Source (fka Hrishi), Gilpin Hotel

"SOURCE AT GILPIN HOTEL DEVELOPMENT LUNCH, 11 NOVEMBER 2023 PARKER HOUSE ROLL, FERMENTED TRUFFLE HONEY MOULES MARINIERE, CHIVE, SOURDOUGH GIN CURED SALMON, FERMENTED CUCUMBER, BONITO LOBSTER PAPPARDELLE, VERMOUTH, CHERVIL BEEF, BORDELAISE, PUMPKIN MOUNEYRAC PEAR, HERBS, OLIVE OIL CARAMELISED CUSTARD TART, MASCARPONE, HAZELNUT CREMAUX £60 PER PERSON £25 PER ADDITIONAL WINE 11 Nov 2023, I know this is a development menu but three seafood courses meant a little off balance. the menu was unknown prior to dining, so allergies not catered for (this was advised prior) These lunches are running from September through November so dishes may or may not appear again. The bread was excellent, soft and pillowy, the salted butter at spreadable temperature. However, the honey glaze meant sticky fingers. Perhaps offer a fingerbowl or moist cloth? The moules were finely diced, with some crisp sourdough tiny croutons and mariniere sauce. Creamy and good flavour, but perhaps slightly losing the mussel. A single whole mussel on top would help, and I thought needed a little more salt. The stock from cooking the mussels could supply this. Needed seasoning check before serving. Cured salmon had the hint of the gin cure and a touch of beetroot. The fermented cucumber was good, it could have had a little more acid. The sauce was described as Leche de tigre. This needed more tigre, chilli pepper spice. It was a little pussycat milk. Otherwise a good dish, although the large culery needs thought for service. Lobster pappardelle was very good. Nice thin pasta with some herb rolled in, lobster perhaps slightly over but good texture, sauce excellent, oscietra caviar just added a little saltiness, very good dish Beef shortrib, boredelaise style sauce, pumpkin. The beef was tender and tasty, the pumpkin two ways, lightly pickled thin slices, then a puree with wholegrain mustard. Sauce with bone marrow and bacon needed more reduction for beefier flavour, and a touch more marrow. A few drops of a punchy mustard oil would just lift it a little. An extra crunch too may help, perhaps some straw potatoes or crispy shredded leek? Poached diced pear was nicely cooked texture, the herbs and olive oil just there, the tarragon ice cream good topped with fresh herb. Very good. The caramel custard tart was flavoured with Pedro Jimanez giving it a good hint of raisin flavour. The base was thin and crisp. Nicely contrasting hazelnut cremaux and mascarpone ice cream.. Very good. My favourites the lobster pappardelle and the caramel custard tart. Some attention to detail needed, my non-alcaholic G&T was fine, but the angular glass had water stain in each angle. I finished with a black coffee. Good. "