If you order duck breast well-done, in my opinion you should not complain if it is tough and dry. T sensibly ordered rare duck breast and reported it was tender and succulent. S is squeamish about rare duck so serves her right. The duck (15.95) was served on mashed kumara, which here they call sweet potato.
So pleased to find offal on a menu that I made the agonizing decision to forego the duck in favour of the calf liver (13.95). The waiter asked how I would like it done. Rare of course. Same remarks apply to liver as to duck. What made this dish a 9/10 were the accompanying roast cloves of unpeeled garlic. One extracts the savoury contents by squishing the clove with the tongue up against the roof of the mouth and - ok, gross but delightful.
S ordered a bottle of Seppelts chardonnay. I would never have chosen this wine, but I have now lived and learned. It had a beautiful rich musk rose flavour.
The menu at the Trout is vast. It is a very professionaly run gastropub, and I would say the kitchen can probably do justice to it all.
