Beautiful Wall Paper
|View into the bar|
|The new booths|
|Rye Flat Breads|
New entrance into the Dining Room
|New Dining Room|
Bread and Butter
The ever impressive sourdough, served warm with a crusty exterior and a warm and fluffy inside, truly delicious.
Not wanting to ease the diner in gently, the first dish was a complete knockout. A range of beautifully cooked shellfish, in a matching shellfish bouillon was a dish executed perfectly. The cooking of each ingredient was fantastic, creating a very special culinary experience with divergent textures, rounded off with the salty broth.
|Hand - dived Orkney Scallops baked in the shell|
Scallops are a firm favourite of ours and again The Kitchin did not let us down. Perfectly cooked scallops were a great match with the white wine and herb sauce. We loved how the scallops were served in the shell which was opened in front of you, confirming the "from nature to plate" philosophy.
|Pig's Head and Langoustine|
A dish which we had both been wanting to try for a long time, after hearing many good reports. The pig's head was seasoned well and tasted better than we anticipated. Again the langoustine tail was superb as was the refreshing pig's ear salad, another stand out dish. This combination of flavours shouldn't go well together, but they seriously do, an overall great dish.
A nice touch by the restaurant was to serve us both the woodcock special for our mains. "From Nature to Plate" again is highlighted, with the bird being brought to the restaurant the day before we visited. We had never tried woodcock before and were excited to be told we would be eating the whole bird. We were to start with the brain and work in a clockwise manner. Not sure of what to expect we actually really liked the brain, the closest comparison in taste we can think of is chicken liver. The breast was next, an extraordinary tender and succulent piece of meat. Finishing on the leg which was also very well cooked, The Kitchen showed its range of skills, with fantastic cooking of the vegetables aswell.
A beautiful Rhubarb Sorbet was presented as a pre-dessert. The sharp clean rhubarb taste was refreshing on the pallet and acted as a great warm up to the actual dessert course.
|Sea Buckthorn and Yoghurt|
We both agreed this was a stunning plate of food, which tasted just as good as it looked. A beautiful light yoghurt panna cotta was a perfect match for the sweet apple sorbet. The sea buckthorn consomme´ wasn't too strong, with the flavour making a great addition to the dish.
Now let's have a look at the Chef's Seasonal Tasting Menu:
The sweet and juicy razor clams accompanied the chorizo perfectly, adding a salty depth of flavour. The presentation on a customised plate ensured attention to detail, we also liked the way it was actually served in the shell. Fantastic!
A wonderfully rich dish with some fantastic cooking on show. The pearl barley risotto was cooked well and had just the right amount of bite to it. The sweetbreads were the star of the dish, cooked and seasoned to perfection.
The cooking of the hake was first class, soft flaky fish with a crispy skin was a delight to eat. Despite not being a huge fan of kale, Mr SEO actually enjoyed the ragout of sea kale which accompanied the hake. The tang in the sauce brought out the pungent flavours of the fish superbly.
Another great pre-dessert, the strong fruity blackcurrant flavours were a joy to the taste buds. Desserts at The Kitchin were maybe a slightly weaker point when we first visited four years ago, but they have improved vastly and have been highly impressive on our last couple of visits.
|White Chocolate and Rhubarb|
Both Desserts were outstanding, but if we had to choose a favourite this would be it. Sweet white chocolate with fresh sharp rhubarb and the added texture from the small meringues made this a dessert made in heaven, absolutely stunning.