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.
Bintu Hardy says
I do like the idea of this place – not knowing what you get although I might have had a bit of a fight swallowing the snails.
It's great if you like to experiment and the snails were like none I've tried before…. Not sure how they got them so tender and juicy, but they are nothing like the rubbery Escargot I've had in other places!