Answers from Our Experts (1)
When we dined at The Georgian recently, our meal began with an amuse-bouche, a small edible gift to whet the appetite sent out by chef Gavin Stephenson. Of course, these bites change with the season, but ours featured a plump, pitted cherry stuffed with creamy blue cheese, battered like a beignet and deep fried to a golden brown. It was surrounded by a few micro greens and a fuchsia-hued crumble made from dehydrated cherries. Holding the fruit by the stem, we popped it into our mouth, enjoying the warm, soft cheese mingling with the tart cherry juice. Alas, there were no dessert amuses or mignardises at the end of the meal at the Forbes Travel Guide Four-Star restaurant, nor any treats to take home for the following morning, but portion sizes run large here; after enjoying your Dungeness crab bisque and butter-poached lobster with black truffle and celeriac gnocchi, you’ll be completely satisfied.