Deep fried pea and mint fritters with black vinegar caramel and spring onions rounded out the savoury menu. The crispy little fritters were cooked perfectly. A crunchy crumb on the outside, meltingly soft on the inside. I couldn't taste any mint in the fritters, but there were roughly torn mint leaves in the salad. The black vinegar caramel was sweet and made a nice dipping sauce for the fritters.
Before dessert was served, a palate cleanser arrived in a little shot glass. This contained coconut panna cotta at its base, a thin layer of lemongrass jelly followed, topped off with pineapple granita. I was pretty sure I wouldn't be able to pack anything else in after that, but somehow I managed.
Dessert took the form of a chilled rhubarb and mango crumble with vanilla bean ice cream and meringue sticks. Decorating the mottled square glass plate were dabs of a sweet red syrup and tiny cubes of strawberry. The dessert was delicious. A perfect way to cap off the night.
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