When we first visited this restaurant it was to enjoy a fantastic Sunday Roast and it was during that visit that we decided we must return to try the Tasting Menu . So on a delightful bank holiday saturday we headed back to St Albans . Our arrival this time our welcome was equally as friendly as the first with the added extra of them remembering us from our first visit. We were then seated in the dining area at the front of the restaurant. They also have two other areas one at the rear and the other situated upstairs. We then looked at the menu and headed straight to the Tasting Menu which looked very appealing so the choice was easy. After some delightful homemade bread and Amuse Bouche to was time for the first course a Ballotine of Loch Duart Salmon with fennel & horseradish which was devine. This was followed by a stunning Birds Liver & Madeira Parfait accompanied with rhubarb , yoghurt , pistachio & a slice of Brioche Bread.
BALLOTINE of LOCH DUART SALMON
BIRDS LIVER & MADEIRA PARFAIT
Our next course was definitely one of the highlights a amazing Poached Cornish Brill with leeks , cauliflower & grape and if that wasn’t delicious enough the dish came with an Crisp Oyster Beignet
POACHED CORNISH BRILL
OYSTER BEIGNET
This led us onto a choice of main course and both looked very appealing so with that we decided to have one of each. The first being a fantastic Dedham Beef Sirloin with new season Morels and the other a Yoghurt & Mint Roast Lamb Loin with a broccoli purée & also a anchovy & black olive crumble. It was quite simple to say that both dishes were as equally stunning especially when you have a side of heavenly Duck Fat Roast Potatoes
DEDHAM VALE BEEF SIRLOIN
YOGHURT & MINT ROAST LAMB LOIN
DUCK FAT ROAST POTATOES
Before our desserts it was time for a cheese course which was a fine selection of British & French Cheeses accompanied with some delightful crackers , apple chutney , grapes & a celery sorbet
BRITISH & FRENCH CHEESES
Now it was time for dessert firstly a delicious pre dessert of Lime Curd , Blood Orange & Meringue before an absolute heavenly way to finish with a truly amazing Bitter Chocolate Marquise with Salt Caramel , Whiskey Cream & Malt Ice Cream without doubt a dessert to remember for a long time
LIME CURD , BLOOD ORANGE & MERINGUE
BITTER CHOCOLATE MARQUISE
With coffee & petit fours to finish a delightful lunch had come to an end but not before going into the kitchen to see the team and have a chat to Owner Phil Thompson. Having now visited for two different kinds of dining experiences I can only recommend a visit to this restaurant even more highly than after my first visit as the food is fantastic and the service is so friendly
PETIT FOURS
My Hospitality Life 