All in Moseley
My perfectly slow cooked confit duck leg is meltingly tender under paper-thin crispy skin. It sits on an indulgently creamy white bean cassoulet brought into line by a sassy herb-rich sauce verte. Confit duck must be one of the high points of French cuisine and this is heavenly high… READ MORE
The sea bream ceviche is cured to perfection so it melts in the mouth and again there is their signature mix of flavours and textures in abundance; from fried strips of sweet potato, tempered red onion, spicy, sourness from tiger’s milk and the taste of ‘unsugared Sugar Puffs’ and crunch from canchita (toasted corn nuts)… READ MORE
The next course is easily the most photogenic plate so far; a green flecked riot of orangey-pinkness with roe, scattered like pearls off a broken necklace and a piece of trout cooked sous vide. It’s coated in a miso sauce with fresh dill and chervil providing a taste spotlight for the trout’s starring role… READ MORE
At its base sits a vegetable samosa; initially crisp, the yoghurty mix with its spicy chick peas and chutneys eventually entice the pastry into that optimum stage of being both simultaneously crispy and soggy. But you can’t linger on such mouthfuls of unbridled joy… READ MORE
The brisket is sat centre stage, ingot-sized, if not looking anything like so appealing. But tucking in, it breaks into beautifully moist meaty shreds in the ‘pulled style’… a Jenga-style pile of roasted parsnips and carrots, shredded collard greens… READ MORE
