Made a last minute reservation for Saturday lunch with friends. We met in the restaurant and whilst reviewing the menus we sat in the lounge area having cocktails and canapés - we shared the plate of eight canapés between us, tasty morsels beautifully served - a real lunchtime decadence!
Shown to our window table in the restaurant area, impeccably laid out with crisp linen and beautiful glassware. The decor is complimentary to the surroundings, age, history of the building.
We selected from the lunchtime set menu, which provided ample choice but at a fantastic price of two courses for £18 or three for £21.
Blow torched mackerel with horseradish cream and rhubarb slightly tarty on the palate and worked so well with the mackerel. The fish was lightly torched so that the fish was just cooked with crispy skin - a great balancing act !
Guinea fowl boudin served in a lovely deep bowl, with a perfectly clear mushroom consommé poured at the table to accompany the dish. Deep rich flavour a great combination with the Guinea fowl.
And so onto the main event, all four of us went for the same choice, Fillet of pollock with a pork belly croquette, fennel shavings and pork jus. This was an outstanding dish. The chef knows how to handle fish because the pollock was just perfectly cooked, with the pork flavour working so well with the fish. The croquette was a parcel of little delight on the plate - wonderful.
Our wine selection was from Germany, a Riesling Kabinett, Johannisberger Erntebringer, Weingut Villa Gutenberg Rheingau 2016. Peaches and nectarines on the nose with a sweet and sour balance flavour which reminded me of tamarind paste used in Asian cooking - delicious wine which slipped down far too easily!
Finally desserts: deconstructed white chocolate cheesecake with a passionfruit sorbet for three of us - aerated chocolate which dissolved in the mouth with the creamy cheesecake rolled in a biscuit coating. The sorbet was zingy on the tongue and hit the tastebuds with a wonderful fruitiness!
The final pud was a Chocolate terrine with caramelised banana and almond milk ice cream, always a great combination - chocolate and banana.
Service was outstanding, attentive but unobtrusive, with details of dishes provided and great conversation over the wines as well as Jess's studies to become a sommelier.
This was our third visit to 1921, each time enjoying the lunch menu. Zack Deakins the chef patron and his brigade have real talent; the food is treated respectfully, presented so well that enjoyment starts with the eyes as soon as the plate arrives and perfectly cooked so finishing on the taste buds!
A recent accolade of 2017 best restaurant in Suffolk award is well deserved. Highly recommended.
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