The specials board alone was weighted with pledges of lobster, marinades and appealing sauces.
Our starter of pan-fried scallops – served in a trio of shells – was as stunning as it was tasty; the scallops melted in the mouth.
The seafood nestled with cherry tomatoes; heat extracting the sweet taste in the fruit and the entire lot bobbing in a lobster bisque-style jus, which we slurped below the scallop shells curled in our palms.
The meat-free option was packed mushroom. The sour note of goats cheese was the ideal buddy to the earthy tone of the mushroom.
An selection of roasted veggies spilled out of the cap, and salad components paraded along with. It was a hearty yet rejuvenating start to the meal.
Continuing the mushroom style was risotto reale; studded with courgettes, spring onions and spinach, plus meaty fleshy wild mushrooms. A moderate and velvety development.
The salmon en croute an exceptionally generous part which was prior to we’d packed our plate with the honestly unlawfully good roasted brand-new potatoes, awash with the most tasty salted garlic butter.
The parcel itself was loaded with salmon fillet and velvety dill sauce and, if that wasn’t a humiliation of richness, there was a king prawn suffering on top, waiting to be disrobed of its shell. It genuinely was a wonderful meal.
Lemon cheesecake was elaborately embellished with physalis fruit, small viola flowers, fresh strawberry and the young suggestions of fresh mint sprayed with icing sugar, plus a snifter of limoncello to help the cheesecake on its journey to our pleased stomachs.
The cheesecake itself was basic fare, raised by the accessories and a sparky summertime fruit coulis.
The meal was an utter pleasure, from the succulent scallops to the crammed salmon pastry.
The buttered potatoes are worthy of an unique reference – the word “foodgasm” might have been breathlessly said as one was savoured on its journey from fork to deal with.
With its unapologetically abundant and flavoursome food, captivating service and those potatoes, CraZy’s is the reasonable location to dine – you’d seethe not to.
Matt and Cat’s expense
Scallops £11.95
Stuffed mushroom £7.95
Risotto Reale £16.95
Salmon en croute £22.95
Cheesecake £6.75
Total £66.55
