Hi guys, I had my lunch at lcs on Tuesday after winning the competition at the start of November.
I must say it really was amazing and way more than what I expected.
I would like to thank David, Helen and all the staff for such a wonderful time.
This is my first review so bear with me!!
My girlfriend and I arrived at the restaurant at half-past twelve with much anticipation: we were both excited and a little nervous. We were greeted by one of the friendly and professional waitresses who sat us at the lounge. We ordered our drinks which were brought to us along with some warm cheese gougeres. We were given the menu to browse through. After finishing the flavoursome pastries Helen greeted us and asked if we were happy for David to cook us a special menu which we gratefully accepted.
We were then shown to our table - a round table neatly in the corner allowing us to take in the entire room. The restaurant was simple and elegantly styled.
Once seated, we were brought a glass of chilled champagne, closely followed by our appetiser of fish soup with a roasted lemon foam presented in a tall “shot” glass. The soup was bursting with flavour.
We were then offered a variety of home-made breads of which we chose granary and a bacon and shallot brioche.
Our pre-starter of pigeon was then brought to us. It was served two ways: a tartare flavoured with wholegrain mustard and a rillettes. It was presented beautifully on a square frosted glass plate with wild mushrooms and a fig chutney
The starter of scallops, carpaccio of pig’s head and pear followed to our delight as we had both seen this dish on the menu and it had caught our eye. The perfectly cooked scallops, which were topped off with a piece of crisp crackling, highly complimented the pig’s head and pear. This dish was most definitely a highlight of the lunch.
We were then brought a glass of sauvignon blanc to accompany our next dish of ling, cauliflower puree, and wilted greens.The ling was so moist and sprinkled with some chilli and black sesame seeds. There was also a smokiness to the dish and a powerful jus based sauce
A glass of pinot noir was then brought to us, followed by our main course of venison, parsnip puree, cabbage and snails.
Snails were a first for me and made for an interesting combination with the venison
We were then served a pre-desert of Guinness and ginger porridge with a coconut foam. Both the creamy and light consistency and flavour pushed this dish to the next level and we both could have had a second helping!!
To finish the meal, we were presented with two different desserts: the first of which was a warm black olive and bitter chocolate tart served with fennel ice cream and a black olive tuille. The second was an iced creme fraiche and orange mousse, orange jelly and sorbet.For me the preferred dessert was the chocolate tart: the unusual combination of warm oozing chocolate mixed with olives was pleasantly surprising and proved to be an ingenious creation.
We then declined the offer of coffee and petit fours (we were quite content with the seven-course lunch we just had!) and was then asked if we’d like to see the kitchen and meet David. He welcomed us into the kitchen and introduced us to his team.
We were only expecting, and would have been more than happy with, the three course lunch menu but having a seven course lunch (complete with wines) made especially for us went beyond any expectations we had.
I would like to thank everyone once again for such a perfect day.
there are some photos to follow
