Bounce Magazine February 2016
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FEBRUARY FEBRUARY <strong>2016</strong> | ISSUE <strong>2016</strong> #40 | ISSUE | FOOD #40 & DRINK<br />
shades of grey. As my partner hurries to order his<br />
daring starter of ‘pig head terrine with quail egg<br />
and Cambridge sauce’ I gasp at his choice.<br />
cheeky one, I begged him for a taste and you<br />
could tell the beef had been cooking for hours, it<br />
was delicious.<br />
I opt for the slightly less quirky offering of ‘crispy<br />
duck egg with wild mushroom and puy lentils’.<br />
In the blink of an eye the starters arrive and we<br />
remark on the quick service!<br />
Shortly following, for the main event I select the<br />
‘poached and glazed breast of guinea fowl with<br />
mushroom and truffle mousse with braised pearl<br />
barely’ and Sam picks his favourite, ‘slow roasted<br />
blade of beef with horseradish mash, sauce<br />
bourguigon and bone marrow’. Always being the<br />
The was no doubt that for dessert (being<br />
chocolate Lovers,) we would both selected<br />
the ‘hot dark chocolate fondant with pistachio<br />
ice cream’. In hindsight guess we could have<br />
shared?... but we were far too greedy for that! As<br />
our dining experience came to an end, we retired<br />
to the bar for one final drink.<br />
As the lights dim and the setting turns cosy my<br />
eyes start to grow sleepy and the thought of the<br />
large inviting bed in our room, urges me to call it<br />
a night.<br />
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