Ever since hearing about IWs talking about fancy pants restaurants like Petrus I’ve wanted to eat in a Michelin starred restaurant, in fact what I’ve actually wanted to do is do the tasting menu in one.
It just so happens that our local holiday destination (Canterbury) had such a fancy place – Michael Caines at Abobe
After a small amount of persuasion I convinced Ben that the tasting menu was worth it so we booked.
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When we arrived we had a cheeky cocktail while looking over the menu and got some canapés to prepare us for what was to follow (cheese straws and some kind of spring roll)
The first course was Raviolo of parmesan & spinach herb purée, poached quail eggs, rosemary and white truffle oil cream.
Ben was a little dubious about the quail’s egg and when it arrived the egg was no where to be seen. Worried that he was eating it without knowing he asked the maître d’ who, after a swift walk to the kitchen, informed us that the new chef had missed it off and he would of course make us a whole new plate. We declined (as Ben breathed a sigh of relief) but it meant that we were treated to free stuff all night!
It was delicious and I’m amazed that anyone can make anything THAT green!
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Second course was Roasted Hythe scallops with vanilla parsnip purée and chicken ginger jus.
The vanilla flavour was really interesting but it totally worked. Scallops done well are just the best.
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Fish course was Monkfish wrapped in Parma ham creamed leeks, tomato fondue, mussels, saffron velouté
As you can see we forgot to take a picture before diving into this one!
I got Ben’s mussels as he didn’t like them (he tried, bless him). The tomato fondue was excellent and was perfect with the monkfish. I am still however in the dark as to what saffron velouté is.
The first three courses were accompanied by an excellent Chardonnay from Uruguay of all places!
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Roast sirloin of Kentish beef, truffle potato purée, roasted shallots and Madeira jus was Ben’s favourite course.
The mash potato purée was like velvet and totally yum! It was served with a sangiovese from … (actually no idea – who cares) It has strengthened my belief that I love all sangioveses
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Then came cheese. I ate all of my smelly blue cheese and then started on Ben’s. I really came out the winner in this menu! It was served with a really pale port that was incredible.
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Pre Dessert, yes pre dessert. Posh folk can’t just have dessert doncha know, they have to have an appetiser before it to prepare them.
It was a glass of something with crumble on top. It was nice but a bit meh. Maybe I just didn’t have enough 
As you can see from the slight blurring of the picture the wine may have been taking effect at this point.
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Dessert was a hot lemon & blueberry soufflé with a compote of blueberries and lemon curd ice cream. Neither of us were really bothered by this. It was ok but I didn’t really mind that I left half of it.
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Just to finish off the meal we had bon bons! The passion fruit jelly was really nice but the Bailey’s balls weren’t my cup of tea.
Looking at the bill at the end was surprising. It was less than we expected and was certainly helped by free wine and free port. That must have been some expensive egg! I’ve now decided to change my list and eat at more than one Michelin starred restaurant…
Sounds like you had a fab time – the food looks amazing
The food sounds fantastic, and free wine even better!
It was a right nice steak!