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2025-04-30
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Dinner.Wine list on the pricy side. Went for the Burgundy red.Here’s what we had. Amuse-bouche:-assorted vegetables with dip-green olives-delicately warm and airy choux pastry filled with a light cheese. Sourdough Served with butter. I have had better.Soufflé 'Arnold Bennett'- a tribute to the classic British dish made famous at The Savoy. The version here was light yet deeply flavored, enriched with smoked haddock, topped with Lincolnshire Poacher cheese, on a bed of silky leeks. The result wa
Wine list on the pricy side. Went for the Burgundy red.
Here’s what we had.
Amuse-bouche:
-assorted vegetables with dip
-green olives
-delicately warm and airy choux pastry filled with a light cheese.
Sourdough Served with butter. I have had better.
Soufflé 'Arnold Bennett'- a tribute to the classic British dish made famous at The Savoy. The version here was light yet deeply flavored, enriched with smoked haddock, topped with Lincolnshire Poacher cheese, on a bed of silky leeks. The result was smoky, creamy, and complex, with a soufflé that had risen beautifully while remaining rich in every mouthful.
Rib of Beef, Carved Tableside with Yorkshire Puddings- reminiscent of Sunday roast days with Dad. Perfectly medium-rare, juicy, and deeply flavorful. For condiments, requested Horseradish only as the gravy that came with the dish was sufficiently satisfying.
Sticky Toffee Pudding with Vanilla Ice Cream- a quintessential British treat: moist, dense, and drenched in a velvety toffee sauce. Served with vanilla ice cream on the side.
In summary: traditional British classics elevated to fine-dining heights; with a menu
rooted in heritage; served with charm and craft. Atmosphere and service was polished; ambiance warm. Unfortunately we were sitting next to the French windows; with their constant opening and closing; hot air and mosquitoes kept bustling in- definitely a dent on our overall enjoyment.
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