I don't like soufflés but this soufflé won me over! This is how it's done, folks. Perfection. Beautiful consistency and delicate orange aroma from the hot marmalade and Drambuie syrup. Mealie ice cream enhanced the effect of oats and freshly baked goods.
The desserts eclipsed the savoury courses on last night's degustation menu. Thyme lent a bewitching aroma to the lovely creamy sweet and slightly tart flavours, and the Talisker jelly has ignited a strong desire to taste Talisker whiskey!
I have re-discovered a love for lamb. The simple seared fatty cut deserved top marks. The roasted lamb was overdone and dry. I'm beginning to wonder if ang mohs actually prefer their roast meat to that level of doneness since Kinloch Lodge also served overdone roast pork belly...
Oysters from the loch by the Talisker distillery. Sweet and creamy, but I prefer my oysters briny. Surprisingly, the breaded oysters with oats was the top preparation.
The beetroot-cured salmon packed intense flavour while the pickled cauliflower brought a crunchy bite. Scotch quail egg was creamy and essential to the dish, wished there was another half. Best savory dish of the night.
Fresh and carefully prepared ingredients but tasted mild compared to the more sensory course of smoked haddock that preceded it. The savory granola stood out.
Ingenious pairing of flavours: horseradish, yoghurt, honey and brown bread. Accompanied by the brown sourdough and generous globs of smoked sea salt butter -- delish.
Refreshing twist to pair crab with tart apple gelée and creamy cheddar
Black Isle lamb is very flavourful!! Definitely want to have this again.
That shot glass contains an orgasmic combination of pea panna cotta with a layer of caramelised red onions and Parma ham topped with pancetta foam -- outstanding! 👍🏻👍🏻
