Last night was an evening of catching up with old friends and where better to do this than one of our popular local restauarnts, Dine on the Rowe. Jason Rowe certainly knows his stuff when it comes to delivering tasty morsels, and over the last couple of years we have sampled many a tasty morsel indeed. Yum yum with bells on. In particular we favour his wonderful sharing boards where we get to choose several dishes of food to share, Tapas style, and have never been disappointed with our selections.
One of the nicest things about visiting the place is being greeted warmly by 'Andrew' who has worked front of house for quite a while now. He along with all of the other staff is a credit to the place. Then last night when we arrived we noticed that a new chap has joined the team and there he was looking very stylish in a great jacket the like of something I haven't seen before. Very cutting edge - we approve.
I now want to describe my main course at the risk of salivating over my desk as I recall the experience. The menu said 'Haddock in curry spice and soda water batter with Bombay potatoes'. A little voice in my head said 'this could turn out to be a new and exciting adventure - go on - go for it' . So I did. And guess what? It was everything I hoped for and more. Visually stunning and a great combination of flavours and textures. It's no wonder the place was full with such high quality food on offer.
The desert menu promised yet more culinary delights and we opted for 'Mulled burnt cream with mincemeat dodger' or words to that effect. I wasn't sure about the 'dodger' bit until it arrived and voila! Just like a traditional jammy dodger but far more appropriate for the season. The pastry was melt-in-the-mouth perfect. Buttery and light. The burnt cream was a great Christmas version of creme brulee. Heaven on a little plate.
The desert menu promised yet more culinary delights and we opted for 'Mulled burnt cream with mincemeat dodger' or words to that effect. I wasn't sure about the 'dodger' bit until it arrived and voila! Just like a traditional jammy dodger but far more appropriate for the season. The pastry was melt-in-the-mouth perfect. Buttery and light. The burnt cream was a great Christmas version of creme brulee. Heaven on a little plate.
On our way out, Jason emerged from the kitchen to say hello. He looked as though he'd just done 5 rounds with a giant turnip. He spends his working day in the 'engine room' creating his masterpieces and toiling in pursuit of excellence in order that his patrons have a memorable dining experience. Well done Jason and team - we'll be back
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