WEDNESDAY 30th | 8pm
Written by Kristy -
Gem & Aimée booked a surprise table for us all at Ostlers at Number 1 - it was for their tasting menu, and wow what a treat it was.
The first thing to arrive was a freshly baked rosemary focaccia accompanied by three different flavours of butter - balsamic butter, shallot caper butter, and a confit garlic butter. We all agreed that our favourite was the shallot caper butter. The focaccia was lovely too.
Next we were served seared scallop, wild mushroom & black truffle risotto with a herb oil. This was topped with caviar. The mushroom risotto was full of flavour and really tasty. The scallop was a nice addition and the caviar gave another texture which added to the dish nicely.
Next up was textures of salmon - beetroot cured salmon, torched salmon, oak smoked salmon, pickled fennel, tonic gel, keta, sherbert lemon dressing. This was delicious again and the pickled fennel and tonic gel added such a variety of flavour to the dish.
After the salmon was the Artichoke Velouté. Wow. This was full of flavour and probably one of the best I have tasted. Absolutely stunning - one of my favourites of the evening.
Next was Wild game terrine, spiced pear and port chutney, radish shavings, frisee leaf. The chutney was so flavoursome and we really enjoyed this. The terrine had pistachios in which added a nice flavour with the meat.
Then there was a pallet cleanser which was Champagne sorbet with melon & berry pearls. This was to die for. Really delicious & presented so beautifully.
After the palette cleanser it was time for mains, starting with a Mediterranean pitithia with Provencal sauce.
This was again a beautiful looking dish - and tasted as good as it looked.
Then there was beef consomè, purple potato, herb crusted monkfish and samphire.. I had not tried monkfish before so this was new to me - not an extremely flavoursome fish but nice with the other flavours around. The samphire also added a lovely salty crunch to the dish.
Dessert was next - white chocolate cremeux, espresso cream anglais, basil pearls, Honeycomb. This was also incredible. The basil pearls really added a different taste to the dish and the flavours all went so well together.
Every dish was presented with such detail and they truly all looked so appetising. We all enjoyed every single course & I can’t wait to go back.
The service was impeccable and Ostlers were even kind enough to give me a bottle of wine for my birthday - a really lovely touch and such an enjoyable evening.