Michelin recommended, and a good meal with some stand out dishes – the cornbread, samosa and monkfish dishes were very good.
1. Cheddar cheese churros, truffle espuma
Light crisp churros, almost like cheese straws, with a great flavour. Lightly truffled espuma, rich and creamy
2. Pepper cured trout, kafir lime gel, croustard, trout row
Light, seasoned lovely, great trout flavour
3. Cornbread, sweetcorn puree, rhubarb chutney, burnt onion powder
Well balanced, great sweetness and tartness. Super soft cornbread
4. Squid tagliatelle, cuttle fish ink emulsion, mouli, preserved lemon, sourdough crumb, trout roe
Preserved lemon overtook the rest. Nicely cooked but a bit too lemon forward, pithy bitterness overshadowed the rest
5. Locally foraged cep soup, 5 seeds
Rich, deep, creamy, hearty, warming. Seeds added a nice difference. A lovely mushroom soup
6. Curried goat samosa, lime pickle, crispy onions
Crisp samosa, lovely spiced goat - a real mix of Indian and Jamaican
7. Chicken terrine, chicken wonton, sesame courgette noodles, crispy chicken skin, braising broth
a. Terrine was lost a bit, wonton filling had good flavour, nice hit of sesame
8. Pan roasted swede, apple relish, grated cashew, beetroot, soy caramel
An alternative to the porcini at my request. Lovely soft buttery swede, lightly spiced. Apple relish added sweetness, pickled beetroot added tartness. Soy caramel rounded the dish nicely
9. Smoked monkfish, butternut squash remoulade, charcoal kassava, laksa sauce with garlic chilli oil
Light smoke on the monkfish, remoulade added a tartness, great flavour from the laksa sauce
10. Dorset beef fillet, feather blade tart, carrot puree, potato salad, chimmichuri emulsion
An homage to "oops I dropped the lemon tart" in presentation. Nicely cooked beef, tender feather blade,nice balanced throughout, good spice from the chimmichuri emulsion
11. Fig leaf parfait, fresh and pickled fig, fig oil and fig leaves powder
Sweet parfait, hints of almond and vanilla, slightly herbaceous from the oil. Fresh and pickled figs added contrast
12. Mushroom and vanilla ice-cream, chocolate mousse with mushroom tuille, chocolate and mushroom caramel truffle
Nicely flavoured, but of earthiness from the mushroom but not overpowering
13. Meadow flower and white chocolate fudge, plum and nutmeg pate de fruit, pistachio nougatine
Fudge was sweet and sticky, nice hit of nutmeg in the pate de fruit.
by TheYorkshireSaint
Dining and Cooking