Starter: A Queen Scallop, Durham Black Pudding Medallions & Marinated Crispy Parma Ham served in a buerre blanc Sauce........Tremendous! the scallop was cooked to perfection the black pudding was moist and crumbly as it should be. The Parma ham provided a unique saltiness which complimented a very elegant buerre blanc sauce 9/10 Main Course: Fillet Steak with roast shallots and garlic In a beef stock and port wine reduction...........Very Very Nice Piece of fillet cooked exactly how i like it, port wine reduction was fantastic and was delicious when combined with the garlic and shallots which were not over bearing in the slightest. I chose chips and boy were they chunky at the very least an ounce a piece. Dessert: I had a mango and mascarpone cheesecake with cream and fruits........ Very well presented quenelles of whipped double cream with vanilla pod and a refreshingly sharp raspberry coulis. A little gem of restaurant the chef tells me that children can order a variety of reduced portions straight from the selection on the menu parking is completely adequate for the restaurant capacity.