Sandra’s thick, African style, carrot soup was spiced with cumin and cardamom with a sweetish taste created by the carrot and possibly some sweet potato. It felt nourishing and the spices blended together well.
For her main course she had a superb beef dish. The meat was served on top of bones full of succulent marrow and had a mushroom on top making the dish look like a plate with two large mushrooms on it. To our great surprise, and pleasure they actually cooked it, as requested, warm blue that is with the outside of it cooked and the centre of the steak just warm. It was tender too. The accompanied potato chips were quite limp. It seems they do not want to be identified with the fast food outlets that serve crisp chips so, if that’s how you want them, you have to ask specifically. The also made a fairly acidic Béarnaise sauce. I had a Moroccan style spiced lamb dish with a thick gravy and lightly cooked seasonal vegetables and a nice pilau rice. The main flavours were mostly contributed to by cardamom, cumin and coriander but the art is in the balance.How can we score this? We thoroughly enjoyed it all. Lets say 14/20