A much anticipated return after about two months and yet again we see further exciting improvements in the quality and presentation of the food while service remains as welcoming and attentive and friendly as ever. Chef Jack continues to push the standards of his cuisine even higher. Again we opted for the set lunch in part because an absolute favourite of over a year ago, the Castle Terrace "Trifle" of pea, delicious ham hock and bacon ice cream, was among the three starters. Quite superb! The plaice and chips to follow was two poached tender sweet fillets with a few thick rectangular chips while my Loch Duart salmon was seared to give a crisp, herbed, dark skin but a soft, perfectly cooked fish on a bed of what was described as raw spring vegetables, lemon, olive and garlic. The fish alone was perfect, but the incredibly thinly sliced myriad of fresh spring vegetables was the most delicious and suitable accompaniment. (Normally I avoid salmon in restaurants as it is common and now cheap and often far from the best, but on this occasion I chose it despite the "raw" vegetables - though we did cheekily suggest to chef that "raw" was a tad off-putting - as my partner opted for the plaice. Loch Duart salmon is the best of the farmed and here it is cooked to perfection and that vegetable melange just wonderful.) The rhubarb cheesecake to follow, served with rhubarb sorbet and Chantilly, was the best cheesecake I have tasted. It is, I imagine, nigh impossible to infuse much rhubarb flavour into sorbet and this sorbet was light on flavour, but the latter was enhanced by the circle of rhubarb jelly it sat on.
Chef treated us to a taste of a dish soon to appear on the a la carte menu - poached chicken breast under a crispy crouton on which sat a perfect hemisphere of the most stunning chicken liver parfait that was encased in a port jelly, either of white or of red port. The parfait was the smoothest and most intensely flavoured I have eaten and the port jelly enhanced it.
Chef Jack and his brigade continue to up the standards producing dishes of exquisite appearance and yet with textures and flavours that still excite. It is clear that he personally supervises all that happens in the kitchen to ensure only the best leaves it. And it is equally clear that front of house he has a team he can rely on to complement the kitchen's efforts. It is coming up for two years since we chanced upon Castle Terrace and each subsequent visit has been a treat with standards constantly improving and even surprising us. One star is not enough for this team.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.