An underground bunker inside a museum on the edge of town.
Doesn't sound like the place to find great food does it? But you'd be surprised. That underground-ness gives it an intimate feel, and there's no hint of musty, geeky museum.
Descending into The Moss Room itself is like entering something designed to protect ferns from thermonuclear attack. You feel cool and cossetted. It's a beautiful room with an elegant and enticing bar.
We sampled the Brandade Fritters (deep, but not heavily fried Salt Cod and herbs), Duck Liver Terrine (deliciously coarse and smooth, at the same time), Asparagus and baby Artichoke (each marinated in a variety of intensely flavorsome oils), Lamb shoulder (I forget how it was named, but the name described the North African spices and accompaniments), Snapper (which vegetarian Amarjit scoffed energetically), and Quail (which was rare, too rare for Pavey who asked for some of her fowl to be cooked some more, but still very tasty).
Although this was my first team eating here - so I didn't know any different - there's a new chef and the menu has completely changed.
I like this new one.
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