Although prices have edged up lately, The Collage remains remarkably good value. It is a hotel restaurant that strives, successfully, to compete with stand alone eateries.
The amuse bouche of olives, olive oil and balsamic dip with their own bread can tempt the unwary diner into eating too much before the meal proper.
On the evening, an extraordiarily generous platter of smoked salmon garnished with a little scrambled egg, capers an red onion could have served as a main course.
The entree that followed, gigot of lamb, was perfectly cooked -pink in the middle- and accompanied by sufficient (perfectly crisp and tender) sauteed potatoes so as to leave enough room for dessert. This diner fancied a white chocolate mousse, garnished with a strawberry,but served with fresh rasperries. The mousse was a tad over-sweetened -perhaps to (over) compensate for the slight tartness of the rasps which were as they should be.
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Thomas McLaughlin - 13/06/2008