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For starters, Chef Westaway serves a Devon Cheddar Cheese Buckwheat Pancake Ball, among other items, which awakens the palate with its slightly sharp and nutty flavor. Up next is the impressively sized Pertuis asparagus that’s fresh and sweet, paired perfectly with an umami-rich combination of langoustine, seaweed butter glaze, and marinated ikura eggs.
Another standout is the Scallop with Chestnut Mushroom Cannelloni, that strikes a contrast between the sweetness of the Scottish scallop and the richness of the hand-rolled cannelloni, filled with organic French chestnut mushrooms and topped with a savory parmesan and garlic crumb crust. If we had something to gripe about this dish, it would be that one cannelloni is not enough because it is simply addictive.
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