The evening before a half marathon is always slightly trickier when you are staying away from home, and therefore having to negotiate your carb loading with a menu that hasn’t been self-concocted in your kitchen to optimise your performance the following day. Knowing my body and my pre-event food preferences rather well by now, I figured that I would be fine visiting steak restaurant Black Rock the evening before I took on the Clacton Half Marathon. After all, protein is essential for us athletes.
Although Dan and I have been to Clacton before, we did not spot Black Rock, snuggled down a narrow stairwell between two large and imposing outdoor seating terraces of the restaurants either side of it. With an American style black sign signalling steak and an arrow down the stairs, this whet our curiosity to check out the menu, and then to make arrangements to come for dinner in a few hours’ time.
At the bottom of the stairs, Black Rock has a really cool vibe that is centred around home-grown friendship and community. The focal point is undoubtedly the very chunky and long wooden tables, that are set up to accommodate large groups with ease. With such lengthy tables aligned down the centre of the room, it almost gave the restaurant the feel of an old school banqueting hall, with dining chairs tucked neatly under the centrepiece tables. Despite this nod to the communal eating scene of days gone past, Black Rock is actually rather trendy. Mottled wooden flooring that matches the tables is juxtaposed against crisp white walls, small spotlights studding the ceiling to add to the decorative tools of the trade for creating space. The plain walls were the ideal backdrop for kitsch black and white prints of famed actors and actresses, such as Charlie Chaplin and Audrey Hepburn, which gave an almost hipster vibe to the modernly clean-cut space. The atmosphere was relaxed, and since we went early for food, it was still nice and quiet, although the frown when we said we hadn’t booked a table was a wee bit off-putting.
The main reason we wanted to come to Black Rock was to try their specialty steak dish, called ‘Steak on the Stone’. This is basically an impressively sized hunk of 10z of sirloin steak that is served pretty much raw on a sizzling rock plate. Following the trend for cooking at the table, us diners then finish cooking our steak by cutting slices off the main slab of meat and cooking it on the hot black rock embedded in a wooden chopping board style plate in front of us at the table. Having done this type of dish together at Steak and Co in London, and also wanting a lot of protein for my run the next day, this seemed to hit the nail on the head in more than one way.
I ordered a glass of refreshing sauvignon blanc with my meal, while I waited for the steak to arrive. When it came to the table, the edges of the meat had barely brushed the base of a frying pan, patchy very pale grey-brown streaks indicating that it had seen an attempt at searing, however the bulk of the cooking would be left to me at the table. The steak itself looked in good nick; it was very large, rather thick, and I couldn’t see too much fat or grizzle to put me off either. It really was a complete hunk of pure meat. Served alongside it on the rectangular chopping board was a portion of skinny fries on a white rectangular plate next to the hot stone, and then in three little indents at the back of the chopping board were little white dip dishes, containing garlic oil, peppercorn sauce, and a mushroom sauce. A side salad also shared room with the chips.
I tailored my dish by swapping normal fries for sweet potato fries, however both Dan and I found that our chips were cold anyway, so it didn’t make much difference. Dan attempted to heat his up alongside his steak on the hot plate, but I’m not sure of his success rate there. The generously-sized steak was delicious; you really cannot go wrong when you have a slab of good-quality meat for a beef steak. I was cooking my steak slices to medium-rare pinkness, and I absolutely loved generously dunking my beef into the garlic oil. I am a big garlic fan at the best of times, and I loved how the oil absorbed into the meat to really enhance its succulent flavour with that beautiful garlic warmth and the smoothness of the oil coating the meat and adding to it, rather than drenching it like some thicker sauces. I’m not a mushroom fan, so I avoided that sauce dish, although I did dip in the peppercorn a couple of times too. It was pretty standard in that respect, with a few token peppercorns bobbing around in the coffee coloured, thin-ish sauce, there’s no hiding from the kick and back-of-the-mouth-burn a peppercorn sauce will always bring. The side salad was very simple, just a few dressed leaves and veg really.
With our steak, we ordered a side of onion rings, as Dan loves a decent onion ring. Unfortunately, these did not get the husband’s seal of approval, as they were also pretty cold. The rings were thin and the batter was light, however they came up slightly soggy, and with barely there onion inside and such a thin coating of batter on the outside, they really were pretty non-descript, which is a shame as a gourmet onion ring done well can be a massive win in encouraging return custom. Let’s face it, everyone loves an onion ring. They were served in a napkin laid basket for easy sharing, but flavour and texture wise, they were a let-down.
After polishing off our steaks, we thought we might share a dessert (read: I wanted dessert, we pretended to share). The dessert menu was rather small, so I soon zoned in on the chocolate fudge cake; a very traditional offering that can usually be found on any British menu worth its salt. Served with a simple scoop of vanilla ice cream and a chocolate sauce drizzled wafer, it came to the table quite quickly. There was plenty of dark chocolate sauce drizzled all over which I liked, and the cake slice itself was ok as well; small desserts are life’s biggest disappointments. The cake itself was very chocolately yet not overly heavy, although it did have a slight brownie-like tinge to it in my opinion, where it was very chocolately and a little dense around the ganache frosting sections, which was luxuriously thick and gooey. Certainly a decadent chocolate-overload, it was a simple dessert that ticked the box for something sweet and chocolate to finish the meal.
All in all, I liked Black Rock as a restaurant. The service was ok, if not full of dazzling personality, and I liked the décor and vibe of the place. It has been put together well and presents itself nicely. The steak is undoubtedly their big winner and where they put all their chips behind; it was certainly a lovely piece of meat and we enjoyed the drama of cooking it ourselves at the table. I guess it also saves effort for the chefs too. However, the sides massively let the dish down which is a bit disappointing really, as the potential for them to enhance the meal is huge. Considering the chefs don’t actually have to do anything with the meat – there was no marinades, rubs or salts at all, it was plain meat – you would have thought they could have put a bit more time and effort into delivering sides that are worthy of sitting alongside the steal showpiece. Price wise, it’s not shabby at all being in little old Clacton, and at the end of the day, it was a lovely place to unwind.