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Good Food Guide 2006 – Awarded Chefs Hat |
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A ‘pot’ of bread arrives with an intense lip-smacking oven-dried tomato salsa. Mushroom ravioli with reggiano and thyme is simple and classy, while whole chargrilled squid with a zippy Thai-style dressing does justice to its title of ‘signature dish’. More complex yet sympathetically spiced, is an enormous slab of jewfish beautifully married to a coriander and tamarind- soused curry sauce. Rack of lamb is classic comfort food – flavour-packed and deliriously moist, paddling in a pool of excellent jus. An espresso parfait with chocolate sauce and walnut praline is wicked fun – a bit like the host who seems to genuinely enjoy the warm, fuzzy buzz that her personality provokes as she flits between tables. |
