5/5 Karen O. 3 years ago on Google
UCB
dining
has
always
been
a
pleasure
for
us.
Nowadays
we
all
have
to
contend
with
restrictions
in
restaurants.
How
are
they
doing?
They
are
coping
rather
well;
and
this
generation
of
students
will
have
memories
of
how
they
coped.
It’s
clear
that
there
has
been
some
careful
menu
planning
for
the
autumn
season.
The
dinner
menu
is
available
on-line
(another
recent
development)
and
so
far
we
have
enjoyed
starters
–
small
in
size
but
full
in
taste
–
pork
cheek
and
tiny
vegetable
accompaniments,
and
guinea
fowl
encased
in
a
cabbage
leaf-
again
superb
contrasting
and
complementary
textures
in
a
few
mouthfuls.
These
formal
starters
were
preceded
by
an
amuse
bouche
–
a
scallop
encased
in
ravioli.
Chef
da
Vito’s
brilliantly
inspired
main
courses
include
the
Cotswold
lamb,
a
duo
of
meat,
with
apricot
puree
as
a
sweet
contrast.
The
succulent
Gressingham
duck
comes
with
seasonal
accompaniments-
tiny
beetroot,
blackberry,
and
blackcurrant
reduction.
Desserts,
courtesy
of
Chef
Gary,
include
mousse
–
Chocolate
or
seasonal
Blackcurrant
–
we
have
our
eyes
on
the
Lemon
Brulee
for
the
future.
The
wine
list
is
select,
with
some
excellent
and
unusual
additions,
and
advice
on
matching
wine
with
food
available;
advice
we
have
been
happy
to
take,
given
the
knowledge
and
expertise
of
staff
members
(Mr
Bisconti
in
particular),
and
growing
knowledge
by
the
specialist
students.
Of
last
year’s
students
we
have
seen
Sarah;
and
encountered
Chris,
in
his
first
year
and
showing
great
enthusiasm
and
potential.
All
students
are
wearing
face-coverings,
even
Shrey
at
the
bar,
which
makes
contact
and
discussion
less
easy
than
before,
but
not
impossible.
They
keep
a
social
distance
which
makes
for
an
interesting
way
of
distributing
plates!
Seating
in
UCB
is
well
spaced
suitable
for
the
present
situation
–
we
estimated
18
people
now
occupy
the
space
previously
given
to
about
60.
We’ll
continue
to
be
in
those
18
for
as
long
as
service
is
maintained!
Karen
O’Rourke
&
Paul
Dolan