Our recent and third trip last Friday of mainly the new taster menu was as brilliant as previous meals. I won't waffle on, if you've been you know if you've not then you really need to. But you'll be lucky as reservations already hard to get following his winning TV performance on GBM, will now be as rare as hen's teeth following the star.
We never know what's coming, we take it as it comes.
Scottish Langoustine. Mussel consommé, parsley oil. We had a similar dish on our first visit last year, but this was so much better with that flavour hit of the sea that we're looking for.
Spider Crab (txangurro) baked in shell, Fried quails egg, bilberry
Apple soufflé. At this point we saying to each other, 'is this it, is this the pudding?' But with Michael being as he is, he never likes to do things the obvious way. This dessert comes in the middle as a refresher!
Black Cod.Dashi of toasted skin, crispy potato, Ink and vinegar. I'm sure he'll hate this but this dish is I think a kind of signature dish. It always gets a ten from us.
Iberian Pork. Pressa and secretos cooked over coal, Smoked Arlington White, boquerone anchovies, cinders.
Scallop Ceviche ~ lamb pancakes ~ veal sweetbreads.
Octopus & XO. (Hand massaged for 20 minutes). Fantastic and so striking.
Milk Chocolate. Olive oil, pork rinds, crispy white chocolate.
Tiramisu. An explosion of liquid tiramisu on your tongue, the best cupcake yet.
Trimbach Gewurztraminer 2012/13, Alsace, France.
Marques de Murrieta Reserva 2009, Rioja, Spain.
Cuesto de Oro Verdejo 2008, Bodegas Lurton, Rueda.
Agusti Torello Mata Gran Reserva Barrica 2008, Penedes, Spain.
In my humble opinion there's no reason why chef Michael O' Hare can't get a second star. For us it's the most exciting restaurant in the UK right now. It's also worth noting that it's still cheaper than many taster menus out there and that's including the rail fare. We've already made our next booking for December.