Amuse bouche – gin and cucumber ‘soup’ with micro herbs and a fritter on the side (think posh onion bhaji. Very tasty on its own as a soup or with the bread dipped in.
Starter of cured & lightly smoked trout with popcorn, cauliflower ‘couscous’ radish and an orange sauce with crushed wasabi peas. We were advised to get as many flavours on the fork at once – I do like a challenge! It all works amazing well together and looks so pretty.
Fish course of sea bream with sausage and lentils, a classic combination, very well executed – I was savouring every mouthful and was told to hurry up by the family!
Meat course of grouse with crispy onions and several different sauces, broadbean, beetroot and celeriac (? I think), they all worked very well together with the grouse – you should have seen how I cleaned the plate lol!
Desert of salted caramel and chocolate mousse on a florentine, blackberry sorbet and pear beignet, truly scrumptious.