FOOD
T O P TA B L E
OakVilla Restaurant & Gin Distillery – East Harling wned by South African couple Shaun and indi ancke ak illa is based in a beautiful light and stylish open plan building ust o the A11 Our evening began with a very warm welcome and the ‘ njoy Gin’ e perience, where Shaun took us through the fascinating history of gin, how the various types are made, plus plenty of tasting including their two award winning gins ryheid and Heart of Oak. Oak illa offers several other ‘e periences’, including gin blending and distilling. This was a very enjoyable and unusual start to the evening, and a wonderful preamble to our meal. The style of the restaurant is very much casual fine dining, and the dishes are both traditional and South African inspired. I started with Oak illa Gin Cured Salmon, with confit beetroot, pickled cucumber ribbons and a lime, coriander and garlic creme fraiche. Such a pretty dish, with just a hint of gin in the salmon to add fragrance. The earthy beetroot and tangy pickled cucumber were perfect partners, and the creme fraiche brought it all together. y partner chose Chutney Chicken Thighs, a generous skewer of lightly charred succulent meat, baked with Oak illa apricot chutney and served on a bed of peppery rocket and lambs’ leaf. This was a meal in itself, full of flavour, tender and delicious.
ains were e ually impressive. For me, a ushroom and Butternut Open asagne, served with a parmesan crisp, and lambs’ lettuce dressed with truffle oil. An inspired twist on the traditional dish, with a tower of layers of pasta, mushroom du elle and butternut puree. It was substantial, yet light, with lots of earthy flavours, plus it was beautiful to look at, too. y fellow diner chose something typically South African, as our host informed us, and very unusual to our palate; Twilight Bobotie and Rice, which was a slightly sweet baked mild beef curry set in a savoury egg custard, served with fragrant yellow rice, braai bread and rajitha. y partner loved this very different curry, with its great mi of flavours that all worked together, and lovely fluffy naan stye bread. We shared a very good side dish of pan fried long stem broccoli and courgettes. For dessert, I chose assion Fruit Creme Br l e, served with coconut ice cream sweet, creamy and smooth with a great ‘snappy’ sugar crust. For my partner, indi’s alva udding, a melt in the mouth warm sponge, plus vanilla ice cream. ery decadent indeed, moreish and yummy What a great evening we had at Oak illa Shaun and indi have created a wonderful, warm and interesting e perience, with superb food, friendly and knowledgeable staff and the chance to learn about, taste,
create and enjoy gin. This is the perfect venue with a difference; ideal for parties, corporate Christmas events or just a great evening out for two. Cheers
Three-course dinner for two, including drinks - £75.85. Enjoy Gin experience - £25 p/p. OakVilla Restaurant & Distillery, St. George's Distillery, Harling Road, Roudham NR16 2QW. Open Mon 12pm-4.30pm, Tues to Sun 9.30am-4.30pm, Thurs to Sat 6.30pm-11pm. Te l: 01953 665065. W: oakvilladistillery.com oakvillagin 49
