We had many other dishes but in trying to keep things short in this post (yeah right), I shall just rave about the Black Mash and Cauliflower - these were two dishes that I think demonstrate the chef’s ability to innovate.
Mash has been transformed from being a couch potato comfort food to a luxurious pot of black gold. The squid ink seem to make the smooth puree slightly stickier and firmer, and add a mild brine flavour that grows on you like seeds on soil… 😏