Stunning food. Highly recommended!
We started with the truffle pudding with scrummy black garlic, which we love. 9/10
Next was valley pigeon with beetroot, cheery & elderflower. 9/10
Drinks were a Brazilian fizz- yes really & a British fizz.
Former was Casa Valduga, Brut, Serra Gaucha 2018. Delicious.
The home team’s offering was ‘Simon Rogan’ – a pink fizz from Exton Park in Hampshire. A little yeasty for our taste but pleasant once one became accustomed to it. Rather different to Spanish, French or Italian fizz.
Main courses were:
– aged short rib of beef with creamed potato with some nuts on top (amazing!) & bone marrow. Outstanding! 10/10
– roasted Goosnargh duck with Riesling cabbage, beetroot & apple. 9.5/10
We shared a side of confit pumpkin, brown butter and hazelnut. 8.5/10
For drinks, we went with Portugal & Lebanon. Jaen, Prunus, Private Selection from 2017 Dao region. Bekaa Valleys’ offering was Cinsault from Chateau Musar, Hochar from 2016. Both delicious. The Lebanese wine was very full-bodied and a lovely rich taste, but better with food. Went very well with the duck and beef. For drinking on its own or with food, the Portuguese offering had the edge.
We closed with a delicious cheesecake with wonderfully spiced pineapple.
Friendly & knowledgeable service. All staff members were able to give us full details of the dishes, but the Slovakian guy (‘Patrick’) stood out. Masks made it rather hard to catch all of the details though.
