Matthew B.
Google
Tasting menu. They have set the bar high and are putting Barmouth on the map, literally, with AA 3 rosettes and the Michelin guide.
My notes I took.
Gift from the kitchen,
Ham hock was tasty and meaty.
Butter had a hint of toffee and a nutty flavour.
Cod Loin
Satay, sesame, miso.
Cod was perfectly cooked. The satay, sesame miso, did not win me over straight away, but as I went on, I had to use a spoon to clean the rest. If no one were looking, I would have licked the bowl clean.
Red Leg Partridge
Parsnip, pancetta, Blackberry.
Partridge is bursting with flavour, soft and goes really well with everything on the plate
Reading the menu, this was the least dish I was looking forward to. But credit to the chef pairing this together. It was really good
Stone Bass
Jerusalem artichoke, kohlrabi, coastal herbs.
Stone bass had a cracking aroma. Crispy skin, if I had to be picky, I say it wasn’t seasoned
Black Beef Fillet
Celeriac, hen of the woods, black garlic, beef sauce.
Beef had a lot going on adequately; the black garlic cut through the beef sauce, leaving an amazing taste in my mouth while I waited for the rhubarb.
Yorkshire Rhubarb
Stem ginger, Yoghurt.
This is a refreshing dish I’ve had. Make you feel like spring. The ginger does not overpower
63% Chocolate
Hazelnut praline, cocoa nib ice cream.
Last is a powerhouse, giving you the complete wow factor. I said to the chef, " Do not lose your pastry, Chef. He looked at me and said, "Is it me?" 🫣
This is up there with the best tasting menus. They all flowed perfectly. You could go on the journey the chef intended for you.
#michalinguide #aarosette #food #holiday