Once I knew The Cheese Platter had been closed and the former head chef opened his own restaurant, named White Truffle, in Nailsea, I was always looking forward to paying a visit. Maybe it’s hard to believe, but the hinge was an appetiser, beetroot-and-gin-cured salmon. Look how beautiful it is!
The restaurant is situated in the Nailsea town centre in a tucked-in, quiet location. On the Saturday we visited, they were not busy so we could sit relaxingly in a corner.
I was delighted to see that they offer a reasonably-priced set lunch on Saturday – 2 courses for Β£20, 3 courses for Β£25. On each course, there were at least 3 choices which allowed us to sample more dishes.
Here is what we ordered.
Starter
Spiced Carrot & Cumin Soup with Coconut Cream
The soup was PERFECT. The silky and velvety consistence with a well-infused spicy flavour made me only complain that the quantity was too small!
Chicken and Ham Terrine, Piccalilli, Cornichons, Caperberries, Sourdough
I love how many elements were incorporated into this starter. The sourdough crunchy toast, not knowing how to express my compliments, so I just kept saying ‘OMG! It’s so tasty!You have to try it!’ And the piccalilli, so pungent but well matched with the terrine, gave me a nice surprise too!
Main
Roasted Cornish Hake Fillet, Tenderstem Broccoli, Mashed Potatoes, Capers
I’m not being disrespected, but I’d like to say the broccoli and mashed potatoes outshined the fish. What I mean is, I do love the fish as it was perfectly executed. I just love slightly more how tender and sweet the broccoli was, and how light and silky the mashed potato was.
Truffle Chicken Milanese, Panko Crumb, Tomato, Basil, Lemon & Caper Salsa, Smoky Cheese Polenta
The chicken breast! Oh MY! How could it be so moist and juicy after frying? It didn’t give me any heavy feeling at all. And the cheesy polenta, wasn’t it 2 pieces too less? Give me more!
Dessert
Sticky Toffee Pudding, Warm Salted Caramel, Vanilla Ice-cream, Gingerbread
I normally don’t have a sweet tooth but I REALLY LOVE this. Hot and cold mixed together. I was addicted to this warm toffee pudding and salted caramel flavour, so I kept digging it. The portion was BIG too. Curry Boy and I shared one and we couldn’t be more full.
My Second Visit to White Truffle
10 Feb, 2024
Chinese New Year. I was π π’ππππ ππ to eat Chinese food to celebrate.
I did try looking for a decent Chinese restaurant in or around Bristol.
But I couldn’t find one that looked promising.
Many of them are selling π‘π¦πππππ Chinese food like sweet and sour everything, Kung Po everything, beef in oyster sauce, beef in honey sauce, beef in peking sauce….. Obviously, it’s anything with store-bought sauce.
No wonder the customers’ reviews are not good.
And I looked at those review photos, bleh.
Curry Boy said I was biased. He thinks I care too much about the presentation.
He doesn’t understand. (Really? Bias? I don’t think so
)
What I wanted was simple. I wanted something that the chef πͺπ¨πΉπ¬πΊ about what he/she cooks. From the food, you can easily tell the chef’s cooking style, don’t you?
Here in White Truffle, I can rest assure that the coming food is in good hands. That’s why I chose to eat European food even though it was Chinese New Year.
I ordered a 2-course menu at first but ended up with a superb chocolate cremeux in my tummy. Honestly, I couldn’t fault anything. It was perfect. I just loved every element on the plate.
Anyone who cooks will know how much hard work and effort is for the dish. And this is how I show my appreciation.
Next time, when my Mom comes to visit, I want to bring her there!
A Message to White Truffle
I’ve never worked in a restaurant, but as a former little food reporter and had been working with high quality fresh produce for years, I always feel running a good restaurant is extremely difficult. All the prone-to-weather seasonal ingredients, staff, service, equipment, rent, traffic…if anything goes wrong, it could affect the restaurant badly. Sometimes, things just get out of your control. So, when I come to a heart-filled restaurant like yours, it’s a real treasure and I sincerely wish you all the best. I’ll definitely come back to visit again.
With 30 years experience, the owner chef has something to say on the website. Take a look and I’m sure you’ll book a table too, just like what I’ve done.
