Simon Hollings
Google
I will say this before I go any further. I did notify the colleagues at Brasserie Constance of what I have put here. One thing I never do is, when asked if everything is OK, say yes, then go away and type on social media or review sites and say what a disappointing time I've had. That's back hand remarking, cowardly, childish and rude.
I'll start by saying what a magnificent venue this is, in a beautiful location. The greeting from Lucia (I hope I've spelt that correctly) was courteous, warm and felt genuine. I had drinks on the balcony while perusing the menu. The menu is inviting - there was so much I could’ve had but I wanted food that I don't usually eat. I started with a snack of Anchovy fingers which were delicious. My starter was the Coronation Chicken Pate En Croute. This looked and tasted very good. However, it wasn't pate, it was terrine. The terrine had good pieces of moist chicken and the other ingredients were very tasty as was the accompanying chutney. But, the pastry at the top of this dish was burnt which was disappointing. For main course I chose the skate wing, which was simply superb. Faultless cookery, full of flavour, softness, crunch and buttery. I loved it. Accompaniments were minted Jersey Royals and purple sprouting broccoli with hazelnuts. The broccoli was barely tepid. I did eat it as it was good, just not hot. Onto pudding. I didn't know what to choose so I asked Johnson, I think that was his name, what should I have. He recommended the walnut, date and rye tart. I said I imagined it to be a little bit like a treacle tart and he said it was a cross between a treacle tart and a sticky toffee pudding. I was sold! After he went away with my pudding order, a couple of minutes later, another server asked me if I would like dessert. I told the server that I'd placed my order. Then, a short while after that, another server asked me if I'd like dessert. A lack of communication here. When it came out I have to say that, as delicious and enjoyable as it was, the presentation for a venue like this, I found lack lustre. It was what I'd expect in a country pub or bog standard café. It was simply a slice of the tart on pouring cream. And finally. My wine. A young man came to top up my wine glass, towards the end of my meal, but one of the colleagues had already cleared away my glass. So that is my feedback. It is honest and I did speak up when I was at the restaurant. I did have a good time despite the whole experience not being what I'd expect from a venue under the name of the marvellous Adam Byatt. It's new and I'll give it another go when I get the chance. The purple sprouting was not charged to my bill, which was a good move. A big thank you for the colossal Madeline for my birthday, That was a lovely gesture. In summary, I feel confident that this venue will be up there with the best, very soon.
