Three of us lunched at Medlar's recently. For starters, I had crisp calf's brains with smoked duck breast and my companions had wild garlic soup with poached pheasant egg and morels.Two of us had long-hung middle white pork and the third had wild turbot for mains; the accompanying vegetables were exquisite in taste and appearance. For dessert we had severally cream chiboust with strawberries and honeycomb,cardamon custard with saffron oranges, pomegranate and langues de chat and cannelli and camp (coffee) ice cream. The room was humming throughout the lunchtime and service was seamless. We'll not hesitate to eat there again.
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