Everything you’ve heard about this restaurant is true: the service is excellent, the space captivating and the attention to detail unparalleled. From the magical bread course of mini Guinness loaves and goat’s butter to petits fours at meal’s end, it’s an enchanting experience. Chef John Shuttleworth impresses with strikingly plated dishes that are cleverly put together, yet never overworked. A starter of pan-seared marron served in a Jerusalem artichoke velouté is sweet, earthy, elegant. The duck and pork terrine is a lesson in balance, with pickled romanesco, sweet raisins and smooth cubes of foie gras. The tarragon gnocchi with a foam-like cloud of smoked tomato purée, sweetbreads and parmesan is another highlight. Dessert might take the form of gingerbread soufflé with apple sorbet and Calvados crème anglaise. Don’t let the cheese trolley, with its remarkable selection and accompaniments of aged balsamic, grape preserves and truffle honey, pass you by. It’s heavenly. The final petit four, a paper-wrapped chocolate brownie delivered at the end of the meal, demonstrates sensational attention to detail.
An extensive wine list, clearly aimed at those with deep pockets, is ably presented by the knowledgeable sommelier Barry Schofield. Estate wines are not overly pushed, and suggested wine pairings work exceedingly well.
Slick, attentive and highly knowledgeable, the level of service is deserving of its reputation.
Located inside the wine cellar of this captivating estate, this is a very elegant and refined restaurant. The gleaming showcase kitchen is complemented by a luxurious, spacious interior.
Comments by the 2014 Eat Out Mercedes-Benz Restaurant Awards judges
“This is exciting food cooked with confidence, often leading to moments of awed silence.” – Abigail Donnelly
“A journey of art, flavour and texture.” – Reuben Riffel