I waxed lyrical about my first Sunday lunch at The Wilderness a few weeks ago. A repeat waxing lyrically is now in order. My lyrical waxing however can be brief on this occasion. This was an absolutely A1 meal.
“Delicious” must be applied to all the food which arrived at the table and then journeyed on to my buccal cavity. The starter - flatbread covered in wild garlic and aged Parmesan - was absolutely gorgeously toothsome - it underlined the fact that relative simplicity is often best. The sweet, moderate flavour of the wild garlic was delightfully matched with the power of the Parmesan. An A1 dish in an A1 meal.
For my main I choose the fabulous barbecued turbot and had side dishes of immaculate wagyu beef fat roasties tickled up with an underlying aged vinegar and a cauliflower cheese which had considerably more personality than most cauliflower cheeses you bump into. But the turbot, cooked on the bone to the very second of total precision, this was the stuff that dreams are made of. Chefs pay lip service to crispy fish skins and often fail to deliver. This crispy fish skin was in a league of its own and beneath it was the most succulent, delightfully flavoured turbot flesh, glistening white with no need at all to court an amorous looking glass to steal a quote from Richard III.
To the dessert. As before it was the sumptuous sticky truffle pudding which is a magnificent creation; the luxurious and perfectly considered flavour of truffle with artichoke caramel balanced by the soothing, silkyTahitian vanilla ice cream. Every mouthful was a rapture.
Head Chef Marius Gedminas was at the pass. What an artist.
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