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at table – and how right they are. Su’s parsnip and cumin soup


looked exquisite, tasted even better. After I was invited to taste, I would have willingly thieved the bowl but she would not relinquish one spoonful more. It was creamy but not thick; with huge flavour in each mouthful but not overpowering; tan- talising undertones of deft spicing; and served piping hot, this was soup elevated to a new level. My light, refreshing watercress and orange salad with smoked salmon paired with wasabi mayonnaise ex- ploded - citrus tang against punchy heat; peppery watercress against buttery fish. A seemingly simple dish, the flavour combi- nations worked together brilliantly. Then venison steak


with rich berry sauce atop gloriously smooth mash potato with seasonal vegetables for me. The enormous, tender, pink, flavoursome venison steak was an absolute winner, its intense sauce adding a fruity, glistening coat which pooled around the plate. I assure you, not one drop was spared, the perfectly cooked vegetables and creamy mash perfect for scooping it up. Su’s pan fried duck breast nestled in sour cherry and orange sauce; two familiar flavour complements to duck as both fruits ‘cut’ the meat’s richness but, together, creating a sauce


of depth and complexity, distinct but beautifully harmonious. Pink, juicy breast cooked exactly as requested under crisp golden skin served with sauté potatoes and those still- crunchy seasonal vegetables - yet another plate of deliciousness. Both mains were simultaneously satisfying and sophisticated; hearty yet refined. And puds were no anti-climax! For


Su - New York baked cheesecake, luscious vanilla and lemon filling contrasted well by chocolate chip ice cream and raspberry coulis;


Anzac Bistro closes on 1 January and re-opens for 14 February


my creamy coconut rice pudding topped with caramelised winter fruits and nuts, simply divine. Anzac Street Bistro doesn’t just punch above its weight with food; its wine list, selection of local gins, ciders and ales, and range of very grown-up non-alcoholic fizz is a revelation. Fond as I am of mother’s ruin, I found gins I had never encountered but, as the driver, had to restrain myself. A glass of The Madmans’ warm and


N N I S


Local meat, fish, vegetarian & vegan dishes.


OPEN FOR XMAS


LIVE MUSIC


“Mick & Lucy” acoustic duo.


29TH NOVEMBER 13TH DECEMBER


Book your table for great music and superb food.


Open from 6 p.m till late Tuesday - Saturday PETS WELCOME


YEARS EVE menu A la carte (winter menu on the website)


OPEN NEW


2 Anzac Street • Dartmouth • TQ6 9DL 01803 835515


www.anzacbistro.co.uk info@anzacbistro.co.uk


3 ensuite B&B rooms


LUNCH £70 per person


N I S Eat+Sleep+Smile


E I


S Eat+Sleep+Smile Eat+Sleep+Smile E E


savoury Pinot Noir from Pays D’Oc matched my venison to perfection – Le Fou, proof indeed you can produce excellent, ex- citing Pinot Noir in South- ern France. Su enjoyed a soft, light Sangiovese from Emilia-Romagna with her duck, the lively fresh berry flavours working well with her fruity sauce. After 7 years, Anzac


Street B+Bistro’s reputa- tion is well-established; it has nothing to prove. For regulars, it is that very special place to which they return again and again; for those not yet familiar with its delights, go, go now, because once you have, you will wonder why it has taken you so long. And for a Christmas


Day Lunch sans raucous razzamatazz, why not book with Aga… but do hurry as places are limited. Tel 01803 835515 to reserve a table. www.anzacbistro.co.uk


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