The Restaurant at Sopwell House
One glimpse at this Georgian country house and you know you’re in for a treat. The Restaurant at Sopwell House offers an à la carte and Sunday lunch menu devised by its expert kitchen whose wealth of experience shows in its first-class presentation and cooking. Fresh, seasonal produce is crucial for Sopwell House, whose menu changes to mirror the seasons.
We sampled canapés as we perused the menu before being treated to a delightful amuse-bouche of Parmesan custard with puffed rice and beetroot gel. To start I opted for confit guinea fowl with truffle mayonnaise. The robust flavour of the truffle complemented the subtle taste of the guinea fowl perfectly. My dining partner chose creamy foie gras with the texture of butter, tempered by tart blackberry chutney. My main course was a loin of Highland venison, which was perhaps the finest I’ve had; perfectly cooked to my taste and presented artfully on the plate, it was as good as it gets. My partner went for pan-fried halibut, which she declared excellent. Desserts were a salted honey cake and a selection of homemade ice cream, all of which were utterly scrumptious.
The standard at The Restaurant is tip-top in decor, ambience and food; for a special celebratory meal you can’t do better than The Restaurant at Sopwell House.