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TopTable –wevisitOakVilla Restaurant &Gin Distilleryin EastHarling
TO PTABLE OakVilla Restaurant & GinDistillery – EastHarling
wned by South African couple Shaunand indi ancke ak illaisbasedin a beautiful lightandstylishopen plan building usto theA11
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Our eveningbeganwitha very warm welcomeand the ‘ njoyGin’ e perience, where Shaun took usthrough the fascinatinghistoryofgin, how thevarioustypesaremade, plus plenty oftasting including theirtwo award winning gins ryheid andHeartofOak. Oak illaoffers severalother ‘e periences’,including gin blendinganddistilling. This wasa very enjoyable andunusualstart to theevening, andawonderful preamble to ourmeal.Thestyle ofthe restaurantis verymuch casual finedining,andthe dishesare bothtraditionalandSouth Africaninspired. IstartedwithOak illaGin CuredSalmon,withconfit beetroot, pickledcucumber ribbonsand alime,coriander andgarliccreme fraiche.Such a prettydish,withjust ahintof gin inthesalmontoadd fragrance. Theearthybeetrootandtangy pickledcucumberwereperfect partners,andthe cremefraiche broughtitall together. ypartner choseChutney Chicken Thighs, agenerous skewer oflightlycharred succulentmeat,bakedwith Oak illaapricot chutneyand served on a bedofpeppery rocket andlambs’leaf.This wasameal initself,fullof flavour, tender anddelicious. ains were e ually impressive.For me,a ushroom andButternutOpen asagne, servedwith aparmesan crisp, andlambs’lettucedressedwith truffleoil.Aninspired twist on thetraditionaldish,with atower oflayersofpasta,mushroom du elle andbutternut puree.It wassubstantial, yetlight,with lotsofearthyflavours, plusit was beautiful to look at, too. y fellow diner chose something typicallySouth African,as ourhostinformedus, andveryunusual to ourpalate; TwilightBobotieand Rice, which wasaslightlysweetbakedmild beefcurrysetin asavouryegg custard,servedwithfragrant yellow rice, braai breadand rajitha. ypartnerlovedthis verydifferent curry,withits great mi offlavoursthatall worked together,and lovely fluffynaan stye bread. We sharedaverygood side dishofpan fried longstem broccoliandcourgettes. Fordessert, Ichose assion Fruit CremeBr l e,servedwith coconut icecream sweet, creamyand smoothwith agreat ‘snappy’sugar crust. Formy partner, indi’s alva udding, ameltinthemouth warm sponge, plus vanillaice cream. ery decadentindeed, moreish andyummy What a great evening we had atOak illa Shaunand indi have created awonderful, warm andinteresting e perience, with superb food,friendlyand knowledgeable staff andthe chance to learnabout,taste, createand enjoygin.Thisisthe perfect venuewith adifference; ideal forparties,corporate Christmas events or just agreat evening outfor two.Cheers
Three-course dinner fortwo, includingdrinks -£75.85.Enjoy Gin experience-£25p/p.
OakVilla Restaurant &Distillery, St.George'sDistillery,Harling Road, RoudhamNR162QW. OpenMon12pm-4.30pm, Tues to Sun 9.30am-4.30pm, Thurs to Sat6.30pm-11pm.
