I was not disappointed when shown to our table in the dining room. It was comfortable and airy and service was efficient and constant.
We decided to go with the degustation to avoid the difficulties of choosing. Steve drank wine and I enjoyed Sencha tea any my little tea pot was kept full of hot water.
Fresh goats curd, candied olives, nasturtium, grains & seeds
Spanner crab, egg custard, marche, jamon & dried bonito
The fresh goats curd was unlike anything we'd had before for dinner. Somewhat reminiscent of muesli with crunchy bits and the occasional sweet and then salty olive it was unusual. I would definitely describe it as fresh with lots of texture and the small bowlful was enough. Pleasant and interesting but probably not something I would want to eat endlessly.
The spanner crab with blobs of egg custard was more familiar and enjoyable. Sweet crab meat, creamy egg custad and salty jamon and bonito to add flavour. Another light and welcome dish.
Quail, fermented vegetables, citrus, red miso wasn't quite as good as the quail we'd had at Press Club Projects earlier in the week but to be fair it would be hard to follow that one. The quail was covered with a wombok leaf and strands of pickled, fermented veggies that had the intensity of kim chee but not the spiciness and then the sweet meat of the little bird. The volume of fermented vegetables slightly overwhelmed the quail so the full quail flavours were a little lost.
The main meat course was Sher waygu rump cap ms9+ (200g). The beef was delicious. No arguments about that - beautiful produce cooked well. The accompanying salad was not that memorable as I can't really remember what flavours or what was involved.
The whole menu was well put together and I entered the restaurant wanting light and fresh flavours and I definitely experienced that. Bright has a bright star for sure!