Bourbon Pulled Pork pie, Crispy Bacon, Caramelised Onions, Sweet Potato Fries £16.00
Tasted amazing, although, I would have preferred more on the plate or served differently, and not three lonely Cherry Tomatoes and a Watercress Leaf. Looked too simple
Dry-aged Rump of Beef, Ox cheek & Tongue, Celeriac Gratin, Chanterelles, Red Wine Jus £20.00
Even though I requested the rump to be as rare as possible (the French thing to do!), I was told that medium–rare is the best it can be served, as rump needs extra cooking for the fat to melt (to keep the meat juicy and tender). The rump was in fact overcooked and not that tender. The tongue was extremely salty but the cheek was perfectly cooked, yet slightly over-seasoned. The Celeriac (in a Dauphinoise-style) Gratin was simply amazing. I would have like more Chanterelles, since it is written in the menu (1 mushroom cut in 4 pieces is simply not enough).
Crispy Truffle and Parsley Polenta £4.00
I could have seen myself making a meal of it. The flavour were nicely settle and not greasy in the slightly, yet very crispy.
Caramelised Apple, Blackberries & Toasted Oats, Whiskey Ice Cream £7.00
A plate of delicious poached fruits, Granola, and a deliciously Whiskey flavoured Ice Cream.
Slow Baked Quince, Wild Honey Ewe’s Yoghurt, Bee Pollen, Almonds £7.00
Again not too sure about presentation, but the dish was simply delicious with a taste of “I-want-much-more”. The Nougatine brought crunch while the slow-baked Quince smoothness and sweetness. The Ewe’s Yogurt was also a great touch.
Carrot Cake, Cream Cheese Mousse, Milk Ice cream £7.00
Not usually big fan of a Carrot Cake for dinner, I was indeed surprised how moist and delicious the cake was. The Cream Cheese Mousse was everywhere, and quite filling. Could not have handled another spoonful. The unsweetened Milk Ice cream was the perfect addition, breaking with the richness of the cake.
It is all about FOOD!!!™
This Blog offers an easy-to-read condensed descriptive of food groups, nutrients such as Minerals, Vitamins, Fat, Proteins and Carbohydrates, and their essential role the way nature intended, including their interactions on our body, and systems; nutrition; cooking processes; up-to-date listing of world news with major impact on food and consumers; comprehensive review of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices.
Olivier is a Michelin-Star trained chef, also a student in Nutrition and Naturopathy, embracing fully his passion for good food and healthy eating. He should graduate July 2016.