On a recent visit to Hotel Endsleigh, we decided to visit their renowned restaurant - a restaurant that is a destination in its own right. Hotel Endsleigh can be found close to the River Tamar nestled amongst 108 acres of land, in a truly beautify 1811 Regency shooting lodge, which boasts a stunning facade and wonderful interiors. The restaurant’s dining room is no exception, boasting wood-panelling, crisp white table cloths and ambient lighting.
The restaurant offers a fantastic menu, full of fresh, countryside ingredients; many of which are sourced locally. We were extremely excited to begin our evening, and once welcomed and seated, we relished in making our menu choices.
As a starter, I chose the pigeon which was served with a corn-fed chicken and goose liver terrine, hibiscus and sherry blackberries, fennel and treacle cream and caramel jus. This dish was incredibly rich, indulgent and bold, with an abundance of flavours that worked exceptionally well together. The sweetness of the treacle and caramel elements were perfectly offset by the rich and savoury meat elements, making for perfect harmony on the plate. My partner chose the steamed crab and scallop parcel served with confit tomato, charred corn and roasted crab sauce. In contrast, this dish was fresh, light and intricate, with a punch of richness coming from the roasted crab sauce, which was really very special indeed.
“The attention to detail at this restaurant is second to none, with each and every morsel being brought to it’s very best with decadent flavour combinations and simple, good cooking.”
For our main courses, I went for the hake, served with saffron potatoes, spinach puree, aubergine caviar, courgette tomato, capers and brown shrimp. My partner chose the salt aged duck breast with heritage carrots and beets, glazed Jerusalem artichoke, orange glazed chicory and hispi cabbage. Again, both dishes were exceptionally flavoursome. The attention to detail at this restaurant is second to none, with each and every morsel being brought to it’s very best with decadent flavour combinations and simple, good cooking.
We simply could not pass on dessert, for which I chose the chocolate mousse that also came served with miso mousse and chocolate streusel. The savoury notes of the miso paired perfectly with the rich sweetness of the chocolate, making for an extremely moorish plate. My partner chose the Pedri Ximenez trifle with raspberry sorbet and vanilla chantilly. This fruity abundance took on childhood memories with an adult kick of booze, which did not fail to impress. We concluded our evening with a well-made americano each, which was just the ticket following an indulgent meal.
Overall we were highly impressed with The Restaurant at Hotel Endsleigh. We would highly recommend a visit to the restaurant alone, so if you do find yourself in the area, we would certainly urge you to pay a visit. It is absolutely a must if staying at the hotel. We promise you will not be disappointed.
The Bill: £48 per head
