{"id":1048,"date":"2011-09-18T19:12:10","date_gmt":"2011-09-18T19:12:10","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/?p=1048"},"modified":"2011-09-18T19:12:10","modified_gmt":"2011-09-18T19:12:10","slug":"sumas-restaurant-gorey-jersey-restaurant-review-jersey","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/sumas-restaurant-gorey-jersey-restaurant-review-jersey\/","title":{"rendered":"Sumas Restaurant, Gorey, Jersey | Restaurant Review Jersey"},"content":{"rendered":"

Reviewed By Yolande Oakes<\/em><\/p>\n

Visit for dinner at Sumas Restaurant Jersey 31.08.2011.<\/p>\n

Dishes we ate from the menu.<\/strong><\/p>\n

Me
\nHome made Chicken Liver Parfait, Orange and Onion Marmalade, Micro Herbs \u2013 Full of flavour, marmalade was a good contrast to the richness. Wine, MAD FISH Shiraz 2005 Western Australia.<\/p>\n

Pan Fried Local Brill, Herb Crushed jersey Royals, Local scallop, White Wine Sauce \u2013 Super fresh, simple dish, fish stacked on crushed potatoes, sauce over topped with scallop. My husband only got one mouthful as I demolished the rest with a big smile. Wine, Sancerre. Domaine Roger Neveu 2009, France.<\/p>\n

British and French cheeses \u2013 Brie de Meax, Bleu De l\u2019Aveyron there were three other cheeses but I can\u2019t remember their names. Adequate portions, plated in kitchen with grapes, walnut halves and various biscuit’s. Port, Graham\u2019s 10 yr. old tawny. (I think the port had kicked in by then).<\/p>\n

Husband
\nHand Dived Jersey Scallops, Local Cauliflower and Bacon Puree, Smoked Salsify, Tree Oak Tomatoes \u2013 Everything went together, except Smoked Cherry Tomatoes (smokes salsify on menu) but my husband felt sure the tomatoes were also smokes. far too much, over powered the scallops, this is not a complaint, just needs to be tweaked a bit. Wine, Stormy Cape, Chenin Blanc, Stellenbosch 2010 South Africa.<\/p>\n

Fillet of Angus Beef (MR), Horseradish and Thyme Rosti, Morel Mushrooms, Three Oaks Pepper Compote, Bone Marrow, Madeira Sauce \u2013 Came as excepted, quite a traditional dish served in a modern way. He had no problem with that, tender meat with good flavour from the trimmings. Wine,Monte Ducay, Reserva, Carinena, 2006, Spain.<\/p>\n

Trio of Chocolate. Dark Fondant, White Brulee, Milk Parfait with Pistachio Crust. Can you go wrong with chocolate? Even so it was well executed, good chocolate used and each of the three ate well together. Wine Elysium, Black Muscat, Quady 2009 California.<\/p>\n

We both tried all the wines, good value for money. My husband remembered serving the Elysium in Stroud when it first came out in the late 80\u2019s he believes.<\/p>\n

Service was really good, friendly and professional.
\nTotal bill just over \u00a3140.0.<\/em><\/p>\n

The Head Chef was off duty on our visit so we spoke to Paul Dufty the owner , who was active at all tables, wanted to please and obviously knows his job well.<\/p>\n

Well worth the visit if your in Jersey, my husband was not sure if they have any credits to their name, but if they haven\u2019t he is sure it will not be long. A rising star he fancies.<\/p>\n

Hope this comment helps you and Sumas.<\/p>\n

Yours faithfully<\/p>\n

Chris and Yolande Oakes<\/p>\n

Gorey Village Main Rd
\nGorey, Jersey JE3 6ET, United Kingdom
\nTEL: 01534 853 291<\/strong><\/p>\n

Sumas has been one of Jersey’s most celebrated restaurants since it opened its doors in 1997. Located in the picturesque harbour of Gorey on the east coast of the island, Sumas nestles below the iconic Mont Orgueil Castle. <\/p>\n

http:\/\/www.sumasrestaurant.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Reviewed By Yolande Oakes Visit for dinner at Sumas Restaurant Jersey 31.08.2011. Dishes we ate from the menu. Me Home made Chicken Liver Parfait, Orange and Onion Marmalade, Micro Herbs \u2013 Full of flavour, marmalade was a good contrast to the richness. Wine, MAD FISH Shiraz 2005 Western Australia. Pan Fried Local Brill, Herb Crushed read more …<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/1048"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=1048"}],"version-history":[{"count":1,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/1048\/revisions"}],"predecessor-version":[{"id":1049,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/1048\/revisions\/1049"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=1048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=1048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=1048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}