Edmunds (Brindleyplace)

• My favourite out of the three breads was undoubtedly the bacon one
• Our amuse bouche we were presented with a cute little teacup of Butternut Squash and Ginger Puree with Toasted Sesame Foam
• She commented on the delectable combination of the sweet fruit with the tangy goat&rsquo
• T overpower any of the other flavours and it was a very well balanced dish
• D ensured that everything was connected so that the dish flowed
• The venison was served medium rare and it literally melted in your mouth
• The port jus added a rich flavour and was just the right amount of sauce
• The hazelnut crumble delivered extra texture and worked really well with the venison
• For our pre dessert we were served a Mango Mousse Cheesecake with Mango Coulis and Raspberry
• It was creamy and light but it needed more mango flavour as it was relatively bland
• It is normally served with bitter chocolate ice cream
• I found that it was too bitter for my tasting and didn&rsquo
• We both agreed that there was a limited choice of desserts for our personal tastes and felt
• The desserts were the only disappointments
• The restaurant was quiet so the mood was relaxed and the staff had plenty of time to chat and make you feel welcome
• Beautifully presented in glass teacups and garnished with pea shoots and garlic olive oil
• The scallops were cooked perfectly
• The sweet butternut squash puree was the perfect accompaniment and the crisp little potato balls were a lovely addition
• The spring lamb was also fantastic
• So I had the toffee souffle with bitter chocolate ice cream
• Ste had the chocolate clafoutis with marinated cherries and pistachio ice cream
• These tiny cheesecakes were really lovely too
• The real showstoppers were the desserts we chose
• The souffle was a performance
• As the bitter chocolate ice cream was placed on top and melted into the toffee souffle
• We also had a selection of petit fours with coffee at the end of the meal

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