40 B4 40-Verveine

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No. 9: We went to the theatre on Saturday evening.  Well I say theatre, it was actually Verveine Fishmarket Restaurant, where each dish contains great drama and all are served with more than a hint of theatre.

Verveine is a very special Milford on Sea fish restaurant, which has been recognised as not only the 'Hampshire Restaurant of the Year 2012', but David Wykes, (owner/chef alongside his business partner Stacey) is also the reigning 'Hampshire Chef of the Year'.

We had invited friends to join us for dinner from as far away as some town called Boscombe.  Waiting at home for them to arrive, we received a call saying the four were now seated and on their first drinks of the evening.  My wife, knowing that there was a drink on offer, rushed her shoes on, and it was not many minutes before we were alongside them at the table.

As a complimentary amuse-bouche of mackerel & cajun spiced dip with homemade vegetable crisps was placed on the table, the conversation soon focused on the imaginative restaurant decor and the unique arrangement of a combined restaurant and thriving village wet fishmongers at the front.  Two of our friends, David & Julia, were taking particular interest in the subtle lighting highlighting the 'wave shaped' plaster panelled wall.  Plans were also being made as to how they could replicate the effect in their lounge.

Verveine had launched their new seasonal menu this week, so even though we are regular customers, we were now looking at a completely new set of creative and exciting dishes for us all to enjoy.

Our starters chosen, we first enjoyed two types of  homemade bread along with homemade butter as we chatted.  The starters we had selected included, Pan-fried Scallops with Hampshire cheese ravioli, baked onion puree & hazelnut’s, ‘Soup and a Sandwich 2012’ which is Local ham hock with grain mustard, Hampshire watercress soup & truffle mayonnaise, and Lymington Crab ‘In the English Style’ (Escoffier c1903).  When presented at the table, it really felt like we were looking at art on the plate.  Even better, they all tasted as great as they looked.

The service was attentive as always, and the choice of fresh fish extensive.  Not only was there a large selection of the fish and seafood you would expect, but more unusual options were also available, such as Gurnard, Pollock and Sand Sole. When a fish is chosen, you then select from four garnish options. None of us had ever experienced any other restaurant that offered your menu choice in this way.

The main courses chosen by our party were; fresh lobster with a butter and herb sauce, Sea Bass with a Spring Garnish of Parmesan mash, spring greens and texture of onion. Monkfish with a Forest garnish of Wild garlic & barley risotto, wild mushrooms, broad beans & artichoke, Brixham Fish & hand-cut Chips with home-made tartare sauce & Verveine mushy peas, and finally, Pan-fried king Scallops with potato puree & ‘coq au vin’.  We didn't talk much as we tucked into these delicious and perfectly cooked dishes.

As the sweet menu arrived we were all pretty full, and very impressed, however the temptation proved too much.  Many spoons all enjoyed; a sweet simply called 'Chocolate' with 70% Valrhona chocolate, peanuts & caramel, a Pistachio Brûlée with Local raspberries and burnt chocolate ice cream, and a deconstructed Rhubarb Crumble and Custard with champagne rhubarb, vanilla and crumble.

Each dessert had been offered with a individually tailored sweet wine. We however refrained, as the bottles Pouilly Fumé were still going down well.

Demonstrating the Verveine teams fine attention to detail, it was spotted that the plates on which the dishes had been served, varied in colour and even texture to compliment each individual course.

As we relaxed and ordered coffees, my mate David was now paying a bit too much attention to the table candle holder and other table decorations.  Discretely, I asked whether he was having problems with his female hormones.  He protested, and informed us that he was actually thinking through how he could decorate the tables for a new event he was hosting as the new President of his Rotary Club. When he chatted about his idea to have red checked table cloths we were all comfortingly reassured that his foray into interior design was completely inept, just as it should be for a bloke.

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http://www.verveine.co.uk/  

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