Weird But Wonderful Food!

[Caran]

We have been out with four friends for a 7 course taster menu at a seafood restaurant the other side of Gloucester. It was a really great experience.
This is what we had:-
Crispy or natural oyster.with samphire.
Langoustine cappuccino.
Cornish white crab meat, brown crab mousse, Thai foam.
Seared scallop,Wye valley rhubarb, granny smith apple, tongue and wild garlic salad.
Fillet of John Dor, Severn cider and chive sauce, peas and crisp pancetta.
Poached turbot, summer salsa, toasted couscous, elder flower and sea herbs.
The portions were very small but delicious and spread over a couple of hours we all felt nicely full after.
All in all it was a brilliant night.

[Mamyalynne]

That sounds delicious to me Caran with the exception (purely personal) of Oyster and Tongue.

[-SharonA-]

Wow, what a feast! It all sounds delish and just up my street.

[Caran]

I was a bit dubious about the oyster but having the choice I had it crispy deep fried and it was fine.

[sanmac]

The only item I have tasted on that list is a granny smith apple; however, I'd be glad to try the rest...Sounds excellent. By the by, from whose estate did the poached turbot come from?

[10ClarionSt]

Tongue?! I wouldn't eat anything that came out of an animals' mouth. I'd rather have an egg.

[Caran]

No idea sanmac.

[Mamyalynne]

Was it the tongue of a fish?

[sanmac]

I like the idea that it was spread out over around 2 hours and it was small portions so that you could taste everything and savor it...Great way of doing it.

[Caran]

No idea Mamya, there was so much different bits and pieces on each small plate it was difficult to sort out what was what. The staff did give you a run down what each course was but they didn't itemise each thing on the plate.

[Mamyalynne]

Just wondered with it being a seafood restaurant, I agree - sharing/tasting menus are the way to go.

[Eleena]

I'm a bit naive with seafood Caran, apart from the chip shop kind. The only scallops I've tasted are potatoes ones in batter ;0) Seafood has never been at the top of my desirable food list, May be I'm missing out?

[diddlydo]

That sounds like my idea of fishy heaven.

[ummmm]

Sounds lovely. A tasting menu is on my 'to do' list.

[Jackdaw33]

I love tongue provided it's ox tongue and not the pork variety. I can tolerate oysters but they need to be accompanied by a squeeze of lemon juice, black pepper and a bottle of Guinness, otherwise it's just like swallowing phlegm.

[ummmm]

Lol Jack. The first time I tried oysters was in France and that was exactly how I described them. I love them now.

[ummmm]

Also the same with snails. Tried them in France, it was like eating garlic rubber. Tried them again in a local restaurant and they were really nice.

[rowanwitch]

Sounds totally scrumptious, now a taster menu of puddings to follow?

[DTCwordfan]

I'd go for that - and as to oysters, why muck around with them, on ice, squeeze of lemon, cracked black pepper and down the hatch - and it's amazing the taste differences between areas, Colchester vs Irish vs Fal vs Bluff etc etc and the list goes on.