The Bite Magazine - Autumn/Winter 2024 - Issue 36

bitecuisine liqueur taste and a hint of vodka, while the second was citrusy. Before the starters, we had two more cocktails: Spicy Margarita with tequila, lime juice, agave and chil- li and Final Broadcast with brandy, sweet vermouth and rosé wine. All were amazing, but some were strong and spicy. The Braised Lamb with gentleman’s relish, apple puree and red wine jus was nicely cooked, tender, succulent and delicious with crunchy apple pieces. I thoroughly enjoyed this dish. We followed this with Pan-Fried Scal- lops croquettes with pea puree, shoots, and broccolini. The scallops were beautifully tender, with a crunchy consistency from the coating and a distinctive taste. I liked that the kitchen coated the croquette-style scal- lops, making it more interesting. From the Farm to Fork menu, we indulged in the deli- ciously cooked Aged Fillet of Scottish Luing Beef and Aged Flat Iron served with triple-cooked chips or farm- house butter mashed potatoes. We went for both op- tions, with sides of roasted maple carrots and buttered white cabbage and sauces of bearnaise, peppercorn, red wine jus, and truffle mayo. The beef was tender, per- fectly cooked, and flavoursome, while the sides were intriguing. I had never tasted maple carrots or buttered white cabbage before. We had our eye on the Sticky Toffee Pudding with stout Pan Fried Scallops Aged Fillet of Scottish Luing Beef Roasted Maple Carrots Buttered White Cabbage Farmhouse Butter Mashed Potatoes Aged Flat Iron with chips