The Oak Room, Buckinghamshire Review

The Oak Room can be found located inside the beautiful Danesfield House. This restaurant sees Danesfield’s fine dining offering, headed up by Executive Chef Billy Reid. The restaurant itself sees tables complete with crisp white linen and polished cutlery; surrounded by some of the most comfortable high back chairs we have ever had the pleasure of experiencing in a restaurant, they really are quite impressive.

When we arrived at the restaurant we were greeted warmly and shown to our table. As an aperitif, we ordered two glasses of the Pommery Brut Rosé, which we sipped whilst we perused the menu.

For our first course, I chose the avocado with prawns served with a Marie Rose sauce. The avocado was perfectly ripe and melted in the mouth, and the prawns were succulent and sweet. It was a triumphant take on a classic dish which comes highly commended. My partner chose the cream of celeriac soup which was served finished with truffle cream. This creamy dish was indulgently enhanced by the decadent truffle flavour, which really made the dish stand out.

“We barely spoke throughout the whole meal as we were in true awe of the flavours on our plates.”

For our main courses, I opted for the venison with potato fondant, served with blackberries and buttered greens. My partner chose the loin of lamb which came served both as cutlet and croquette, with baker’s potatoes and courgettes. We chose sides of new potatoes and buttered spinach.

These main dishes were certainly well received. Everything from the presentation to the cuts of meat was simply perfection and we barely spoke throughout the whole meal as we were in true awe of the flavours on our plates.

We simply couldn’t pass on dessert, so I chose the baked egg custard with poached rhubarb, rhubarb sorbet and pistachio which was simply divine; and my partner chose the lemon curd parfait served with sable and raspberries, the perfect combination of sweet and tart flavours.

To accompany our meal, we chose a bottle of the 2014 La Togata, Rosso di Montalcino, Tuscany, Italy, which is a full bodied wine with flavours of blackberries and plum, this was a great choice and complimented our meal wonderfully.

Throughout our evening at The Oak Room we were very well looked after by the team of smiling staff. We had the most pleasurable evening and cannot wait to return. The food and ambiance was excellent and for that and the service, this restaurant comes highly recommended by us.