When lunchtime arrived I was planning just the Scrambled Egg Truffle Brioche Mushroom again but the lovely waitress Michelle (who's is hanging up her apron here for Mickey Mouse ears on the Disney Dreams cruises, though apparently working in the grownup restaurant means that ears won't be necessary!) suggested I tried the Rare Breed Pig Terrine, Gribiche, Croutons as a precursor to the truffle-y delight. And I probably wouldn't have tried it but I'm glad I did - definitely packed full of porky goodness and a lovely mild piquancy from the gribiche.
The scrambled egg was as truly delicious as last time and the scrambled egg was a stranger to the breakfast version.
And the accompanying Samphire Lemon Butter was both as succulent and as messy (is that just me?) as last time.
To finish, I'd spotted the Norfolk Strawberries with Lavender Cream on the blackboard but not being a fan of cream unless cooked I made some adjustments and had mine with a soupçon of Strawberry Ripple Ice Cream and Lemon Sorbet. A fruity, refreshing end to my meal.
Now I really must drag my suitcase across their gravel for one last time and head to my next destination. I've had a wonderful few days here, the stresses of the last few manic weeks melted either as soon as I entered my elegant room or tasted that first sublime mouthful of Eric Snaith's tasty and properly seasonal food. All the staff are charming and attentive and make you feel special. I must give special thanks to Margaret Snaith for welcoming me into her charming hotel, her son Eric, not just for the fabulous food but for taking time out after a busy service to talk about his philosophy and suppliers when I'm sure he just wanted to get his whites off and head home and Mark Dobby the manager of all this, whose passion seems to be shared by all. I am already planning my next visit, maybe I'll see what Christmas is like around these parts.
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