Scottish Venison Loin was a plate fitting for any occasion. Perfectly cooked blushing game protein, garnished with beet, BBQ kale and blackberry for more seasonally tied-in flavours. Perhaps some carb on the plate could have made it feel totally complete, but this was still a dish which would proudly sit on any menu and hold its own, anywhere in the city.
Driftwood Goat’s Cheese was a dream. We love a good cheese course, especially when it’s a proper course with cheese used as the core ingredient. This one was very clever, fennel sugar shards and lemon sorbet completed the classic flavour profile.
Valrhona Manjari Chocolate was the main dessert, and showcased some top end pasty work. A cylinder of Valrhona Chocolate filled with nougatine and malted milk foam completing the cylinder’s filling. On the side was ‘Gold of the pod’ sorbet, made from the innards (the mucilage) of a cacao pod, for some uber-sustainability on top of a novel preparation.
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