Cail Bruich (West End)

• I was confident that we were going to get our money&rsquo
• One being ours) and later found out that the hot weather has led to people eating later so most of their bookings were 8pm onwards
• Our prosecco was brought over in chilled glasses
• The prosecco was lovely &ndash
• A wee note is that we were not given menus straight away &ndash
• It did not bother us as we were enjoying the experience and the restaurant was busy but thought I should mention it for those speedy diners
• Little details like this make the place feel special to me along with the classic decor
• We were then presented with menus and an amuse bouche (or hors d&rsquo
• I can never remember which is which) of a kind of blue cheese cream with sticks of crisp apple on top
• We had a browse of the wine list and it was great to see that they serve some wines in a smaller 75ml glass so that you can try more
• I wanted a red wine to go with my main course but the prosecco was too enjoyable to not have another glass so the smaller glass meant that I had both
• After one mouthful I was actually very glad that there was only mackerel because my starter was scrumptious
• The gazpacho was then poured around the other ingredients from a little jug
• The taste of the acidic gazpacho with the creamy buttermilk was one that I appreciated very much and the black olive gave it a nice salty edge
• The mackerel was also of a high standard
• With the freshness of the fruit interacting with the salty fish
• My friend said that she would have liked a little more horseradish in the dish but that she loves horseradish so it was probably down to that
• I was hoping that the main would not come immediately so was glad of the ten minute gap in between courses
• When it arrived it was visually impressive with lots of fresh colours and it tasted as good as it looked
• She was going to order a side of vegetables but was recommended not to as lots came with the gnocchi
• My choice of main course was the roast crown of wood pigeon with new season peas
• I normally would have ordered some potatoes to go with a dish like this but was determined to fit in 3 courses so decided against it
• The wood pigeon was cooked exactly how I wanted it &ndash
• By dessert I was pretty full but decided on the Valrhona Manjari chocolate pave
• The cherry sorbet was my favourite part
• Then there was a slightly bubbly rich chocolate and the other was like a light chocolate dough
• There were cherries dotted around the plate (I suspect that these were soaked in a tasty alcohol) and drops of basil gel
• Arrived as a cheeseboard with three cheeses
• My dining companion commented that it is the best meal she&rsquo
• One of my favourite restaurants with it's imaginative
• Friendly and helpful service (suggestions on what beer with dessert) as well as delicious food
• The smoked chicken fat butter was astounding as was the trout ceviche
• A lovely night with great service
• Our second visit here was even better than our first
• The tasting menu was outstanding with the cerviche our particular favourite
• A really stand out restaurant with lots of attention to detail

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