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🙂 4/5 - I was told this was supposed to be a higher-end take on
By 👻 @Brski B., 10/27/2019 3:00 am
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I was told this was supposed to be a higher-end take on English classics. The space is large, dark, and comforting even though it can be downright confusing to get back to your seat from the hotel bathroom. Anyway, the 'amuse' was a small cheese and potato tart, which was creamy, salty, and pleasant. Claude's mushroom 'risotto' (with Daniel's crispy egg and aged parmesan) was a beautiful presentation with a fantastic and clever explosion of yolk and mushroom. The salt cod Scotch egg (with chorizo and red pepper sauce) was less successful and the sauce was far too sweet. The pig's cheek pie (with clotted cream mash, crispy black pudding, devilled sauce) looked beautiful before it was cut, but it was ugly and unappetizing once it *was* cut open. Tasted rich and heavy, like holiday stuffing, a salty mouthful that was too one-note. The cheek needed to be tenderer. The pie needed a dash of dimension with something like vinegar to cut through. The black pudding was fun, like black croutons in butter-creamed potato mash, but I didn't finish. The deep-fried fillet of sea bream and chips (with pease pudding, tartare, Matson spiced sauce) was standard fish and chips - nice, but trite. The fish tasted 'fishy' too; which, one ought to know, fresh fish does not. The English raspberry and gin trifle (with vanilla custard, candied hazelnut sponge) was quite classic in a small, clever form. Altogether, not a bad meal, even though it feels (and tastes) a little assembly-line standard. 3.5 stars rounded up.
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