Menu Gordon Jones. I loved every bit of the dinner, and with no doubt it did make it as one of the best in Bath despite its short opening.
Homemade bread with vinaigrette and olive oil flavoured with garlic & basil
Inside the brown paper bag came a red cabbage bread and a watercress bread. They were warm when they arrived on the table, and the bread themselves were definitely crusty and fluffy. I especially enjoyed the red cabbage bread, the sweetness of the veg came through nicely. On the other hand there was less flavour to the watercress bread, but it was such a good combination with the garlic & basil olive oil.
Amuse bouche - asparagus cappuccino. Oh la la the asparagus and the smoked milk, it was creamy yet frothy - perfecto. The only miss would be that the herbs were salted too heavily and made the dish slightly salty.
Pigeons with English asparagus and scrambled pheasant eggs. My favourite dish of the evening. The pigeon was tender and juicy. The English asparagus were cooked and seasoned perfectly, highlighting on the freshness and sweetness of the stalks. The scrambled eggs tasted less eggy than I imagined it would be, but went extremely well with the meat and veg.
Pan fried gurnard with pomme de terre roties and asparagus
Cider braised veal cheeks and lentils. This was my least favorite dish as the veal cheeks and tomate were slightly over-seasoned, creating a slightly salty dish overall.
Pre-dessert - blackberry sorbet, marinated cucumber and kale jus. Definitely very refreshing for the palate.
Redcurrant and blueberries ice cream with almond madeleines. I wish they were much bigger in size because it was heavenly.
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