V F R


Simply magical! Superlaves abound when trying to describe the experience of dining at Verveine and so it was, with heightened expectaon, that we arrived to enjoy a 6 course taster menu with matched wines. Verveine is described on their website as a Fishmarket Restaurant. Although not your usual entrance for such elevated cuisine, it is reassuring to be greeted by Ady Blake, fishmonger supreme, and walk past his wonderful selecon of fresh fish, before passing the open kitchen, where chef David Wykes works his magic.


The restaurant itself has had a decoravemakeover since we were last there and Hollywood greats gazed down on us fromoriginal artwork and lighng and colour scheme enhanced the overall effect. David has tried to make it look less like a tradional restaurant and has certainly succeeded.


Excellent but unobtrusive service is another notable feature and, once Sally had


14


established that we had no dietary requirements, we sat back to await a sequence of fabulous gastronomic surprises, each with their own matched wine.


Freshly cooked bread and marmite buer were brought and moments later we had our first treat, with instrucons to: “Pick up at three o’clock and drink at six o’clock.” As we sipped the tea we were aware that one half of the liquid was hot and the other cold, yet with no physical division between the two – a very clever touch indeed!


Then a visual surprise ‐ Verveine egg; appearing for all the world like raw egg, served in an egg shell. “All is not as it seems……’ we were told; this was mango yolk and centrifuged orange juice. Fantasc – how will David top that, we asked?


The answer was our next course; delicate, home smoked salmon, wakamomo baby peaches, teriyaki sauce and crispy lotus root accompanied by a Chenin blanc. Not only does David create a feast for the palee, but every dish is


presented like a work of art; visual impact adds hugely to the amazing combinaon of tastes.


Next, tender local lobster, Serrano ham, finely sliced pickled carrot, passion fruit, and white chocolate were served on beauful, sea blue, hand‐made plates. Once again, the overall effect was stunning, as was the local wine from Hampshire: Danbury vineyards’ Madeleine Angevine; disncve but not overpowering.


Our impressive third course


of baby squid, merguez sausage, black garlic, popcorn cress and squid ink tapioca crackers was matched with a delighul


To adverse call 01590 643969 or e‐mail info@lymingtondirectory.co.uk


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