"Following the recommendations of a few colleagues, I have booked a Valentineâs Day table for a romantic dinner at The Larder House. Although there was no mention of any special Valentineâs Day menu on their website or social media at the time of booking, at the end of last week I have been contacted by someone from the restaurant to take my deposit ÂŁ20) and tell me that there will be a set menu costing ÂŁ130 for two people. I was never asked if I know whatâs on the menu, only if I am happy to go ahead with it. Based on the previous good reviews I heard/read about the restaurant, I reluctantly accepted although I thought it was a bit expensive. On the day, we were warmly welcomed and led to our table which was in a supposedly heated conservatory. The radiators were warm but considering that a whole wall and the ceiling were made of glass, they werenât enough to maintain a comfortable temperature. A few other couples seemed to be cold as well with one of them even turning on the overhead radiator briefly before feeling awkward for doing it and quickly turning it off. We were presented with a bottle of cava and the set menu which sounded delicious, so we were looking forward to an amazing dinner despite the cold). First came the amuse bouche â Tempura Oysters with Caramelised Garlic Herb Aioli â two oysters on a bed of salt. They looked dramatic and they tasted good, although the batter on the oysters seemed a bit oily and they could have been crunchier. Score: 7/10 The starter â Vacherin Fondue, Gordal Olive Focaccia and House Tracklements â could have been amazing if it wasnât for the bitter cheese. My girlfriend felt it bitter too and I overheard the couple next to us saying the same thing, although, when Iâve asked the waiter why this is bitter, he went to the kitchen to ask the chef and came back saying thatâs because itâs a mix of cheeses. Really?! Thatâs your explanation?! This shouldnât have been bitter, no matter what cheeses you mixed in. Itâs a shame it went this way because the focaccia and the tracklements were excellent. The whole dish was brought down by the fondue. Score: 5/10 We were really looking forward to the main â Ex-Dairy Prime Rib, Truffled Marfona Chips, Wild Garlic Dip and Wood Fired Sopley Vegetables. Fancy, local, seasonal, and definitely over the top. The rib was juicy, tender and rich while also being slightly overcooked, fatty and heavy. The chips had the right balance between crispiness on the outside and tenderness in the middle while the truffle flavour definitely lifted them. The wild garlic dip brought the fresh spring flavour in the mix, nicely contrasting with the depth and richness of the meat, however the roasted vegetables were lacking any extra layers of flavour. Overall, the dish was ok, but it seemed over engineered while some basic things being overlooked. Score: 7/10 The dessert â Polenta Olive Oil Cake, Rhubarb Granita, Poached Rhubarb Clotted Ice Cream â had all the right flavours but it disappointed through texture and user experience UX). I know it sounds weird to talk about UX when referring to food but having a rhubarb granita the fancy name for ice slushy) that quickly melts on a flat plate not a bowl) without any teaspoon in sight just a fork and knife) is a âno goâ. The polenta cake was also very dry and as soon as it absorbed the watery slushy, it started to disintegrate. Despite this, the combination of flavours was very nice and, with a few tweaks, this could become an amazing dessert. Score: 8/10 Finally, we received the chocolate truffles on a bed of what seemed like brown sugar mixed with cocoa. I am not a big fan of truffles in general, but these seemed even richer than normal, and I could hardly eat mine while gulping a glass of water immediately after. Score: 4/10."
