After undergoing a management change I was keen to find out what Caviars restaurant & wine bar in Bawtry had to offer.
Kevin Firth and Malcolm Beanlands, have made their mark on the venue after taking over the reins in May of last year.
The venue certainly looks different with the upstairs converted into a intimate dining area complete with a balcony overlooking the restaurant.
But it was the new menu that delivered the biggest surprise.
From seared scallops and beef carpaccio to fillet steak and red mullet, the menu explained why the eatery was developing quite a reputation for classy fine dining.
As I sipped on a cool glass of Alfredini Garganega Pinot Grigio and drank in the warm and friendly atmosphere I made my decisions.
It was wood pigeon breast, buttered Savoy cabbage, beetroot puree for starter and the dish did not disappoint. The presentation was precise and the balance of flavours worked well together.
After this it was on to rosemary roasted lamb, braised lamb and mint croquet served with potato fondant and lamb jus. The delicious dish was innovative and looked a picture on the plate.
For me the stars of the show are usually the savoury courses but I was ready to eat my words as my desert of date and walnut sticky toffee pudding and caramel sauce was served.
I consider myself a sticky toffee pudding connoisseur and I can honestly say this was the best I have ever tasted.
Smooth and buttery caramel sauce and soft and sticky sponge - the perfect end to the meal.
The skills of head chef Ross Leggitt and sous chef David Webb shone through and special mention must be made to general manager Malcolm who also covers front of house and whose friendly service and witty banter created the perfect atmosphere. To find out more about the Swan Street venue visit www.caviarsofbawtry.com or contact 01302 710 006