You can go to St.Crispin and often get these dishes, or variations of them on their regular a la carte menu.
Table settings were simple and crowded.
Our dinner began with a platter with two different amuse bouche on tacho'swhich were very moorish.
Unfortunately we only got one each.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmHsWMUKN37VPjq0x2zeNlGteXsLHSRZIfg92UnE4wkTZZaL1_uFXSEM2EFXWgn_MFeYIWQCZyqVJGigFYEhIZW6YeTuqZlxORWc-lrlBg2RWZ5qJJ301DIbyOejtZ0ZpyPu2vw/s1600/vcm_s_kf_repr_640x424.jpg)
The first course, salt baked celeriac, Jerusalem artichoke, smoked walnut, parsnip, toasted seeds, pleasant but not outstanding. It is interesting to see two different platings of the same dish.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwysABnBdgHbEpQQtQ6SP89NNJSYU5Nmew98TUzOgpsmntTgbtuAF-gVkS7p-JF8MEHL33Iw1_LgNbWui5_khPPzO6sY69jTIWvN-QWLv05gzCPGTTTYzHI7xgl-MpQr2kow-o_A/s1600/vcm_s_kf_repr_640x424.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPv68wffrGwt1I1lzsXqGxQPxYNo8bHJoHuQsaDhNNyp1ZKUwEj9G8g8Jg8K3bHsD0QqnIMkGT5tY_bGfagxWjQu8YcAcyJR-05BSVeWuRExN1uF9fEpbNBJUsd7xUhvFVaTBIQ/s1600/vcm_s_kf_repr_640x424.jpg)
Bannockburn chicken, wild cultivated and mushrooms, risoni, parmesan came next. I would have liked a lot more risoni which was buried under the rest of the dish and full of flavour.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-z5pIRBxYLPQbUKOZ_HqAH2G8aipXSwP3xzLBvhcJzbnsnroC81veUNW9CGu66By5UG6nOBuuNpWp6yDhcuJEGGDok0GgF0DyiDuX_otNrJypJHtfByOB2TTlieZRu7QjzHX0Wg/s1600/vcm_s_kf_repr_640x424.jpg)
Atlantic salmon, prawns, nicola potatoes, shallots, smoked eel, calamari is an ambitious dish for a big group. There is not enough time to get it right for everyone. It takes only a minute to overcook a delicate piece of fish and unfortunately mine suffered from the extra cooking time.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuAiB0YGFLs7U15l3HoUAHvYyHL97dUPNjpmkLUPt92GXxLGKNSRO4nIbkw9P1DWqBOyQ7hNZsKl6TWUtqbVuePQ-4je19EevcqjhRGl-DKxhKGZVp0iTpL12hc6GFFUKkvKVlSg/s1600/vcm_s_kf_repr_640x424.jpg)
Wagyu cheek, rump and tail, nettles and shaved broccoli, miso was th best dish for me and even better because Sandra decided she had enough to eat so I had hers too!!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73qicIkrxUNjWOAaRHI-bFqSyNHnwULbf_PKVLMh7rQVAI5CCt2m7f-sjex3Qi9fGmw6M22za-K71oXdjFz5C2fGeWI3WQiyvYmffS_V_klKgWqwSflXB2TUqN6KZenSlnFXAQA/s1600/vcm_s_kf_repr_640x424.jpg)
Chocolate, caramelized pears and apples, Earl Grey, crispy pearls is one of those things you would not dream of making at home. A technical and taste rich dessert totally suited to the occasion delicious for a Delicious dinner.
Finally a platter of sweets.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcULDz7TyGYxdzPt2d9El_VHiQNLDoivGewQarsKQsAczpWgCmjULqEsND_LzjdaOn7FMMlwfZ2THk86h0IpoZ3vYblPHPnKp9zjZrQphOwGcZtB8BRLwL-n33AqeT2RMXoO3q7A/s1600/vcm_s_kf_repr_832x624.jpg)
Each course was complimented by a particularly well suited Victorian wine. My two favorites were the Dal Zotto King Valley Prosseco that we were first served and the last a Rutherglen Chambers Muscadelle dessert wine.
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