We didn't think so much of Bar-Roque the last time we ate here, but that had been quite a long while ago and I had forgotten that I had meant not to come back. But back we came, lured by the prospect of their Beef Wellington.
We tried one of their rum infusions. This was known as Sing, something with pineapple, red chilli and vanilla. The chilli existed as an aromatic with none of the heat. I suppose it would have been much much more interesting if there was something prickly in it.
We had a tarte flambée with snails and bacon. This was quite nice. Cheesy, salty and a nice flavour coming from the pesto.
The other cold starter was their quail terrine en croute with black trumpet mushrooms, foie gras and raisins. Not bad.
We had mixed fillings on their Beef Wellington. The doneness of the meat was quite spot on and the buttery crust was good. But there wasn't any mushroom duxelle - there was a paste on the tenderloin in the crust which tasted like meat. The foie gras was a pan fried one on top of the pastry rather than in it. Though those mushrooms bits that came with the spinach was amazingly fragrant. I couldn't say that I didn't like this because I did in some ways - but this liking didn't feel definitive somehow.
We were lured by an off menu special. Lamb saddle - how could we have resisted? In retrospect, this wasn't one of the more enjoyable ones we've had in the vicinity. There was quite a bit of garlic flavour in the meat (along with rosemary and something else) and I supposed we just like lamb to mostly taste like lamb without too much detraction from the natural flavours. I'm pretty sure we've had better.
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