Despite having 6 months to use the voucher, I felt a bit peckish last night and have used it already.
The place was empty when I arrived, not surprising on a wet Tuesday night at 6.30. We were warmly greeted by the waiter(manager?) and had our choice of tables.
My starter was an attempt at an elegant salad of king prawns. The 4 prawns were a bit swamped in a big salad which would have been better had the avocado been ripe. Other half's fish cake starter consisted of two big roundies, heavyish on potato but enough fish to come through. Quite good. It would have made a substantial main course.
Main courses were very successful. For me, rack of lamb. None of this trimming-off-the-fat-to-beautify-it business, you got the whole chop with the fatty layer on the outside, and tastier for it, interesting smoked bacony new potatoes and and veg mix to accompany it. The chicken main course was similar style and equally enjoyed.
Panna cotta was another generous portion and delicous, the apple pie was good also.
Nice bottle of pinot grigio, plus an extra, generously poured, glass of red (corbiere) with the lamb would indicate the short wine list is well priced and well chosen.
This is not michelin star fancy food like you see on the tele - This, and I mean it is the best possible way, is good honest home cooking, or how some might like to be able to cook at home, priced very competitively for what it is. The sparkling water, espresso, and extra glass of wine we got, cost sod all - it's all too common for restaurants to pile on the price for little extras like water and coffee which help the meal and you don't really consider the cost when ordering. Honesty in pricing as well as in cooking. Pub prices in a much nicer environment.
Well done to them, I hope all you other boardsdeals voucher buyers appreciate the place as much as I did and it works out a successful campaign for the restaurant.
They have a nice outside seating area that will be lovely during our usual warm balmy summer evenings.
If I was to make an amateurish suggestion it would be to make their starter selection more homely and tasty - like nice in house cooked quiches, tarts, terrines, pates, chicken livers on toast etc rather than salady things. For weekends at least maybe to stick on a blockbuster 4-week dry-aged T-Bone as a special or the best they can manage for under €30 (which I imagine would go a long way in The Village, given their other prices, voucher holders could pay a premium since I've already used mine!) and a good catch of the day special, just maybe to have the option to turn a weekend night out into a real foodie experience as opposed to providing a great feed.