A FIG of beauty!

Well, fellow diners, the bar has been raised. The company remains the same - perfect in every way with the exception of this particular member who apologises for his unpardonable tiredness at the end of the evening. Now FIG and its food. Inventive, odd, challenging, surprising but above all delicious. The champagne was a good substitute as no cocktails were on offer and we all pondered a very exciting menu. I plumped for Monk Fish Cheeks, langoustine, monk's beard and herb museli. Very subtle until you added the langoustine when the whole thing zinged with flavour. This went well with SU's choice of white. I followed with Red Mullet, ham, cauli and parsnip goo. Superb flavours and textures just oozing with salty loviness. The Oregon Pinot Noir went well with it. I finished with Carrot, White Choc. and Blood orange which was sweet and citric and yummy, washed down with a great desert wine. The service was fine, a little amatuerish but perectly ok, the room was a little austere and lacking in atmosphere but the price was very fair. The man can cook and I give it 8.5/10.