Island Life Magazine Ltd January/February 2006 | Page 20

FOOD & DRINK

The Essex Continued...
The loin of venison with sage sausage was similarly overpowered by
being presented with more than twice its weight in roasted and
pureed vegetables, sautéed grapes and a very rich chocolate oil. The
diner who chose this suspected the plate had not been pre-warmed
since some of the ingredients had given in to the cold.
Number four in the party chose the whole roasted crown of
partridge with Lyonnaise potatoes, a shallot tart tatin, parsnip crisps
and redcurrant sauce -another case of the main ingredient of the
dish being masked by a whole collection of showy add-ons.
There was certainly plenty of room left for dessert, and here again
the menu seemed to be aiming to impress with its heavy use of
spicy, powerful flavours.
The fig crumble in particular suffered from being upstaged by the
powerful flavour of cardamom seeds.
However, the chocolate dish – intended for two to share – was an ingenious
as well as a delicious presentation, an artist’s palette of different chocolate
concoctions, which was almost polished off by the self-confessed chocoholic
who chose it. For her, at least, the meal was almost redeemed.

Canvas marquees to create a beautiful
atmosphere for your traditional
English wedding

Marquees for all occasions

For the rest of us, the promise of this new Island eating venue simply did
not live up to expectations.
For reservations call The Essex
High Street, Godshill. Tel: [phone]

www.graysofnewport.co.uk
Please call
Grays on
01983 525221

FULTON’S
SEAFOOD & CHOP HOUSE
“come and enjoy our unique
dining experience”

OPEN 7 DAYS . DAILY SPECIALS BOARD . BEMBRIDGE . TEL: 875559
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