As you know, Hubby took me out for a meal last night to celebrate my unbirthday, it was truely wonderful. We had a ‘kitchen’ table, which meant we could watch the food being prepared and served, which for me is fab.
We went for the Taster Menu, which is 8, yes 8 courses, with matching wines. I won’t bore you all with a blow by blow account of the evening, but will just give the edited highlights. It turned into 10 course, 11 if you count the appetiser as we chose to have a cheese course and were given an additional intermediate course
We started with an appetiser of Squid ink bread stick and Taramassalata, the breadsticks were so thin and crispy with a beautiful saltiness.
This was followed by a butterbean valute with truffle oil – so smooth – I am definitely going to give this a go, I had a chat with the chef, Simon about the method.
The next course was Goats cheese with hazelnuts and pickled turnip, sound weird, but it really worked – the cheese was an almost mousse like texture.
We were then treated to a fillet of local mackerel, with ‘burnt’ leek – the attention to detail is just mind blowing.
The next course was one of my favourites, a seared scallop, with belly pork, a Chorizo gel, tiny pork scratchings. The scallop was so beautifully cooked, and the belly pork just melted in the mouth.
The fish course was Hubby’s favourite, Monk fish tail, with battered Monkfish cheeks, a beautiful coriander sauce, cauliflower Cous Cous and cauliflower purée – it was gorgeous.
At this point, I could have done with a lie down, but we struggled on 😉
The meat course was Duck breast, with a duck leg ragu, pickled walnuts – the duck breast had been sous vied then the skin side seared and was devine, soft as butter, the ragu was served in a little separate dish with panko bedcrumbs and was very rich, you didn’t need much at all. Hubby finished mine 😊
We elected to have an an additional Cheese course, which was served with wafer thin fennel crackers, I make my own seed crackers, I will definitely chuck in some fennel seeds next time. A delicate quince jelly and a crab apple chutney and a wonderful mix of local cheeses, well Hubby is the Grande Fromage…
We were treated to a glass of 1985 vintage port to go with the cheese, hubby is a big port fan, and it was amazing.
The then gave us an additional course, a poached fig with Guinness ice cream – it was nice, but not wow.
The sweet course was a blackberry creamaux, with a honey granola, creme de cassis, toasted hay ice cream, shards of green apple and dotted with blackberries- yum.. they even added a chocolate happy birthday and a candle for me 🤗
So 10 courses in all, each with a small glass of wine to match each course, I cannot remember enough detail to do the wines justice, all I will say is the sommelier knows their job, there was only one wine I didn’t like, and that was because it was heavily oaked, which I can’t stand, they offered an alternative, but hubby ‘helped’ with it 😲
I know that there will be people that will be shocked at spending so much money on a meal, but I won’t apologise for that, it was a treat, we both enjoy good food, they use as much local food as possible, it was an amazing night, the restaurant is a really relaxed atmosphere, I cannot imagine anyone feeling uncomfortable there – no silver service nonsense just great local food of Michelin standard, friendly knowledgeable staff – no I didn’t write this for pay or freebies, I just think Robert Thompson has ticked every box and he should be very proud of what he has created and of his team. Thompsons
Thank you to my wonderful husband, who I utterly adore x