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