When I glanced at my menu across the computer screen in my borderline office atmosphere I wasn’t sure if this menu was going to be a mutton dressed as lamb botched job. But I suppose it’s always better to surpass expectations that to let them down.
In saying this, when I arrived I was pleasantly surprised the lights sparkled like luminescent pufferfish – great interior decor. The ambiance was smart yet unpretentious a hard balance to capture, especially in a hotel. This wasn’t just another hotel restaurant. This was better.
The Kelverton wild mushroom risotto with Somerset and Wiltshire white truffle oil was extremely well seasoned and sported just the perfect amount. The truffle shone through in all it’s truffly glory here. With all risotto it is important to get the right amount on the plate and they did. Of course they did. Too little and the customer walks away hungry and too much and they’ve got the carb stodge. And no one wants the carb stodge.
The pan fried Scottish hand caught diver scallops with green pea puree and shaved truffle was absolutely delicious, even more so because we had a bad scallop scare the week before. We looked at each other and we both just knew. This is it, lads. This is how scallops should be cooked. They’ve done it. And while we enjoyed them immensely there was a lack of heat about them, maybe they were just that fresh. The chill of the Scottish ocean lingered deep within them. Verdict: Delicous but could’ve been slightly warmer.
My sugar honed skills spied the warm 86% dark chocolate and hazelnut Brownie with black truffle ice cream across the room before it came over and it looked like chocolate heaven. One lovely waitress said that the while the truffle ice-cream wasn’t her thing. This is rather risqué of a member of staff to comment on the menu but the honesty was much appreciated and refreshing – very commendable service. If only all waiting staff were as transparent as this.They were attentive and genuine came without the usual uncomfortable cheshire cat smile plastered across their face.
I must say I agreed, while my truffle tasting comrade lapped up the truffle ice cream like the cat who had got the literal cream. I was hesitant after the first bite. Still trying to decide whether the creamy truffle combo worked I took a second bite and moved swiftly onto the brownie. Too be fair I went back to it and ate it all up. It was an interesting combination. What was even more interesting was the foam.
The foaming texture had encaptured me, but yet the flavour told me to proceed with caution. It was a love/hate relationship which reminded me of my first boyfriend. I kept going back for more and I didn’t know why.
And just like my first boyfriend on reflection I could tell why. There just wasn’t enough or maybe my palate just wasn’t ready for it. Probably that there just wasn’t enough.
Overall great service, good menu, but we would’ve came out more satisfied if there was a starter.