Summary
FOR my first visit to The Buttery I had a cold of historic awfulness. Now food reviewing with a sensory repertoire equivalent in finesse to a cement mixer is scarcely advisable. Teamwork was the answer - so I took along two Hired Palates.
With three of us dining, we were able to try every starter: steamed Perthshire trout and parsley dumpling with a Finnan haddock sauce for HP1; confit of duckling with chicory and a hot and sour sauce for me; and a citrus terrine with plums, berry sorbet and spearmint syrup for HP2 - who envied the light crunch of my confited duck leg, all swooning flesh within and spiked with a fearless hot and sour sauce. The trout was swiftly demolished too. It came wrapped around the parsley dumpling, and was a little over-whelmed by it. But the ensemble was saved from blandness by a sweetly smoky Finnan haddock and spring onion sauce.See the full content of this document
Extract
Restaurant Reviews: Buttery
My next adventure into texture and colour came with a perfe...
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