Island Life Magazine Ltd April/May 2010 | Page 145

food

Island Life - April/May 2010
nice, however I have to confess I tried
the hard black pudding but I was
unfortunately not converted. What
I really liked was the garden pea
and fresh mint risotto it was so
unusual but it was food heaven.
So far I have sampled a starter
a main course now it was time
for dessert. Adam insisted that I
tried the Pink Praline Tart, now
looking at the photo (Left)
you would think 'sweet and
sickly' which is not my ideal dessert.
Adam explained the dish to me," this dish is really unusual
as the praline nuts are covered in a pink secret coating which
was developed by a
french patisserie chef
from Lyon. The nuts
are very expensive.
The flavour is
amazing, you'll find
although it looks
sweet it's not at all,
it's a real favourite
with diners."

Spring lamb,with black pudding

Adam is continuously creating new dishes which is keeping
the menu fresh and alive, if you visit Goodman's Bistro you will
experience new and exciting flavours cooked to perfection.
Prices on the menu are reasonable, not expensive £20-25 per
head should see you through. There is a well knit team of staff
who really go out their way to ensure you have a pleasant
experience. I would say it's a must try! See our ad on page 143.
Tel: [phone]

Edward Goodman (owner), Adam Fendyke (head chef ), Stacey
Goodman and Jazzmin Curzon
Visit our new website - www.visitislandlife.com

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