Dower House Restaurant at the Royal Crescent Hotel, Bath

In the middle of the elipse of buildings that are known as The Royal Crescent is a Relais and Chateaux hotel. We decided to forgo the afternoon tea it is well known for and settle in for a leisurely lunch on Sunday.

The restaurant is in a building accessed by walking through the hotel into the garden and toward its lovely Dower House.

Ceramic by Felicity Aylieff courtesy Quest Gallery, Bath. Well situated in the hotel's gardens

Fathers Day Sunday and it was the beginning of the new menu. We sat a generous size round table for two. We were well pleased as our conversation could be very private. After dining at a nearby restaurant a few nights before where we could not hear each other it was a relief to have generous surroundings.

My glass of champagne in the foreground.

Crab Balls on slate plate

My entree of crab balls were as light as a ball of cotton. A thick brush stroke of parsnip puree under each ball and the mango salsa left a fresh taste in my mouth.

John’s went for an entree of Salmon Mi Cuit, Smoked Duck Breast, spiced lentils and beetroot, he thought he had the best starter.

John did well also on the main, a traditional roast beef perfectly cooked with Yorkshire pudding and roasted vegetables. There is a real trend for restaurants today competing for perfection in revising the old favourites and the Yorkshire Pudding which in my opinion is just a battery thing that is full of air inside is a bit over rated.
My main was a chicken fillet – so much more tender than many fillets, it was served with a hazelnut infused potato puree and wild asparagus, morels, broad beans and hazelnut foam. Sometimes I avoid chicken on a menu because it is a bit common….but this was elevated with its perfect cooking and accompaniments.

John’s dessert was an appropriate light end to his heavier main, not really being a dessert eater he ordered it anyway so I could have a taste.

Good marriage of flavours, lemon mousee, little bars of meringue, pine nuts and confit of lime.

Dessert for me below is Muscavado Fondant, spiced puree and star anise.

As we walked around the garden after lunch we found a bounty of apples fallen from the trees.

apples do not fall far from the tree

I wanted to gather them all up, it seemed such a waste.

We continued the enjoy the rest of the hotel’s elegant surroundings.

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  1. #1 by Debra Kolkka on September 16, 2010 - 2:40 pm

    What a gorgeous place – and the food looks great as well.

  2. #2 by Anna Johnston on September 18, 2010 - 1:12 am

    Another fabulous experience, thanks for sharing, enjoyed it 🙂

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