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With the snow finally abating, my partner and I
decided to take a short drive to Woburn and visit Olivier’s at
The Inn, one of the most stylish restaurants in the area.
As we left our car we looked up and noted the
gorgeous exterior to the main reception. The Inn at Woburn is an
incredibly attractive and inviting venue. We made our way
through the relaxed and charming lounge towards the restaurant
and were immediately seated in the corner, on a large round
table. To say it was “nice to be back” would be an
understatement. This restaurant is all about eating great food
in luxury in a warm and relaxing environment.
We surveyed the wine list at length. The Lodi Old
Vine Zinfandel, Scotto, 2007 was our choice as the menu stated
it was suited to all red meats and my partner knew she was
opting for the steak. If we could easily buy this wine ourselves
to enjoy at home, we almost certainly would. With a hint of
chocolate, it was fruity but noticeable for its smoothness.
Olivier’s do a fantastic job of describing their wines. I have
been to some restaurants and read their overly long descriptions
and then drunk a wine that has no resemblance to what I have
seen on the menu. Here however, they always seem to get it spot
on. Choosing the right wine for your meal is important, and if
the menu doesn’t point you in the right direction, the waiting
staff will be only too pleased to offer their advice.
Food
I was somewhat surprised to see Stir Fry of Yaki
Udon Noodles, straw mushrooms, bean sprouts, young spinach and
sliced moli sit proudly at the top of the choices for main
courses. I was desperate to try this dish but had already told
myself I would start with the soup of the day – bubble and
squeak. This may have been a strange combination – bubble and
squeak soup followed by noodles, but it is ultimately what I
chose.
The soup pleased me no end. Firstly, I detest it
when kitchens send out soup so hot that you have to wait an age
before you can actually eat it. This was however, spot on –
still very hot, but perfectly edible. I was intrigued to see if
the unique flavour of bubble and squeak would transcend into a
soup. It did! Sometimes the beauty of food offers you the
experience to try something new and here, in a simple dish, that
is exactly what I was doing. For a soup, this was remarkable for
how light it was and there was still plenty of room to enjoy the
rest of my meal.
My partner’s choice of duck liver parfait with
Madeira jelly, pickled pears and gingerbread loaf was equally
well received. When it comes to presentation you have to ask
yourself “what you can do to make a starter like this look
attractive to the naked eye?” It surely is not an easy thing to
do. A square parfait always looks good on a square plate but
with four pickled pears sitting proudly on each corner joined by
the Madeira jelly, this dish looked amazingly pretty.
Interesting, the gingerbread loaf proved the ideal accompaniment
to the delicious and creamy parfait.
My main course was probably the most perfectly
formed noodle dish I had ever seen. Somehow the kitchen managed
to make this dish look a picture. This was an amazing stir fry -
not just because of its presentation, but because it also tasted
sublime. The sauce was not overly hot, but the dish did have a
genuine kick thanks to the help of some chillies. Put simply, I
loved every mouthful.
Grilled Tournedos of Sirloin Steak (7oz),
with flat cap mushroom stuffed with porcini served with Lyonnais
potatoes, watercress and beef jus was my partner’s choice for
main course. I sometimes wish my partner would not choose her
meat to be served well done, but in this instance, the steak
arrived not only exactly as requested, but it was still juicy
and tender. The mushrooms stood out for their flavour and
despite this being a fulsome dish; there was nothing left on the
plate. Anyone professing to love steak really must eat at
Olivier’s.
We opted to share the Asiette of Desserts
(£8.05). This consisted of a chocolate tart with Chantilly
cream, an orange panna cotta and a traditional golden syrup
sponge. The different flavours and textures to these desserts
complimented each other by being so different. My favourite was
the chocolate tart which had a delightful, almost chewy texture.
Orange zest was evident in the panna cotta which gave this sweet
a gorgeous zing. Instead of using the word ‘traditional’ for the
sponge, the team at Olivier’s could easily use ‘exceptional.’
What a way to finish!
Service
The waiting staff at Olivier’s could not have
done anymore to make us feel welcome and relaxed. They were on
hand at all times without infringing on our dining experience.
Atmosphere
Jazz music was playing in the background which
helped, if help was needed, to create a relaxing and chilled
atmosphere.
Décor
The real wood floors, luxurious seating, large
mirrors, high ceilings and subtle lighting all make this a
beautiful place to dine and enjoy a first class culinary
experience.
If you’ve yet to try Olivier’s we would not only
strongly recommend you place them on your ‘must visit’ list.
Their ability to consistently in deliver food of an outstanding
quality is the envy of many. |
