I've been keen to dine at Roger Hickman's restaurant in Norwich ever since I began to use the website, trip advisor. Based on 48 reviews it has an average of 4.5 stars and out of 175 restaurants, it's Norwich's no.1. Now on day 5 of my girlfriend's birthday (don't ask) we sat down with high hopes and expectations.
The restaurant is small, but tastefully decorated, the large tables and crisp white tablecloths ensure you don't feel cramped and the size ensures a very attentive service. I noted that our waiter served my girlfriend's Gran first, attention to detail which is often overlooked.
The attention to detail was equally apparent in an incredibly high standard of cuisine. We all started with a curried parsnip soup amuse-bouche, which had a smooth, rich, creamy flavour, with a kick that really awakens the palette for the rest of the experience. I then opted for the Roast Scallops with Pork Belly and Shallot Purée, which was fantastic. The Scallops were some of the best I've ever had and the Pork Belly beautifully cooked. The Shallot Purée was the perfect accompaniment, with a real rich, caramelised flavour which brought the two components together. The Wild Duck Breast with Foie Gras Mousse, Plum Purée and Crispy Egg also received excellent reviews.
My main course of Braised Beef Cheek with Horesraish Pomme Puree with wilted spinach and confit garlic was a real winner as well. The Beef was beautifully slow cooked ensuring that it was tender and succulent and I loved the confit garlic which was a deliciously sweet side. The only criticism would be that the horseradish was not quite strong enough for me, but I think this is very much down to personal taste and the overall balance of the dish was excellent. My girlfriend had the Roast Partridge with Pear Boulangere, Roast Parsnips and Chestnut Sauce. The Partridge was unfortunately rather tough, which let an otherwise good dish down. This may have been down to the meat itself, rather than how it was cooked since everything else had been cooked perfectly. She did mention this to the waiter who, having spoken to the chef, offered us a port or liquor on the house, which was a nice gesture.
Before desserts were served we were each given a pre-dessert which was a very clever pallet cleanser - a passion fruit egg yolk. No egg is actually used in it, but the passion fruit has the exact texture and look of an egg yolk and when you taste it, it bursts in the mouth providing a a real refresher. Although there were some tempting dessert choices, I decided I couldn't resist the cheese board, and it was quite a spectacle. Cut at the table, there were eight cheeses available, each explained by the waiter and not being able to choose, I went for a little of each. Both the Poached Rhubarb Tart with Vanilla Crème Brulee and Orange Sorbet and the Chocolate Fondant with Tonka Bean Cream and Hazelnut Ice Cream with secret popping candy were hits and looked fantastic.
Overall this is a top class restaurant and from what I've seen, merits the accolades it has received. Roger Hickman's definitely met those high expectations and is definitely somewhere I would go back to for a special occasion.
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