|Ozzy (karohemd) wrote,|
@ 2012-04-26 01:12 am UTC
|Entry tags:||cinnamon kitchen, duck, fine dining, food, food photography, lamb, matt gillan, restaurants, stone bass, the pass|
When we arrived the chefs (Matt Gillan, head chef at The Pass, Lewis Hamblet, executive chef at South Lodge and Sarah Payne, junior sous chef) were busy assembling the starter. I ordered a glass each of the recommended wines and after a short introduction to the dish by Matt, the starter was served.
There were two elements of duck in the dish (Curried gressingham duck breast, braised leg, blackened onions, pink grapefruit), hot slow cooked leg in a parcel and rolled up slices of dark pink breast at room temperature. This might sound slightliy odd but worked perfectly and the additional elements tied everything together adding texture and acidity. The wine, a Pinot Gris, worked well with the dish, even if you would expect a red with duck.
The fish dish (Roasted stone bass, spring onions, chick pea, watercress) was next and freshly cooked directly in front of me as were the spring onions. You could see how much are and attention went into cooking the fish and the result was brilliant: Crispy skin and moist, flaky fish with excellent accompaniments.
The main event was saddle of lamb, slow cooked belly (sitting underneath the slices of saddle), lamb fat gnocchi, lemon curd, mushroom. The meat had been cooked to medium in a waterbath and was then freshly seared and sliced. The belly had been cooked overnight and then pressed. The gnocchi and mushrooms were freshly fried as well. This dish is actually fighting with the lamb I had at Tuddenham Mill I had earlier this month. The basic idea was the same, a prime and a "cheap" cut of meat with interesting accompaniments but rather different in execution. I loved the contrast of the two cuts of meat, the juicy saddle and the soft and crispy belly (which wasn't greasy at all). The gnocchi were crispy on the outside, soft inside, the mushrooms had great flavour and the lemon curd (as weird as it sounds) tied everything together and provided the acidity that came from the yoghurt in Paul Foster's dish. Genius.
The dessert was vanilla and lime cream (inside the cylinder), mint gel, cucumber, mango, coconut sorbet. Lovely fresh, fruity and not too sweet flavours, some soft, some crunchy with the surprising element being the cucumber balls which had been steeped in a light stock syrup to give it some sweetness. Brilliant.
You can find more photos in this flickr set which will be expanded with a few more shots when I find the time over the next few days.