1, 2 and 3 – The Amuse-bouches, this was a while ago so I can’t entirely remember what they were however I remember 1 and 3 being particularly good and 2 being somewhat disappointing (not a fan of that whole flavoured water exploding in your mouth trend)
4 – Added this because I thought the design if the butter was particularly interesting
5 – also don’t remember what this was exactly however it was outstandingly good
6 – Cornish Mackerel, Douglas Fir, Lactic Vinaigrette, Brassica ribbons, always a big fan of Mackerel, very refreshing way to start the meal
7 – Berlingots, pasta parcels filled with petit pois, lovage and nettle coulis, meadowsweet. This one was a little bland and watery imo, could have been executed better.
8 – White asparagus marinated with Stilchelton, cured iberico pork belly, blackcurrant and elderflower sabayon. This was my absolute favourite dish, was not expecting it to be so incredibly flavourful.
9 – Scottish Lobster cooked over embers with Hojicha, served with monks beard and pomelo hirado. Always find lobster to be disappointing in michelin starred restaurants. The sauce was too overpowering, you couldn’t taste the lobster itself (may as well have been a prawn).
10 – Line Caught Turbot with Yorkshire rhubarb, Timut pepper and kaffir hollandaise. This was great, the rhubarb was perfect with the fish and the flavours went perfectly together.
11 – Guinea Fowl, topped with Melilot and tonga with pommes dauphines and morels. Absolutely delicious, perfectly cooked and the flavours were well matched, good portion size too as this was very filling.
12 – St Jude, conference pear chutney, calvados, sumac. Nice and light, good segue into dessert.
13 – Hukambi chocolate. This was my friend’s dessert, was told it was great but I didn’t try it as I was pretty full by this point.
14 – White chocolate mille-feuille. Was great, both sweet and light enough to be a good dessert after 8 courses of food.
15 – Petit Fours, great because I love hazelnut but nothing particularly special.
by tashaisgood