Ron's birthday restaurant pick!! 5 course degustation (included dessert) – we chose 4 mains dishes from the a la carte menu plus we each had an individual dessert of our choice.
We chose 2 "starters" and 2 "mains" Diners: John, Jim, Ron, Kim, Karen and Andrew
Starters
Seared scallops and confit chicken - lots of flavour for bit sized portions
Mains:
Wagyu Beef Fillet with béarnaise sauce – Delicious with generous serve of béarnaise sauce.
Duck confit, with oyster and Swiss brown mushrooms – very good
Dessert:
Spiced rum panna cotta, fig and ginger ice cream, drunken figs – very rich and creamy (Kim had this)
Chocolate tart – looked good (Jim chose this one)
Sorbet (John had the sorbet) Pedro Ximenez cheesecake, strawberries, rhubarb, citrus crumb, basil (Ron had this and so did Andrew)
Ginger and lime crème brulee – lovely and light and a nice complement to the richer mains (Karen had this one)
Accompaniments:
Complimentary shoestring fries with smoked paprika – delicious. Came at the same time as the steak and the béarnaise sauce. The béarnaise sauce was a great dipping sauce for the fries Additional comments: Complimentary amuse bouche: 1st Calamari (prior to the commencement of the meal) 2nd lemon sorbet (before dessert)
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