There’s a gorgeous restaurant of natural materials; wood, cement and leather, which screams interior design gold, and an equally stylish wine bar. The menu is to the point ascending in size of plate. Homemade sourdough with cultured butter was the best thing to pass my lips in a long time. A native oyster with samphire vinaigrette each was so good it deserved an encore, and encore we did with a second serve ordered mid-meal. Mushroom crisps with caramelised yoghurt were good for picking alongside fresh peas with sorrel emulsion and paleta, virtually neon in colour but outrageously delicious. Octopus Mascada with red pepper sauce was visually striking and perfectly balanced with both flavour and texture.
We rounded the meal off with three perfectly portioned blue ceramic dishes of homemade sorbet; chocolate & thyme, winter melon and apricot. Each as delicious as the next, but the chocolate and thyme taking the cake.
At the end of the meal we were well and truly sated, what we’d experienced was so full of variety and distinct flavour that I didn’t hear a single person complain about the serving concept of ‘small plates’.