Reviewed by Natalie Lamb<\/p>\n
\nThe 2 AA Rosette Fine Dining Restaurant Anise has won the award for \u2018Best Eating Experience in Sussex’ voted by the Sussex Food & Drink Awards 2009\/2010<\/h4>\n<\/blockquote>\n
Located at
\nThe Felbridge Hotel & Spa
\nLondon Road East Grinstead
\nWest Sussex RH19 2BH<\/em><\/p>\nCall 01342 337700 to make a reservation. <\/strong><\/p>\n
We dined in the Anise Restaurant which is open to both guests and non-residents for lunch and dinner. What a truly delicious experience worth the \u00a332 for four courses. My dining companion, who frequents Michelin Star restaurants , remarked that the quality was not far off in quality and professionalism. The Executive Chef Frederick Tobin needs to be congratulated for his creative and compelling combinations that lit an effulgence of joy on my taste buds. <\/strong><\/p>\n
From the moment I sat down I felt like Royalty \u2013 thanks to the respectful attention, the awareness to our needs, and the \u201con the ball\u201d service. I never felt like I had to wait, or catch the waiter\u2019s attention. They were proactive professionals that took care of us well and often. After supplying us with the menu, the first thing I noticed was the lack of vegetarian options. There was one starter option, and no main vegetarian meals. While I\u2019m sure the chef would create something given warning, there was no publicised option in the menu. <\/strong><\/p>\n
After ordering our food, we were gifted two breads: artichoke and Parmesan, and rosemary and sea salt. Unusually this came with three butters: tomato, black truffle, and regular with sea salt on the side to taste. Without a doubt the tomato butter triumphed. It offered a subtle while strong, distinctive taste that added a rare nuance to the bread. <\/p>\n
While the silky flavour was not one I needed removing, the Amuse-bouche \u2013 French for \u201cfun in the mouth\u201d – truly met its meaning at the Anise. The palate cleanser was a single fresh raspberry, half a boiled quail egg, and marinated lobster with radish, spring onion and raspberry sauce. What an explosion of joy to wake up the senses for the starters.<\/p>\n
I chose the fresh crab salad topped with Avruga caviar, served with soft boiled quail eggs, caper, and shallot dressing. The crab, caviar and caper concoction created a compelling composition that played off their flavours in sweet harmony. My dinner guest ordered the one vegetarian option: a fine tomato tart, tomato and vodka jelly, goats cheese fondant, with black olive and fennel salad. He affirmed his choice with smacking lips of appreciation. I just had to share his jelly \u2013 which was a delectable delight. The potions were perfect. There was enough food to get a full sense of the taste, without filling us up for the main meal. <\/strong><\/p>\n
The seared fillet of line caught sea bass, flamed langoustines and baby gem, herb gnocchi finished with sauce Vierge and citrus foam called my name. The herb gnocchi was perfect- not overbearing in taste, and not so subtle that you couldn\u2019t capture its essence. The bass and langoustines with Vierge hummed together in fitting fusion. My guest enjoyed the Cutlet of Sussex lamb and braised breast of lamb, onion puree, baby aubergine, confit shallot and garlic, caramelised sweetbreads. He offered me a few morsels which I\u2019m pleased to say were succulent and juicy.<\/em><\/p>\n
My eyes lit up at the Anise version of a class lemon tart served with lemon syllabub, lemon curd terrine and a lemon sorbet. In addition, I had to go for a crazy shot at the chef\u2019s homemade Limoncello as a \u00a33 supplement. As I tasted the shot first I felt like I\u2019d had an orgasm of the spot. It was an exquisite state awakening where I felt lit up in poignancy. Altogether, the lemon dessert was a zinging mouthwatering scrumptious delight. Tremendous! What a titillating temptation that tingled in textures and tang. My dining companion opted for the chilled vanilla rice pudding with praline tuille, cherry soup and pistachio ice cream. He felt I had to taste that pistachio ice cream as it was completely moreish. I have NO idea I could eat so much, but with food so irresistible how could I decline? <\/p>\n
By the time it came round for coffee, I had completely had my fill. Though with eyes bulging at the luscious looking chocolates I just had to sample each one. There was a Baileys, Honey, Cr\u00e8me Mint Truffle and my favourite \u2013 a fresh raspberry with white chocolate. They were outstanding. The waiter sweetly created an artistic take away handbag out of tin foil for me to take the extra chocolates for my children. They were devoured in an instant! <\/strong><\/p>\n
The Anise shone! I can fully understand why it was voted the Best Sussex Eating Experience. I can not find a single fault in the eating aspect. I would only have preferred that the toilet was a little closer \u2013 it\u2019s situated through another restaurant, up stairs and round into the foyer of the hotel. Possibly this is a good thing in that that added exercise increased appetite? The food was both appetising and scrumptious. The staff were sharp, committed and present. The environment was peaceful and classy without being pretentious. <\/p>\n
Ring them and book your experience, it will be worth every penny. <\/strong><\/p>\n
http:\/\/www.felbridgehotel.co.uk\/anise-restaurant.html<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"
The Anise Fine Dining Restaurant Reviewed by Natalie Lamb The 2 AA Rosette Fine Dining Restaurant Anise has won the award for \u2018Best Eating Experience in Sussex’ voted by the Sussex Food & Drink Awards 2009\/2010 Located at The Felbridge Hotel & Spa London Road East Grinstead West Sussex RH19 2BH Call 01342 337700 to 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":[1],"tags":[337,338,336,333,332,335,334],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/894"}],"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=894"}],"version-history":[{"count":1,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/894\/revisions"}],"predecessor-version":[{"id":895,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/894\/revisions\/895"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}