tag:blogger.com,1999:blog-5723901521102060136.post7226037791503908721..comments2024-02-08T15:14:11.323+00:00Comments on The Secret Diner: The Raby HuntThe Secret Dinerhttp://www.blogger.com/profile/03234142113837499731noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5723901521102060136.post-84364441319772701342014-01-22T19:44:12.883+00:002014-01-22T19:44:12.883+00:006 out of 5?? Hmmmm smells fishy6 out of 5?? Hmmmm smells fishyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5723901521102060136.post-88600575731058023822013-11-10T11:35:25.177+00:002013-11-10T11:35:25.177+00:00After reading this review I booked to take my wife...After reading this review I booked to take my wife for our anniversary. We were the only guests for lunch that day and similarly we were asked if we would like to test some new ideas, to which we were only too happy to agree to.<br />Our first amuse bouche was dehydrated cod skin served on a cod skeleton, with saffron aliole. My wife is not normally one to eat fish skin, however she loved this treat. Or next taster was black pudding with foie gras and apple. This also was delicious and the crunch of the apple nicely complimented the texture of the other ingredients. We also were offered the Lindisfarne oyster, which nice and delicate, and the oyster leaf had a surprisingly oysterish taste. Our next sample was crab with globe artichoke and pickle. This was delicious, in that the artichoke flavour was quite subtle and not over powering. I had not eaten artichoke for years after a bad experience in Spain, and I was pleasantly surprised. Following this we moved on to the tasting menu which we had chosen, and the first dish was eel with duck liver and beetroot and cherries. The duck liver was made in to a parfait and allowed the smokieness of the eel to come through, and the beetroot added a bit of texture, especially from the beetroot meringues. Our second dish off the tasting menu was the razor clam which was delicious, and the almonds gave it a nice crunch. The squab we were presented next was cooked to perfection, and led nicely to our venison with celeriac, and again a lovely piece of artichoke. The venison had been cooked su vide and wad lovely and tender.<br />We finished our meal with two deserts the first being blackberry and pistachio, which had blackberry ice-cream, coulis, and meringues. The second was a lemon thyme flavoured creme brulee with stewed fruit. I do enjoy a good creme brulee and this one did not fail to please. Before our drive home we finished with a coffee prepared in an intriguing pot called a Hario. <br />Overall we had a fantastic experience and cannot thank Craig and James for looking after us so well. We look forward to our next visit. wraith5https://www.blogger.com/profile/04498611049826383644noreply@blogger.comtag:blogger.com,1999:blog-5723901521102060136.post-47333272364535115852013-09-09T18:08:42.199+01:002013-09-09T18:08:42.199+01:00...but not baked by them!...but not baked by them!The Secret Dinerhttps://www.blogger.com/profile/03234142113837499731noreply@blogger.comtag:blogger.com,1999:blog-5723901521102060136.post-25526911839346151292013-09-09T17:40:45.714+01:002013-09-09T17:40:45.714+01:00Surprising - every time I've been they've ...Surprising - every time I've been they've had freshly baked bread...Anonymousnoreply@blogger.com