I had 'that' moment again, here.
Last year I had a very delicious lamb dish at Mr Cooper's House and Garden. I was so impressed with it, I had to stop eating and told my husband, "Oh darling, I don't want it to end". Tonight, I had that moment again here in The Rose Garden when I had my main, sea bream in broth. It was the broth that blew my mind away. To say it delicious is possibly understatement. As I wrote this, I got to the point of confusion, didn't know how to describe the taste of the broth. I think you better try it, and please tell me how you describe it :)
The following day I got the right words: subtle, delicate, delightful.
The following day I got the right words: subtle, delicate, delightful.
We nearly missed the restaurant because the name written on the glass window is not very obvious, but fortunately I spotted this orange colour.
Interior. The restaurant is small, only 9 tables (2-6 covers each). But I liked the clean and fresh feeling once we entered it.
The shakers are dancing.
Micro brewery.
My starter: White crab meat, spring onions, cream cheese, capers, smoked salmon, melba toast, watercress, crispy capers, capers vinaigrette.
His starter: English watercress, leek & maris piper soup.
His starter: English watercress, leek & maris piper soup, goat curd, artisan bread.
My main: Pan-seared fillet of sea bream, carrot, leek, potato & mussel broth, watercress, lemon oil.
My main: Pan-seared fillet of sea bream, carrot, leek, potato & mussel broth, watercress, lemon oil.
His main: Rump of Cheshire beef, duck fat rosties, honey mustard roasted parsnips, carrot & nutmeg mash, green, Yorkshire pud, rich beef gravy.
His main: Rump of Cheshire beef, duck fat rosties, honey mustard roasted parsnips, carrot & nutmeg mash, green, Yorkshire pud, rich beef gravy.
Condiments for his main. Didn't photo of gravy.
His dessert: Rhubarb and lemon tart with root ginger ice cream and rhubarb jam.
My dessert: Choccy poppy orange. Steamed orange pudding, grand marnier butter sauce, popping candy ganache.
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