Author: Jeff_Stewart

Beautifully tender wild boar shoulder with grilled peach and a caesar salad with just the right amount of anchovy topped with thick cut bacon to start. For mains we shared the 20oz wood-grilled ribeye with tarragon butter and red wine jus, with a side of hasselback potato with truffle butter and chilled foie gras. The ribeye was cooked perfectly, not to mention the flavour and char from the wood burning grill will be in my dream. The hasselbacks, a combination of potato, foie gras and truffle butter, was rich, decadent and the perfect accompaniment to the ribeye. Sticky toffee pudding with caramelized white chocolate, birch syrup and vanilla cream was a good end to a great meal. Beautiful decor, great ambiance and service.