| Good Food Guide 2008 |
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Score 15.5/20 This neatley restored 1910 cottage is home to one of the states most welcoming restaurants. The ebulleiently joyous Toni Urquhart (the guides 2007 service ecelence wiiner) welcomes guests as if they were family, while husband Ray works miracles with local produce. The room is homey, with an open fire on colder nights. A warm salad of sliced duck breast nicely balanced with sweet, pink grapefruit and witlof for a good, crisp starter. A slab of gutsy pork and postachio terrine is the centre peice of a chucuterie plate, squired by a fine chicken liver mouse, pear and red onion relish and house-made melba toast. The confident Positano seafood stew is reason alone to visit. Slabs of grilled bread arch over a bowl swimming sweet, heady seafood: charred baby calamari, swordfish, orwns and mussels in light tomatoe sauce. Blueberry clafoutis is golden on top and studded with tangy, local fruit, excellent with house-made vanilla bean icecream. |
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