Meal at The Cellar

Meal at The Cellar

at The Cellar on 21 December 2016
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I was very glad to get here and loved the look of this restaurant – you feel almost is if you are in a cave of treats, hidden from others who are missing out.  The food was unquestionably good here and I was actually glad to catch it on a quiet night as this is actually a bonus when on your own (you can be in and out more quickly with more personalised service as a time saver when gallivanting around the country). There was clearly some superb decision making by the chef when designing this menu and I believe this was very worthy of its Michelin starred accolade as a result as each component for each dish had a well used purpose creating that more than satisfied feeling.  A shame I could not stay for long owing to timings to get to my next town but was very happy to have done here and The Cellar would appear to work for casual and more special occasions just as well.

First up, I think I fell in love with the semolina in breadcrumbs snack with homemade ketchup.  I don’t think I’ve had semolina since primary school and this was a near instant explosion.  The venison bon bon with apple puree on top was also a lovely treat of a canape followed by an muse bouche of Oxtail with cheese espuma which was basically advance to go on the monopoly board as nothing wrong of any kind with this one.

First up, I think I fell in love with the semolina in breadcrumbs snack with homemade ketchup.  I don’t think I’ve had semolina since primary school and this was a near instant explosion.  The venison bon bon with apple puree on top was also a lovely treat of a canape followed by an muse bouche of Oxtail with cheese espuma which was basically advance to go on the monopoly board as nothing wrong of any kind with this one.

The white crab starter was so fresh, completely livened up with the dashi and egg yolk with heritage carrots that were wonderfully sweet.  The hake was beyond perfect in tender succulence and although I couldn’t sense the flavour of the butter foam (meaning this was ultimately more for visual rather than taste impact) it was still a gorgeous fish course. Perhaps if the foam was more substantial as a light mousse but not too much, this would have raised its game, but it was certainly a fine dish to enjoy otherwise.

Such was the selection of fine teas available that one of these had to be gone for and the petit fours replaced my dessert which I was sorry to not be able to do under the time constraints that I had.  However, the tea and petit fours finished off a very good meal all round.  This struck me as a venue that the neighbourhood is proud and pleased to have within its boundaries and rightly so.

https://major-foodie.com/the-cellar-anstruther/
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8 / 10

The Cellar entrance

Dining area

Bar area

Cellar interior

Dinner menu – 21 Dec 16

Semolina in breadcrumbs with home made ketchup

Haggis bon bon

Snacks together

Breads with butter and dehydrated seaweed

White crab and heritage carrots

Hake main

Perfect tender flakes of Hake

Tea selection

Tea and petit fours