Burnt Truffle based on Telegraph Road, Heswall is a delightful restaurant with a warm and intimate atmosphere. Greeted by Emma Underwood – General Manager, we were shown to our table which was located on the upper floor.
To start, we chose the signature dish chicken liver pate, roast beetroot and the cured salmon gravlax. Emma paired our starters with a Montanar, which is an organic Spanish wine and reasonably priced at £22 a bottle. It was fresh and aromatic, similar in style to a French Sauvignon Blanc. Nose of tropical fruit with a palate of citrus. Dry and easy drinking.
The chicken liver pate was deliciously creamy with subtle flavours of madeira, port and brandy and perfect with the beetroot and orange jam. The homemade brioche, baked fresh every day was light and buttery. The cured salmon gravlax was divine, beautifully presented with lots of citrus flavours coming through. The lime mayonnaise and pickled cucumber were a nice touch. The beetroot salad served with ricotta and toasted walnuts had delicate flavours, the coal oil dressing was subtle but complimented the dish perfectly.
For mains, we chose Jacobs Ladder, the Jerusaleum artichoke risotto and olive oil poached Stonebass and opted for a Renacer ‘Enamore’ Malbec.
The Jacobs Ladder was excellent; the beef extremely tender and succulent. It came served with watercress, truffle and parmesan chips and onion puree. A special mention is needed for the truffle and parmesan chips – these are the best chips we have ever tasted! The risotto served with charred king oyster mushrooms, Bath soft cheese and truffle oil was also probably the tastiest we’ve had. The Stonebass was equally as good and came with fennel croquettes and braised leeks. The Malbec was full bodied and rich with flavours of plum, cherry, fig – perfect with the Jacobs Ladder.
As it was so cosy, we decided to extend our stay and opted for dessert. We chose the Baked Alaska, Hot Chocolate pudding and Orange and Almond Sponge. The Hot Chocolate pudding was smooth, rich and light! Served with popcorn, ice cream and toasted almonds – this dish definitely unleashes your inner child! The Orange and Almond Sponge was delicious – our favourite – with refreshing citrus flavours complimented by the butterscotch sauce. The Baked Alaska was beautifully and professionally presented – the exciting part was breaking open the meringue to find a delicious passionfruit ice cream in the centre. It was served with a side dish of mulled fruit – which was perfect for the festive season and complimented the dish beautifully.
We finished off with a El Despacho de Vinos, Mar 7, Pedro Ximenez Sherry priced at £6.75 per glass. Flavours were rich chocolate, almond and dried raisins. Lovely!
Well, what can we say… Head chef Michael Wong is clearly a culinary craftsman, not only did everything taste fantastic, the dishes we’re visually stunning too and the charming Emma provided outstanding customer service. If you haven’t been to Burnt Truffle yet, then we would definitely recommend a visit, you won’t be disappointed!
To book, call 0151 342 1111 or visit www.burnttruffle.net