"An amuse bouche for the evening was this lobster bisque, salmon tartare and miso crab fritter. I would highly recommend to choosing the Chef's Menu which, on this occasion, lucky vegetarians, there was a vegetarian version of the menu as well as the usual one. The Chef's Menu proved to be better value and it gave a comprehensive overall selection of the style of food and the varied things that the chef does. Alternatively, one can pick from the a la carte menu (sharing style) classified into the methods of cooking: slightly raw, wood oven, over the coals and seasonal autumn vegetables. On the special section lobster with tomato butter. The menu changes with the season and had a good choice of meat, seafood and vegetable dishes. However, with new ingredients, flavour and it's combination, I really had to leave the selection to people who knew better. This was another good reason to pick the set menu. Here, look at the presentation of our first course from the Chef menu, Loch Duart salmon, bokbunja (Korean fruit wine) smoked lardo, Douglas fir ponzu. Simple, but not when you begin to describe the flavours. Did it work? The citric ponzu sauce was delicious with the fatty salmon. The salmon was right to be served just on it's own. But I have to say that despite growing up eating with chopsticks, I still didn't find it (and could not understand why) easy to eat this dish with the apparatus. hinona kabu, pink radish, shiso pickled turnip dressing – hinona kabu is a traditional Japanese vegetable usually used for pickling. It is long and thin like with a red top. The colours were so pretty and the pickling flavours were mild with a very good balance of sweet and sour. Delicious and it cleanses the palate after that fatty salmon before our next meat platter. Balmoral venison, fermented elderberry whipped buttermilk – the Balmoral venison on the plate stood out in its red glory. Each ingredient was plated up separately and then scattered with micro flowers delivered the impression of the venison's wilderness. The meat was so lean and clean. It had strong beefy flavour and together, this dish was were nutty, tangy, fruity and very pretty. hand cut udon, kimchee tomato ragu black truffle – a plate of really lush noodles and meat. The ragu was rich and a bit too salty for me but the udon had a great texture and consistency. A sprinkle of black truffle, what do you say? Lush.... And the star of the dish for me was followed by this wonderful piece of meat: 28 day aged sirloin, jus with soured cream honey comb – Like the salmon, it was served on it's own with the subtle honeycomb sweetness. The meat was tender and rich, with a pinkish middle, it was a very accomplished dish. sea buckthorn sorbet dandelion coffee – a delightfully tangy sorbet which contrasted perfectly with the sweet (but not overly so) coffee. I found it very refreshing. runeberg cake, wild damsons geranium ice cream – the purity of the ice cream, the sexy red from the wild damsons gave a nice contrast in colour. Not only that, the geranium ice cream was ace, not too floral! The runeberg cake was slightly dry though. cocktail of rowan berry champagne was delicious at £12.00"
