Scallop for the first course which were really good. Never would have considered a tikka butter with a scallop but I thoroughly enjoyed it.




Main course was the Bacon Chop with Sauce Robert. I admit I had to google that, a brown mustard sauce generally served with pork.

Generally I find that the Concorde Room team under-sauce a lot of the dishes and I have to ask for more, but this was perfect. A word of caution if you are going to be able to try this, mine was salted to the edge of too much, so taste before you season. Don’t get me wrong, this was delicious, possibly my favourite dish the CCR have served up, but just a touch of salt would have pushed it over the edge.





A brief respite, and a refresh of the Pommery Louise, before I move onto desert