In the five years Core has been open we’ve had the pleasure of enjoying amazing dining experiences in our eighteen visits. This I am pleased to say continued on saturday. This restaurant with it’s fantastic team was always destined to receive the accolade of three michelin stars. But this doesn’t stop them from losing any focus as they strive to make your dining experience the best ever each time you visit.

Our latest trip to Core was impeccable as always which is no surprise when the kitchen is led by Clare , Jonny & Antonio. Then you move to front of house where the first class service continues from Rob , Tiago , Marie and all the staff.

So now on to saturday where on arrival we received the usual friendly welcome before on this occasion not stopping at the bar for a cocktail but going straight to our table. This was not before a quick chat with the team in the kitchen. We were then seated at our now customary table two which is a booth in the corner giving you a great view of the entire dining area. Once seated we would enjoy a glass of the Charles Heidseick champagne.

It was then nice of Rob to come over to inform us after a catch up that the team had created a special menu for us to which of course we delightfully accepted. Then it was time for the arrival of the snacks which are just stunning little treats to start you of especially the new Crab Tart which was heaven. Now in the absence of Gareth it was time for Hubert to shine and he certainly did by recommending a fabulous Domaine de Veilloux 2018 Cheverny a light red wine with cherry flavours and hints of pepper that complimented the menu perfectly.

SNACKS

We now moved onto our first course where we had the honour of trying a brand new dish. It was an absolutely amazing Wagyu Beef Tartare accompanied by the lightest and delicate crackers. Seriously it was to die for. This was followed by the Isle of Harris scallop cooked over wood with sea lettuce and coastal herbs that was simply sublime. Next to arrive was the Cornish Turbot with grilled mussels , leeks and pepper dulse.

WAGYU BEEF TARTARE
ISLE OF HARRIS SCALLOP
CORNISH TURBOT

We then moved on to a fabulous Braised Morel with confit and smoked duck , wild garlic and chaga broth. This led us to the main course and a big favourite of ours. The Beef and Oyster with highland wagyu beef and porthilly oysters that’s just devine.

BRAISED MOREL
BEEF & OYSTER

After a little break we decided to have an additional cheese course featuring a seven year old Davidstow cheddar , Colton Stilton Basset , Tunworth with truffle and goat’s cheese accompanied with crackers , condiments and the customary fig roll. My wife had a glass of port but for myself sommelier Hubert recommended a Justino’s 1999 Madeira that was delicious and a perfect pairing with the cheese.

CHEESE COURSE

Now it was time for desserts which began with the Core Apple a delightful little pre dessert. This led us to the delight of the new and lighter version of the Pain Perdu with yorkshire rhubarb , hay , vanilla and pink peppercorn.

CORE APPLE
YORKSHIRE RHUBARB PAIN PERDU

We finished with coffee and petit fours to end another fantastic dining experience at Core. It truly is an amazing experience when you visit this restaurant and one that I would highly recommend to try at least once but beware you could easily find yourself returning a few times.

PETIT FOURS

Thank You Clare , Rob , Jonny , Tiago , Hubert and all the team for another fantastic experience and look forward to seeing you all again soon.

2 Comments on “Core by Clare Smyth”

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