Dirk-VineWineDesign
Google
We stayed three nights in one of the four rooms of The Barn of The Star Inn, and thoroughly enjoyed it, the nice sunny garden and terrace, the breakfasts and the friendly staff. |The highlight was our dinner in the restaurant: very friendly staff, good rhythm and timing and excellent dishes.|The show started with the sourdough bread and breadsticks with two deeply flavoured butters and whipped creamy cheese with chives.|It was followed by one of the day’s specials: Confit tomatoes and Whitby crab. This was a nicely balanced explosion of texture and flavour, complemented by the recommended Portuguese Alvarinho that must have had some flavour-enhancing time on its lees before racking and bottling. |Our main course was saddle of ‘Harome-shot’ fallow deer: beautifully pink roasted with its own jus and accompanied by blackcurrants, girolles and what looked and tasted like focaccia made of hazelnut-flour. Plus what looked and tasted like a mini shepherds pie of the stewed deer. We choose our own bottle of Yarra Valley Pinot Noir: nicely fruity, balanced with a little earthiness and served appropriately on the cool side.|Our dessert was the brandy snap of gooseberries, apple, elderflower and a little goat’s ice cream: very refreshing Summer flavours.|Do we need to say that we were very happy with the quality ànd the quantity?|A well-deserved Star!