There were many memorable highlights of our meal. Delicately flavoured crab ravioli with an eclectic combination of ingredients (samphire, brown shrimps, fondue of leeks and bisque sauce) was a hit. I thought the artistically presented English asparagus with tomatoes, ravigote, st maure frais mousse, rapeseeds and tapenade was perhaps the best vegetarian dish I have ever tasted; vibrant and delicious. For main course the duck breast was immaculately cooked, surrounded by puy lentils with a light salad, but the true star of the show was the rump of lamb with crisp croquettes which melted in the mouth – it was intensely flavoured and brilliantly paired with sweet carrot puree.
Even desserts here excel, the innovative list is appealing from top to bottom. I chose the intriguing lemon curd beignet with lemon sorbet and Chantilly cream which was a treat, a summery reminder of churros on the beach teamed with a citrus kick from the sorbet and curd. Chocolate tart with salted caramel and praline parfait was imaginatively served, rich dense cake with super sweet sauce and creamy nutty ice-cream, definitely a good choice for the men at the table.
With ex Chez Bruce chef Joe Mercer Nairne in the kitchen and ex Ledbury front of house manager David O’Connor taking charge of the restaurant floor, it is no wonder that I enjoyed every aspect of Medlar so much. Their expertise and creativity shines through in this perfectly balanced restaurant offering beautiful and tasty food.