Bounce Magazine January 2018 Edition

JANUARY 2018 JANUARY | ISSUE 2018 #63 | ISSUE | FOOD #63 & DRINK
gorgeous smells from the kitchen pleasantly
drifted over in our direction (changing every
few minutes), our starters shortly arrived and
were delivered to us by the chefs themselves.
I selected the ‘Honey Roasted Fig with red
onion marmalade, winter rocket, artichokes,
tonka bean granola and toasted pumpkin
seeds’.
The figs were sweet and tender, which
cut through the acidity of the red onion
marmalade, and the crunch of the pumpkin
seeds and tonka bean granola added texture
and depth. I loved this starter, but even so, I
wanted to try some of Sam’s. He went for the
‘Truffle Scented Feta Panna Cotta with olives,
balsamic and red onion’. After stealing a bite, I
was surprised and intrigued at the same time.
I am not a huge cheese lover – especially feta
– but I absolutely loved the creaminess and
flavour of the Panna Cotta, the truffle really
gave this a much richer taste.
The nice thing about sitting at the chef’s
table was that it offered many conversational
topics as well as entertainment. There are no
smoke screens and no room for errors! There
were no uncomfortable feelings either, as the
chefs were much too busy to stop and stare!
What we did notice, and which was really
lovely to see, was that other diners made the
effort to pop over to the kitchen to thank the
kitchen staff as they made their departures.
Something you wouldn’t find or have the
opportunity to do in another restaurant.
On to the main event… Sam chose the ‘Pan
Roasted Sea Trout with mussel, saffron
and baby gem veloute, wilted leeks, sea
vegetables and broccoli,’ whilst I opted for the
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