|Treacle bread with cashew butter|
|Amuse bouche - smoked garlic and rosemary risotto balls|
We both had the seafood mariniere
in cider and chorizo broth - razor clams,
mussels , clams and cockles, all perfectly cooked
and wonderfully fresh
|Mary's main was venison, with kale, parsnip textures,|
fondant potato and bilberry jus
|My main was partridge with smoked artichoke puree,|
blackberries, celeriac gratin and charred leeks
|Lyonnaise potatoes and seasonal veg,|
including "heritage" carrots
|My dessert was white chocolate, honeyed figs, |
caramel popcorn and raspberry granita.
Mary was full, so didn't have one.