Bounce Magazine 76

FEBRUARY FEBRUARY 2019 | ISSUE 2019 #76 | ISSUE | FOOD #76 & DRINK
After an aperitif at the bar we were given the
opportunity to browse the seasonal menu and
make our selection.
We were lead to our table and it wasn’t long
before the food arrived. Opening with Pigeon
Breast with caramelised Feta and
Baby Beets, my husband wished
he had ordered this again for
the main course. I opted for
the Mushroom Arancini
with smoked aubergine
puree, which was full of
flavour, the smokiness
of the Aubergine was
delightful.
As a vegetarian I was delighted
to see one of my favourite mains
on the menu. The Wild Mushroom Gnocchi,
Feta Cheese, Chestnut Mushroom, Nut roast,
Courgette & Rosemary Emulsion, Baby
Gem, Pine Nuts, Basil Oil was irresistible
and exceeded expectations. My husband
was similarly impressed with his choice of
Cod Loin, Sea Purslane, Roasted Cauliflower
Puree, Smoked Cod Bon Bon, Heritage
Tomato’s, Peas, Spring Onion,
Parsley and Watercress Sauce.
Unable to resist, we both
indulged in the Chocolate Duo;
Chocolate Brownie, Chocolate
Torte and Pistachio Ice Cream
to conclude a wonderful
evening.
Ready to face the day…
After a wonderful nights sleep in
Samphire, it was time to face the day
ahead, but not before breakfast. With a varied
70