This restaurant is nearly there. My wife's duck confit with the cinnamon and clove red cabbage , butter bean and apple salad was excellent (as good as if not better than what we have had in France). My filet of plaice with shallot and herb mash, fennel and watercress salad and clam and black bean nage was, however, not quite there. While most things in the dish were lovely, the mash was disappointingly bland, and the resultant jus was too watery. The dessert, a stollen and gingerbread/butter pudding with ice cream and cherry sauce, was an imaginative, christmassy version of bread and butter pudding, and quite delightful. The dishes are like those served on Masterchef, but in my view the plaice dish would have not made it to the semi-final. The service was friendly and professional. Prices were reasonable for the general quality of the food on offer. A nice atmosphere in this establishment.
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