So this is the food post.The reason we picked the Samling was because of it's restaurant which last year got a Michelin star.I did check the Trip Advisor reviews-I only look at the terrible and poor reviews to see if any consistent problems-there weren't so we booked.So after unpacking and a little rest it was down to the drawing room where you have drinks and canapés before Dinner.Mrsdrron had a glass of SB and I had a mojito with mint freshly picked from the garden.The canapés were a prawn head with artichoke mousse,fried mushroom and truffle risotto and spiced nuts-
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They have a note on the menu to please not use phones or cameras in the dining room so I complied so description only.Presentation was very good.
Amusee bouche-guinea fowl terrine,truffle oil infused croutons,caviar and greens.Very pleasant.
Appetisers-Mrsdrron had the steak tatare with a smoked pheasant egg,rye and bone marrow croutons,Oscita caviar and soked oil with wild mustard.I had the snail trail.Picked it because it contained 2 items I am normally not fond of.My reasoning is if I like it it must be the chef's contribution.I liked it.So veal sweetbreads in a bone marrow cylinder,red braised snails,water cress,wild garlic and a horseradish snow.A pity I did not get a picture.
Mains-We both had 3 little piggys.Pork crackling,marinated and slow cooked loin and roast fillet of pork with wild garlic,morels and spinach.We both loved it.
Pre-dessert-a citrus and gooseberry mousse with granola and a candied apple.
Dessert-Mrsdrron had the Sloe gin crème brulee with lemon verbena foam,damson ice cream and blackberry-the ice cream was a standout.I had the dehydrated Muscovado sponge soaked in a lime and Malibu syrup with coconut ice cream with honeycomb and coffee tuilles.The only disappointing dish for me as the sponge was very hard and the lime overpowered it.The ice cream once again was fantastic.
The second night some different canapés-
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This night however I asked if I could take photos of the food and produced my small Sony POS camera and told that was fine.So here we go.We had the same amuse bouche but I hadn't asked to take photos at that stage.
Appetisers-I had the steak tartare and mrsdrron had the foie gras torchon with peanut butter,poached peas,candied macadamias and a verjus jelly.She was worried by the combination but it worked beautifully-
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Mains and we both had the Sri Lankancrevette.Prawn tail with prawn bisque,truffle and mushroom puree,prawn crackers and tarragon oil.It was beautiful-
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The pre dessert-
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Desserts and I had a great cheese platter whilst mrsdrron had the Black Forest gateau.Not at all what she expected and she loved it-
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So heartily recommended.