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Vine
The Wine Bar is located in the middle of Stony Stratford High
Street and is popular with the locals and the national AA
rosette judges.
Decor
This restaurant is smart and
elegantly decorated. As you enter there is a small fireplace
which is surrounded with contemporary chunky cream leather arm
chairs where you can sit and enjoy a drink whilst browsing the
menu. The rest of the furniture is delicate and we noted the
subtle differences such as the funky cutlery on the tables - the
knives stand up on their blade rather than laying flat.
Food
Vine has a diverse and exciting
menu. There are approximately 7 - 8 starters and main courses to
choose from, and eight desserts. As we took our seats fresh
bread was delivered to the table where you can choose from plain
or seeded ciabatta.
To start I ordered the English
asparagus and poached hen's egg with Hollandaise sauce £7.50. I
chose this starter as I thought it would be light, however it is
actually quite a large portion. Five asparagus spears were
served with a delicious runny egg which exploded when I dipped
the asparagus into it.
My guest couldn't decide between
the scallop and prawn dishes (described below) so asked for half
a portion of each - the restaurant are happy to provide
customers with different requirements as requested.
 Pan
fried king prawns with ginger, garlic and red chillies served
with spring onion and steamed rice £9.50 - three prawns were
served with the half portion. They were full of flavour and
cooked to perfection. We felt the rice was an unusual
accompaniment for a starter however it was pleasant.
Seared king scallops with a
Cointreau orange and bacon sauce served on toasted ciabatta
£11.95. This dish was delicious and my guest enjoyed every last
bite of the scallops. We didn't think the bread was necessary
but it added some crunch.
To follow I selected the
Scottish fillet medallions with red wine jus, slow roasted field
mushroom, watercress, mustard mash and tomato crisps £18.95. I
enjoyed this hearty main course. A large portion of five
medallions were served with a big helping of mash with colourful
vegetables surrounding the centre. The mustard mash was zingy,
although a little dry.
My guest went for the Goats
cheese and chorizo with chicken supreme, spring onion mash and
tomato with a herb sauce £13.90. The chicken was beautifully
tender but could have done with a larger helping of chorizo.
Again, we would have preferred the mash to have been creamier.
I had seen gorgeous looking
desserts leaving the kitchen and being served to other tables
throughout my meal so I definitely wanted to sample one of
these. I opted for the forest fruitful feuille - layers of puff
pastry with Chantilly cream and fruit coulis £7.50. I was quite
full up after my main course and wanted something sweet and
light to end my meal. The dish was delicately presented with a
pretty snowy layer of icing sugar decorating the plate. The puff
pastry was airy and crispy stacked between the sweet cream which
complimented the sharp fruity layers.
My guest sided with the
selection of fine cheese with toasted ciabatta and walnut bread
£8.00 A vast number of different cheeses were served (please
feel free to ask the staff to explain what the cheeses are). We
were so full that the idea of more bread was daunting, however,
if you would like crackers with the cheese the restaurant will
be happy to provide you with these as an alternative.
Service
This restaurant with ten tables
was smoothly manned by three staff on this Friday evening and
orders arrived in good time.
Atmosphere
The atmosphere of the restaurant
is relaxed and romantic. Mellow music is played quietly in the
background and we did not feel rushed. Guests are invited to
enjoy the comfy arm chairs at the front of the restaurant to
enjoy coffee after their meal.
Vine the Wine Bar are currently
offering a special deal of 3 courses for £22.95 or 2 courses for
£18.90. |
