{"id":4037,"date":"2011-05-28T17:24:56","date_gmt":"2011-05-28T16:24:56","guid":{"rendered":"https:\/\/alisonsdiary.com\/?p=4037"},"modified":"2012-05-29T21:34:28","modified_gmt":"2012-05-29T20:34:28","slug":"from-nature-to-plate-to-my-tum-yum-castle-terrace","status":"publish","type":"post","link":"https:\/\/alisonsdiary.com\/2011\/05\/from-nature-to-plate-to-my-tum-yum-castle-terrace\/","title":{"rendered":"From Nature To Plate To My Tum. YUM. Castle Terrace."},"content":{"rendered":"

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With a husband who started and ran his own restaurant\u00a0business for over 20 years I realise how spoilt I am to have eaten in some outstanding establishments over the years. When a new one pops up it is with great excitement and anticipation we head in. And\u00a0although Castle Terrace\u00a0 has been opened a wee while, it was with great lick lipping and tummy rumbling we went off for\u00a0a special\u00a0dinner.\u00a0\u00a0<\/p>\n

Castle Terrace\u2019s chef Dominic Jack<\/a> has already won several accolades. The prodigy of Michelin starred star Tom Kitchin,\u00a0who has supported this new venture, he has taken over\u00a0the building that used to house\u00a0Abstract where interestingly the long suffering husband and I had one of the worst meals we ever had. Fact. Happily\u00a0 bad memories were banished instantly\u00a0as we were greeted by a delightful French Maitre\u2019 D who\u00a0 sat us down and quickly delivered our glasses of house champagne. It was our anniversary we were out to celebrate (commiserate) we weren\u2019t sure which – but food would help – of that we were in no doubt.<\/p>\n

So a small tray of snacks appeared\u00a0 in the form of gougere,(delicious but not as utterly melt in the mouth as Roy Brett\u2019s at Ondines<\/a>!) skelf like home made bread sticks, small cheese puffs which disappeared fast\u00a0 as we perused the menu.<\/p>\n

Surprise tasting menu was\u00a0 \u00a360 which\u00a0 we nearly went for but on reading the other options we fell in love.<\/p>\n

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Rabbit - but no lop ears here.<\/figcaption><\/figure>\n

I had rabbit to start. Crispy rabbit with rabbity bits and bobs on the side. Yumlicious. To give it it’s actual menu billing. Rabbit
\nCrispy braised shoulder of wild rabbit from Roxburghshire, served on a pur\u00e9e of mini gem lettuce with bacon
\n\u00a39<\/p>\n

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Scallops Jim. Scallops.<\/figcaption><\/figure>\n

Dave ordered up Scallops \u2013 they were creamy, sweet and tasted of the sea. The only complaint?\u00a0\u00a0They had been sliced in two and\u00a0in my opinion they are perfect the way mother nature created them so please don\u2019t slice them –\u00a0 but hey ho \u2013 that’s just me being a whining harpie.<\/p>\n

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Monkfish worth becoming a monk for.<\/figcaption><\/figure>\n

Main course Monkfish for me. Monkfish
\nSlow cooked fillet of wild North Sea monkfish, served on a salt cod brandade with crisp potato
\n\u00a328 Tender, delicious mmmmmmmmmmmmn.<\/p>\n

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Lordy help me......tis a work of art<\/figcaption><\/figure>\n

Rabbit for Dave \u2013 yes we were dessimating\u00a0 Watership Down in one sitting. Rabbit
\nRabbit from Roxburghshire, wrapped in Ayrshire smoked bacon and served with crisp pastilla, carrots and a caper sauce
\n\u00a323<\/p>\n

We shared the sweet. A miniature work of art…Pistachio souffl\u00e9 served with pistachio ice cream. \u00a38 It was so delicious and light and liable to float off plus as we were sharing it if I had taken a photo Dave would have scoffed the lot so no photo. Use your imagination x 5 – there you have it.<\/p>\n

Wine: Well it was our anniversary we had a Premier Cru Chablis – Mont De Milieu a not insubstantial \u00a354 but hey don’t start. We have been married fro twenty year. 20 years. 10 + 10 yup a nice round twenty. We deserved every hard earned mouthful.<\/p>\n

You will too. The man can cook. In fact on 26th May 2011 he just won<\/p>\n

The Best Restaurant Newcomer of the year for Catering in Scotland Excellence Awards to add to his already potted The Newcomer of the year, 2011 Scottish Restaurant Awards, March 2011
\nand the rather exciting….<\/p>\n

Michelin ‘Rising star’, The Michelin Guide 2011, January 2011<\/p>\n

So the man can fry an egg. I confess when someone has the hand of a culinary God in his you wonder if he can live up to the hype. Well he did. He so did.<\/p>\n","protected":false},"excerpt":{"rendered":"

With a husband who started and ran his own restaurant\u00a0business for over 20 years I realise how spoilt I am to have eaten in some…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[25,24,104,83,1161,77],"tags":[],"_links":{"self":[{"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/posts\/4037"}],"collection":[{"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/comments?post=4037"}],"version-history":[{"count":0,"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/posts\/4037\/revisions"}],"wp:attachment":[{"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/media?parent=4037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/categories?post=4037"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/tags?post=4037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}