Our plan for the weekend was simple. Catch a movie on Saturday, potter about the house a bit in between, then lunch at the Four in Hand on Sunday. A spanner was thrown into the works when I spotted this comment on Pickwick's facebook page "
When we arrive the restaurant is all but empty & we are sat in a dark corner under the stairs. We have forgotten that the restaurant is BYO, so I dash up the road & pick up, what turns out to be, a not so great Cooks Lot Pinot Gris (I really have to stop picking wine just because I like the look of the label).
We start off with some Luxe Sourdough which is served warm & is quite delicious.
Buggles' entree of Ocean Trout Rillette (white wine-poached ocean trout, cured ocean trout, remoulade, caviar, chives and crostini) is a rather bland affair. It seems to be devoid of any flavour or seasoning. So while you wouldn't say it was inedible, you do have to wonder...what is the point?
I do much better with my Roasted Quail (pomegranate and rosewater glaze, macerated beetroot, fennel and walnuts). The skin is wonderfully crispy, while the meat very moist & tender. The slightly acidic pomegranate & aniseedy fennel work very well together & complement the quail beautifully. A very good dish.
|This photo makes steak look much more appealing than it did in the 'flesh'|
This is without doubt the worst tasting & most poorly presented steak that either of us has ever encountered.
The accompanying gratin is dull & flavourless, the same can be said for the limp butter beans & the port wine jus is all but non existent.
Our main meals have banished all thought of dessert, so we ask for the bill.
Having enjoyed brunch at Pickwick's very much, we are quite stunned at how truly awful dinner was.
While we do think we will return for their brunch, I don't know what it would take for us to return for dinner.