We had a truly lovely Sunday lunch here during the run up to Christmas. We found the service charming and the food just delightful. It was as good as the first time round before the award and all the hype. Our chef's menu comprised of:
Food was initially accompanied by 2010 Matošević ‘Alba’ - Malvasia Istria, Croatia which after a couple of mouthfuls I realised we'd had last time. Must be almost like their house white or the one the sommelier always recommends.
With the pork we indulged in a Chablis Premier Cru which was steely dry and delicious and with dessert something sweet but light. I think it was the 2011 Schloss Lieser ‘Braunenberger Juffer’ Kabinett - Riesling QMP Mosel, German.
The Wagyu bresaola with some Wagyu tartare hidden beneath was just so delicious. Beefy flavours spiked with capers, sweet onion, rich egg and then our indulgent supplementary heady truffle. Amazing!
The other savoury courses were also exceptional. The swordfish was a deeply flavoured meaty delight and the pork just cracklingly crispy and the meat tender.
I've always thought that dessert at The Estelle and also during our previous meal at Saint Crispin was the weak point and they'd always been a bit lacking for me. Not this time! Oh I loved the zesty freshness of the apricot, peach, nectarine, with the crunch of muesli and then the yoghurty sharpness of the goarts milk sorbet. It refreshed my palette and jolted me out of that food coma.
The second dessert was less zesty and sharp being more mellow and rounded in sweetness but still so delicious.
Oh Saint Crispin you were a great start to our Christmas indulgence!
- Wagyu bresaola, shallot rings, confit yolk and hay ash with shaved Perigord black truffle
- Atlantic salmon, shaved calamari, oyster, squid ink and saffron
- Salad of green vegetables, goat's curd and pickled shimeji
- Swordfish, Mooloolaba prawn, Nicola potatoes and kohlrabi
- Greenvale pork, curried raisin and heirloom carrots
- Apricot, peach, nectarine, goats milk and muesli
- Mango, coconut, vanilla and verbena
Food was initially accompanied by 2010 Matošević ‘Alba’ - Malvasia Istria, Croatia which after a couple of mouthfuls I realised we'd had last time. Must be almost like their house white or the one the sommelier always recommends.
With the pork we indulged in a Chablis Premier Cru which was steely dry and delicious and with dessert something sweet but light. I think it was the 2011 Schloss Lieser ‘Braunenberger Juffer’ Kabinett - Riesling QMP Mosel, German.
The Wagyu bresaola with some Wagyu tartare hidden beneath was just so delicious. Beefy flavours spiked with capers, sweet onion, rich egg and then our indulgent supplementary heady truffle. Amazing!
The other savoury courses were also exceptional. The swordfish was a deeply flavoured meaty delight and the pork just cracklingly crispy and the meat tender.
I've always thought that dessert at The Estelle and also during our previous meal at Saint Crispin was the weak point and they'd always been a bit lacking for me. Not this time! Oh I loved the zesty freshness of the apricot, peach, nectarine, with the crunch of muesli and then the yoghurty sharpness of the goarts milk sorbet. It refreshed my palette and jolted me out of that food coma.
The second dessert was less zesty and sharp being more mellow and rounded in sweetness but still so delicious.
Oh Saint Crispin you were a great start to our Christmas indulgence!
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