We are out for dinner with our good friends Rufus and Lani – who have recommended that we come to Aizle. Aizle is a restaurant without a menu – at least not a traditional menu. Each month they chalk up on the wall a list of ‘harvest’ ingredients used to create a 5 course set menu. For the month of May these ingredients include: buckwheat; Gartmorn Farm duck; kombu; pear mustard; salt cod; thai basil and more – some familiar, some that we’ve not even heard of before!
We start by ordering drinks – mostly from the seasonal cocktail menu. Colourful cocktails called After A Fashion, The Rose and Nils Noren are ordered by everyone except me. I fancy the India Pale Ale from the Boundary Brewery. It soon becomes clear that we are all very happy with the choices we have made.
The first food that arrives is a set of snacks. A duck confit galette served with buckwheat and moelleux raisin. A goats cheese cornetto with sour cherry & savoury granola. A shard of crispy cod skin with whipped salt cod, red pepper and dill. Wow!
The starter is a wild garlic agnolotti – freshly made pasta served with heirloom tomatoes, thai basil and a tomato tea. Fabulously colourful and beautifully delicate. This is followed by a fish course of cod served with watercress, wild leek and summer truffle. The fish is beautiful and the summer truffle complements it perfectly. We’ve moved on to wine with a glass or two of decent Riesling Kabinett and a fine bottle of Casa Silva Pinot Noir.
The next course is breast of Gartmorn Farm duck with pear mustard, miso, sansho and rainbow chard. The duck is properly pink and tastes fantastic – the rainbow chard, the sansho and the pear mustard make really interesting accompaniments. This place just packs in a glorious mix of flavours.
Dessert is Perthshire strawberries with meadowsweet, white chocolate & sorrel leaves. We are really enjoying ourselves and, as we have already spotted petit fours being served to other tables, we order coffee. The coffee is as good as you would expect from a place like this and they keep refilling your cup while you relish the passionfruit & lemon vebena pate de fruit and sweetcorn macaroons.
Just one of the best eating experiences we’ve had anywhere….