Another awesome lunch, amazed at the amount of Australian talent working here, was served by a waitress from Noosa, a Sommelier from Brisbane and knew one of the chefs in the Kitchen.
Grand entrance, directly into a warm, heartfelt welcome#26 San Pelligreno top 50 list, but only 1 star michelin? I believe that a second can’t be far away…..
The first of four “snacks” – Frozen Zerbinati melon gazpacho, almond creamcornish crab tart & brown crab hollandaisebuttermilk fried chicken & pine salthaggis bun & cider vinegar powder (similar to a Danish appleskiver)onto first course proper, Hay smoked trout tartare, jersey royal potato soup & crisps, sancho pepper
Scottish langoustine in two servings
butter poached tail with burnt creme and hay ashclaw meat with Shell dashi, watercress & applesummer herb & smoked herring brothbread service, the crust was superbOrkney Scalloproast Orkeny scallop, courgette, seaweed, brown buttermint & seaweed jellyaccompanied with hay smoked lamb ribs – the best lamb roast ever!100 year old madeira……..
the glass then has a Duck, morel & ginger consommé addedwhat an experience!Slow roasted Lincolnshire chicken, violet garlic, liquorice & peas – could taste the liquorice, but if the lamb ribs were the best lamb roast ever, then this has to be the best roast chook…the fried potatoes, extra crisp on the outer, soft and fluffy inside, achieved by sheeting the spuds first then rolling them tightly into a cylinder, all in the name of crunch!wild fennel granita, ewes milk mousse, strawberriesLoquat sorbet, loquat kernel cream & puffed amaranth
peated barley cake & dundee marmalade cakeCoffeeDr Hendersons bon bons & salted caramels chocolates (that mysteriously disappeared before the shot…)
Cameron Matthews 