Canapes – parmesan biscuits, olives stuffed with goats cheese

Cornish crab with dark jelly and melba toast.
Foie gras, rhubarb jelly and gingerbread.

Rabbit cutlet, spinach and garlic puree.
Pan-fried John Dory

“Cheese from our islands”

Hot banana bread, banana fritter, banana ice cream

The food had a strong focus on ingredients. The highlights of the evening were the crab, which was delicately fresh but combined with the deeper taste of the crab jelly; and the rabbit, where most of the edible bits of the rabbit (loin, cutlet, breast, liver, kidney) were cooked in different ways.

The restaurant has interesting decor, blue banquettes, crisp white linen, combined with dark glossy tiles and a wooden frieze with carved hunting scenes. The welcome was warm, with calm and attentive service.

Overall, a very contemporary feel. There were no fripperies such as amuses bouches or pre-desserts. All very in keeping with today’s more frugal feel.

I definitely want to return in the game season.