For what was branded as a “coulant” cake on the menu, it sadly missed the characteristic ooze from the centre that you would expect. The cake itself was a little stodgy, perhaps explaining why the liquid centre was lacking due to being slightly over-baked. The saving grace of this dish, however, was the beetroot, coconut and whisky ice cream which was wonderfully fresh and flavourful!
Chocolate Cake with Plum and Port Compote
