A Rather Unusual Chinaman
Friday, March 05, 2010 - My roast venison had a slightly more rustic approach with everything slathered neatly onto my plate. Again, perfectly cooked meat and a really wholesome meal. Even though the presentation appeared more straightforward, the kitchen was still showing some invention with the introduction of the artichoke mash which was pleasant, if a little unusual. The confit leg of duck was also highly commendable. Although not my dish, the three portions ordered by separate members of my family meant that there was ample amounts of duck for me to scavenge. Crisp skin and moist flesh with bags of flavour.