Over 3 years
had passed since I last visited Simpsons. In this time, they have undertaken a major
refurbishment and the dining room is looking sweet!
Chef Owner
Andreas Antona and Chef Director Luke Tipping still lead the Michelin starred
brigade but now they are joined by Nathan Eades as head chef.
Three of our
party dined from the Set Lunch which
offers three course for £35 (3 plus ½ bottle of wine for £45). I ordered from
the A la Carte – 3 courses for £60.
Highlights
of the meal included the Squid Ink
Cracker snack, topped with an intense oceanic hit of cod’s roe; the Guinea Fowl with its classically rich
glossy sauce and the sophisticated hazelnut Soufflé with a playful blast of popcorn.
Cured Salmon – pickled beetroot, wasabi
Asparagus – goat’s curd, wild garlic, grains, shoots
& flowers
Plaice – potatoes, sea herbs, lovage, smoked eel cream
Pork Belly – carrots, girolles, grelots,
spelt, tarragon
Strawberry Cheesecake – honey ice cream, strawberry jelly
Cheese from the trolley – rye bread crackers,
pickled onions, quince & orange peels
Beef Tartare – chicory, smoked mayonnaise,
crispy rice, flowers
Guinea Fowl – carrots, girolles, grelots,
spelt, tarragon
Soufflé – hazelnut, popcorn
Coffee & Petit Fours
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Food looks ok whilst the restaurant looks like our works canteen or the local garden centre café.
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