I dropped them a message on Facebook ( https://www.facebook.com/HammetHouse?fref=ts) and made a reservation for Friday night. Four and a half hours of tedious driving down to the coast was lightly spiced with the thoughts of what pleasures Andy Beaumont would present on the dinner menu. Friday night soon came around and we jumped into a taxi (well the beer and the wine are good so the additional cost would be worth it).
We arrived at Hammet House and, after working our way through a delightful crowd celebrating a 40th or 50th Wedding Anniversary and a surprise engagement we made our way to the bar for some pre-dinner refreshment. My eyes were drawn to the clipboards on the bar presenting the bar and dinner menu. You are free to chose items from both. I hurriedly ordered drinks before reaching across to read the dinner menu:
Dinner menu November 2013
To begin
Lobster ravioli, slow cooked pork belly, pickled baby vegetables, lobster bisque
Scallops, razor clams, larva bread risotto, toasted hazel nuts
Pea panna cotta, raisin puree, wasabi, mint (v)
Foie gras, smoked duck, black truffle, apple
Cannelloni of Pembrokeshire crab & pickled cucumber, caviar, peach
Tart fine of chicken livers, caramelized wings, girolles, crab apples, sherry vinegar
Main event
Steamed lemon sole, salsa verde, tomato gnocchi, black olive, brown crab, kaffir lime veloute
Fillet of Celtic pride beef, braised ox tongue, shallot & thyme puree, pak choi, globe artichoke
Guinea fowl, braised leg pithivier, fine beans, baby beetroot
Lamb rack, sweet breads, peas, smoked tomato, runner beans, black olive, crispy anchovies
Cod, bulgur wheat, courgette linguine, cauliflower, crispy cockles
Grouse, braised cabbage, bread sauce, game chips & blackberries
Wild mushroom risotto, truffle oil, rocket (v)
To finish
Set coconut cream, cinnamon beignet, honeycomb, berry sorbet
Chocolate textures
Rhubarb & custard; poached rhubarb, baked vanilla custard, rhubarb sorbet
3 counties cheeseboard, handmade crackers, chutney
5 or 8 cheeses as pre or post dessert
5 cheeses
8 cheeses (3.00 supplement)
It was going to take some serious decisions as to which of these exciting sounding selections I was going to make. After some deliberation my guests and I chose our starter and main course and some wine. We then waited to be called through for the feast.
Finally seated at our table, we were presented with the amuse bouche. A delightful bacon jelly encasing a pickled shimeji mushroom and a foam made from the same delicious mushroom.
The salt jelly married well with the high notes of the pickled mushroom. I now knew the chef was on form and a few hours of pleasure had begun.
Soon the starters arrived. The pea panna cotta for my mother (I did get a small taste of this. It was stunning. Light and full of fresh, summer, pea flavour. )
Pea panna cotta, raisin puree, wasabi, mint (v)
The crab cannelloni for my wife
Cannelloni of Pembrokeshire crab & pickled cucumber, caviar, peach
and, finally, my foie gras. The duck added texture to a light mousse of foie gras that had the taste complimented with the black truffle . The Brioche and the apple sticks added the sweetness to lift the dish and punctuate the smooth and savory with sharp, sweet stabs of taste.
Foie gras, smoked duck, black truffle, apple
Stunned into silence by the starters we slowly recovered the conversation and awaited the entrance of the main courses. After much soul searching I had chosen the lamb. I am not as squeamish as some men and love the taste of sweetbreads. The thoughts of lamb complimented by the salt of anchovies (I love using 'Gentleman's Relish' on the skin of a nice roast shoulder of lamb) was the deciding matter. I was not to be disappointed when perfectly cooked and seasoned lamb arrived accompanied with runner beans to remind me of the summer that had just left the building.
.
Lamb rack, sweet breads, peas, smoked tomato, runner beans, black olive, crispy anchovies
My guests chose the venison not mentioned on the menu
The unmentioned venison
and the grouse (I cannot comment of the taste as we each defended our dish from invading forks)
Grouse, braised cabbage, bread sauce, game chips & blackberries
Much as I love the main course and starters here, the desserts are the 'cherry on the cake'. Again the choice was a difficult one. I had experienced the rhubarb on my last visit but managed to resist. My wife had liked the look of the dish when I had it but was forbidden a taste so she chose this.
Rhubarb & custard; poached rhubarb, baked vanilla custard, rhubarb sorbet
My mother chose the coconut cream.
Set coconut cream, cinnamon beignet, honeycomb, berry sorbet
Though I was envious. The true skill of a good pastry chef is always in the chocolate. A wonderful ingredient so easily spoiled. True to form, I was not disappointed. Perfect texture and taste (shame the wine caused the photograph to blur a little. I'll have to go back and try again :) ).
Chocolate textures
My poor expanding waist was in for one more challenge. When trying to order dessert I happened to spot this:
I couldn't resist and so soon after the desserts had left the table, three plates and a cheese board to share came in to complete the meal. A wonderful night with the promise of many more visits to come ..
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