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As we take our seats it’s obvious we’re not the only ones eager to sink our teeth into the ‘Discovery’ menu – a palpable giddy excitement fills the air as the first dish arrives in the form of a split pea mousse with quails egg and truffle, accompanied by a divine freshly baked brioche.
There is an infectious enthusiasm for the food here, which comes across on the faces of all the waiting staff who fervently introduce their favourite dishes from the menu and confidently explain how each element is crafted when quizzed by excited diners. It’s clear before every dish that we are in for an indulgent treat for the senses.
The roasted half quail in a soy caramel foam, charcoal oil and cep aoili (or mushroom mayonnaise to you and I), made me question if I even had taste buds before this dish.
Whilst I know it’s not socially acceptable to lick your plate clean, the desire is so strong I start to wonder whether I could get away with it – the food is that good.
