puck W.
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To start we ate Westcombe cheddar gougères with pickled walnut ketchup (those little round things) sort of crunchy-chewy-gooey-savoury deliciousness. With those we slices of pickled celeriac in chilli, thyme and olive oil which was fresh and biteable and brought the heat. And we had a sparkly rose crémante to drink with it.
Then in a regular but unhurried succession, so we could enjoy all the different flavours and textures, we ate our way through the most delicious warm olive-oily bread, cured trout and radish skewers with blood orange (served over a bowl of ice cubes so the cured trout was kept ice cold as you bit into it), then crispy bread with Westcombe sobrasada (a sort of spiced sausage pate only smoother and sort of whipped), then roasted squash with onion, black olives and roasted almonds. And to finish our savoury plate course we had warm curd cheese (soft, white, fluffy and tangy with dates, sweet and oily shallots and startlingly deep red and wilted raddichio leaves. We drank a glass of Piedmontese red wine (my wife) and Wiper and True IPA (me).
Slight pause. Then pud. Almond cake (again chewy, crunchy and fluffy all at the same time with a pale creamy and vanillary custard and a small dollop of clotted cream. Finally coffee in Leach Pottery earthenware mug.
The menu changes daily pretty much, according to weather and moon phase, which is printed on the menu which is stamped with that day’s date and is printed on the day.