Starter of Loch Duart lightly smoked salmon with quails eggs and rocket and bean salad. Mains were plaice and scallops on asian noodles, and 28 weeks aged Brogdale rib eye steak with fries and mushrooms, deep fried onion rings and tomatoes. Finished on desserts of chocolate sponge with hazelnut ice cream with a brandy snap and tarte tatin of the highest order.
A memorable meal - delicious cuisine, superbly executed.
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