Quince is a luxe — if you check it out, then you’d know what I mean. It’s not only about the price but the high quality and how the whole experience makes you feel comfortable.
It proves that a restaurant does not solely serve food — prompt service, luxuriously relaxing ambience, blooming lilies in water, weigh-noting cutlery, and consciously paced serving rhythm — all put into the judgement of a dining experience. I’m glad I found Quince.
Listed on the Michelin Guide, behind the kitchen are chefs from The Goods Shed (Canterbury) who offer a selected menu which promises to keep you in good hands. From the food, I can tell they truly know how to source the best produce, bring out the utmost flavour, and pair it brilliantly with other ingredients.
What impressed me the most was the starter — pressed skate and smoked prawn terrine, and the dessert — carrot cake with blue cheese. The terrine is filled with ocean scent; when taking a bite with the crispy soda bread and perfectly pickled cucumber, it’s just heaven. And the dessert we once worried that a wrong call had been made, turned out to be the most memorable after-dinner I’ve ever had. (Spiced carrot with pungent blue cheese — note made.)
