|
***This
restaurant changed hands in early 2010 and no longer trades as
Spooners Restaurant***
This view was carried out on
30 July, 2008.
If
you’re looking to dine in a restaurant that is relaxing, with an
intimate atmosphere then Spooners in Woburn Sands fits the bill
perfectly. MK Reviews was asked to return to this establishment
to taste their new menu and see how Vitali, their new Head Chef
was settling in.
Décor
 Spooners
is designed on two levels with the ground floor restaurant
catering for up to 20 people and room for a further 38 guests
upstairs. My guest and I were seated on the ground floor, a
small, well lit room with a bar situated at the back. All the
tables were well spaced and immaculately prepared, with
comfortable Captain’s Chairs creating a homely feel. With
pictures of the sea and coastlines adorning the walls, you
immediately feel in the mood to wind down, relax, and enjoy some
fine cuisine.
Food
Two fish canapés are brought to your table served on crackers in
the shape of spoons. They looked great, and I was impressed with
the way the restaurant had offered something so simple, yet so
effective and different.
A
choice of homemade breads in a basket was then brought to our
table by Anny, our waiter for the evening. Still warm, with a
smell that would make you hungry even if you were full, this was
incredibly tasty.
“Siberian Pelmeny” homemade beef and pork ravioli served with
sour cream (£6.50) was my choice of starter. Served with a bed
of rocket, the ravioli was soft, and incredibly fresh, but this
dish seemed to lack taste. The sour cream worked well with the
ravioli but I was left feeling something was missing. I have
since learned that Spooners have removed this dish from their
menu.
My
guest started with an Exotic fruit platter with strawberry and
cassis puree (£7.25). This was incredibly well presented. A
beautiful and colourful starter; my guest thoroughly enjoyed it.
The strawberry and cassis puree “made it” and we both looked
forward to our mains.
I
opted for the Herbed roasted rack of lamb with redcurrant and
fresh rosemary sauce (£17.55). The lamb arrived with potato
scallops and a separate side order of vegetables. This was
simply brilliant! The lamb was beautifully cooked, full of
flavour, tender, soft and juicy. The potato was crunchy on the
outside, just the way I like them, and the vegetables were
delightfully fresh.
My
guest opted for the Special Fish of the Day which was Salmon
with creamy champagne, scallops and prawn sauce freshly cooked
to order (£16.50). This arrived with the same tasty potatoes I
had. The layers of salmon fell away from each other effortlessly
and the softness of the fish with the crispiness of the potatoes
and vegetables proved a wonderful combination of textures. The
prawn sauce was subtle and not overpowering – a great dish for
fish lovers.
For dessert my guest chose the “Swan Lake” original recipe of
meringue (1926) created in honour of Russian ballerina Anna
Pavlova, topped with strawberries and passion fruit (£5.50). My
guest had a beautiful smile on her face when this dish arrived.
Served in the shape of a swan, it seemed a shame to ruin it. But
after working out where to start, the dessert did not last long.
The meringue was exquisite and the fresh fruits were a delight.
I
chose the Chocolate and Citrus Liqueur fondue with marshmallow
and seasonal fruit. This was a treat with an impressive fondue
that was never going to disappoint someone like me who has a
sweet tooth twenty-four-seven!
 Service
The service we received from Anny was friendly, yet very
professional. Anny takes her job seriously and it was obvious
that she wanted her guests to enjoy their meal. We will almost
certainly be back to interview her for service of the month.
Atmosphere
Spooners regularly hold parties for special occasions and I
would definitely mark this down as a place to go for any special
occasion. It is not the place to go for a high-spirited
atmosphere, but Spooners has a relaxed, chilled, friendly and
warm ambience and is the place to go for people with a more
mature attitude to dining. |
