Vito Scaduto used to be at The Bath Priory Hotel and Marc Salmon, the chef, has worked at The Royal Crescent Hotel, The Bath Priory Hotel and the Olive Tree Restaurant in Bath so it's not surprising that between them they have created a lovely warm atmosphere and some really serious and tasty food.
The ox cheek tortellini (ox cheek and bone-marrow tortellini, capers, parsley and vanilla oil) was superb perhaps a little more depth of flavour could have been put in to the ox cheek but that's nit picking. The cured salmon (cured salmon with pressed potato and chive, beetroot, watercress and horse-radish salad) was excellent and the horseradish ice fun.
The fillet of sea-bream (pan-fried fillet of sea bream, spiced lentils and fennel bhajee) had great flavour and balance and the risotto of peas and broad-beans (risotto of peas, broad-beans and marjoram, poached quail eggs) was a wonderful whirl of taste.
The hazelnut and caramel choc-ice (hazelnut and caramel choc-ice, orange syrup) was extremely tasty indeed aided by the salt crystals in the chocolate.
With a bottle of Cloudy Bay Chardonnay (£32.00) plus water and drinks to start and with three courses at £29.50 it was about £110 for 2. Not bad value at all considering the quality of the food.
Inventive menu, beautiful old building, great wine list - and friendly, very professional service
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