Off the menu:
Two of the prettiest starters we think we've ever had! It was so clear to us even just with these two starters that the chefs at this restaurant are working their magic with out of this world ingredients. We can now officially say we've had 'proper' scallops by choosing Stanley's Seared Scallops, and by that I mean cooked to absolute perfection, not overdone whatsoever, served with home cured chorizo, red pepper and paprika! Just to die for! We also chose the Slow Cooked Pork with celeriac, charred leeks and sticky jus. The meat quite literally fell apart and the jus....well I think it would've been a bit rude to lick the plate clean but I would've if I could've!
Then it was on the mains...and they are no joke! First up, we chose the Duck Breast which was roast duck served deliciously pink (just the right colour), with hotpot potato, carrots and leeks. The hotpot potato had this almost caramelised, charred top which went so well with the soft layers of potato underneath. The vegetables were almost too pretty to eat and again cooked just right meaning that lovely bite was there. Then the main event, the duck! Having decided to venture out and try something new, if you're like is you've only had duck in its crispy/take away Chinese version. Lay these thoughts aside for a showstopper. Succulent, moist, soft, with a flavour like no other, you absolutely need to try this, and I'm so glad that we first tried it here because we were definitely treated to it being done right. Next up we had the 8oz Dry Aged Fillet Steak from the grill, all steaks are British heard, dry aged to 28 days, served with a generous portion of triple cooked chips, thyme roasted plum tomato, portobello mushroom and baby watercress. If you're gonna do it, do it well with the classic...the fillet! I asked for mine medium-rare, and it was that delicious combo of ever-so-slightly charred on the outside, and beautifully soft and pink on the inside. It had that flavour that, (o.k. I may be biased), can only be achieved with a fillet. As a topper I had the peppercorn sauce (because...standard!) and we were extra greedy and got some onion rings on the side which were beer battered, yummy, and didn't do that thing where you bite in and only get batter with the onion left behind, you know what we mean. Good lord, I am quite literally salivating just remembering this delicious meal. If you haven't got the point by now, I am in LOVE with this place.
Crowning glory time, desserts! We chose the Iced Lemon Possett which came with white chocolate, Italian meringue, black pepper and raspberry. The only way to describe it? Summer on a plate! Refreshing, fruity, creamy...just insane. Italian meringue? Something I'd only seen on master chef/bake off, and I was not disappointed! Next up was the Baked Chocolate Mousse, which as you can probably tell was chocolatey goodness but served with the zingiest blobs of zesty orange jelly which just added a complete refreshment after the deliciously rich chocolate, as did the orange sorbet and segments! Just heaven on a plate.
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Have you been to the Titanic Hotel & Spa? Or Stanley's Bar & Grill? Let us know your thoughts!