matched with adelighul Provencerosé.


visual and sensory treat whilst we set about the wonderful cherries, chocolate and sorbet


Thetastes intensifiedeven furtherwith ournext surprise; turbot, Alsace ham, burntapple and vadouvan spice. This meaty dish merited adelicious red wine,a Beaujolais‐Villages.


At this point,a couple were overheard leaving and passing thecompliment, “delicious,asalways!”We simply hadtoagree!


On their website it states, ‘Chef/PatronDavidWykes takesinspiration forhis dishes from nostalgic experiences of achildhood growingupinthe seaside town of Hastings.’


Our pre‐ deserthad us in raptures as we both had flashbacks to


childhood and those delicious sherbet fountains of old. Subtle liquorice ice cream and an explosion of sherbet.


It certainly prepared us for the amazing black cherry desert ,whena floral bowl wasignited, producing a


extravaganza. Thiswas accompanied by adesertwine, a lateharvest


Gewürztraminer. Simply perfect!


As we savoured apost‐ banquet coffee, another clever touchwas setbefore us;a plate of pets fours. Thankfully, some of David’s oldfavourites are sll there; the Fisherman’s Friend meringue andthe Tonkafudge,complete with realisc ediblewrapper for instance.Jelly Babies and Fruit Paslles with atwist? Theyare there too.David must have spentmuchof hischildhoodinthe local sweetshop! Aer this wonderful meal, we chaed to David and Helen, whoworks alongside him in thekitchen, and wondered what inspires such innovavecuisine. One gets thesense that any sparemoment is used for research and experimentaon. Theteam are off to Barcelonafor a couple of days as Iwrite this. Aholiday?Nochance! Theyare on thelookoutfor


new tastes, ‘killer ingredients’and visual treats to bringtoMilford‐on Sea. Veryshortly, they willbe gearing up for their Christmas menu, ‘A very different Christmas 2017’, running from 1st‐24th December (Lunch £29and Dinner£45).


However, don’tjust take our word for it ‐thisiswhat the experts have to say:


Michelin Guide2016:


‘Breads arebaked twicedaily, the focus is on wonderfully fresh fish andthe cookingis accurate, original and bursngwith flavour.’


Harden’s RestaurantGuide rated it 1for cooking:‘


‘Real innovaon,perfectly prepared,imaginave and standout cooking.’


AA Guide ‐2 rosees:


‘Inspiraonal,contemporary cooking,aterrific meal’


The SundayTelegraph: ‘Thecharmwas its outlandishnessand thanksto somevisualtomfoolery, the food at Verveine is magical and almostfaultless.’


Verveine


98 High Street Milford‐on‐Sea SO41 0QE


01590642176 www.verveine.co.uk Please menonThe Lymington Directory when responding to adversements 9


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