Our second visit to this excellent restaurant, the first time was for lunch and I was driving as Sue had dislocated her shoulder, this time Sue was driving so I decided on the wine flight along with the tasting menu.
The rooms remains cosy and not crowded, we could talk to the adjacent table and did a couple of times but not so close as we were listening into their conversation.
The highlight last time was the bread but this time the food. Very good pert ion control with some very inventive dished well presented and well cooked.
The standouts were the rabbit and the beef for very different reasons. The rabbit and foie gras balloting, verjus, with raisin and pistachio was smooth, full of flavour, but subtle in the flavour and texture combinations available on the plate. The Sirlion, smoked shin of beef with onion, turnip and liquorice was the complete opposite, one wonders where the chefs come up with these combinations and how they get it so right. Beef and liquorice is not a combination that springs easily to the mind and having overcome that hurdle getting the right flavour of beef is critical. This is a plate that stands up and smacks you in the mouth, strong strong flavours that simple work.
Not that this should be considered to be denigrating to the other dishes the cheese dish is an absolute gem, Truffled Tamworth, a delightful pan fired crumpet, finished with honey and quince, simple a delight. The Seared scallop, pine braised pig cheek with apple suffered only that it was between the rabbit and the beef, the cheek was cooked to perfection.
And the wine flight you ask, brilliant, not stinting on the portions matching extremely well to the dishes and again with a few German discoveries including a Riesling that was truly astonishing.
The service was excellent from the moment we walked or should I say dodged through the front door to the tea and coffee that saw us back out the door.
Again go there now the first of the stars cannot be far away and then getting a table will become an issue.
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