When the phone went last week and we were asked by Chef Damian Wawrzyniak if we would like to visit Crockers Folly to try’s his 7 course tasting menu, our immediate reply was ‘that’s not a question chef’. A few days later we were sitting on the terrace discussing the menu with Chef Damian who explained that he was trying some new dishes for the Crockers Folly Summer Menu.
The Taster Menu
Grilled Aubergine, Hummus and Walnut Bread
Farm Pork Terrine
Avocado & Crab Cannoli
Slow Cooked Pork Belly
Sea Bass Rolled In Potato Spaghetti
Lamb Canon
Apple & Blueberry Crumble
Sitting on the terrace in the sun enjoying a drink was more than pleasant but when we were invited inside for lunch we didn’t delay. Good bread is always a great way to start any meal and the walnut bread was so good we needed to try hard not to eat too much and leave plenty room. The pork terrine that followed was simply delicious complimented by a Lebanese Chardonnay the waitress recommended. Next was avocado & crab cannoli, Chardonnay was again a great pairing and the rich, luxurious crab was not overpowered.
We took 15 minutes out at this stage to talk with Chef Damian about the menu. The taster menu had seven dishes and as well as these several others were being tested before the final summer menu selection was to be finalised, the three we had tried so far would get our vote.
So next to arrive was the slow cooked pork belly paired with a Lebanese Cabernet Sauvignon that had been opened 10 minutes earlier to let it breath. The thin crackling breaks in your mouth with a crunch and the tender meat both smoky and herby melts in your mouth. Pork belly is very much in vogue and we suspect this will be a firm favorite with diners as will the Cabernet Sauvignon.
The next dish was sea bass rolled in potato spaghetti, the presentation was dramatic and the combination of the potato spaghetti with moist sea bass worked well. Not sure if this would make our final summer menu but only because of the stiff competition that had already been served. Then the lamb canon, slightly pink and very tender this dish also paired well with the Cabernet Sauvignon, a fitting way to line up dessert.
The final course was apple & blueberry crumble served with crème fraiche custard, a classic British pudding with a slight twist. The fruit was tangy, the crumble was crunchy and the custard complimented both perfectly, a great way to finish a great meal.
This was not the first time we have visited Crockers Folly and we suspect like many diners who try it out it won’t be our last either. So a BIG thank you to Chef Damian for his food and his company.
Take a look at Crockers Folly here