Page 23 - Poole Audi Feast Magazine Edition 2
P. 23

quite magni cent. We cleansed with a Champagne sorbet with blackcurrant foam – highly aerated and fruity.
As the restaurant is so intimately designed (24 covers) – one can chat to other guests, chat to Geza or remain within one’s own party – it’s a very  uid experience by way of its sociality.
We enjoy more wine from Verona, an earthy yet delicate guinea fowl course, a ripe fennel course and delight in its liquorice tones, then a beautifully presented beetroot course with lavender, preserved walnut and sorrel – deep  avours and stunning colours.
Desserts are the  agship of Stacey, chocolate; malt and milk come to the table – aspirations and memories prompting chat of a ‘Michelin star Aero’ – quite a highlight of the evening.
Time to relax, again chat to Jan as he introduces the cheeseboard – exclusively British; a Purbeck cheese that he describes as Gouda with attitude, the best cheese in the UK – the Isle of Wight Blue – we have to agree, and Alex James’ Goddess – a Guernsey cow milk cheese washed in Somerset cider brandy, really sweet and one of Alex’s best.
So to the future, the Feast money is on a Michelin star within a year or so. Roots is nothing if not consistent, intelligent, progressive, visionary, and of the highest standard in every regard. Look forward to new menu delights and Jan and Stacey maybe even spreading their Roots – we hear whispers in the trees – but that is for next time...
Booking is advised to avoid disappointment, and for Sunday lunch essential. Opening times vary during the week.

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