Page 53 - WINE DINE & TRAVEL MAGAZINE DISCOVERING ENGLAND

the table, and the feta was first rate.
For our main course we ordered rabbit
and a veal chop, both beautifully pre-
sented and perfectly prepared. Both
were wonderfully flavorful with a per-
fectly caramelized golden sear on the
outside and moist and tender inside –
not an easy task with either dish.

The rabbit was served in a bowl with
a pool of very tasty broth with wilted
spinach leaves and zucchini spears.
The chop was topped with white beans,
spinach and cubes of orange squash.
Both included a lovely piece of garlic
toast drenched in olive oil. Every bite
was amazing; we were sad to scrape the
last morsels out of our dishes with the
delicious bread.

But our sadness turned to delight as our
server slipped a dessert plate between
us. It was a plate full of sweet sunshine
- a perfect slice of lemon tart crowned
with sweet sliced strawberries and a
generous dollop of crème fraîche. The
plate was soon clean and crumb-less.

If you look at Trip Advisor, there’s a lot
of grumbling about the restaurant’s
prices, especially from locals. Our tab
including the bottle of wine came to a
hefty $189.00 with tip and tax. Not our
everyday lunch tab, but not our every-
day lunch.

Full and extremely satisfied, we backed
our chairs away from the table, engrav-
ing trails in the dirt floor, and began our
leisurely trip back, hoping not to run
into an ornery cow along the way.
cookbook “Kitchen Memories” and is herbs and heritage vegetable varieties
the daughter of Rose Gray, who co- were harvested on site from the Peter- IF YOU GO
founded the phenomenally successful sham House Walled Kitchen Garden. Petersham Nurseries Café
River Cafe in London. Church Lane, Off Petersham Lane, Richmond,
Thirsty after our morning exercise, we Surrey
It is amazing that the restaurant has ordered a refreshing Corbieres rose
maintained its quality and Michelin star from the Languedoc-Roussillon region The restaurant is open for lunch:
Tuesday - Sunday 12.00pm - 3.00pm
while going through a number of execu- of southern France, an area known for
tive chefs including noted Australian its roses and red wines. At $36 it was a Nursery closes at 5.00pm
chefs Skye Gyngell and Greg Malouf in good value. www. petershamnurseries.com
recent years. T: 020 8940 5230
To start, we shared a tomato and feta
The restaurant is known for its season- salad with fresh herbs and olive oil. It
ally inspired dishes created using locally was a great choice; the bright red toma-
sourced ingredients from small farmers toes tasted as if they had been plucked
and artisan producers. Edible flowers, off the vine by the server on the way to

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