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It was a welcome return for us to The Crown at Celtic Manor. It had been almost a year 
since we had eaten there last and we were arriving as they had received a coveted third AA Rosette.
I must say that the restaurant itself is very well laid out. A decent space between each table and a thoroughly modern feel all add to the ambiance. In charge of Front of House, David Hennigan made us feel very welcome and answered any questions we may have had about the menu.
Whilst we ordered a half bottle of Chablis to accompany the meal (at a very reasonable £21.00) we could have sampled the new “Flight selection”. This is the Sommelier’s choice of 3 wines to compliment your meal. A great idea if you’re unsure of what type of wine goes with which dish.
The canapés arrived fashionably late but we were in a forgiving mood as they were absolutely delicious. After being led to our table we started with a very nice amuse-bouche of celeriac espuma with truffle oil to refresh our palettes ready for the starters.
I had chosen the consommé of beef, oxtail tortellini and seared squid, which was superb. The oxtail inside the tortellini, melting in your mouth with the consommé bringing a real depth of flavour to the dish. I really wasn’t too sure about the squid but it sat alongside the beef admirably. My wife had the Foie Gras and ham hock ballotine with soused mushrooms. This dish also went down well. Especially the mushrooms, which gave piquancy that added to the subtle delicate flavour of the ballotine.
For main course I had opted for Squab pigeon with a stuffed pig’s trotter, while my wife had the Halibut with smoked eel tempura. Both dishes were delicious. I tried my wife’s smoked eel (a first for me) and loved it. The pig’s trotter was fantastic, delightfully savoury and complimenting the deep gamey flavour of the pigeon perfectly.
We had earned a much needed rest before dessert for which we chose plum and apple crumble with prune, almond, Armagnac and a sweet and sour roast fig with cinnamon parfait. We tucked in with gusto with both of us trying each others as all good desserts are made to be shared.
Finishing with dessert wines and coffee capped off a very enjoyable evening. Head Chef Tim McDougal has put together a menu that oozes quality with a deftness of touch that brings all the flavours together on the plate.
Hopefully a fourth Rosette isn’t far away.
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The Crown at Celtic Manor