Back To Incanto

14 Oct

I’m always looking for an excuse to visit Incanto and a friend coming to visit was just perfect.

As always the service and atmosphere was fantastic and we were keen to try out the new menu and the new chef.

Of course we weren’t disappointed.

Two of us chose the set menu and one the a la carte- both are amazing value and offer so much choice we struggled to make any decisions.

Once we’d finally ordered we were treated to some wonderful bread (I really can’t rave about the bread this restaurant serves nearly enough) an amouse bouche of a soup plus an incredible concoction of (I’m guessing now as I can’t remember all the ingredients) cracked rice and egg yolk. It was savoury, salty and delicious- imagine a more flavourful, textured and nuanced cracking and you’d be on the right track.

A dirty martini accompanied by the delicious bread and amazing concoction

A dirty martini accompanied by the delicious bread and amazing concoction

I began with Roasted leek and gruyere cheese soup served with garlic croutons (this soup was outstanding. I expected it to be ‘chunky’ but it was as smooth and textured as milk but the amount of flavour packed into the misleadingly thin liquid was incredible).

My main course was Guinea fowl breast, salted baked celeriac, smoked potato purée, caramelised onions. This was cooked to perfection and the different textures and flavours worked really well together.

Guinea fowl breast, salted baked celeriac, smoked potato purée, caramelised onions

Guinea fowl breast, salted baked celeriac, smoked potato purée, caramelised onions

Lastly we all shared Conference pear, pistachio granola, salted caramel ice cream and Textures of mandarin, burnt honey cream, honeycomb. Both were exquisite and we were sad to be so full we couldn’t finish them between us.

 

 

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