FOOD
Perfect location and fine food the ideal mix at the Hambrough
By James Rolfe
T
he Hambrough welcomes you
with a beautiful lobby and
friendly staff who escort you
to your room and run through all the
facilities.The room includes a super king
size bed, a real Italian coffee machine
and a fully stocked fridge. Our room was
spacious, modern and had spectacular
views of Ventnor’s Riviera like bay.
It was soon time to head down to
dinner. We were seated in the bar by the
new maître d' Roberto for an aperitif of
Bread Rossini with Gallybagger, with
a smoked beetroot ketchup. With no
cocktail list Roberto asked what flavours
we liked and made us a bespoke drink to
our particular likes.
We were then shown to our candle
lit table in the restaurant by one of the
attentive waiters and greeted with a
selection plate of home-made breads; all
Hambrough made including the butter.
This was followed by an amuse bouche of
tapioca, IW biltong, smoked prawn and
a orange foam all served in a caviar tin,
very delicate and subtle with flavour.
My choice, the char-grilled pheasant
breast with smoked leek and trotters on
toast, was accompanied by a consommé
poured at the table.
I wanted to also try the Slow cooked
duck egg with bourguignon braised
snails as it sounded an intriguing
dish. If you are ever to try snails as a
menu choice I urge y