high- class dining
most similar and even longer slow- cooked meats of my recent experience.
On the other hand, a rump of Wild Clover lamb was perfectly cooked pink, its flavours freshened and lifted by a complex combo of ras el hanout spices, capers and lemon.
Having enjoyed it on a previous visit, my wife then ordered what she had really come for – the unlikely sounding dessert of “peanut butter, chocolate and bananas”. “Superb,” she said.
For me, from the 19 different cooked curd, surface ripened, washed rind and blue cow, goat and sheep cheeses from Tasmania, France, Spain, Italy and England, Chambers came with a wonderfully creamy Gras Champenois, a pungently stinky, delicious Epoisses, so ripe it was collapsing under its own weight and, a new one for me, a salty, sharp Queso de Valdeon cow and goat blue from Spain.
Cholesterol be damned. Come the balmy nights of summer, I can’t imagine a better supper than sitting on Monty’s balcony enjoying a platter of their cheeses with a red or port from a good wine list, a coffee and a night cap from their well- stocked bar.