Restaurant 92 Harrogate Review19th October 2017
Restaurant 92 Harrogate Review – Fine Dining Harrogate – Harrogate Chef of the Year – Written by Paul Conboy (follow on Instagram & Twitter @fatfoodclub) –
Restaurant 92 Harrogate Review
Headed up by locally crowned Chef of the Year, Michael Carr, we arrive coincidentally the same week it had been featured in the super prestigious Michelin Guide. Having been awarded a Michelin Plate (and one of only a handful of restaurants to be awarded the title in this corner of Yorkshire), it was fair to say we were excited to try out the food on offer at Restaurant 92.
Settling down in comfortable surroundings, we were here to try Restaurant 92’s new autumn and winter tasting menu. Having taken our seats, we were offered a wine pairing; in this case a red Portuguese 2015 Prunos Tinto and a deliciously sweet south Australian Googly Chardonnay. Experts in wine just as much as they are in food, our wine pairings couldn’t have been matched better with the autumnal and earthy flavours which were to follow. The canapés arrived next and we couldn’t get enough of their taste, a particular highlight for us was the pumpkin filled meringue. The autumnal theme continued its pace as we were next presented with Guinea Fowl wrapped pasta delicately nestled on minestrone; and with hints of lemongrass, a poured broth suited the pairing of game and vegetables brilliantly. The standard of food was equally matched by the next course of venison pie with red cabbage, smoked potato and cacao.
Each and every flavour works at Restaurant 92. The menu has been well thought through and responds and adapts to the season by sourcing the regions finest produce. Supporting Yorkshire’s best could not be modelled better than through a destination like Restaurant 92.
The delicious Stone Bass with locally picked mushroom was followed by a cleverly designed lollipop of heather smoked grouse with soused raspberries and red cabbage. Split by choice, we also ordered the second option of butter poached corn-fed chicken with crispy cabbage, a super smooth fern hollandaise, truffle and, new to us and tasting amazing, a sticky egg yolk jam.
For dessert, it was difficult to refuse a second wine pairing. This time, rich in apricots and marmalade we sipped and savoured the fabulous sweet notes of a De Bortoli Deen Vat Series No.5. Here, we enjoyed every mouthful of sweet parsnip cake with pecan, ginger (beer) and caramel. Attentive throughout, my dining partners nut allergy made for an excellent side step onto Restaurants 92’s equally impressive a la carte. We were served a delicious and picture perfect blackberry decorated goats cheese marshmallow.
Before leaving, we caught up with Head Chef Michael Carr one last time. Young and ambitious, he said “we are proud of what we have achieved here since opening just over a year ago. We are part of a select few in this region to be featured in the Michelin Guide 2018. The team have worked hard and we will continue to build on our success.” Impressed by confidence, we left discussing the qualities of what actually makes an excellent restaurant. We decided most, if not all of these qualities would be found in Restaurant 92.
Find out more about Restaurant 92, Harrogate
Restaurant 92 Harrogate Review – Fine Dining Harrogate – Harrogate Chef of the Year – Written by Paul Conboy (follow on Instagram & Twitter @fatfoodclub)
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