Meal at The Cross

Meal at The Cross

at The Cross at Kenilworth on 1 November 2016
Photo Views
0
Meal Views
26

This was an outstanding collection of flavours and offerings from start to finish.  I chose on this occasion to simply do three starters to try and gain the most amount of things to see on the stomach room available especially when graced with such superb and golden yellow butter, using techniques from Sweden, milk from Guernsey and salt from Madagascar.  A wonderful collection of dishes showing originality and sensation at the same time.

I was bowled over at the sight of the glorious chicken liver parfait glazed with beetroot which was an insteresting take on it, served with beautifully warmed and oiled sour dough.  The happiness of seeing the meat fruit at 2 Michelin starred Dinner by Heston Blumenthal for the first time sprang immediately in to mind and this was a very close second in flavour.  The crispy duck egg had a beatifully cripsy outside, luxurious yolk and wonderfully light parsley sauce.  The roasted cauliflower and eel with truffled puree was also a stroke of genius – such a gentle and perfectly smoked quality with superb truffle puree.

I was bowled over at the sight of the glorious chicken liver parfait glazed with beetroot which was an insteresting take on it, served with beautifully warmed and oiled sour dough.  The happiness of seeing the meat fruit at 2 Michelin starred Dinner by Heston Blumenthal for the first time sprang immediately in to mind and this was a very close second in flavour.  The crispy duck egg had a beatifully cripsy outside, luxurious yolk and wonderfully light parsley sauce.  The roasted cauliflower and eel with truffled puree was also a stroke of genius – such a gentle and perfectly smoked quality with superb truffle puree.

The meal was finished off with a wonderful and simple petit four of almond brittle and manjari chcoloate which was superb to try for the first time.  This Madagascarn chocolate has a naturally citrus flavour and is essentially nature’s glorious jaffa cake flavour.

I loved every second of this meal and simply put, the elegance of style and awesome flavours combined makes this at the very height of cooking at 1 Michelin starred meals I have had.  Utterly superb flavours and is engrained on the mind.  Entirely pleasant speaking to the chead hef Adam Bennett afterwards who was kind enough to chat briefly during service.

https://major-foodie.com/the-cross-kenilworth/
https://instagram.com/richardbagnold

9 / 10

The Cross Menu (1)

Bread and Guernsey churned butter

Chicken liver parfait with beetroot

Cripsy duck egg with ham hock

Glorious duck yolk

Mashed potato

Roasted cauliflower and eel with truffled puree

Petit fours

The dinner bill for 1