Food, Drinks And Service With An Ambience!
Hartford House's peaceful setting is certainly a draw card, but the food is definitely the biggest star of the show here. Chef Constantijn Hahndiek champions local produce to great effect on his menu. Dinner is a five-course affair and the menu changes daily, according to what's in season and in the vegetable garden. It kicks off with breads, such as pistachio and cranberry, baked on site, then moves on to the likes of artichokes with polenta chips and pistachio aïoli. Blackened salmon delivers an explosion of flavours with cucumber "ketchup" (made by juicing cucumbers and mixing them with rice wine vinegar), charred radish and soy tapioca, which provides a pleasingly salty counterpoint to the richness of the salmon and artfully mimics the appearance of salmon roe. Local organic Bannatynes pork belly is perfectly paired with blueberries glazed in Port and a silky smooth parsnip purée, while ethically sourced eland is smoked with hay and served with creamy pan-fried sweetbreads that complement the leanness of the venison. A "surprise" course of roasted white chocolate mousse with shortbread crumble and blood orange foam, served on a glass cylinder from which billows of orange-scented steam escapes, is a showstopper. Finally, a simply named dessert of "peaches and cream" is anything but: marinated fresh peaches with a coconut sorbet and panna cotta made using local Gourmet Greek yoghurt.
A comprehensive wine list featuring both local and international labels, plus spirits, soft drinks and liqueurs.
The restaurant is set in an old-fashioned manor house with a wide balcony overlooking the tranquil gardens.
Lynda Ingham-Brown / Eat Out Critics Review