Yesterday, Sandy and I went to Stratford.
We walked something over 7km, ate delicious food, and then saw Colm Feore’s tour-de-force as King Lear.
But I have to talk about dinner!
At Sandy’s suggestion, we ate at The Prune before going to the theatre.
I was glad the menu was online, because it gave me a chance to look at things before getting there. A prix fixe menu, it offers the choice of 2-4 courses, plus optional side dishes. Clean descriptions of ingredients made it hard to choose between all the dishes – they all sounded excellent. Since it was the start of her celebration birthday week, we decided to splurge and went for four courses with accompanying wines. Wine pairings throughout the dinner were chosen by our server, and complemented the dishes well.
I don’t think I can do justice to the food with words alone. It was all delicious, and my only complaint is that I was too full to finish it all!
Between the two of us, we had the amuse of beluga lentils on tasting spoons – the beet root added a nice little layer of sweetness to the rich deep notes of the lentils, and the creme fraiche and chives rounded out the palette of tastes by adding some smoothness and bite to our palates.
Next, we experienced the smoked salmon, which is beautifully rich, moist, and aromatically smoky, and the chicken liver mousse, which has to be the lightest and most delicate mousse I’ve had – both of these dishes were memorable.
After that came the starch dishes, sweet pea risotto and polenta with mascarpone. Textures were perfect, both dishes were rich and creamy yet had countering notes so they weren’t cloying.
Standout main dishes were the hanger steak (pretty much fork-tender, even though served with a massive steak knife) and moist and tender roast chicken. Both dishes came with mushrooms to enliven and enhance the dishes.
Desserts were the straw that broke this camel’s back. Neither is on the site’s menu, but both were delicious. Lavender panna cotta is delicate and covered in a frothy meringue; the buttery and slightly salted ice cream, however, is to die for. Served with a ribbon of thick chocolate ganache, it was a stand out dessert.
And, as a tiny goodbye, two little ground cherries dipped in dark chocolate.
I’ll be back – the room, the service, the food – all were very satisfying.