Brill, chervil roots, clams and wood blewits. For both of us, this was our favourite course and that is saying something as TBH doesn’t really like fish! The fish was perfectly cooked and the creamy chervil root gave the dish a slight sweetness, almost like parsnips. The crisp added a great texture to the dish.
Pears, chestnuts and crispy cake. As I’ve said before, I’m not a huge dessert eater, so the sharpness of the pear purée was a good end to the meal for me. The crispy cake reminded me of a sea sponge in looks, but had a great nutty flavour and wasn’t overly sweet.
Douglas Fir milkshake. This was served instead of petit fours, which I would’ve preferred. You cannot beat a bitter dark chocolate truffle in my opinion. I just did not like this at all. Again, it reminded me of something weird – one of those pine air fresheners that you hang from your car rearview mirror. Not pleasant at all for me.
Until we eat again!