7 courses? Nailed it.

Forgive me for rubbing it in but last night I was lucky enough to be invited to a 7 course dinner at The Park House in Cardiff. The chef was the brilliant Roger Jones and I was genuinely amazed by each and every course… I suppose you don’t receive a Michelin Star for nothing.

The first course made me wonder how many things you could do with tomato. The amuse-bouche was served with a glass of Pommery champagne and it was very much appreciated. The cheese on this dish was a joy and I definitely need to know where I can purchase it and why I’ve never tried it before.

After we’d been seated in the restaurant we were greeted with our second course, which was ceviche of sea bass with Wye asparagus. Now, I adore sea bass but I’d never had it like that before… It was something I could eat again and again again. This was my favourite course and I was only two down.

The third course we were treated to was red mullet with pickled red pepper and black pudding. I then changed my mind and this was my favourite course. The black pudding was outstanding and has altered my view on black pudding completely. I’ve never tasted black pudding like it. If you aren’t decided on whether to visit Park House yet you have to go even if it’s just to taste the black pudding. Do it… Book now.

Then it called for what actually was my favourite course of the entire evening and the one I was most looking forward to. The white asparagus risotto, a scallop, cauliflower and white truffle really wasn’t something you could possibly turn your nose up at. Even thinking about it is making my mouth water! This is the reason I insist Roger Jones becomes my live-in chef. I’d rather like this for dinner numerous times every week. There are no words to explain to you how much I loved this other than I LOVED IT.

A succulent little portion of beautifully cooked quail was next on the menu and once again this was superb. I couldn’t fault it. The meat was cooked to perfection and the ‘gravy’ it was served with was divine.

Now it was time for some sugary goodness in the form of one of my all time favourites… Turkish delight.
Ok it wasn’t the bar of Fry’s that I’m used to but it was spectacular none the less. I was concerned about Stacey’s having more filling than mine but that’s just because I’m fat… It still tasted like a little piece of heaven.

Last but certainly not least was the trio of mini desserts! They may have been mini but they were all strawberry related and that’s never a bad thing. There was jelly with mousse, sorbet and more importantly a homemade shortcake and not one part of this course was anything less than sublime. Also, the fact they were mini didn’t make me feel guilty in the slightest… not that I ever feel guilty for eating.

This was the first time I’ve ever eaten food served by a Michelin Star chef and it most definitely will not be my last! The whole evening was one of the best I’ve ever had and I cannot wait to book the next one.
Yes, it may be a little more extravagant than your average meal but if you want to enjoy some impeccable food and service this is the place for you.
So if you’ve got a special occasion coming up or just generally love good food then you really do need to visit Park House to experience it for yourself. If taster menus aren’t your thing then they also do afternoon tea and set lunch menus. For all the information, prices and contact numbers (I know you’ll be booking a table) then click on this link http://www.parkhouserestaurant.co.uk/food-and-drink/food-menus.php and check it out. They are also on Twitter (@PH_restaurant) and Instagram (Park_House_Cardiff) if you want to enjoy the occasional photo of their marvellous meals. The star of the evening, Roger Jones is also on Twitter (@littlebedwyn).

If you think I’ve gone all Made in Chelsea on you and you’re not going to get your fix of burgers, cake and carbs in general, fear no more… There’ll be plenty of that very soon.
If it will put your mind at rest, I’ve just polished off an entire bar of Milka to myself whilst writing this. What a difference a day makes…


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