点评:A windy wet Tuesday evening was just reason to eat out at The Druid Inn. I’d read the story of new ownership and reopening of the inn that was my late father’s favourite eating place some sixty years ago. I entered in a dream of nostalgia and found a fashionably furnished eatery, with tables set out in alcoves that set up a kind of private dining experience radiating from the small bar. The menu shone with a selection of appealing starters and mains, with a comforting appendix of pub classics. I started with a celeriac and apple soup that had a creamy viscosity which liberated its subtle flavours after seasoning. I could not describe the accompanying focaccia as freshly baked more gently warmed. My wife’s scorched mackerel was served with a forced rhubarb compote and was most tasty. My mains of hoisin seared salmon came semi immersed in a lake of soy upon an island of stir fry and king prawns.Atop was a crisp noodle web. My wife’s duck breast was pinkish and sliced upon a slurry of celeriac, rhubarb reappeared within a sea of dark plum sauce and a deep fried chunk of celeriac and seared chicory. We both enjoyed our meals without it not reaching our highest praise. A selection of wines includes a range of decent house wines, a creditable NZ Sauvignon and a Rhone Grenache -Syrah. Service was attentive and polite and meals arrived in a timely manner.
翻译:一个刮着风、下着雨的周二晚上,正是去德鲁伊客栈 (The Druid Inn) 用餐的好理由。我之前读到过这家客栈易主并重新开业的故事,它曾是我已故父亲六十年前最爱的餐厅。我带着一丝怀旧的心情走进客栈,发现这里装潢时尚,餐桌摆放在一个个小壁龛里,营造出一种私密的用餐氛围,小酒吧则像一个小型酒吧。菜单琳琅满目,从开胃菜到主菜应有尽有,还有一些令人倍感温馨的经典酒吧菜肴。我点了一份芹菜根苹果汤,汤汁浓稠顺滑,调味后各种食材的微妙风味更加突出。搭配的佛卡夏面包,与其说是新鲜出炉,不如说是温热的。我妻子点的烤鲭鱼配上温室大黄酱,味道鲜美极了。我的主菜是香煎三文鱼,淋上海鲜酱,半浸在酱油里,上面点缀着炒菜和大虾,最上面盖着一层酥脆的面条。我妻子的鸭胸肉呈粉红色,切片后放在芹菜根泥上,大黄则浸在浓郁的梅子酱汁中,旁边还有一块炸芹菜根和煎菊苣。我们都觉得菜品还不错,但并没有达到我们最高的评价。酒单上有一系列不错的自酿葡萄酒,一款值得推荐的新西兰长相思,以及一款罗纳河谷歌海娜-西拉混酿。服务周到礼貌,上菜速度也很快。