Wonderful! They use a beer batter that is incredibly light in texture. The flavor of the batter is nutty, but doesn't overpower the fish. They serve it with a tartar sauce that I believe is fresh made (certainly tasted that way), and bring a bottle of malt vinegar to the table.
The Scotch eggs (something I've wanted to try for a long time) were good, though like in that thread about them a while back, I think they could have been improved by using a spicy sausage.
The wife had the Welsh rarebit, which was good. (we always share tastes when trying a new restaurant) For her main course, she had the lamb. Tender and perfectly cooked were the words I'd use to describe it. The lamb was served with a great port reduction.
[/food review]
I seem to have a talent for closing my eyes in pictures, don't I?
Originally Posted by Dreadbelly
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