamic on the plate. This starter was full of flavor, perfectly cooked, and delicious to eat. Dann got the Bacon wrapped Scallops, which came over a bed of beans. The scallops were well cooked and had a good bite to them. The bacon was very flavorful – the bean and sauce bit of the dish was slightly tomato-y but also cooked down to be a very good texture.

Roast Beef & Seafood Linguini

I got the roast beef as my main, which is their take on a Sunday roast. It came with some perfectly cooked slices of roast beef, carrots, parsnips, potatoes, a giant Yorkshire pudding, some mixed vegetables on the side, and I upgraded to have cauliflower with cheese sauce. It was very, very delicious. The jus which had wine in it was well made and full of flavor. The potatoes were so crispy. The vegetable mix on the side could have used some butter for my taste, but really it was all just delicious. Dann’s seafood Linguini at CoHo was absolutely packed with perfectly cooked sea food; mussels, octopus, and shrimp decorated the plate. He said it was very easy to eat and the sauce was a good flavor. There was table bread, which Dann used to mop up his sauce.

Crème Brulee

Dann and I decided to split a creme brulee for dessert at CoHo. This came with a biscuit and a rhubarb chutney. The rhubarb was sweet, but not too sweet, which very much complemented the perfectly cooked creme brulee and gave it a nice feel of uniqueness. The biscuit was crumbly and plane in flavor, but I can see it going well with the rest of the dish. It’s simple, but done to perfection.

We had a fantastic time at CoHo – the staff were very well trained and it felt super luxurious eating there. It’s a pretty unique feeling place, the art on the walls was for sale and the music at the place was soft but nice. There was a very posh vibe to the whole thing!

Check out some of our other restaurant reviews!