The Bite Magazine - Spring 2019 - Issue 24

bite cuisine our drink was a bit watery, perhaps because of the amount of ice in the glass, so you didn’t get the full effect of the juice but the cherry on the stick and the pineapple slice on the side made great decorations. Another non-alcoholic choice was the Cheeky Mocha with Seedlip Spice 94, espresso and grapefruit which had a coffee edge and a fruity after-taste. Inspired by the Beach Boys’ big hit ‘Wild Honey’, Wild Honey on the Beach with Bulleit Rye Whiskey, Pimento Dram, lemon thyme infused honey, and lemon had a delicious garnish of hon- ey on a stick which was soft and yummy. The whiskey in this cocktail wasn’t overly strong so it was an enjoyable beverage with a hint of honey. Not specified on the menu but one that can be requested to be made, one of the classics, Espresso Martini had a rich coffee essence mixed with the vodka, a good shot of alcohol for caffeine lovers. Our server Tsvetan who looked after us very well throughout the evening suggested we try Keen’s Cheddar Twice Baked Souffle with provençale peppers and mornay sauce, and also the Salmon Gravalax with fennel, horserad- ish and pink grapefruit. The Souffle was cheesy and flavoursome with the soft peppers cooked to perfection. Not usual- ly a fan of smoked salmon, preferring it to be cooked, the Salmon Gravalax took me by surprise. I especially liked the pep- pered sides which gave it a kick and went well with the horseradish and bread. One of VIVI’s signature dishes is the Steamed Venison and Chestnut Pud- ding with mash and honey roasted pars- nips; the others being Chicken Kiev with braised lettuce and mash, and Smoked Duck Salad with smoked duck breast and livers, and croutons. The meat was very tender and delicious, paired with creamy mash and the beautiful honeyed taste of parsnips. This dish would be ideal to really warm you up in the winter season but can be still be enjoyable in spring or summer. The Berkshire Pork Chop with braised hispi cabbage, prunes and Armagnac jus was thoroughly cooked with the prunes being an excellent alternative to apple sauce which added an interesting flavour. A lovely surprise was the Madras Roasted Monkfish with spinach and cauliflower bhaji. The fish sitting on a bed of spinach was very light and soft, and went very well with the ma- dras sauce, giving it an enriched tantalising experience on the palate and made an intriguing dish. Along with our main dishes, we had sides of Mac & Cheese which had a wonderful crispy topping. It was also filled with a rich and delicious cheesy flavour that was comforting but could easily fill you up very quickly; Truffle & Parmesan Fries with its distinctive combination of flavours that would give your taste Wild Honey on the Beach Keen’s Cheddar Twice Baked Souffle Food photography: Tony Wellington