Date of Visit
Visit & Vibes
Tonight I was meeting friends for dinner here, and I was really looking forward to it.
This would be my first time at a Michelin Star restaurant, so I couldn’t wait to see how different everything is from other non-Michelin Star restaurants.
This was technically my first time here, as last year I visited but only managed to stay in the restaurant for 10mins as I received a call to say my gran just died and I had to go before I managed to try any food.
Unalome is a One Michelin Star contemporary fine dining, brought to you by multi-award-winning Chef Patron Graeme Cheevers.
|Background Music Level||★★★★★|
We decided to opt for the Taster Menu at £110pp as that way we would try many dishes.
After telling the waiter this, we got some Amuse-bouche to give us a wee taster while we waited.
The waiter did tell us what each of these was, but by the time the meal was finished and now typing this up my mind is blank….but what I can tell you each was lovely.
My favourite was the little round balls, they had a lovely crispy coating and inside warm melted cheese that had a perfect subtle hint of a blue cheese. I could have easily just had these as my starter, main and dessert…. that’s how good these were.
Now on to the main dishes….and if they were as good as the amuse-bouche I was in for a great night.
Sample A La Carte Menu
Since this is a big menu with many dishes, I will give you a quick overview of each.
Loire Valley Asparagus & N25 Caviar — Roscoff onion – Lardo di Patanegra smoked egg yolk
The first dish of the night, and this looked very interesting.
This was a very nice starter, it was light and had a lovely flavour. The smoked egg yolk was very nice and provided an extra taste sensation.
The side accompaniment reminded me of a creme brulee with caviar on top, this gave a nice light sweet and salty flavour.
Loch Fyne Langoustine Au Natural — Kombu Seaweed
When this arrived it also arrived with a glass accompaniment, which had a langoustine broth in it. We were then told that after a bite, to take a sip and it would enhance the flavour.
This was a perfect dish! everything was cooked perfectly, and the flavours from each individual item or combined gave an explosion of amazing favours.
I also loved the broth in a glass rather than just already poured on the plate, this was a very nice touch.
Roasted Orkney Scallops — Loire Valley white asparagus – hazelnut Truffle
Typing this blog up I noticed this wasn’t on the taster menu, it was on the A La Carte menu so the guys at Unalome added this for us tonight.
When they described this dish, everything sounded really good but hazelnut and scallops? hmm, would that work? well, there is only one way to find out.
I tried everything first without the hazelnut then I tried the scallop with the hazelnut truffle and oh I was very pleasantly surprised it worked really well. It added a nice texture and a lovely flavour.
Eduaddo Sousa’s Ethical Foie Gras — Spring pea – Green garlic Umeboshi plum vinegarette
On arrival, this was a lovely and bright dish, and I loved its presentation.
Each individual element worked well with each other, and on its own but I was expecting an explosion of flavour.
For me, this was a nice dish, but it wasn’t a wow dish like I was expecting…flavours for me were nice but just ok.
Stuffed Loin of North Sea Cod — Lemongrass ‘Coquillage’ Koshihikari Sancho pepper
On arrival, this dish looked just ok, and that’s when everything changed.
The aroma was very nice, you could really get the lemongrass hints from it.
The flavour of this dish was amazing! the cod was lovely and flaky, and the base had a lovely subtle lemon flavour, mixing everything together this was so so so good and I could have easily had many more of this.
Glazed Goosnargh Duck Breast — Morel – truffle – green garlic – crispy potato
Now it was time for the duck and on arrival the presentation just like all the previous dishes.
The other accompaniment arrived and we were told this was duck sausage, so I thought I would start with the main duck and finish with that.
The duck was cooked nicely, just a little chewy but the flavour of this dish was nice. Duck is something I would not always order, I need to be in the mood for duck but this was very nice.
The duck sausage was amazing! I could have easily had more of that.
Knockraich Yoghurt Mousse — Bergamot sorbet – fennel
Now for the final course after all explosions of taste and visual wonders.
After all of the previous dishes having this flavour was perfect, as it was the perfect palate cleanser and something very light.
This was very very very good! and I loved its flavour!
So how was my first Michelin Star restaurant? To be honest it was very nice and something I am glad I experienced and yes I would visit again and try maybe the lunch menu or the main menu.
Overall I can’t fault the service, the atmosphere, the presentation and the flavours….everything was to a very high standard.
Some dishes for me were clear winners and others were just nice, probably from the menu tonight there were three dishes I could easily have again and again that’s how good the flavours were.
Now the question was it worth the cost? I have to say yes to that also as service, quality etc was to a high standard and I enjoyed every dish.
I am adding it here to my top restaurant’s page, so do check it out if you get a chance.
|Service / Staff||★★★★★|
|Time between Courses||★★★★★|
|Overall Value for Money||★★★★|
|MY OVERALL RATING||★★★★|
The above blog post review is 100% honest and has not been influenced in anyway. Its a true representation of my thoughts.