My favourite restaurant surprised me again with a wonderful combination of a perfectly cooked, succulent plaice fillet with a crumbed crust on a bed of cauliflower (yes, cauliflower) described as "Cauliflower cheese four ways". Each way was tasty with some crunch and what a pleasant way to serve a vegetable that is reputably - and sadly - falling from favour here. And the other innovation was the ballotine of grouse in a consomme that was delicate yet intense in flavour while the bird was tender. If it appears on the menu, go for it as a wonderful way to enjoy this lovely game bird.
And it was nice to see relatively new staff displaying Castle Terrace's diner-focussed care and the busy restaurant a-buzz with such diners enjoying themselves.
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