Luke’s Dining Room is a well-respected restaurant hidden inside Sanctum on the Green. Surrounded by countryside and greenery, the hotel is full of character and embraces its quirky traditional style.
Having been seated, we were pleased with the attentive and friendly attitude of the staff, and happily began browsing through the menu. The menu also reflects the restaurants combination of traditional and contemporary with its creative takes on classic recipes. I began with a beetroot dish, with goats cheese nuggets and caramelised walnuts. Full of flavour, the dish was a wonderful use of such beautiful ingredients and really set the tone for my meal.
My partner chose the pan roasted scallops served with mussel curry, fritters and mango. A very unusual combination of ingredients, the dish highlighted the chefs’ creativity and my partner was pleasantly surprised by the resulting flavour. Whilst enjoying our starters we ordered a bottle of Laurent Perrier to enjoy with the rest of our meal.
“We were pleased with the attentive and friendly attitude of the staff.”
For my main course, I ordered Welsh lamb rump served with dauphinoise potatoes, grilled leek and salsa verde. A slightly more traditional dish, I was pleased with the flavour of the lamb and the accompanying salsa verde, which accentuated the beautiful flavours. My partner chose the slow cooked fillet of beef, served with smoked onion, triple cooked chips and béarnaise sauce. A classic dish, the beef was done well and the chips were divine. This dish was also enhanced by the addition of a side dish, secrets leaves with vintage parmesan.
For my dessert I chose the Cambridge burnt cream dish, which was thoroughly delicious and again highlighted the high quality ingredients used, while my partner chose to sample the whipped chocolate dessert. This was served with cherries and kirsch, which created a ‘kick’ whilst enhancing the fresh cherry flavour. The meal was enjoyable throughout and the relaxed atmosphere of the restaurant enabled us to appreciate each dish.
The Bill: £54 per head
